Tasman’s selects the best quality oysters available at market
everyday. Tasmanian oysters are mostly farmed on the East Coast
including Barilla Bay, St. Helens and Moulting Bay.
NAKED
½ Doz
Doz
Natural
16.00
32.00
Soy & wasabi
Lime & chilli mayonnaise
DRESSED
Limoncello shots with fresh lemon juice & cracked Pepperberry
3.50 each
Bloody Mary shots with Lark Pepperberry Vodka
COOKED
Traditional Kilpatrick (bacon & Worcestershire sauce)
17.50
35.00
Crumbed and lightly fried with Tasmanian
cheese fondue
BIG HOBART MUSSEL POTS
Whole live Port Arthur blue mussels, steamed in a pot - served with a bread roll and your choice of sauce
All Pots
Tomato, garlic, chilli & basil
22.00
Cream, garlic, white wine,
eschallots & tarragon
Simply cooked in their own juices, splashed with white wine, diced tomato and herbs
STARTERS
Smoked Tasmanian Trout Stack -
Layered with carpaccio of vegetables, lemon infused oil and Salmon Roe
16.50
Devil's Calamari -
Chilli salted Baby Calamari with a marinated cucumber salad
15.50
Smithton Gnocchi -
Home made potato Gnocchi, with fresh tomato sauce, Tasmanian cheeses and pesto, nested in a cheese basket
15.50
Flinders Island Lamb Skewers -
On Pilaf rice served with a mint reduction
15.50
SALADS
Small
Table
Tasman's Signature -
Roast pumpkin, wild rocket, pine nuts and Tasmanian Heritage Deep Blue Cheese
12.50
18.50
Mixed Green Leaf Salad -
Mesclun salad mix with tomatoes, cucumber and a red wine viaigrette
9.50
13.50
Rocket -
Wild rocket with cherry tomato and parmesan
9.50
13.50
SIDES
Per Serve
Bowl of hand cut house chips
5.00
Steamed vegetables with a lightly spiced dressing
6.00
Sauteed butternut mushrooms tossed with garlic & lemon
6.00
Mashed potato with King Island double cream
5.00
BREADS
Toasted bread with a trio of dips to share
8.50
Garlic Bread
3.50
Bread rolls
2.00
MAINS - From The Crystal Waters
Farmed or wild, Tasman’s
orders the freshest catch, with simple recipes to focus on the
excellent natural flavours provided by pristine coastal river waters.
TASMANIAN ATLANTIC SALMON FILLET
cooked to your choice of either:
26.50
Rubbed with sea salt crispy skinned with a light citrus salad and dill infused virgin olive oil
Grilled on cannelloni bean
topped with confit of fennel, artichoke and sundried tomato
Provencal - steamed with
tomato, olives, capers and served with kipfler potatoes
OPEN RAVIOLI OF BRAISED TASMANIAN SEAFOOD
Tossed with olives, capers & tomato layered with handmade spinach pasta
26.50
OCEAN PERCH
Cooked in Boags beer batter with hand cut house chips, lemon and tartare sauce
25.50
BBQ JUMBO PRAWNS
Whole Jumbo Prawns grilled with a trio of sauces & garden salad
49.00
WHOLE TASMANIAN CRAYFISH
Served grilled with a light lemon butter and chive sauce (on the side), hand cut house chips and a salad
90.00
MAINS - From The Green Pastures
With unique island status, freedom from many major pests and diseases, four distinct seasons and fertile soil, Tasmania is an ideal place to grow high quality produce. There is current;y a moratorium on commercial production of GM crops in Tasmania.
STEAKS
Our steaks are export quality grass fed Tasmanian hormone free beef. They are char grilled on our specially designed grill (achieving almost double the heat of a domestic BBQ) means our steaks are the best in town - cooked to your liking from blue to well done
LONGFORD SIRLOIN
280g
A New York cut with sautéed spinach and hand cut kumera chips with side of
Bernaise sauce
26.00
EVANDALE SCOTCH FILLET
270g
Served with King Island double cream mash with puree of roasted garlic & sage jus
28.00
KING ISLAND EYE FILLET TENDERLOIN 250g
A prime centre-cut served with baby carrots, potato wafer & Cabernet jus
38.00
GAOL HOUSE RUMP
300g or 600g
Served with out hand cut chips and your choice of Tasman's hearty sauce.
24.00 & 38.00
TARGA T-BONE
350g
Served with house cut chips, a side salad and your choice of Tasman's hearty sauce
29.00
Side Sauces
All 2.50
Tasman's chunky relish
Green pepper
Mushroom
FROM FLINDERS ISLAND
Flinders Island is part of the Furneaux group of 52 islands in Bass Straight and exposed to the reowned Roaring Fourties winds. As a result, the landscape offers resillient and nutritious grasses giving animals meat unique flavours free of contaminants.
BLUE ROCK WALLABY PIE
Tasman's famouse Flinders Island wallaby pie. Baked in the dish then topped with flaky puff pastry. Cmes with a side of King Island double cream mash
25.00
FLINDERS LAMB FILLETS
Flinders Island Lamb Fillets marinated in garlic & rosemary, BBQ'd & served with a green pea mash and rich lamb jus. Cooked medium-rare
28.00
VAN DIEMEN’S RIBS
Top grade lamb or pork, basted in our secret BBQ sauce and cooked to perfection on the char grill, served with chips or King Island double cream mash - bibs provided!
Regular
Axeman Size!
PORK RIBS
22.50
28.00
LAMB RIBS
22.50
28.00
DESSERTS
Baked Ricotta Cheesecake with King Island Double Cream
12.50
Mini Pavlova filled with chantilly cream topped with fresh fruit and Tamar Valley leatherwood honey
12.00
Sticky date pudding with vanilla bean gelato and caramel sauce
12.50
Passionfruit Crème Brulee topped with caremelised banana
13.50
Rich Chocolate Mud Cake with King Island Double Cream
13.50
Gelato (3 scoops of your choice)
13.50
Coffee
Chocolate
Vanilla
Mango
Raspberry
TASMANIAN CHEESE PLATTER
The rolling green grasslands of Tasmania contribute to the nation's finest dairy produce. Below is a selection of natural champions.
Serves 2 - Your choice of 3 of the following:
23.00
TASMANIAN HERITAGE SIGNATURE BRIE
ASHGROVE WILD WASABI CHEESE
TASMANIAN HERITAGE DEEP BLUE
CLOTH WRAPPED CHEDDAR
WHITE PEARL CAMEMBERT
COFFEE & TEA
Espresso Coffee
3.30
Tea
2.80
Liquer Coffee with Baileys or Kahlua
9.50
Grandfather Port
11.00
Cognac
11.00
Please note, Vegetarian and Kids meals available on request
