A La Carte Menu

 

BREAD

Garlic Bread 10.9 v

House made flat bread, whipped garlic butter, melted mozzarella cheese

Bruschetta 12.9 v

Roma tomato, basil, Spanish onion, extra virgin olive oil, parmesan cheese, balsamic syrup, toasted Turkish bread

ENTRÉE

Seared Scallops 18 gf

Pan seared Japanese scallops, chilli passionfruit dressing, coriander, mint

Wine Match: Totara Sauvignon Blanc

 

Wild Mushroom Arancini 17 v

Wild mushroom Arancini, confit garlic, tomato chili relish, herbs

Wine Match: Angoves Merlot 188ml Picolo or Match: Saint Clair Pinot Noir 375ml

 

Jamaican Chicken 16 gf  (Hot & Spicy)

Jamaican style hot spicy chicken tenderloins, mango & tomato salsa, spiced rum glaze, coriander

Wine Match: Pinot Gris

 

House Cured Salmon 18 gf

House cured Tasmanian salmon fillet, avocado cream, prosciutto crumb, watercress, baby herbs

Wine Match: Pinot Gris

 

Grilled King Prawns 22  gf

Grilled local king prawns, avocado salsa, balsamic reduction, baby herbs

Wine Match: Totara Sauvignon Blanc

Char-grilled Lamb Backstrap 19

Char-grilled lamb backstrap, creamy desiree potato salad, prosciutto, herbs

Wine Match: Thorne Clarke Shiraz

MAIN

Pork Belly 37 gf

Twice cooked pork belly, honey scented carrot puree, grilled asparagus, seared Japanese scallops, apple jam

 Match: Riesling or an apple cider

 

Prosciutto Wrapped Chicken Supreme 36 gf

Prosciutto wrapped chicken supreme, twice cooked polenta, pimento jam, herbs, red wine jus

Wine Match: Chardonnay

 

Chinese Barbeque Lamb Ribs 35

Chinese barbeque style lamb ribs (approx. 750gms), Asian style salad, crunchy hokkien noodles

Match: Cabernet Sauvignon Picolo or Wirra Wirra Churchblock half bottle

 

Dry Aged 400gm Black Angus Rump 42 gf

Locally sourced dry aged 400gm black angus rump, roasted shallots, grilled asparagus, seeded mustard cream.

(due to the dry aging process this cut of beef is best served between the temperatures of rare to medium)

Wine Match: Thorne Clarke Shiraz or Wirra Wirra Churchblock half bottle

 

Pan Seared Duck Breast 38 gf

Pan seared duck breast, watercress and baby herb salad, balsamic roasted beetroot, Persian fetta, candied nuts

Wine Match: Saint Clair Pinot Noir 375ml

Corn & Capsicum Fritters 30  v

Corn, capsicum, zucchini and coriander fritters, grilled haloumi fingers, tomato relish, baby herbs, basil

 

Tasmanian Salmon Fillet   36   gf

Pan seared Tasmanian salmon fillet, roasted pumpkin, slow cooked cherry tomatoes,

Persian fetta, baby spinach salad, balsamic reduction

SIDES  7

sautéed green beans, crispy prosciutto / parmesan truffle fries / green leafy salad, house dressing

DESSERT

 

Pasfields Mess 15.9

House made lemon curd, meringue, candied orange, toasted nuts

 

Chocolate Assiette15.9

White chocolate delice, Belgium chocolate brownie, house made cherry ripe,

dark chocolate panacotta, vanilla mascarpone

Blueberry Apple Brulee 14.9 gf

Blueberry & apple brulee, almond biscotti, vanilla ice cream

 Strawberry Jam Doughnuts 13.9

House-made cinnamon doughnuts filled with strawberry jam, vanilla ice-cream

Affogato 5.5 /16 including liqueur  *

Espresso, vanilla ice cream with either Frangelico or Amaretto

Chocogato 5.5 / 16 including liqueur  *

Hot chocolate, vanilla ice cream with liqueur (strawberry, choc, blackcurrant, butterscotch or baileys)

NO SEPARATE BILLS

ONE BILL IS GIVEN PER TABLE