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Sample Dinner Dishes

TUESDAY TO SATURDAY, 5:30PM UNTIL LATE

This is not just a menu, but a journey through Tasmania, interpreted through the lens of French gastronomy and personal inspiration.

Each creation reflects:

  • Our carefully chosen Tasmanian Produce – fresh and full of character

  • French culinary techniques – precise and refined

  • Chef Mathieu’s inspirations – shaped by the cultures, countries, and people he has encountered throughout his life and travels.

We invite you to let go and be surprised, one plate and one glass at a time.

A chef preparing plated dishes in a professional kitchen, with bowls of food on a stainless steel counter.
A person is pouring caramel sauce onto a dessert in a decorative glass bowl, which contains a pink scoop of ice cream topped with crumbles.

Tarkine Oysters
red wine reduction, shallots, lemon & leek gel

Line Caught Ribaldo
ceviche chaud, crab bouillon, citrus 

Slow cooked ‘Black’ Tasmanian Pork Belly
cinnamon apple julienne, apple gel, pine nuts, leatherwood honey

Browns & Towns Mushrooms
mushrooms two ways, roasted potato cup, mushroom reduction, focaccia

Summerlea Farm Medium Rare Eye Fillet
beef Sashimi, crispy mille-feuille potato, dijon & hazelnut mustard sauce, carrot chips

Wild Tasmanian Venison Loin
creamed potatoes, glazed carrot, mushroom, hazelnut & honey reduction 

Valrhona Milk Chocolate Ganache
strawberry sorbet, hazelnut praline, oxalis gel, leatherwood honey tuile