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HOT ENTREES
Soup
You don't have to be a convict to get this .. hot homemade creamy sweet potato & pumpkin soup with sour dough bread
Caribbean Chicken
Grilled breast fillet spiced and marinated, served with coconut and mandarin dressing.
Chicken Natural
Breast fillet charcoal grilled, served on a bed of mesclun salad with herbed butter.
Thai Beef
Strips of tender beef marinated in a green Thai curry and quickly pan fried.
The Gamekeeper
Venison, pork, wallaby & berry sausage, grilled. Course ground with Lesley Black sweet chutney.
Cajun Tasmanian Salmon
Succulent fillet dusted with Cajun spices, charcoal grilled with herb butter
Tasmanian Salmon
Charcoal grilled and served with a lemon, mustard and cream sauce.

2nd Course: Mains
ALL COOKED OVER OUR WOOD FIRED CHARCOAL GRILL
Steak - 200g or 300g Scotch Fillet*
With a choice of Plum, Diane, Mushroom, BBQ or Pepper sauces.
Steak - Eye Fillet 200g
With a choice of Plum, Diane, Mushroom, BBQ or Pepper sauces.
Steak - Porterhouse* 300g
With a choice of Plum, Diane, Mushroom, BBQ or Pepper sauces.
Pepper Steak* 300g
Scotch fillet dusted in kibble pepper (HOT) & pepper sauce
Scallop & Bacon Kebabs
Skewers of plump Japanese style scallops wrapped in bacon and topped with a lemon & Dijon - served on a bed of jasmine rice.
Caribbean Chicken
Breast Fillets spiced and marinated, served with coconut and mandarin dressing.
Chicken Natural
Breast fillets charcoal grilled, served on a bed of mesclun salad with herbed butter.
Thai Beef
Strips of tender beef marinated in a green Thai curry and quickly pan fried.
The Gamekeeper
Venison, pork, wallaby & berry sausage, grilled. Course ground with Lesley Black sweet chutney.
Cajun Tasmanian Salmon
Boneless fillets dusted with Cajun spices, charcoal grilled with herb butter.
Tasmanian Salmon
Charcoal grilled and served with a lemon and cream sauce.
Pork Rib Eye
This is the pork "scotch fillet" on the bone. Moisture infused to retain tenderness - served with a tasty plum sauce
Zu' Burger
Vegetarian - made here using fresh ingredients. Zucchini, carrot, onion, garlic and lightly seasoned with cumin & coriander. (Contains traces of egg, flour & peanuts)

* The Jailhouse Grill exclusively uses Tasmanian Premium® & 1824® scotch fillet grass fed yearling beef to Meat Standards Australia (MSA)

3rd Course: Desserts
Ice Cream Indulge
Four intriguing flavours from Tasmania's own Valhalla Ice Creams
Mud Cake
Served warm with a raspberry coulis and fresh cream
Gluten free mud cake
Same as above
Sticky Date pudding
Served hot with ice cream, cream and a hot caramel sauce
Brandy Snaps
Laced toffee logs filled with cream and served with our raspberry coulis
Lemon Cheese Cake
Baked in the traditional way - served with cream and the heart of passion fruit

Including "help yourself" salad bar & hot vegetables