Any TWO courses
$34.00
Any THREE courses $41.00
1st Course:
Starters, Appetisers & Entrees
Soup & Garlic Bread
Your don't have to be a convict to get this....Hot
Homemade Soup.
Oysters - Half Dozen
Famous Tasmanian East Coast oysters served Natural,
Kilpatrick or Latin.
Tiger Prawn Cocktail
Larger style shelled Tiger Prawn cooked on our premises
and served with a tangy seafood sauce.
Smoked Tasmanian Salmon
Of the Atlantic variety, thinly sliced, garnished with
Saffron Mayonnaise.
Jailhouse Pate
Freshly made traditional chicken liver and Pepper Berry
Pate, served with buttered toast.
Caribbean Chicken
Breast fillets slightly spiced and marinated, served with
our own coconut and mandarin dressing.
Chicken Natural
Chicken Breast fillet charcoal grilled, served on a bed
of mesclun salad with herbed butter.
Thai Beef
Thin strips of tender beef marinated in a green Thai
curry and quickly pan fried.
BBQ Pork Ribs
Separated pork spare ribs, salted and deep fried served
with smokey BBQ sauce. Best to tackle these with your
fingers.
Venison & Duck Sausages
A tasty but gentle game flavour, served with a soy sauce
and a plum sauce.
Cajun Tasmanian Atlantic Salmon
Succulent boneless fillets naturally charcoal grilled and
served with a lemon and cream sauce.
Beef Kebabs Diane
Skewers of prime beef, separated with capsicum, topped
with our own Diane sauce.
2nd Course:
Mains
ALL COOKED OVER OUR WOOD FIRED CHARCOAL!
Steak - Scotch Fillet 200g
With a choice of Plum, Diane, Mushroom, BBQ or Pepper
sauces.
Steak - Rump 200g
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.
Steak - Scotch Fillet 300g
With a choice of Plum, Diane, Mushroom, BBQ or Pepper
sauces.
Pepper Steak 300g
Scotch Fillet dusted in kibble pepper and topped with our
HOT pepper sauce.
Scallop & Bacon Kebabs
Skewers of plump Japanese style scallops wrapped in
smokey bacon and topped with a lemon & Dijon mustard sauce
served on a bed of jasmine rice.
Caribbean Chicken
Breast Fillets slightly spiced and marinated, served with
our own coconut and mandarin dressing.
Chicken Natural
Chicken breast fillet charcoal grilled, served on a bed
of mesclun salad with herbed butter.
Thai Beef
Thin strips of tender beef marinated in a green Thai
curry and quickly pan fried.
BBQ Pork Ribs
Separated pork spare ribs, salted and deep fried served
with smokey BBQ sauce. Best to tackle with your fingers.
Venison & Duck Sausages
A tasty but gentle game flavour, served with a soy sauce
and a plum sauce.
Cajun Tasmanian Atlantic Salmon
Succulent boneless fillets dusted with Cajun spices,
charcoal grilled and moistened with herb butter.
Tasmanian Atlantic Salmon
Succulent boneless fillets naturally charcoal grilled and
served with a lemon and cream sauce.
Beef Kebabs Diane
Skewers of prime beef, separated with capsicum, topped
with our own Diane sauce.
3rd Course:
Desserts
Ice Cream Trio
Three (+vanilla) intriguing flavours from Tasmania's
own Valhalla Ice Creams
Chocolate Mud Cake
Served with a raspberry coulis and fresh cream
Sticky Date pudding
A date pudding, served hot with ice cream and cream
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
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