Paddock to plate food philosophy
Our meals are hand prepared for our guests every evening with fresh vegetables straight from the garden and locally sourced meat, fish, cheese and eggs. We preserve fruit in season for deserts, thus ensuring full flavour. We have access to local venison, organic lamb, free range pork, fresh wasabi and truffles in season.
Evening meals typically consist of three courses, an entree, main course and desert or cheeses. Our chef will discuss the menu with you before preparing the meals to discover your preferences. All meals are prepared individually with whatever ingredients are to hand at the time. There is no set menu and we have experience with a range of diets including gluten free, lactose free and low fat.
We have a small cellar of Tasmanian wines, chosen annually, to compliment our food. Local vinyards that feature regularly on our wine list are Vello, Three Willows Vineyard, Ghost Rock and Stoney Rise. We also stock Tasmanian beers and cider as well as non alcoholic drinks.
Breakfasts feature a full range of fresh and home preserved fruits, breads, cereals, yoghurt, as well as hot dishes such as eggs, bacon and tomatoes.
Lunches are either a picnic hamper or a soup and salad combination with fresh home-baked bread and local cheese.
For a special occasion birthday or anniversary we can cook almost anything you would like, as long as it is local, including crayfish in season. Crayfish will add to the cost of an evening meal and needs to be ordered a week at least ahead of your arrival.
Dinner and Accommodation Package
When you book a package which includes dinner there are always some special extras added to the menu. Before dinner you can choose a wine from our cellar of Tasmanian wines to compliment the meal.
Book Dinner and Accommodation Package