Smolt shared table function food example menu...
Olives and house bread served first complimentary.
$75 per head.
Smaller plates — please choose four.
House made chicken liver parfait with grilled ciabatta and house relish
Tassal Salmon ceviche, shalott and lemon dressing, garnished with dill
Mushroom and gorgonzola arrancini
Pork and veal meatballs, white polenta, Napoli sauce, grilled ciabatta
White fish escabesh with pickled carrot, onion and lemon
Pickled Pirates Bay Octopus with panzanella salad
Confit salmon rilettes with grilled ciabatta and fennel, caper and parsley salad
Smolt pork rillettes with house relish and pickled celery and ciabatta
Glazed smoked pork salad
Bruschetta with chorizo sausage, green olives and Italian parsley
Flash fried Clarence river school prawns, paprika salt, lemon, aioli
Salt and pepper fried local calamari
Beetroot carpaccio with Tongola goat curd - vegetarian
Seasonally stuffed globe artichokes - vegetarian
Shredded clover hill farm lamb cotaletta with pickled carrot
Bresola made from organic Nichols Rivulet Beef, with candied walnuts & shaved fennel
Doo Town venison carpaccio, vincotto, rocket
Smoked Tasmanian eel with witlof, radicchio, confit artichoke, sugared Serrano, rocket & an apple vinegrette
Shredded duck salad, orange segments, witlof and radiccio
Larger plates — please choose three.
Whole roast sides of Tasmanian Tassal Salmon, lightly spiced or herb rubbed.
Slow cooked Lamb (generally shoulder or leg) with aubergine puree and salsa verde
Whole sides of white fish (generally Blue-Eye, Mirror Dory or Stripey Trumpeter) with cannelinni bean puree and tomato, corgette and eggplant capponata
Sides of white fish (generally Blue-Eye, Mirror Dory or Stripey Trumpeter) with a briche and herb crust served with lemon wedges and seasonal vegetables
Sides of white fish (generally Blue-Eye, Mirror Dory or Stripey Trumpeter) with chorizo, green olives, capers and Italian parsley
Porcetta, roast whole with abundant crackling etc
Twice cooked crispy confit duck with cotecino and bean braise
Whole roast rib of organic beef (appropriate weight for number of guests) served with a variety of condiments — horseradish, anchovy & mustard butter, relish
Large grilled and roasted T’bone (appropriate weight for number of guests) served with a variety of condiments — horseradish, anchovy & mustard butter, relish
Confit chicken served with a mixed grain salad, dates, pistachio and spiced salt, natural yoghurt and fresh mint
Milk braised lamb (either shoulder, leg or shanks) with seasonally appropriate vegetables
Locally sourced pork shoulder, slow cooked in almond milk, served with potato and carrot gratin and seasonal fruit (quince, peaches, apricots….)
Seared king prawns, chickpeas, green beans, chorizo sausage, roasted cherry tomatoes
Faro and artichoke pilaf with baked ricotta and grilled seasonal vegetables — vegetarian
Seasonal risotto (eg - Cauliflower and tallegio or baked pumpkin with sage and pangratatta) — vegetarian
Pumpkin, pickled beetroot, tongola goat curd, shallot and rocket salad — vegtarian
Produce like abalone, crayfish, crabs, swordfish, tuna etc are all available on request, subject to budget and availability.
Cheese…
To follow mains we will serve a cheese course consisting of a variety of local and imported cheeses with condiments to match.
Dessert — please choose one…
Clafoutis with seasonal fruit & marscapone
Chocolate marquis with sour cherries and coconut sorbet
Tiramisu
Zabaglione with seasonal stone fruit
Vanilla pannacotta with seasonal berries
Coffee or tea included on this menu.
We have used the word ‘seasonal’ a lot during this document with good reason. Engagement with our hard working local suppliers and producers is at the very heart of our business ethic and as a result a degree of variation and mild unpredictability pervades most facets of our menu. Please bare this in mind when finalizing the menu prior to an event.
BEVERAGES WILL BE CHARGE ON CONSUMPTION UNLESS BY PRIOR ARRANGMENT.