Smolt shared table function food example menu.
Olives and house bread served first complimentary.
$55 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 polents, Napoli sauce, grilled ciabatta
Smolt pork rillettes with house relish and pickled celery and ciabatta
Smoked Tasmanian eel with witlof, radicchio, confit artichoke, sugared Serrano, rocket & an apple vinegrette
Glazed smoked pork salad
White fish escabesh with pickled carrot, onion and lemon
Salt and pepper fried local calamari,
Beetroot carpaccio with Tongola goat curd - vegetarian
Confit salmon rilettes with grilled ciabatta and fennel, caper and parsley salad
Larger plates — please choose three.
Whole roast sides of Tasmanian Tassal Salmon, lightly spiced or herb rubbed.
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
Slow cooked Lamb (generally shoulder or leg) with aubergine puree and salsa verde
Milk braised lamb (either shoulder, leg or shanks) with seasonally appropriate vegetables
Confit chicken served with a mixed grain salad, dates, pistachio and spiced salt, natural yoghurt and fresh mint
Locally sourced pork shoulder, slow cooked in almond milk, served with potato and carrot gratin and seasonal fruit (quince, peaches, apricots….)
Large grilled and roasted T’bone (appropriate weight for number of guests) served with a variety of condiments — horseradish, anchovy & mustard butter, relish
Porcetta, roast whole with abundant crackling etc
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 — vegetarian
Dessert - $9 per head additional charge. 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
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.
Cheese platters available at a charge of $10 per head.