From the fire, from the island.

Premium cuts, cooked over Australian hardwood charcoal. Served with red wine jus and burnt onion butter.

• Robbins Island Wagyu Rib-Eye

  165

  500g, dry-aged 40 days, MB7+

• Cape Grim Sirloin

  62

  350g, grass-fed, aged 28 days

• Tasmanian T-Bone

  98

  600g, on the bone, shareable

• Eye Fillet

  68

  250g, black garlic butter

• Bone-in Pork Cutlet

  48

  Applewood smoked, apple mustard

For sharing, for pacing, for a glass of something cold.

• Coles Bay Oysters

  36

  Natural, mignonette / half dozen

• Kingfish Crudo

  28

  Green apple, finger lime, chilli oil

• Wood-grilled Bread

  12

  Cultured butter, smoked salt

• Beef Tartare

  26

  Cape Grim, egg yolk, house crisps

• Bruny Island Cheese

  32

  Selection of three, quince, lavosh

Beyond the grill.

• Slow-cooked Lamb Shoulder

  58

  12 hours over coals, salsa verde

• Whole Line-caught Snapper

  72

  Charred lemon, herb oil

• Charred Cauliflower

  36

  Miso, hazelnut, brown butter (v)

• Chargrilled Chicken

  44

  Half bird, smoked paprika, aioli

• Fire-roasted Potatoes

  14

  Bone marrow, gremolata

• Truffle Mash

  16

• Charred Greens

  12

  Anchovy, lemon

• Heirloom Tomato Salad

  16

  Bruny Island fetta, basil

Modern classics.

• Burnt Basque Cheesecake

  18

  Poached quince

• Dark Chocolate Tart

  18

  Sea salt, olive oil

• Tasmanian Apple Tarte Tatin

  20

  Double cream

Local first. Curious always.

• Tasmanian Pinot by the glass

  16

  Rotating selection

• Darby Old Fashioned

  24

  Sullivans Cove whisky, orange, smoke

• Espresso Martini

  22

  Bidgee Cove roasters, house vodka

• Local Draught

  12

  Moo Brew Pilsner

• Whisky Flight

  48

  Three drams from the island