Welcome to The Point Revolving Restaurant

Menu

• A La Carte

  Pacific oysters

  	3 / 15 each additional 4
  Natural, lemon
  Kilpatrick, smoked bacon
  Bloody Mary sorbet
  Tempura oysters, black garlic aioli

  Entree

  Duck liver parfait , cipollini onion jam, blueberries, Sauterne gel, frisée lettuce, house made brioche, whipped duck liver fat	25
  Wild caught tiger prawns, truffled goat’s curd, sunflower shoots & seeds, compressed celery, lobster bisque	26
  Cape Grim beef tartare, confit of shallots, chives, garlic flowers, sherry, focaccia	27
  Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus	26
  Meander Valley marinated goat’s feta cheese, tomatoes, roquette, pine nuts, olive tapenade, herb focaccia	22

  Main

  Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, soured raspberry	45
  Nichol’s free range chicken ‘poached & fried’, sweetcorn, leek, shiitake	42
  Cape Grim sirloin 350gm, (MB4), Cygnet gourmet mushrooms, madeira, parsley, café de Paris butter, onion, Tallegio cheese, dark ale cracker, bone marrow	56
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette	35
  Flambé prawns, cooked at your table, served with coconut rice, pineapple salsa, coriander, puffed rice	59
  Eye fillet steak ‘Diane’, cooked at your table, served with green beans & speck, dauphine potatoes with thyme	69

  Sides

  Potato gratin, cream, garlic, onion & cheese	12
  Paris mash, brown butter, parsley	10
  Broccolini, oyster sauce, puffed wild rice, orange salt	10
  Heirloom carrots, barley, tarragon butter	12
  Assorted lettuce, radish, pickled shallots, croûtons, honey balsamic vinaigrette	7.5

  Dessert

  *Littlewood strawberries, honey brûlée, lemon curd, meringue, champagne, macadamia nuts	18
  *Fluffy milk rice pudding, apple, cinnamon, puffed rice, Kraken spiced rum & raisin ice cream	20
  *Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey	18
  Valrhona chocolate fondant, (baked to order) mixed berries, vanilla & coconut cream, pistachio, chocolate soil, yoghurt sorbet, Grand Marnier	22
  *Crêpe Suzettes, (cooked at your table) burnt orange ice cream, butter crumble, Grand Marnier	28
  *gluten free option available

  Cheese

  	30g / 14 - each additional cheese 7.5
  Served with muscatel grapes, green apple, walnut bread, lavosh
  Coal River Triple Cream Brie | Tasmania
  Cow’s milk - very indulgent - robust, full flavour - snowy rind - mottling as it matures
  Tilsit Heidi Farm | Tasmania
  Cow’s milk - rich, dense texture - distinctive nutty overtone
  Coal River Farm Blue | Tasmania
  Cow’s milk - mild blue - Penicillium Roqueforti - unique, subtle flavour - slightly sweet, tangy - just the right amount of salt
  Bay of Fires Clothbound Cheddar | Tasmania
  Cow’s milk - traditional recipe - buttery, yellow colour - matured 12 months to 2 years - sharp, rounded, slightly salty - crumbly in texture
  Pyengana Mature Cheddar | Tasmania
  Cow’s milk - semi hard, artisan - creamy, crumbly, smooth texture - full flavoured, herbaceous, spicy
  Fourme d’Ambert | Rhône Alps, Auvergne, France
  Cow’s milk - blue mould - mild - firm, creamy texture - aromatic flavour - savoury, nutty after taste

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• Table d’hôte

  Table d’hôte

  3 course

  89

  Entree

  Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, shiso leaves, enoki mushrooms
  Master stock braised pork belly, miso, caramelised cos lettuce, red mild chili, salted grapes, daikon, edamame beans
  Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
  Carnaroli risotto, cauliflower, chervil, radicchio, parmesan, truffle, dukkah spice

  Main

  Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, soured raspberry
  Three Rivers lamb, sweet potato, asparagus, yoghurt, sumac, smoked almonds, red onion, garlic chips
  Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette

  Dessert

  Valrhona chocolate fondant, vanilla & coconut cream, pistachio, chocolate soil, yoghurt sorbet, Grand Marnier
  Littlewood strawberries, honey brûlée, lemon curd, meringue, champagne, macadamia nuts
  Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey
  Coal River Farm Triple Brie, muscatel grapes, green apples, walnut bread, lavosh

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• Group Menu

  Group options

  Available for groups of 12 to 40 people
  glass of sparkling wine included
  Entrée & Main Course OR Main Course & Dessert	86
  Two Course
  Entrée, Main Course & Dessert	96
  Three Course
  Add Cheese - 30g / 14 - each additional cheese 7.5
  served with muscatel grapes, green apple, walnut bread, lavosh

  Entrée

  Master stock braised pork belly, miso, caramelised cos lettuce, red mild chili, salted grapes, daikon, edamame beans
  Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
  Carnaroli risotto, cauliflower, chervil, radicchio, parmesan, truffle, dukkah spice

  Main

  Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, soured raspberry
  Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
  Cape Grim eye fillet ‘Diane style’, mushrooms, mustard, brandy, dauphine potato
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette

  Dessert

  Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey
  Littlewood strawberries, honey brûlée, lemon curd, meringue, champagne, macadamia nut
  Warm chocolate brownie, vanilla & coconut cream, pistachio, chocolate soil, yoghurt sorbet, Grand Marnier
  Freshly brewed tea or coffee with petit fours
  Please note: variation when catering for larger numbers can be made in consultation with our Restaurant Manager.
  Please note: our menu contains many food allergens. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guests' dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.

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• High Tea

  High Tea

  Includes a glass of sparkling wine.	45
  Available Wednesday to Friday 2:30pm - 4:30pm

  High Tea menu

  Mixed Berry Tart with Kirsch Pastry Cream
  Valrhona Three Chocolate & Butter Galette
  Glass of Summer Berries, Hint of Lemon with Savoy Biscuit
  Dark Couverture Chocolate Bavaroise Dome with Gold Leaf
  Point Scones, French Preserves, Ashgrove Cream
  Cream Cheese & Cucumber Finger Sandwiches
  Slow cooked Chicken Breast, Cos Lettuce, Black Truffle Aioli, Shaved Radish on Freshly Baked Brioche Bun
  Poached Prawn Salad, on Grain Roll, Cocktail Sauce
  Onion & Gruyère Cheese Quiche
  TEA / COFFEE
  All menus are seasonal and subject to change without notice
  Please Note: Variations when catering for larger numbers can be made in consultation with our Restaurant Manager

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• Friday Lunch

  Friday Lunch

  Entrée & Main Course or Main Course & Dessert	62
  2 course
  Entrée, Main Course & Dessert	69
  3 course

  Friday Lunch Menu

  Entrée

  3 natural Pacific oysters, lemon
  Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, shiso leaves, enoki mushrooms
  Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
  Carnaroli risotto, cauliflower, chervil, radicchio, parmesan, truffle, dukkah spice

  Main

  Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, soured raspberry
  Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
  Three Rivers lamb, sweet potato, asparagus, yoghurt, sumac, smoked almonds, red onion, garlic chips
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette

  Sides

  Potato gratin, cream, garlic, onion & cheese	12
  Paris mash, brown butter, parsley	10
  Broccolini, oyster sauce, puffed wild rice, orange salt	10
  Heirloom carrots, barley, tarragon butter	12
  Assorted lettuce, pickled shallots, croûtons, honey balsamic vinaigrette	7.5

  Dessert

  Littlewood strawberries, honey brûlée, lemon curd, meringue, champagne, macadamia nuts
  Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey
  Coal River Farm Triple Brie, muscatel grapes, green apples, walnut bread, lavosh
  Please note: Our menu contains many food allergens and intolerances. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guest dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.

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• Children's Menu

  Young diner's menu

  Main

  Crumbed chicken, mash potatoes, vegetables	17
  Eye fillet 100gm, mash potatoes, vegetables	17
  Crumbed or pan fried local fish, mash potatoes, vegetables	17
  Macaroni cheese, toasted breadcrumbs, salad	17

  Dessert

  Chocolate brownie, banana ice cream	10
  Vanilla bean ice cream, meringue & fruit	10
  Please Note: Our menu contains many food allergens and intolerances. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guest dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.

  Download menu
• Wine List

  Wine

  The Point Revolving Restaurant has an extensive premium local and international wine list. For any special requests please advise at time of booking.

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