Welcome to The Point Revolving Restaurant

Menu

• A La Carte

  Pacific oysters

  	5
  Natural, lemon
  Kilpatrick, smoked bacon
  Bloody Mary sorbet
  Tempura oysters, black garlic aioli

  Entree

  Duck liver parfait , cipollini onion jam, blueberries, Sauterne gel, lettuce leaves, house made brioche, whipped duck fat	25
  Cape Grim beef tartare, confit of shallots, chives, garlic chips, sherry, house made waffle potato chips, wild Tasmanian garlic flowers	27
  Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus	26
  Master stock braised pork belly, mustard crust, lentil salad, baby gem lettuce, salted grapes, miso, carrots, broad beans, assorted micro herbs	22
  Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms	26

  Main

  Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, freeze dried raspberry	45
  Truffled Nichol’s free range chicken breast, corn, parsnip, buttered parsley potatoes, kale, pickled red onion, walnuts, raisins, red wine jus	46
  300gm Cape Grim sirloin (MB4+), Cygnet gourmet mushrooms, Madeira, parsley, onion, Tallegio cheese, Dauphine potato, bone marrow, Café de Paris butter	56
  Slow cooked Three River’s lamb rump, sweet potato, asparagus, yoghurt, sumac, smoked almond, red onion, wild Tasmanian garlic flowers	54
  Green peppercorn potato gnocchi, kale, mushrooms, pickled shallots, green raisins, almond, parmesan foam	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 fries, house seasoning, tomato sauce & smoked garlic aioli	8.50
  Paris mash, brown butter, parsley	10
  Broccolini, oyster sauce, puffed wild rice, pickled red chili	10
  Assorted lettuce, radish, pickled shallots, croûtons, honey balsamic vinaigrette	7.5
  Green beans, tarragon butter, speck, puffed barley	10

  Dessert

  Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, spiced goat’s curd ice cream	18
  *Textures of rhubarb, honey crème brûlée, raspberry, milk crumble, licorice root, pistachio sponge	18
  Valrhona chocolate fondant, (baked to order) banana, coconut bavaroise, hazelnut, yuzu & lemon curd, chocolate soil, rum & raisin ice cream	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, Tasmanian quince paste, apple, walnut bread, lavosh
  Coal River Farm 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
  Ashgrove Mr Bennett’s Blue | Tasmania
  Cow’s milk - blue mould - smooth, creamy texture - aged several months - good depth of veining & distinctive bite

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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, micro herbs, enoki mushrooms
  Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
  Beetroot carnaroli risotto, spiced Tasmanian calamari, parmesan foam & chips, fermented green apple, herb salad

  Main

  Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, freeze dried raspberry
  Slow cooked Three Rivers lamb rump, sweet potato, asparagus, yoghurt, sumac, smoked almonds, red onion, wild Tasmanian garlic flowers
  Honey glazed duck breast á l’orange, kipfler potatoes, orange, parsnip, compressed celery, duck & orange jus
  Green peppercorn potato gnocchi, kale, mushrooms, pickled shallots, green raisins, almond, parmesan foam

  Dessert

  Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, spiced goat’s curd ice cream
  Textures of rhubarb, honey crème brûlée, raspberry, milk crumble, licorice root, pistachio sponge
  Coal River Farm Triple Brie, muscatel grapes, Tasmanian quince paste, apple, 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, Tasmanian quince paste, apple, walnut bread, lavosh

  Entrée

  Master stock braised pork belly, mustard crust, lentil salad, baby gem lettuce, salted grapes, miso, carrots, broad beans, assorted micro herbs
  Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
  Beetroot carnaroli risotto, parmesan foam & chips, fermented green apple, herb salad

  Main

  Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, freeze dried raspberry
  Honey glazed duck breast á l’orange, kipfler potatoes, orange, parsnip, compressed celery, duck & orange jus
  Cape Grim eye fillet ‘Diane style’, mushrooms, mustard, brandy, Dauphine potato
  Green peppercorn potato gnocchi, kale, mushrooms, pickled shallots, green raisins, almond, parmesan foam

  Dessert

  Textures of rhubarb, honey crème brûlée, raspberry, milk crumble, licorice root, pistachio sponge
  Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, spiced goat’s curd ice cream
  Warm chocolate brownie, banana, coconut bavaroise, hazelnut, yuzu & lemon curd, chocolate soil, rum & raisin ice cream
  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 Sunday 2:30pm - 4:30pm

  High Tea menu

  Apricot Chartreuse bavaroise
  Blackcurrant financier
  Lemon meringue tart
  Tiramisu gâteaux
  Point scones, French preserves, Ashgrove cream
  Cream cheese & cucumber finger sandwiches
  Slow cooked chicken breast, cos lettuce, black truffle aioli, shaved radish on wholemeal semolina roll
  Poached prawn salad, on brioche bun, 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, micro herbs, enoki mushrooms
  Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
  Beetroot carnaroli risotto, parmesan foam & chips, fermented green apple, herb salad

  Main

  Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, freeze dried raspberry
  Honey glazed duck breast á l’orange, kipfler potatoes, orange, parsnip, compressed celery, duck & orange jus
  Slow cooked Three Rivers lamb rump, sweet potato, asparagus, yoghurt, sumac, smoked almonds, red onion, wild Tasmanian garlic flowers
  Green peppercorn potato gnocchi, kale, mushrooms, pickled shallots, green raisins, almond, parmesan foam

  Sides

  Potato fries, house seasoning, tomato sauce & smoked garlic aioli	8.50
  Paris mash, brown butter, parsley	10
  Broccolini, oyster sauce, puffed wild rice, pickled red chili	10
  Assorted lettuce, pickled shallots, croûtons, honey balsamic vinaigrette	7.5

  Dessert

  Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, spiced goat’s curd ice cream
  Textures of rhubarb, honey crème brûlée, raspberry, milk crumble, licorice root, pistachio sponge
  Coal River Farm Triple Brie, muscatel grapes, Tasmanian quince paste, apple, 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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