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 , chocolate, preserved cherries & toasted brioche	25
  Mooloolaba king prawns, charred baby gem, broad beans, parsnip, guanciale, miso hollandaise	26
  French style beef tartare, smoked egg yolk jam, capers, grilled focaccia	27
  Rannoch Farm quail breast, ras el hanout, barley, pickled zucchini, labneh	26
  Caramelised organic halloumi, carrots, walnut, balsamic pear, croûtons, honey, Winter leaves	22

  Main Course

  Local fish, cauliflower, Southern calamari, celery, lemon, black velouté	45
  Free range chicken ‘poached & fried’, sweetcorn, leeks, shiitake	42
  Cape Grim Scotch fillet MB4, Cygnet gourmet mushrooms, bone marrow, onion, parsely	49
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam	35
  Eye fillet steak ‘Diane’, cooked at your table, served with seasonal greens & dauphine potatoes with thyme	69
  Flambe prawns, cooked at your table, served with coconut rice, apricot chutney, coriander, puffed rice	59

  Sides

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

  Dessert

  Leatherwood honey brûlée, whiskey ice cream, malt crumble, lavender	18
  Granny Smith apples, chamomile tea, brown butter, yoghurt	18
  White chocolate & brioche French toast, fig, caramel, blackcurrant, almond	18
  Valrhona chocolate fondant, mandarin yoghurt sorbet, hazelnuts (baked to order)	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 raisin jam, green apple, walnut bread, lavosh
  Delice de Bourgogne - Burgundy, France
  Ossau Iraty - Basque Pyrenees, France
  Cypress Grove Midnight Moon - California, USA
  Pyengana Mature Chaddar - Tasmania, Australia
  Coal River Triple Cream Brie - Tasmania, Australia
  Jean Perrin Secret de Scey - Franche-Comte, France
  Gorgonzola - Italy

  Table d’hôte Menu

  3 course 89

  Entree

  Hiramasa Kingfish ceviche, miso, green chili, yuzu, crispy potato
  Pork belly, miso, red cabbage, sesame, grapes
  French style beef tartare, smoked egg yolk jam, capers, grilled focaccia
  Carnaroli risotto, pumpkin, pepitas, gruyére cheese, chorizo, garlic flowers

  Main

  Wild Clover lamb, sweet potato, kale, sumac, preserved lemon & herb salsa verde
  Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
  Local fish, cauliflower, Southern calamari, celery, lemon, black velouté
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam

  Dessert

  Valrhona chocolate fondant, mandarin yoghurt sorbet, hazelnuts
  Leatherwood honey brûlée, whiskey ice cream, malt crumble, lavender
  White chocolate & brioche French toast, fig, caramel, blackcurrant, almond
  Bay of Fires cheddar, raisin jam, 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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• 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	95
  Three Course
  Add Cheese - 30g / 14 - each additional cheese 7.5
  served with raisin jam, green apple, walnut bread, lavosh

  Entrée

  Hiramasa Kingfish ceviche, miso, green chili, yuzu, crispy potato
  Pork belly, miso, red cabbage, sesame, grapes
  Carnaroli risotto, pumpkin, pepitas, gruyère cheese, chorizo, garlic flowers

  Main

  Local fish, cauliflower, Southern calamari, celery, lemon, black velouté
  Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
  Wild Clover lamb, sweet potato, kale, sumac, preserved lemon & herb salsa verde
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam

  Dessert

  Leatherwood honey brûlée, whiskey ice cream, malt crumble, lavender
  White chocolate & brioche French toast, fig, caramel, blackcurrant, almond
  Valrhona chocolate fondant, mandarin yoghurt sorbet, hazelnuts

  TEA or COFFEE

  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 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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• High Tea

  High Tea

  Includes a glass of sparkling wine	42
  Available Wednesday to Sunday 2:30pm - 4:30pm

  High Tea Menu

  Meyer Lemon Tart
  Raspberry Cremeux Financier Petit Four
  Coconut Bavarois Barrel
  Apple Bavarois Petit Four
  Point Scones, Evandale jam, Meander Valley cream
  Turkey, & cranberry finger sandwiches
  Cream cheese & cucumber finger sandwiches
  Tasmanian cold smoked salmon & horseradish open sandwiches
  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
  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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• 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 ceviche, miso, green chili, yuzu, crispy potato
  Rannoch Farm quail breast, ras el hanout, barley, pickled zucchini, labneh
  Carnaroli risotto, pumpkin, pepitas, gruyère cheese, chorizo, garlic flowers

  Main

  Local fish, cauliflower, Southern calamari, celery, lemon, black velouté
  Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
  Wild Clover lamb, sweet potato, kale, sumac, preserved lemon & herb salsa verde
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam

  Sides

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

  Dessert

  Leatherwood honey brulee, whiskey ice cream, malt crumble, lavender
  White chocolate & brioche French toast, fig, caramel, blackcurrant, almond
  Bay of Fires cheddar, raisin jam, 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 Course

  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.

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• Wine List

  Wine List

  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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• Truffle Tradition Dinner

  Truffle Tradition Dinner - 15 August 2018

  The Point Revolving Restaurant 2018 Event Series - The Truffle Tradition with Truffles Tasmania and Tahbilk Wine Co
  Wednesday 15 August 2018

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