Degustation Menu

Let our team at Bayviews take you through a
journey of Tasmania’s local produce

Our six course degustation starts off with our lightly fried Southern calamari seasoned with a blend of herbs, citrus zest, black pepper and coriander seeds. The calamari is served with a romesco sauce and fresh mix of local herbs, bean shoots and roasted peanuts.
The second course is Pan roasted Rannoch Farm quail from Southern Tasmanian. It’s served with a light corn veloute, crispy chorizo and a remoulade made from locally sourced celeriac and red radishes.
For the third course our Sous vide chicken has been slowly poached for five hours in a masterstock consisting of an array of spices, fresh herbs and aromatic vegetables. It’s then sliced and served in the poaching broth and finished with a fragrant herb and pickled daikon salad. We source our chicken from Nichols in the North West Coast of Tasmania.
Our fourth course consists of Atlantic salmon sourced from Macquarie Harbour in the West coast of Tasmania. The salmon is paired with a fragrant yellow curry and features cuttlefish from Northern Tasmania thinly sliced and shallow fried.
For the main course of the degustation we finish with our slow cooked Tasmanian Midlands venison shoulder. Our venison is braised in red wine, juniper and pepperberries and served with braised red cabbage, smoked plums, white onion puree and water chestnuts.
To finish off the menu we have our most popular dessert in the peanut praline semi freddo consisting of a light sabayon base combined with a caramel and peanut flavoured cream. This is served with a light chocolate mousse using dark chocolate from Anvers in the North West Coast.

For a complete journey indulge in the carefully selected wines to complement each dish we have chosen for you.

In addition to our six course degustation menu we also have a nine course menu available.

This menu starts off with a selection of small appetisers, the menu also includes a wild mushroom and truffle oil risotto and a light pre dessert consisting of locally sourced kaffir lime leaves to make a lime leaf pannacotta paired with a citrus jelly of local lemon and fresh thyme.

For the real food journey choose our nine course degustation and indulge in the finest produce Tasmania has to offer.

Each guest on the table must come on the journey together, maximum 10 guests.

Six course Tasting menu

$100 per person or
$135 with matching wines

Citrus, coriander seed and pepper dusted Southern calamari, romesco sauce,
roasted peanuts, Thai basil, coriander, bean shoots, nim jam dressing
Relbia Estate Sauvignon Blanc

Pan roasted Rannoch Farm quail, celeriac and radish remoulade,
sweet corn veloute, crispy chorizo and parsley oil
Josef Chromy Chardonnay

Pan roasted Macquarie Harbour Atlantic salmon, fragrant yellow coconut curry sauce, crispy local cuttlefish, roasted pumpkin, lime leaf yoghurt, red mizuna and fresh herbs
Josef Chromy Pinot Gris

Sous vide poached chicken breast in masterstock, sesame and lemongrass broth,
pickled ginger, organic noodles, pickled daikon and fresh herb salad
Relbia Estate Pinot Noir

Sorbet

Tasmanian Midlands venison shoulder slow cooked in red wine, juniper and pepperberries,
braised red cabbage, smoked plums, white onion puree and water chestnuts
d’Arenberg the High Trellis Cabernet Sauvignon

Peanut praline semi freddo, caramel, almond crumb,
chocolate mousse, flaked almonds, mocha soil
Hellyers Road Whisky cream coffee liqueur

Nine course Tasting menu

$130 per person or
$175 with matching wines

Amuse Bouche

Citrus, coriander seed and pepper dusted Southern calamari, romesco sauce,
roasted peanuts, thai basil, coriander, bean shoots, nim jam dressing
Relbia Estate Sauvignon Blanc

Pan roasted Rannoch Farm quail, celeriac and radish remoulade,
sweet corn veloute, crispy chorizo and parsley oil
Josef Chromy Chardonnay

Wild mushroom and truffle oil risotto, charred red peppers, spring onion oil
Derwent Estate Riesling

Pan roasted Macquarie Harbour Atlantic salmon, fragrant yellow coconut curry sauce, crispy local cuttlefish, roasted pumpkin, lime leaf yoghurt, red mizuna and fresh herbs
Josef Chromy Pinot Gris

Sous vide poached chicken breast in masterstock, sesame and lemongrass broth,
pickled ginger, organic noodles, pickled daikon and fresh herb salad
Relbia Estate Pinot Noir

Sorbet

Tasmanian Midlands venison shoulder slow cooked in red wine, juniper and pepperberries,
braised red cabbage, smoked plums, white onion puree and water chestnuts
d’Arenberg the High Trellis Cabernet Sauvignon

Pre dessert

Kaffir lime leaf pannacotta, lemon thyme jelly, milk
chocolate rice crisps, wattlseseed tuile

Peanut praline semi freddo, caramel, almond crumb,
chocolate mousse, flaked almonds, mocha soil
Hellyers Road Whisky cream coffee liqueur