Degustation Menu

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

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 we are using Wild Clover lamb shoulder sourced from the North West Coast of Tasmanian. To accompany the lamb we have a soft pumpkin gnocchi, fresh salsa verde, yoghurt from Westhaven and local spring peas.
Our fourth course consists of Atlantic salmon sourced from Macquarie Harbour in the West Coast of Tasmania. The salmon is paired with chilli marinated octopus from Stanley along the North West Coast. The octopus is slow cooked overnight then crisp fried in a spiced flour.
For the main course of the degustation we finish with Wallaby sourced from the Midlands of Tasmania. The wallaby is marinated in juniper and pepperberries and is served alongside a roasted carrot puree, white onions and a light local red wine, shallot and chive butter.
To finish off the menu we have a light dessert consisting of Leatherwood honey and vanilla bean pannacotta. Our honey is from the North region of the state and complements the fresh pineapple and mint flavours in this dessert.

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 to finish the nine course degustation we have our popular almond dacquoise cake layered with milk chocolate butter cream.

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.
Degustation orders need to be taken at the latest by 7.15pm

Six course Tasting menu

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, parsley oil
Josef Chromy Chardonnay

Crisp fried Wild Clover slow cooked lamb shoulder, butternut pumpkin gnocchi, salsa verde, sugar snap peas, hung yoghurt, fresh mint
Relbia Estate Pinot Noir

Sesame crusted Macquarie Harbour Atlantic salmon, prosciutto wrapped sweet potato and fetta cake, crisp fried local octopus, smoked paprika and roasted garlic aioli, pickled vegetable salad
Josef Chromy Rose

Sorbet

Sumac crusted Tasmanian wallaby topside, spiced carrot puree, white onions, dukkah, red wine, shallot and chive butter, native pepperberry salt
d’Arenberg Stump Jump Shiraz

Tasmanian Leatherwood honey and vanilla bean pannacotta, pineapple and chilli salsa, crème de menthe ganache, honeycomb crumb, pineapple cream
Hellyers Road Whisky cream liqueur

$105 per person
$145 with matching wines

Nine course Tasting menu

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, parsley oil
Josef Chromy Chardonnay

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

Crisp fried Wild Clover slow cooked lamb shoulder, butternut pumpkin gnocchi, salsa verde, sugar snap peas, hung yoghurt, fresh mint
Relbia Estate Pinot Noir

Sesame crusted Macquarie Harbour Atlantic salmon, prosciutto wrapped sweet potato and fetta cake, crisp fried local octopus, smoked paprika and roasted garlic aioli, pickled vegetable salad
Josef Chromy Rose

Sorbet

Sumac crusted Tasmanian wallaby topside, spiced carrot puree, white onions, dukkah, red wine, shallot and chive butter, native pepperberry salt
d’Arenberg Stump Jump Shiraz

Pre dessert

Tasmanian Leatherwood honey and vanilla bean pannacotta, pineapple and chilli salsa, vodka and lime granita

Almond dacquoise cake, milk chocolate butter cream, crème fraiche icecream, brandy macerated cherries
Hellyers Road Whisky cream liqueur