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Terrace Restaurant

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Terrace Restaurant

The Terrace is a fine dining restaurant committed to outstanding service and delicious culinary experiences, boasting Tasmania’s Best Wine List and Australia’s Best Listing of Tasmanian Wines.

Our chefs have an uncompromising focus on excellence; one of the many reasons the restaurant is one of Tasmania’s most awarded. It is this spirit that infuses every aspect of the restaurant, from its ambience to service and cuisine.

The entire restaurant experience is designed to please the senses, from the aroma of freshly baked handmade bread, stunning views over the lake and golf course, and mouth-watering locally sourced produce.

At Terrace Restaurant, the cellar is a 500+ bottle, temperature-controlled Tasmanian blackwood wine room. It features some of the very best the region has to offer, including our favourite neighbouring world-class Tamar Valley wines, as well as an extensive collection from around the globe for those with a roving international palate.

Custom menus can be designed upon request. Please call the restaurant to discuss your menu needs.

Please note, food images indicate the style of food served, but may not represent current menu items as Terrace Restaurant’s menus are refreshed seasonally to make the most of Tasmania’s exquisite produce.

Opening hours

Tuesday to Thursday: 6:00 pm to 8:30 pm (last booking)

Friday and Saturday: 6:00 pm til late

Sunday and Monday: closed.

Bookings can be made by calling 03 6335 5777.

Please note: a 15 percent surcharge applies on public holidays and a 2.2 percent charge applies to AMEX and Diner’s cards.

MENU

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  • Oysters + appetisers

    Tasmanian East Coast oysters   $4.5ea
    Natural with lemon
    Prosciutto and Worcestershire

    Grown in the uniquely natural estuarine waters of St Helens, Tasmania.

    Atlantic salmon caviar 30g    $40.0
    With traditional accompaniments, eschallot, chive, crème fraîche, capers, handmade lavosh.

    Russian sturgeon caviar 10g    $45.0
    With traditional accompaniments, eschallot, chive, crème fraîche, capers, handmade lavosh.

    Local Tasmanian sea scallops    $4.0ea
    Prosciutto and Worcestershire.
    Paris butter and salmon roe.

    Sourced from Bass Strait.

  • Entree

    Arrowhead   $23.0
    Carbonara sauce, spec lardons, shallots, roasted sesame oil.

    Venison tartare   $21.0
    Quail yolk, black garlic, fried kale, sesame salt.

    Duck liver parfait   $19.0 
    Potato crisps, soft herbs, blackcurrant.

    Pork rillettes   $22.0 
    Preserved lemon, apple pickle, macerated cranberries, sourdough.

  • Main

    Stilton risotto   $36.0
    Candied walnuts, pear, eschallots, fennel, watercress.

    Lamb shoulder    $38.0
    Goats chèvre & honey profiterole, pistachio, endive spears, pea puree.

    Market fish    $45
    Spring Bay blue mussels, onions, emulsion sauce, pastry, green onion oil.

    Cape Grim eye fillet    $45.0
    Chimichurri, Kennebec potatoes, truss tomatoes, jus.

    Tomahawk ribeye beef with accompaniments (to share)    $130.0
    1kg served medium rare, watercress hazelnut salad, roast potato, mustards, jus.

    Whole Strelleyfield duck (to share)    $130.0
    Tanned in soy and roasted on hay with orange and lemongrass, orange sauce, chive pancakes, watercress hazelnut salad.

  • Sides

    End of season local tomatoes   $10.0
    With black pepper, garlic.

    Pommes frites    $10.0
    Dijon aioli.

    Pumpkin, ricotta   $10.0
    Honey, Medjool date, pepitas.

    Leaf salad    $10.0
    Selection of premium leafy greens with a classic vinaigrette.

  • Dessert

    Signature apple    $17.0
    Golden Delicious, pistachio pudding, apple & poppy compote, chai crème patissiere, tonka bean milk sorbet.

    Tea-poached meringue    $16.0
    Strawberry & nightshade fruit consommé, pastels.

    Smoked white chocolate fondant    $16.0
    Bay ice cream, nori dust.

    Cassis semifreddo    $16.0
    Lindt chocolate textures.

  • Tea and coffee

    The Art of Tea    $5.5
    Loose leaf selection.

    Grinders Giancarlo   $5.5
    100% Arabica.

    Lindt Swiss Premium    $6.5
    58% dark couverture hot chocolate.

  • Chef's Table - Set Menu

    Two courses    $58.0
    With wine to complement   $82.0

    Three courses $70.0
    with wine to complement    $105.0

    Four courses    $85.0
    with wine to complement    $130.0

    Five courses    $98.0
    with wine to complement    $155.0

    ~

    Tasmanian sea scallops
    Paris butter, salmon roe.

    Wasabi & abalone
    Abalone wrapped in wasabi leaf, XO ant sauce, lobster oil, red cabbage aioli.

    Pigskin
    Burrata, caramelised fig, herbes de Provence.

    ~

    Venison tartare
    Quail yolk, black garlic, fried kale, sesame salt.

    Smoked quail
    Rannoch quail, egg yolk, katsuobushi, mirin, brown sugar.

    Duck liver parfait
    Potato crisp, soft herbs, black currants.

    ~

    Arrowhead carbonara
    Spec lardons, shallots, roasted sesame oil.

    Stilton risotto
    Candied walnuts, pear, eschalots, fennel, watercress.

    Roast duck
    Parsnip skordalia, onions, preserved blueberry jus.

    ~

    Lamb shoulder
    Goat’s chèvre & honey profiterole, pistachio, endive spears, pea puree.

    Slow-cooked brisket
    Chimichurri, Kennebec potatoes, truss tomatoes.

    Market fish
    Spring Bay blue mussels, onions, emulsion sauce, pastry, green onion oil.

    ~

    Signature apple
    Golden Delicious, pistachio pudding, apple & poppy compote, chai crème patissiere.

    Tea-poached meringue
    Strawberry & nightshade fruit consommé, pastels.

    Smoked white chocolate fondant
    Bay ice cream, nori dust.

  • Dietary requirements

    Please advise staff of any specific dietary requirements. Dishes on the menu may contain products which could have implications for individuals with food-related health conditions, allergies or food intolerances.