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Terrace Restaurant

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Terrace Restaurant

The Terrace is 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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  • Starters

    French onion soup with gruyere, croutons & sourdough       14

    Tasmanian scallops baked and served with Paris butter        4 ea
    East Coast oysters       4.5 ea
    – Natural with lemon
    – Kilpatrick with bacon lardons and our killer Worcestershire sauce

    Charcuterie plate
    Selection of local & imported meats served with house made focaccia and pickles        24

    Salad of baby cos lettuce & endive with poached egg, shaved parmesan & mustard & honey dressing        14

    Pea risotto, with white wine, garlic & vegetable broth finished with Parmigiano Reggiano        15

    Chicken liver pate, buttery and smooth with a dash of Cognac, served with blackberry gel and crisp breads        16

    Steak tartare, hand-cut beef fillet, egg yolk, onions, capers and lavosh        18

    Roast pumpkin salad, pepitas, feta, balsamic & chervil        17

  • Seafood

    Snapper wings, locally sourced crispy wings with a Thai green curry rub        15

    Flathead drumsticks, lightly salt and pepper fried, with romesco sauce & fresh lime        24

    Cocktail abalone, shaved, cooked in garlic butter & black bean sauce       19.5

    Steamed mussels with tomato, dill, white wine, & garlic bread        E 16 | M 31

    Market fish with asparagus, remoulade & pepper berry béarnaise        MP

    Fish & chips, tempura batter, pickled vegetable salad, lemon cheek, and tartare        31

  • Share

    Slow-cooked lamb shoulder, served with roasted beetroot, goat’s cheese, celeriac & fried sage       77.5

    Whole barbecue duck with bean shoot salad, liquorice sauce & crispy soy potatoes        100

    Seafood platter, locally sourced oysters, scallops, salmon, mussels & crispy fish wings with dipping sauces        145

  • Grill

    We proudly support local Tasmanian farmers sourcing our grass-fed beef from a variety of local suppliers.

    Our premium steaks are chargrilled to your liking, served with potato fondant & your choice of house-made sauce.

    Porterhouse
    Bass Strait 100% grass-fed 300g        36

    Scotch fillet
    Vintage beef 300g        42

    Angus rump
    Robins Island wagyu marble score 7-8 250g        39

    Eye fillet
    Cape Grim grass-fed 220g        45

    Choice of sauce
    Béarnaise – mushroom – red wine – peppercorn – café de Paris butter

    Additional sauce        3

  • Main

    Crispy pork belly with white beans, chorizo and parsley        E 20 | M 32

    Confit duck leg with orange, Paris mash and cinnamon-spiced red cabbage        29

    Marinated chicken, fried broccolini & cauliflower with crispy garlic, mirin, baby kale, & kimchi aioli        28

    Sauté of wild mushrooms, with fettuccini, baby spinach & creamy duxelles sauce        25

  • Sides

    Broccolini, almonds, pangarattato       9

    French fries       9

    Paris mash       9

    Fried cauliflower, kimchi mayo       9

    Crispy master stock mushrooms, wasabi aioli       11

  • Dessert

    Crème brûlée        14

    Couverture chocolate dome, warm chocolate sauce, mousse, brownie       14

    Snow White’s apple       17

    Roasted pineapple, tonka bean ice cream       14

    Dessert share plate, selection of sweets with house-made ice creams and sorbets, with other tasty bits        25

    Cheese plate with muscatels and lavosh bread       15

  • Download menu

  • 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.