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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 300+ 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.


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  • Starters

    Sweet corn gazpacho    12
    crème fraiche & extra virgin olive oil

    Tasmanian half shell scallops    4.5 ea
    tomato jam, crispy proscuitto

    East Coast oysters    4.5 ea
    – Natural with lemon
    – Kilpatrick with bacon lardons and our killer Worcestershire sauce

    Mezze board    24
    prosciutto, hummus, beetroot pesto, olives, pickles, marinated vegetables, breads

    Roast pumpkin salad  17
    pepitas, feta, balsamic, chervil

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

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

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

    Eggplant Baba Ganoush  17
    charred onions, baby kale, croutons, white anchovies, XO vinaigrette

  • Seafood

    Snapper wings    15
    locally sourced crispy wings with a Goan curry rub

    Semolina squid    18
    citrus, curd, candied ginger

    Prawns    19.5
    confit garlic, white bean mousse, lemon, soft herbs & lima salad

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

    Market fish    MP
    asparagus, remoulade & pepperberry béarnaise

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

  • Share

    Slow-cooked lamb shoulder    78
    served with roasted beetroot, goat’s cheese, celeriac & fried sage

    Spice rubbed beef brisket  83
    sticky cola BBQ sauce, slaw, corn bread and crispy paprika potatoes

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

  • 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.

    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    E 20 | M 32
    white beans, chorizo, feta, parsley

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

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

    Pumpkin cannelloni  25
    basil pesto cream, sage, hazelnuts, goat cheese

  • Sides

    Broccolini    9
    almonds, pangarattato

    Mixed garden leaf salad    9
    pickled vegetables

    French fries    9

    Paris mash    9

    Fried cauliflower    9
    kimchi mayo


  • Dessert

    Crème brûlée    14

    Couverture chocolate dome    14
    warm chocolate sauce, mousse, brownie

    Snow White’s apple    17

    Rhubarb meringue roulade    14
    pepperberry syrup & crumble

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

    Cheese plate    15
    muscatels and lavosh bread

  • 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.