Menu

 BREAD

CRUSTY GARLIC BREAD
Garlic butter and fresh chopped parsley
8
   
BAKED SOURDOUGH LOAF
Served with balsamic & garlic butter
9
   
HOUSE FLAT BREAD
Tomato base and buffalo mozzarella topped with fresh basil
9
   
ENTRÉE  
   
TASMANIAN BARILLA BAY OYSTERS ( G.F ) ½ Doz / Doz
Natural 19.5 / 34
Kilpatrick 21 / 35
   
TASMANIAN SEAFOOD TASTER PLATTER ‘FOR TWO’
Natural & Kilpatrick oysters, Tasmanian smoked salmon and salt & pepper squid
29
   
SALT AND PEPPER SQUID
Served with house aioli
17.5
   
KING PRAWNS
Seared king prawns on saffron linguine topped with fried capers
19
   
CHEF’S SEAFOOD CHOWDER ( G.F )
Fresh salmon, scallops, prawns and mussels in a creamy seafood broth topped with fresh dill, served with charred sourdough
17.5
   
TASMANIAN GRASS-FED CAPE GRIM BEEF ( G.F )  
EYE FILLET – 250gm 38
   
SCOTCH FILLET – 300gm 38
   
NEW YORK SCOTCH FILLET – 450gm 46
   
RIB EYE – 550g approx. 50
   
RUMP – 1kg 47
 

With your choice of sauce ( ALL G.F )

*Add $2

 
–       Mushroom and rosemary jus

–       Creamy gorgonzola sauce
–       Diane sauce
–       Pepper sauce
–       Red wine jus

–       Prawns in a garlic and chive cream sauce 5.5
   
Served with the choice of beer battered fries or mashed potatoes

And cooked to your liking;

Blue (charred & warmed through), Rare (charred, sealed & warmed through), Medium Rare (charred, sealed, partly cooked through), Medium (still pink through middle), Medium Well (cooked right through), Well Done (cooked right through with no hint of pink)

 

SIGNATURE DISH – HOT AND COLD TIER ‘FOR TWO’ 100
 First layer – Crumbed Tasmanian fish, prawns, scallops, calamari, beer battered fries and tartare Second layer – Smoked salmon, fresh natural oysters and king prawns served with house aioli
Third layer
– Scotch fillet cooked to your liking with your choice of jus
 

 


CRUMBED SEAFOOD TEASER
Crumbed Tasmanian fish, calamari, prawns, scallops, tartare sauce, lemon and beer battered fries
34
 
   
CHICKEN BREAST ( G.F ) 34
Tasmanian crispy skin chicken breast, served on butternut pumpkin risotto, topped with fried prosciutto and shaved parmesan  
   
VEGETARIAN ‘or’ SEAFOOD GNOCCHI  
VEGETARIAN $30 – Our house made gnocchi, sautéed in butter, served with honey brown and button mushrooms and wilted spinach in a creamy garlic reduction topped with goats cheese

SEAFOOD $34 – A tasty combination of salmon, scallops, prawns and mussels combined with our house-made gnocchi in garlic tomato sugo

 

 

 

   
TASMANIAN ATLANTIC SALMON
Crispy skinned salmon served on buttered beans and cherry tomatoes topped with lemon dill dressing
35
   
TASMANIAN LINE CAUGHT FISH ( G.F )
Please ask our waiting staff for today’s catch
35
   
LAMB BACKSTRAP ( G.F )
Cooked to medium marinated in rosemary oil served on fondant potato, roasted beetroot and honey baked baby carrots
36
   
PORK BELLY ( G.F )
Slow cooked pork belly served with braised cabbage, honey baked baby carrots with red wine jus
36
   
HOT & COLD BUFFET                                                
Please enjoy our complimentary self-service hot & cold buffet once your main course has arrived
With Entrée 10
 
 DESSERT  
BAKED COOKIE
Served with vanilla bean ice cream and sweet anglaise
13
   
SALAMANCA INN’S CHEESECAKE
Talk to our friendly wait staff for today’s cheesecake
13
   
STICKY DATE PUDDING
Topped with caramel sauce and served with salted caramel ice-cream and double cream
13
   
VANILLA BEAN & WHITE CHOCOLATE PANNA COTTA
Served with stewed rhubarb and raspberry sorbet
13
   
VALHALLA ICE CREAM (per scoop)

–       Salted Caramel
–       Peppermint Choc Chip
–       Vanilla Bean
–       Raspberry sorbet ( G.F )

4 each
   
DESSERT SHARE PLATE
Can’t decide; why not try a taste of all our desserts?
28
   
TASMANIAN CHEESE PLATTER

A selection of local Tasmanian cheeses served with quince paste, dried fruit and wafer crackers

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