Risby Cove Christmas and New Years Eve Menu

Crafted by our expert chefs to showcase the very best and freshest of seasonal local fare, our holiday menu features a selection of delicious dishes to tempt a wide range of palates. Enjoy fresh-caught crayfish from pristine local waters, organic farm-fresh Tasmanian produce, and maybe complement your meal with a fine Tasmanian wine or spirit from our expertly-curated cellar. As you dine, watch the spectacular blaze of colour over magnificent Macquarie Harbour as the sun sets into the sea, and star-light sparkles on the dark water.

Christmas & New Year’s Eve

4 COURSE MENU | $99 PER PERSON

PALATE CLEANSER Compressed watermelon with orange blossom and native bush mint.

ENTREE Arancini (VEG) Filled with aged cheddar + fior de latte, served with wood roasted yellow romesco sauce, drizzled with lemon oil and fresh parsley. Pressing Matters R9 Riesling OR Tempura Zucchini flower (V GF DF) Coated in a crispy nori tempura batter, paired with wasabi leaf, buttery broad beans & crunchy macadamia. Finished with a zesty finger lime dressing. Broad Arrow Pinot Gris OR Crayfish & Saffron Agnolotti Locally caught crayfish and saffron-filled hand crafted pasta parcels in a rich tomato bisque, finished with a drizzle of crustacean oil. Broad Arrow Pinot Gris OR

Fresh Tasmanian Oysters Choose one of the options below for a serving of three oysters or a trio serving that offers a sample of each.

Pork & Scallop Xo House made pork belly & Tasmanian

Pink Lady Apple & Gin Mignonette with cold pressed apple, local gin & native pepperberry dressing Josef Chromy N.V Sparkling

Natural with finger lime dressing Josef Chromy N.V Sparkling

scallop chinese Xo sauce Broad Arrow Pinot Noir

MAIN Wild Mushroom Gnocchi (VEG GFO DFO) House made gnocchi in a rich truffle + blue buerre blanc creme, exotic mushroom duxelle, finished with a hint of aromatic tarragon. Broad Arrow Pinot Noir OR Leek & Asparagus Terrine (VEG GFO DFO) Layers of leek and asparagus paired with pickled grapes, kipfler potatoes, green olives, drizzled with holm oak & chervil velouté sauce and crisp vine leaf. Pressing Matters R9 Riesling OR Pork Belly (DF GF) Crispy skin pork belly paired with pink lady apple, creamy celeriac, herb remoulade, and drizzled with a rich brandy jus. Tscharke “A Thing of Beauty” Grenache OR Travella Tasmanian travella on a bed of pickled grapes and dutch cream potatoes, green olive and brown butter, drizzled with holm oak chardonnay velouté sauce and crisp vine leaf. Pressing Matters R9 Riesling DESSERT Eggnog Trifle (VEG) 3 Milk tres leche sponge, house made brandy eggnog, with Tasmanian pinot noir mulled berries. Tertini Iced Riesling OR Chocolate Praline Tart (VEG) A decadent chocolate delight with a hazelnut toffee, served alongside delicate italian crostoli pastry and whipped mascarpone. Josef Chromy Ruby Pinot NV

OR Cheese Choose one of the options below or a trio serving that offers a sample of each, all accompanied with Lavosh or Crostini flatbread.

Blue with Local Honeycomb Freycinet Sauv Blanc

Aged Cheddar with Raspberry & Rhubarb Tscharke “A Thing of Beauty” Grenache

Brie with Apple Chutney Holm Oak Chardonnay

KIDS MENU | $25 PER PERSON Christmas & New Year’s Eve

MAIN Served with Entrees Ham & Pineapple Pizza OR Battered Flathead OR Chicken Nuggets

All options are served with tomato sauce, fresh salad, and your choice of either potatoes or crispy chips. DESSERT

Ice Cream Sundae Creamy vanilla ice cream with your choice of chocolate, strawberry or caramel topping. OR Chocolate Praline Tart (VEG) A decadent chocolate delight with a hazelnut toffee, served alongside delicate italian crostoli pastry and whipped mascarpone. DRINKS One drink included

Lemonade Coke Coke Zero

Joe’s Apple Juice Joe’s Orange Juice

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