Risby Cove Restaurant Menu

Risby Cove Waterfront Restaurant and Boutique Accommodation, Strahan Tasmania.

FINE FOOD BY NATURE

Tasmanians are fortunate when it comes to food, because we know that our local produce really is the best!

On an island famed for its food culture, Risby Cove serves only the finest and freshest foods that Tasmania has to offer.

Our ever-changing seasonal menu features meats ethically raised on lush, green pastures; organically grown fruits, vegetables and herbs; farm-fresh eggs, milk and cheeses; and a sensational array of fresh-caught seafood, from pristine local waters – all transformed into to-die-for dishes by our award-winning culinary team. To complement your meal, our specially curated cellar offers an array of Tasmania’s finest wines, beers, spirits and liqueurs. Our expert staff can recommend the perfect pairing. We’re here to cater to you! So, don’t hesitate to talk to the team about any special dietary or other requirements, and we’ll do our best to accommodate.

A surcharge of 10% applies on weekends & 15% applies on public holidays.

Set Menu | Four Course – Vegetarian | $70

STARTER Homemade Damper (DFO) Served with your choice of chive oil and dukkah or garlic butter. ENTREE Tempura Zucchini (V GF DF) Coated in a crispy nori tempura batter, paired with wasabi leaf, butter broad beans and crunchy macadamia salsa. Broad Arrow Pinot Gris OR Mushroom Arancini ( (VEG) Crispy Arancini filled with mushrooms infused with white wine, aged cheddar and parmesan cheese, served with a romesco sauce. Pressing Matters R9 Riesling MAINS Wild Mushroom Gnocchi (VEG GFO DFO) House made Gnocchi in a rich truffle plus blue beurre blanc crème, exotic wild mushroom duxelle, finished with a hint of aromatic tarragon plus truffle oil. Broad Arrow Pinot Noir OR Leek and Asparagus Risotto (VEG V GF DF) Charred leek and asparagus served in a chive and broccoli sauce,

finished with lemon oil. Pressing Matters R9 Riesling

DESSERT Salted Caramel Crème Brulee Pot (VEG)

A rich creamy, silky-smooth salted caramel custard with a crispy toffee coating, and house made caramel beads on top. Tertini Iced Riesling

OR Chocolate Praline Tart (VEG)

A decadent chocolate delight with a hazelnut toffee, served alongside delicate Italian crostoli and mascarpone. Josef Chromy Ruby Pinot NV OR Rhubarb and Apple Crumble (VEG DFO GF) Served with a scoop of Tasmanian Valhalla vanilla bean ice cream. Frogmore Iced Riesling

A surcharge of 10% applies on weekends & 15% applies on public holidays.

Set Menu | Four Course | $80

STARTER Homemade Damper (DFO) Served with your choice of chive oil and dukkah or garlic butter. ENTREE Spanish Meatballs (GF DF) Aromatic pork meat balls served in a rich tomato sugo with fresh herbs. Tscharke “A Thing of Beauty” Grenache 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.

Natural Served with a yuzu dressing.

Pork & Scallop Xo Pork belly & Tasmanian scallop chinese Xo sauce.

Nori Tempura Served with a Kimchi & Chilli Mayonnaise.

Joseph Chromy N.V Sparkling

Broad Arrow Pinot Noir

Joseph Chromy N.V Sparkling

MAINS Kingfish (GF)

Tasmanian Kingfish served on a bed of pickled grapes, dutch cream potatoes, baby capers and green olives, finished with a confit garlic brown butter. Pressing Matters R9 Riesling

Yardstick Sirloin (GF DF) Grain fed sirloin with a red wine jus, served with creamy potato mash and charred broccolini. Holm & Oak Cabernet Merlot

DESSERT Salted Caramel Crème Brulee Pot (VEG)

A rich creamy, silky-smooth salted caramel custard with a crispy toffee coating, and house made caramel beads on top. Tertini Iced Riesling

OR Chocolate Praline Tart (VEG)

A surcharge of 10% applies on weekends & 15% applies on public holidays.

A la carte Menu

ENTREE

Tempura Zucchini (V GF DF) | $17 Coated in a crispy nori tempura batter, paired with wasabi leaf, butter broad beans and crunchy macadamia salsa. Broad Arrow Pinot Gris

Mushroom Arancini ( (VEG) | $17 Crispy Arancini filled with mushrooms infused with white wine, aged cheddar and parmesan cheese, served with a romesco sauce. Pressing Matters R9 Riesling

Spanish Meatballs (GF DF) | $18 Aromatic pork meat balls served in a rich tomato sugo with fresh herbs. Tscharke “A Thing of Beauty” Grenache

Fresh Tasmanian Oysters | $18 THREE OYSTERS Choose one of the options below for a serving of three oysters or a trio serving that offers a sample of each.

Natural Served with a yuzu dressing.

Pork & Scallop Xo Pork belly & Tasmanian scallop chinese Xo sauce.

Nori Tempura Served with a Kimchi & Chilli Mayonnaise.

Joseph Chromy N.V Sparkling

Broad Arrow Pinot Noir

Joseph Chromy N.V Sparkling

Cured Tasmanian Trout (GF) | $26 Cured in local Lettes Bay honey and native pepper berry. Served with a wasabi crème fraiche, pickled cucumber, and herb oil. Pressing Matters R9 Riesling

Crostaceo Tagliatelle Pasta | $36 Locally caught crustaceans served with long flat ribbons of egg yolk pasta, in a rich creamy tomato bisque, finished with shellfish oil. Broad Arrow Pinot Gris

A surcharge of 10% applies on weekends & 15% applies on public holidays.

A la carte Menu

MAINS

Wild Mushroom Gnocchi (VEG GFO DFO) | $35 House made Gnocchi in a rich truffle plus blue beurre blanc crème, exotic wild mushroom duxelle, finished with a hint of aromatic tarragon plus truffle oil. Broad Arrow Pinot Noir

Leek and Asparagus Risotto (VEG V GF DF) | $35 Charred leek and asparagus served in a chive and broccoli sauce,

finished with lemon oil. Pressing Matters R9 Riesling

Pork Belly (GF) | $38 Crispy skin pork belly, paired with pink lady apple and parsnip remoulade, served with a potato puree and a drizzle of red wine jus. Tscharke “A Thing of Beauty” Grenache Kingfish (GF) | $45 Tasmanian Kingfish served on a bed of pickled grapes, dutch cream potatoes, baby capers and green olives, finished with a confit garlic brown butter. Pressing Matters R9 Riesling

Yardstick Sirloin (GF DF) | $45 Grain fed sirloin with a red wine jus, served with creamy potato mash and charred broccolini. Holm & Oak Cabernet Merlot

SIDES

Homemade Damper (DFO) | $14 Served with your choice of chive oil and dukkah or garlic butter.

Rustic potatoes (GF VEG) | $14 Smothered in garlic caper brown butter.

Charred broccolini (GF DF V) | $14 Drizzled in local Lettes Bay honey.

Wild mushrooms duxelles (GF VEG) | $14 Served with creamy celeriac and cauliflower puree.

A surcharge of 10% applies on weekends & 15% applies on public holidays.

A la carte Menu

DESSERT

Salted Caramel Crème Brulee Pot (VEG) | $18 A rich creamy, silky-smooth salted caramel custard with a crispy toffee coating, and house made caramel beads on top. Tertini Iced Riesling Chocolate Praline Tart (VEG) | $18 A decadent chocolate delight with a hazelnut toffee, served alongside delicate Italian crostoli and mascarpone. Josef Chromy Ruby Pinot NV

Rhubarb and Apple Crumble (VEG DFO GF) | $18 Served with a scoop of Tasmanian Valhalla vanilla bean ice cream. Frogmore Iced Riesling

Cheese | $12 Choose one of the options below, all accompanied with water crackers.

Blue with Local Honeycomb

Aged Cheddar with Raspberry & Rhubarb

Brie with Apple Chutney Holm Oak Chardonnay

Freycinet Sauv Blanc

Tscharke “A Thing of Beauty” Grenache

A surcharge of 10% applies on weekends & 15% applies on public holidays.

Kids Menu| $20 PER CHILD

MAIN SERVED WITH ENTREES

Ham & Pineapple Pizza

Battered Flathead

Chicken Nuggets

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

A surcharge of 10% applies on weekends & 15% applies on public holidays.

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