SET MENUS
Menu 1 / $66
Entrée
Individual selection from the following
Tasmanian Rock Lobster Pâté
with warm Manna Bakery bread
Crisp Free Range Scottsdale Pork Belly
with palm sugar caramel & Huon Valley Rubigold apple slaw (gf, df)
Tasman Sea Salt, Pepperberry & Chilli Calamari
with salad greens & lemon myrtle dressing (gf, df)
Sundried Tomato & Ricotta Ravioli
housemade, served with white wine butter sauce, cherry tomato, basil & Parmigiano Reggiano (v)
Main course
Individual selection from the following
Crispy Skin Chicken Breast
pocketed with leek, bacon, parmesan, served with garlic & herb potato mash & seasonal vegetables
Apple Cider Battered Tasmanian Fish ’n’ Chips
with mint & pea puree, shoe string fries, fresh lemon & tartare (gf, df)
300g Porterhouse Steak
with roasted Dunnally potatoes, carrots with your choice of Rockwall's signature coffee rub, mushroom sauce, pepper sauce or mustards (gf, dairy free available)
Butternut Pumpkin & Sage Risotto
with Parmigiano Reggiano (gf, v, vgo, df availabe)
Menu 2 / $66
Main Course
Individual selection from the following
Crispy Skin Chicken Breast
pocketed with leek, bacon, parmesan, served with garlic & herb potato mash & seasonal vegetables
Apple Cider Tempura Tasmanian Fish ’n’ Chips
with garden salad, lemon & tartare (gf)
300g Porterhouse Steak
with roasted Dunnally potatoes, carrots with your choice of Rockwall's signature coffee rub, mushroom sauce, pepper sauce or mustards (gf)
Butternut Pumpkin & Sage Risotto
with Parmigiano Reggiano (gf, v, vgo)
Dessert
Sticky Date Pudding
with orange spice infused butterscotch & Van Diemans Land Creamery vanilla bean ice cream (gf)
Native Tasmanian Wattleseed Pannacotta
with coffee caramel & vanilla tuile (gf)
Ferrero Rocher Ice Cream
Van Diemans Land Creamery hazelnut gelato with candied roasted Tasmanian hazelnuts & Frangelico (gf)
Van Diemans Land Sorbet
Seasonal Flavour (dfo)
Menu 3 / $96
Entrée
Individual selection from the following
Bruny Island Oysters (6)
natural, kilpatrick or mignionette with Newtile Farm Shallots & Spreyton Cherry vinegar (gf)
Crisp Scottsdale Pork Belly
with palm sugar caramel & Huon Valley Rubigold apple slaw (gf, df)
Spiced Rannoch Farm Quail
with Westhaven haloumi salad & housemade raspberry vinaigrette (gf, dfo)
Sundried Tomato & Ricotta Ravioli
housemade served with white wine butter sauce, cherry tomato, basil & Parmigiano Reggiano (v)
Main Course
Individual selection from the following
Roasted Duck
with roasted carrots, broccolini, potato mash & orange pepper sauce (gf)
Grilled Tasmanian Fish of the Day
with potato & chive rosti, with brocollini & roasted carrot (gf, dfo)
Eye Fillet, Scotch Fillet or Porterhouse
with choice of mustards, peppercorn sauce, mushroom sauce or Rockwall signature coffee rub & shallot butter. Served with roasted potatoes & seasonal vegetables (gf, dfo)
Maple Glazed Scottsdale Pork Cutlet
with Huon Valley Rubigold apple & sage roasted potatoes (gf, df)
Butternut Pumpkin & Sage Risotto
with Parmigiano Reggiano (gf, v, vgo)
Dessert
Individual selection from the following
Sticky Date Pudding
with orange spice infused butterscotch & Van Diemans Land Creamery vanilla bean ice cream (gf)
Native Tasmanian Wattleseed Pannacotta
with coffee caramel & vanilla tuile (gf)
Ferrero Rocher Ice Cream
with candied hazelnuts & a shot of Frangelico (gf)
