DIVERGE @ HOTEL VERGE
Diverge @ Hotel Verge
Diverge @ Hotel Verge
50 Tamar Street
LAUNCESTON Tas. 7250
(03) 6310 8100
DIVERGE MENUS BELOW
The Hotel Verge is situated centrally in Launceston, opposite the city’s iconic Albert Hall.
Relax in the sun-bathed space of Diverge Restaurant, where local produce is presented across a simple, honest menu … enjoy Tasmania on a plate!
Serving breakfast and coffee 7 days a week
Midweek 7:00 am – 10:00 am
Weekend 8:00 am – 11:00 am
Breakfast selection
Toast* 8
Sourdough toast with your choice of raspberry jam, vegemite, marmalade.
House Muesli* 18
Muesli, vanilla yoghurt, seasonal fruit, seeds & nuts with your choice of milk or juice.
Smashed Avo* 20
Avocado, fetta, sauteed mushrooms, sourdough toast.
Corn & Zucchini Fritters (GF) 20
Fritters, tomato relish, haloumi, herb salad.
Bacon & Eggs* 20
Free range eggs, locally sourced bacon, sourdough.
French Toast* 20
Sourdough French toast, maple syrup, vanilla ice cream, berry compote.
Eggs Florentine (GF, DF) 23
Poached eggs, smoked salmon, spinach, potato rosti, hollandaise.
Big Breakfast* 25
Egg, pork sausage, bacon, mushrooms, baked beans, grilled tomatoes, spinach, sourdough toast
Add to your meal:
- Egg, feta, tomato relish 3
- Smoked salmon, avocado 6
* GF toast available upon request
– Bed + Breakfast packages include 1 meal and 1 drink per person – Please let us know if you have any specific allergies or dietary requirement
Dinner menu
STARTERS
House Sourdough (V) 13
with housemade dip, balsamic and olive oil.
Chef’s Arancini Balls 18
with pickled cucumber, chilli vinaigrette and fresh herbs.
Moroccan Cauliflower Taco (V) 14
with pickled zucchini and aioli.
Crispy Scottsdale Pork Belly (GF) 18
with crispy noodles, curry mayonnaise.
Salt and Pepper Calamari 19
with zesty lime aioli.
Tasmanian Salmon Sashimi (GF) 19
with red Nam Jim dressing and pickled zucchini.
MAINS
Linguini Aglio e Olio 34
with mussels, calamari, salmon, chilli, and garlic.
Crispy Scottsdale Pork Belly (GF) 35
with rice, chilli caramel and crunchy Asian salad.
Chef’s Cut 250g Black Angus Rump (GF) 39
with seasonal vegetables and red wine jus.
Roasted Cauliflower Yellow Curry (V, GF) 26
with choy sum, jasmine rice, and Asian herbs.
with grilled chicken 35
Wagyu Beef Burger 28
with bacon, cheddar cheese, mesclun, aioli, and chips.
Tasmanian Atlantic Salmon Sous Vide 36
with garlic mash and local seasonal vegetables.
SIDES
Garlic Mashed Potatoes 9
Beer Battered Chips 10
Mixed Leaves with Honey Mustard Dressing 8
Buttered Local Seasonal Vegetables 10
TO FINISH
Decadent Chocolate Tart 13
with butterscotch drizzle and double cream.
Maple Buttermilk Panna Cotta (GF) 13
with ruby chocolate crumb, lemon gel and raspberry puree.
Tasmanian Cheese Plate 19
selection of 2 cheeses, crackers, dried fruits with quince paste.
Affogato 10
a shot of espresso, with vanilla ice-cream
+ your choice of coffee liqueur ($5).
