GERONIMO RESTAURANT
Geronimo Restaurant
Geronimo Aperitivo Bar & Restaurant
186 Charles Street
LAUNCESTON Tas. 7250
(03) 6331 3652
GERONIMO RESTAURANT MENUS BELOW
Geronimo Restaurant takes a fresh approach on European tradition, providing a relaxed and contemporary food and beverage experience.
The menu offers smaller and larger shared plates which promote seasonal Tasmanian produce combined with a carefully curated beverage menu that spans Tasmania and the globe.
Geronimo’s Aperitivo style makes for the perfect early evening & after work ‘place to go’ with a focus on eating, drinking and socialising adventures. Stay for dinner & after dinner drinks.
LUNCH AT GERONIMO
lunch small plates
CROQUETTES
Cacio e Pepe 4.5 ea
ARANCINI of the day
3 pieces 12
SOURDOUGH FLATBREADS
Choice of Tasmanian salmon rillettes or hummus or muhammara 15
Additional dip 5
HALOUMI FRIES
Sumac and lemon yoghurt 16
GRILLED TIGER PRAWNS
Piri – piri sauce (4 pces) 29
HOUSE PICKLED VEGETABLES
Dill sour cream 15
FRIED CAULIFLOWER
Raisins, pistachios, sesame & tahini dressing 19
WAGYU BEEF TARTARE
Egg yolk, dijon mustard & lavosh 22
PAN FRIED PRAWN & CHICKEN DUMPLINGS
Sour cream & onions 22
lunch large plates
QUINOA SALAD
Roast vegetables, quinoa, balsamic dressing 22
BUTTERMILK FRIED CHICKEN
Apple and pear slaw, ranch dressing 24
ORECCHIETTE PASTA
Butternut pumpkin, chervil and pine nut sauce 24
BEEF CHEEK RAVIOLI
Sage and burnt butter (6 pieces) 29
CAPE GRIM PORTERHOUSE STEAK 250GM
Chimichurri, wagyu fat rosemary roast potatoes 36
lunch sides
FRENCH FRIES – AIOLI 10
WAGYU FAT ROSEMARY ROAST POTATOES MISTY 12
MEADOWS LEAF SALAD – HOUSE DRESSING 12
FRENCH BEANS, LENTILS, RADISH AND PRESERVED LEMON 14
BROCCOLINI, DATE AND TAMARIND RELISH 14
lunch platters
CHEESE PLATE
A selection of 3 rotating cheeses. These are sourced from Tasmania and abroad. Served with house made breads, crackers, fresh fruit and vincotto prunes 30
THE GRAND GERONIMO PLATTER FOR TWO
The grand Geronimo platter comes with the finest Tasmanian and house made goods. This includes hummus, muhammara, salmon rillettes, pickles, gin and pepper berry gravlax to start. Cheeses, cured meats, pickled octopus, fruits, lavosh, crackers and home made sourdough 80
lunch desserts
STAR ANISE CRÈME CARAMEL
Caramel sauce 16.5
LIME & COCONUT PARFAIT
Italian meringue & almond crumb 16.5
CHOCOLATE SEMIFREDDO
Spiced oat crumble & roasted stone fruit desserts 16.5
DINNER AT GERONIMO
5 SMALL PLATES FOR THE TABLE & CHOICE OF INDIVIDUAL DESSERT
50 per person
CLASSIC MAIN TO SHARE
- With 5 small plates for the table 70 per person
- + choice of individual dessert 85 per person
SIGNATURE MAIN TO SHARE
- With 5 small plates for the table 85 per person
- + choice of individual dessert 95 per person
small plates – choose 5 for your table
PAN FRIED PRAWN AND CHICKEN DUMPLINGS
Sour cream & onions
HALOUMI FRIES
Sumac lemon yoghurt
CROQUETTES
Cacio e Pepe
GRILLED TIGER PRAWNS
Piri-piri sauce
SOURDOUGH FLATBREADS
Choice of Tasmanian salmon rillettes or hummus or muhammara
HOUSE PICKLED VEGETABLES
Dill sour cream
MOROCCAN CHICKEN PASTILLA
Wagyu fat rosemary roast potatoes. French beans, lentils & preserved lemon
RATATOUILLE PROVINCIAL SLOW COOKED VEGETABLES AND HERBS
Spiced cous cous & misty meadows dressed leaves
NDUJA & CONFIT GARLIC PRAWN ORECCHIETTE
Sourdough flatbread, broccolini with date & tamarind relish
PANFRIED GNOCCHI, FENNEL & CHERVIL PINE NUT SAUCE
Baby carrot agrodolce, misty meadows dressed leaves
BEEF CHEEK RAVIOLI
Sage & burnt butter
WAGYU BEEF TARTARE
Egg yolk, house made lavosh & dijon
BUTTERNUT PUMPKIN FRITTERS
Chimichurri
SUMAC OCTOPUS SKEWERS
Romesco salsa
FRIED CAULIFLOWER
Tahini, raisins, pistachios & sesame
WAGYU BEEF RUMP STEAK
Wagyu fat roast potatoes. Broccolini with date & tamarind relish
SMOKED LANDFALL PRESSED LAMB SHOULDER
Sorrel pesto, walnut crumb, with spiced cous cous & misty meadows dressed leaves
MARKET FRESH SEAFOOD
Fresh seafood, sourced daily, prepared as our head chef feels is best
SLOW COOKED CRISPY PORK BELLY
Braised chilli, roasted stone fruit with carrots agrodolce, french bean, lentils & preserved lemons
dinner desserts
STAR ANISE CRÈME CARAMEL
Caramel Sauce
LIME COCONUT PARFAIT
Italian meringue & almond crumb
CHOCOLATE SEMIFREDDO
Spiced oat crumble & roasted stone fruit
TWO CHEESES
Vincotto prunes, fresh fruit & toasts
SNACKS MENU
snacks small plates
CROQUETTES
Cacio e Pepe 4.5 ea.
ARANCINI OF THE DAY
3 pieces (Ask your waiter for today’s creation) 12
SOURDOUGH FLATBREADS
Choice of Tasmanian salmon rillettes or hummus or muhammara 15
Additional dip 5
WAGYU BEEF TARTARE
Cured egg yolk, house made crisps and whole grain mustard 22
HOUSE PICKLED VEGETABLES
Dill sour cream 18
HALLOUMI FRIES
Coriander and mint 16
GRILLED TIGER PRAWNS
Piri-piri sauce (four pieces) 29
FRIED CAULIFLOWER
Raisins, pistachio, sesame & tahini dressing 19
PAN FRIED PRAWN AND CHICKEN DUMPLINGS
Sour cream and onions 22
CAPE GRIM PORTERHOUSE STEAK 250GM
Chimichurri, wagyu fat roast potatoes 36
CHEESE PLATE
A selection of 3 rotating cheeses. These are sourced from Tasmania and abroad. Served with house made breads, crackers, fresh fruit and vincotto prunes 30
FRENCH FRIES
Aioli 10
large plates
CAPE GRIM PORTERHOUSE STEAK 250GM
Chimichurri, wagyu fat rosemary roast potatoes 36
BEEF CHEEK RAVIOLI
Sage and burnt butter (6 pieces) 36 29 large plates 29
BUTTERMILK FRIED CHICKEN
Apple and pear slaw, ranch dressing 24
desserts
STAR ANISE CRÈME CARAMEL
Caramel sauce 16.5
CHOCOLATE SEMIFREDDO
Spiced oat crumble & roasted stone fruit 16.5
LIME & COCONUT PARFAIT
Italian meringue & almond crumb 16.5
