TONIC – COUNTRY CLUB TASMANIA

COUNTRY CLUB KITCHEN SHARE PLATE
Scottsdale Pork Rillettes with pickled apple and Coaldale walnuts
Hot Smoked Petuna Ocean Trout with fines herbs and whipped creme fraiche, Nicholls Chicken Liver Parfait with port wine jelly
House Cured Wallaby Prosciutto Beetroot, Chickpea & Parsley Hummus. Lentara Mixed Olives, marinated chilli, lemon & herbs served with lavosh wafers, grissini, red grapes, lemon wedges & mixed leaf
COUNTRY CLUB KITCHEN TASTER
 House made Beetroot, Chickpea and Parsley Hummus Served with   red grapes

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