더 비치 하우스

with garlic butter and aioli

Fresh Barilla Bay oysters

Crispy pork belly pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

White fish, prawn, calamari and scallop in a creamy soup with toasted bread and butter

Crayfish pate with toasted ciabatta, and a rocket, parmesan and dried cranberry salad

Crispy skin pork belly with cauliflower puree, compressed apple and cider jus

Flash fried salt and pepper calamari served with miso aioli and rocket and a pickled carrot salad

Prawn and ginger dumplings in a spicy Asian broth with spring onion and sesame oil

Thai inspired fish cakes with kewpie mayo, pickled onion, fried shallots and nuoc cham

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Crumbed chicken breast with a bell pepper coulis, mozzarella cheese served with chips and garden salad

Slow braised lamb shank with creamy smash potatoes, dutch carrots, broccolini and rich thyme jus

Slow cooked rich beef ragu tossed through spaghetti with cherry tomatoes, parmesan and fresh basil

Lightly battered market fish with chips, a rocket, parmesan and dried cranberry salad and homemade tartare sauce

Crispy southern fried chicken burger in a brioche bun with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

White fish, prawns, calamari and scallops in a creamy white wine sauce with garlic, seeded mustard, chilli, tossed through spaghetti, topped with parmesan and lemon

Pan seared atlantic salmon with lemon polenta mash, asparagus, a charred capsicum and onion salsa with crispy prosciutto and dill

Chargrilled pork loin medallions with sweet potato wedges, steamed green beans, apple puree and a rich red current and thyme jus

Char-grilled 250g King Island porterhouse steak with chat potatoes, sauteed broccolini and shallot butter

Confit duck leg with a thai red curry, steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

Crispy pork belly with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

with garlic butter with aioli

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

Lightly battered mushrooms with miso aioli and a rocket, parmesan and dried cranberry salad

Crispy cauliflower pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetarian dumplings in a spicy Asian broth with spring onion and sesame oil

A thai red curry with steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Fried tofu with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

Crumbed eggplant with roasted bell pepper sauce topped with melted cheese, chips and garden salad

Crumbed portobello mushroom with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Warm sticky date pudding with rich butterscotch sauce and vanilla bean ice cream

Tasmanian butterscotch brulee with van diemens café latte coffee ice cream

Vanilla cheesecake with a berry compote, white chocolate crumb and raspberry sorbet

Tasmanian hellyers road whiskey cream panna cotta with van diemans chocolate hazelnut ice cream and honeycomb

Vegan chocolate mud cake with freeze dried raspberries and coconut yoghurt

A choice of one plate, an ice cream sundae, and a soft drink

with chips, tomato sauce and salad

sausages with mash peas and gravy

with chips, aioli and salad

with nap sauce and shredded cheese

with chips, slaw and tartare sauce

with a wafer and your choice of topping: Caramel | Strawberry | Chocolate | Vanilla

with garlic butter and aioli

Fresh Barilla Bay oysters

Crispy pork belly pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

White fish, prawn, calamari and scallop in a creamy soup with toasted bread and butter

Crayfish pate with toasted ciabatta, and a rocket, parmesan and dried cranberry salad

Crispy skin pork belly with cauliflower puree, compressed apple and cider jus

Flash fried salt and pepper calamari served with miso aioli and rocket and a pickled carrot salad

Prawn and ginger dumplings in a spicy Asian broth with spring onion and sesame oil

Thai inspired fish cakes with kewpie mayo, pickled onion, fried shallots and nuoc cham

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Crumbed chicken breast with a bell pepper coulis, mozzarella cheese served with chips and garden salad

Slow braised lamb shank with creamy smash potatoes, dutch carrots, broccolini and rich thyme jus

Slow cooked rich beef ragu tossed through spaghetti with cherry tomatoes, parmesan and fresh basil

Lightly battered market fish with chips, a rocket, parmesan and dried cranberry salad and homemade tartare sauce

Crispy southern fried chicken burger in a brioche bun with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

White fish, prawns, calamari and scallops in a creamy white wine sauce with garlic, seeded mustard, chilli, tossed through spaghetti, topped with parmesan and lemon

Pan seared atlantic salmon with lemon polenta mash, asparagus, a charred capsicum and onion salsa with crispy prosciutto and dill

Chargrilled pork loin medallions with sweet potato wedges, steamed green beans, apple puree and a rich red current and thyme jus

Char-grilled 250g King Island porterhouse steak with chat potatoes, sauteed broccolini and shallot butter

Confit duck leg with a thai red curry, steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

Crispy pork belly with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

with garlic butter with aioli

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

Lightly battered mushrooms with miso aioli and a rocket, parmesan and dried cranberry salad

Crispy cauliflower pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetarian dumplings in a spicy Asian broth with spring onion and sesame oil

A thai red curry with steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Fried tofu with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

Crumbed eggplant with roasted bell pepper sauce topped with melted cheese, chips and garden salad

Crumbed portobello mushroom with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Warm sticky date pudding with rich butterscotch sauce and vanilla bean ice cream

Tasmanian butterscotch brulee with van diemens café latte coffee ice cream

Vanilla cheesecake with a berry compote, white chocolate crumb and raspberry sorbet

Tasmanian hellyers road whiskey cream panna cotta with van diemans chocolate hazelnut ice cream and honeycomb

Vegan chocolate mud cake with freeze dried raspberries and coconut yoghurt

with butter and jam

with cheese and relish

with parmesan, wilted spinach and green goddess sauce

with cherry tomatoes, pickled onion, dukkah and mint

scrambled eggs, crispy bacon, roasted tomato, garlic mushrooms, avocado, grilled haloumi, scottsdale kransky, tomato relish and toasted vienna

with wilted spinach, roasted leg ham, poached Eggs and hollandaise sauce on toasted vienna

with cos lettuce, pickled carrot, grilled haloumi and nuoc cham

scrambled eggs served on toasted vienna with chilli crispy, spring onion and basil

with berry compote, vanilla bean ice cream and maple syrup

with natural yoghurt, honey, berry compote and seasonal fruit

with sweet chilli mayo

with scrambled eggs and bacon

with vanilla ice cream and maple syrup

with butter and jam

lemongrass + ginger, chai, australian green, earl grey, english breakfast, peppermint

strawberry, chocolate, vanilla, caramel

pineapple, apple, lemon, ginger, orange vitamin c

watermelon, raspberry, apple, lemon mint

sparkling and orange juice

vodka, peach, pineapple juice

with parmesan, wilted spinach and green goddess sauce

with cherry tomatoes, pickled onion, dukkah and mint

with wilted spinach, roasted leg ham, poached Eggs and hollandaise sauce on toasted vienna

with cos lettuce, pickled carrot, grill haloumi and nuoc cham

scrambled eggs served on toasted vienna with chilli crispy, spring onion and basil

with berry compote, vanilla bean ice Cream and maple syrup

with natural yoghurt, honey, berry compote and seasonal fruit

with garlic butter and aioli

Fresh Barilla Bay oysters

Crispy pork belly pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

White fish, prawn, calamari and scallop in a creamy soup with toasted bread and butter

Crayfish pate with toasted ciabatta, and a rocket, parmesan and dried cranberry salad

Crispy skin pork belly with cauliflower puree, compressed apple and cider jus

Flash fried salt and pepper calamari served with miso aioli and rocket and a pickled carrot salad

Prawn and ginger dumplings in a spicy Asian broth with spring onion and sesame oil

Thai inspired fish cakes with kewpie mayo, pickled onion, fried shallots and nuoc cham

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Crumbed chicken breast with a bell pepper coulis, mozzarella cheese served with chips and garden salad

Slow braised lamb shank with creamy smash potatoes, dutch carrots, broccolini and rich thyme jus

Slow cooked rich beef ragu tossed through spaghetti with cherry tomatoes, parmesan and fresh basil

Lightly battered market fish with chips, a rocket, parmesan and dried cranberry salad and homemade tartare sauce

Crispy southern fried chicken burger in a brioche bun with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

White fish, prawns, calamari and scallops in a creamy white wine sauce with garlic, seeded mustard, chilli, tossed through spaghetti, topped with parmesan and lemon

Pan seared atlantic salmon with lemon polenta mash, asparagus, a charred capsicum and onion salsa with crispy prosciutto and dill

Chargrilled pork loin medallions with sweet potato wedges, steamed green beans, apple puree and a rich red current and thyme jus

Char-grilled 250g King Island porterhouse steak with chat potatoes, sauteed broccolini and shallot butter

Confit duck leg with a thai red curry, steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

Crispy pork belly with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

with garlic butter with aioli

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

Lightly battered mushrooms with miso aioli and a rocket, parmesan and dried cranberry salad

Crispy cauliflower pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetarian dumplings in a spicy Asian broth with spring onion and sesame oil

A thai red curry with steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Fried tofu with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

Crumbed eggplant with roasted bell pepper sauce topped with melted cheese, chips and garden salad

Crumbed portobello mushroom with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Warm sticky date pudding with rich butterscotch sauce and vanilla bean ice cream

Tasmanian butterscotch brulee with van diemens café latte coffee ice cream

Vanilla cheesecake with a berry compote, white chocolate crumb and raspberry sorbet

Tasmanian hellyers road whiskey cream panna cotta with van diemans chocolate hazelnut ice cream and honeycomb

Vegan chocolate mud cake with freeze dried raspberries and coconut yoghurt

A choice of one plate, an ice cream sundae, and a soft drink

with chips, tomato sauce and salad

sausages with mash peas and gravy

with chips, aioli and salad

with nap sauce and shredded cheese

with chips, slaw and tartare sauce

with a wafer and your choice of topping: Caramel | Strawberry | Chocolate | Vanilla

with garlic butter and aioli

Fresh Barilla Bay oysters

Crispy pork belly pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

White fish, prawn, calamari and scallop in a creamy soup with toasted bread and butter

Crayfish pate with toasted ciabatta, and a rocket, parmesan and dried cranberry salad

Crispy skin pork belly with cauliflower puree, compressed apple and cider jus

Flash fried salt and pepper calamari served with miso aioli and rocket and a pickled carrot salad

Prawn and ginger dumplings in a spicy Asian broth with spring onion and sesame oil

Thai inspired fish cakes with kewpie mayo, pickled onion, fried shallots and nuoc cham

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Crumbed chicken breast with a bell pepper coulis, mozzarella cheese served with chips and garden salad

Slow braised lamb shank with creamy smash potatoes, dutch carrots, broccolini and rich thyme jus

Slow cooked rich beef ragu tossed through spaghetti with cherry tomatoes, parmesan and fresh basil

Lightly battered market fish with chips, a rocket, parmesan and dried cranberry salad and homemade tartare sauce

Crispy southern fried chicken burger in a brioche bun with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

White fish, prawns, calamari and scallops in a creamy white wine sauce with garlic, seeded mustard, chilli, tossed through spaghetti, topped with parmesan and lemon

Pan seared atlantic salmon with lemon polenta mash, asparagus, a charred capsicum and onion salsa with crispy prosciutto and dill

Chargrilled pork loin medallions with sweet potato wedges, steamed green beans, apple puree and a rich red current and thyme jus

Char-grilled 250g King Island porterhouse steak with chat potatoes, sauteed broccolini and shallot butter

Confit duck leg with a thai red curry, steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

Crispy pork belly with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

with garlic butter with aioli

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

Lightly battered mushrooms with miso aioli and a rocket, parmesan and dried cranberry salad

Crispy cauliflower pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetarian dumplings in a spicy Asian broth with spring onion and sesame oil

A thai red curry with steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Fried tofu with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

Crumbed eggplant with roasted bell pepper sauce topped with melted cheese, chips and garden salad

Crumbed portobello mushroom with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Warm sticky date pudding with rich butterscotch sauce and vanilla bean ice cream

Tasmanian butterscotch brulee with van diemens café latte coffee ice cream

Vanilla cheesecake with a berry compote, white chocolate crumb and raspberry sorbet

Tasmanian hellyers road whiskey cream panna cotta with van diemans chocolate hazelnut ice cream and honeycomb

Vegan chocolate mud cake with freeze dried raspberries and coconut yoghurt

with garlic butter and aioli

Fresh Barilla Bay oysters

Crispy pork belly pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

White fish, prawn, calamari and scallop in a creamy soup with toasted bread and butter

Crayfish pate with toasted ciabatta, and a rocket, parmesan and dried cranberry salad

Crispy skin pork belly with cauliflower puree, compressed apple and cider jus

Flash fried salt and pepper calamari served with miso aioli and rocket and a pickled carrot salad

Prawn and ginger dumplings in a spicy Asian broth with spring onion and sesame oil

Thai inspired fish cakes with kewpie mayo, pickled onion, fried shallots and nuoc cham

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Crumbed chicken breast with a bell pepper coulis, mozzarella cheese served with chips and garden salad

Slow braised lamb shank with creamy smash potatoes, dutch carrots, broccolini and rich thyme jus

Slow cooked rich beef ragu tossed through spaghetti with cherry tomatoes, parmesan and fresh basil

Lightly battered market fish with chips, a rocket, parmesan and dried cranberry salad and homemade tartare sauce

Crispy southern fried chicken burger in a brioche bun with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

White fish, prawns, calamari and scallops in a creamy white wine sauce with garlic, seeded mustard, chilli, tossed through spaghetti, topped with parmesan and lemon

Pan seared atlantic salmon with lemon polenta mash, asparagus, a charred capsicum and onion salsa with crispy prosciutto and dill

Chargrilled pork loin medallions with sweet potato wedges, steamed green beans, apple puree and a rich red current and thyme jus

Char-grilled 250g King Island porterhouse steak with chat potatoes, sauteed broccolini and shallot butter

Confit duck leg with a thai red curry, steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

Crispy pork belly with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

with garlic butter with aioli

Vegetable and vermicelli noodle spring rolls with a fresh nuoc cham dipping sauce

Lightly battered mushrooms with miso aioli and a rocket, parmesan and dried cranberry salad

Crispy cauliflower pieces with slaw, sweet hoisin sauce, sesame seeds, fresh chilli and lime

Vegetarian dumplings in a spicy Asian broth with spring onion and sesame oil

A thai red curry with steamed jasmine rice, seasonal vegetables, fried shallots and fresh basil

Fried tofu with pickled ginger, mango, onion, peanuts, coriander and crispy noddles with a strawberry chilli dressing

Crumbed eggplant with roasted bell pepper sauce topped with melted cheese, chips and garden salad

Crumbed portobello mushroom with cos lettuce, cheese, red onion, pickles and kewpie mayo, served with chips

Butternut pumpkin risotto with danish fetta, pinenuts and fresh basil

with cherry tomato, cucumber, fetta and a light vinaigrette

with tomato sauce

with hummus and dukkah

with fetta and balsamic

Warm sticky date pudding with rich butterscotch sauce and vanilla bean ice cream

Tasmanian butterscotch brulee with van diemens café latte coffee ice cream

Vanilla cheesecake with a berry compote, white chocolate crumb and raspberry sorbet

Tasmanian hellyers road whiskey cream panna cotta with van diemans chocolate hazelnut ice cream and honeycomb

Vegan chocolate mud cake with freeze dried raspberries and coconut yoghurt

with butter and jam

with cheese and relish

with parmesan, wilted spinach and green goddess sauce

with cherry tomatoes, pickled onion, dukkah and mint

scrambled eggs, crispy bacon, roasted tomato, garlic mushrooms, avocado, grilled haloumi, scottsdale kransky, tomato relish and toasted vienna

with wilted spinach, roasted leg ham, poached Eggs and hollandaise sauce on toasted vienna

with cos lettuce, pickled carrot, grilled haloumi and nuoc cham

scrambled eggs served on toasted vienna with chilli crispy, spring onion and basil

with berry compote, vanilla bean ice cream and maple syrup

with natural yoghurt, honey, berry compote and seasonal fruit

with sweet chilli mayo

with scrambled eggs and bacon

with vanilla ice cream and maple syrup

with butter and jam

lemongrass + ginger, chai, australian green, earl grey, english breakfast, peppermint

strawberry, chocolate, vanilla, caramel

pineapple, apple, lemon, ginger, orange & vitamin c

watermelon, raspberry, apple, lemon & mint

sparkling and orange juice

vodka, peach, pineapple juice

with parmesan, wilted spinach and green goddess sauce

with cherry tomatoes, pickled onion, dukkah and mint

with wilted spinach, roasted leg ham, poached Eggs and hollandaise sauce on toasted vienna

with cos lettuce, pickled carrot, grill haloumi and nuoc cham

scrambled eggs served on toasted vienna with chilli crispy, spring onion and basil

with berry compote, vanilla bean ice Cream and maple syrup

with natural yoghurt, honey, berry compote and seasonal fruit

A choice of one plate, an ice cream sundae, and a soft drink

with chips, tomato sauce and salad

sausages with mash peas and gravy

with chips, aioli and salad

with nap sauce and shredded cheese

with chips, slaw and tartare sauce

with a wafer and your choice of topping: Caramel | Strawberry | Chocolate | Vanilla