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Menu The Reserve Restaurant

  • à la carte

à la carte

To begin

Seafood Chowder Soup
$14

with grilled focaccia

Lemon Pepper Squid
$18

with Asian slaw, lemon & gribiche sauce

Slow Cooked Victorian Lamb Ribs
$19

with a mustard glaze, mint & pea puree (gf)

Linguine
$34

with truffle mushroom puree, heirloom tomatoes, baby spinach, vegan mozzarella (veg)

To follow

Pan Seared Tasmanian Salmon
$34

with roasted fennel puree, buckwheat risotto & pomegranate molasses (gf)

Twice Cooked Pork Belly
$33

with sweet potato mash, apple cider braised, red cabbage & whole grain mustard jus (gf)

Grilled 180g Portland Beef Fillet
$36

with confit potato mash, broccolini & port wine jus (gf)

To accompany

Soy Glazed Broccolini
$7

with fried shallots (gf)

Confit Garlic Mash (gf)
$7

creamy garlic mash potatoes

Caesar Salad
$7

with poached egg, crostini, shaved parmesan

Cajun Spiced Chunky Fries
$7

with sriracha aioli

Casual Dining

Beer Battered Fish & Chips
$25

with green salad & gribiche sauce

Grilled 100g Portland Steak Sandwich
$25

on focaccia, fried egg with fries & tomato sauce

Chicken Caesar Salad
$20

with poached egg, parmesan, bacon, anchovy, croutons

Lamb Kofta Burger
$25

with cumin yogurt, crispy onion rings, chiffonade cos, tomato relish & chips

To finish

Australian Cheese Platter
$25

with assorted crackers, quince paste, dried fruits

Sticky Date Pudding
$14

with brandy custard & vanilla ice cream

Brulee Blueberry Cheesecake
$14

with vanilla anglaise, berry compote & cream chantily

Prices and dishes may change.

These prices do not include offers.

Free serviceInstant booking