Housemade sourdough + balsamic glaze + olive oil
Zucchini + whitebait fish fritters + sugo (gf)
Tasmanian oysters natural/kilpatrick (gf)
Rabbit and Cygnet mushroom dartois pie + chervil + pinot jus
Pyengana cheese custard + pumpkin puree + asparagus + chilli chive salsa
Tasting Plate - prosciutto + pickled octopus + soda pork rillettes + crostini + salami + Tasmanian cheddar (serves 2)
Spanner crab + white fish risotto + prawns + shitake + sea spray (gf)
350g lamb shank + mixed hash potatoes + oxtail jus + gremolata + horseradish (gf)
Huon salmon fillet + fennel remoulade + nasturtium leaf (gf)
Coffee rubbed Cape Grim beef + beets + parsnip + creamed leek + ox tail jus (gf)
Sherry glazed beetroot + sugo + smoked Tongola chevre + parsnip + six minute egg (gf)
Confit duck + pork belly + Cape Grim sausage + bean cassoulet (gf)
Beer battered fish + chips + tartare + fennel salad (gf)
Chips spiced Rosemary + smoked paprika aioli
Grilled cauliflower + brussel sprouts + bacon pinenuts + garlic crumb
Rocket + fennel + crisp carrot salad + sherry dressing (gf)
Warm chocolate brownie + sweet labneh + meringue + port syrup + roast macadamia malted ice-cream
Golden syrup steamed pudding + caramelised pear + butterscotch + candied walnuts
Huon apple & rhubarb + pecan crumble + drunken fruit ice-cream
Selection of local & international cheese + crostini + bread
~ one bill per table ~
The Home Hill cellar door is open 7 days a week from 10am - 5pm.
Lunch: 12pm - 3pm
Morning and Afternoon Tea: 10am - 12pm and 3pm - 4.30pm
WINTER HOURS (July Only): lunch available from Thursday to Monday. Closed for lunch Tuesdays and Wednesdays. The cellar door will be open from 11am - 4pm, 7 days a week in July.
Open on all public holidays except Christmas Day and Good Friday.
CONTACT US: (03) 62641 200 or firstname.lastname@example.org.
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