Stanley Hotel Lunch Menu

CHECK FOR THE CHEFS' DAILY SPECIALS ON THE BLACKBOARD IN THE BISTRO

Entrees

BREAD TO SHARE

Butter your own warm loaf with herb & garlic butter (v) 11

OYSTERS (Tarkine Fresh oysters, freshly shucked in house) natural with your choice of nuoc mam cham or mignonette kilpatrick

MAINS

CRUMBED CAMEMBERT 24

served with cranberry sauce (v)
ARANCINI PUMPKIN AND LEEK 21

flash fried risotto balls (3) filled with roast butternut pumpkin and leek a top rocket and aioli
ABALONE 32

Local abalone grilled with a lightly spiced garlic butter, served with kimchi
SEAFOOD CHOWDER 29

mussels, scallops, smoked salmon and squid strips poached in a creamy vegetable & bacon chowder served with crusty bread
SALT & PEPPER SQUID (gf) 26

tender strips of squid flash fried and lightly seasoned, served with rocket, apple, fennel and radish salad with pomegranate dressing
VEGETABLE CURRY 29

vegetable based indian curry served with fragrant rice , naan bread and yoghur
FISH 'n' CHIPS 34

James Boags battered flake fillets served with chips, garden salad, lemon and chunky tartare
CRUMBED SCALLOPS 37

panko crumbed scallops with tartare sauce, served with garden salad and chips
SCALLOP POT PIE 29

a Tasmanian classic, scallops baked in a mild curry sauce topped with pastry, served with chips and garden salad
SEAFOOD TASTE PLATE - for one 69

beer battered flake, grilled fish of the day, salt and pepper squid, crumbed scallops, Tarkine fresh oysters, pickled octopus, smoked salmon, local abalone, garden salad, kimchi, nuoc mam cham, lemon, chips and tartare
LOBSTER (when available) market

fresh and local - half (400gm) or full (800gm) served natural OR grilled with garlic butter served with garden salad and chips

At the Stanley Hotel Bistro, we are committed to sustainable and local sourcing of our products. Tasmania’s temperate climate and four distinct seasons influences our menu and specials, and all ingredients are thoughtfully sourced enabling you to experience the best of Tasmania. We stand by our commitment to only use the freshest of seafood, the Hammond, Hardy, Heathorn, and Hursey families supply with what comes in from the local fishing boats, including scallops, lobster in season and octopus.

Raised on Tasmania’s lush pastures comes the finest quality grass-fed beef, tender and rich in flavour. Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour supplied by Greenhams in Smithton.