Special Menu As the Huon Valley has become renown as a major heart of the Tasmanian food bowl. Sass has created this new style of menu to help showcase some of the fantastic produce we have on offer. To utilise the best and freshest local produce we have added this special page which will be ever changing as new and different products come into season. Entree Pan Roasted Local Quail, Walnut Polenta, Braised Cabbage & Lentils with Game Broth 22 Main Fish of the Day: Grilled Huon Atlantic Salmon topped with Ginger Wasabi Miso Butter On a bed of Soba Noodles and Steamed Asparagus. 32 Dessert Huon Apple & Almond Cake with Apple Butter, Blackcurrant Glaze and Pouring Cream 12 Fried Vanilla Bean Custard with Lemon Sugar & Lavender Praline Ice-cream 12
TAPAS MENU In House Hot Smoked Salmon with salted capers and cornichons House made Wallaby Pastrami Gourmet Olive Medley V/ Slow roasted marinated Huon Mushrooms V/ Piri Piri grilled Chicken tenderloins with garlic lime aioli All Tapas plates are suitable for two to share All plates are $15.00 Or Try Our Huon Platter $40.00. Including: In House Hot Smoked Huon Salmon Home Made Wallaby Pastrami King Island Surprise Bay Cheddar Wasabi & Lemon Myrtle Goats Curd Home Made Pickled Onion & Chutney Huon Valley Marinated Mushrooms Home baked Ciabatta with e/v olive oil & balsamic glaze
MENU Sass Home baked Ciabatta with e/v olive oil & balsamic glaze or Garlic Butter 6.5 ENTREE Pan Seared Australian Banana Prawns with Chilli and Garlic on Orecchiette Pasta 19 Salmon Three Ways - Seared Salmon - Salmon Cavair - Smoked Salmon Crackling with Fennel & Pepper Crème 19 Baked Whole Gem Squash with Baby Leek, Local Silverbeet and Spiced Infused Butter V 18 V = Vegetarian = Gluten Free Substitutions made only in consideration of dietary restrictions
MAIN Sass glass Kermandie Chowder with a Medley of Fresh and Smoked Seafood. Served with Freshly Baked Ciabetta 29 Highland Brae Unwooded Chardonnay 2012 (H V Tas) 8.0 Local Mushroom Medley Rissotto with Rainbow Chard and Lemon Myrtle Scented Goat Curd Derwent Estate Pinot Gris 2014 (Tas) 8.0 Fried Fresh Fish Kermandie Style served with Crisp salad & fat chips Ninth Island Sauvignon Blanc 2014 (Tas) 8.0 Fish of the Day (Please see Specials page or ask our staff for details.) V 28 29 POD Confit Local Free Range Chicken Maryland with Fondant Potato and Ratatouille & Pan Jus Ninth Island Sauvignon Blanc 2014 (Tas) 8.0 Tasmanian Grass Fed Eye Fillet on Celeriac & Potato Puree Snow peas, Pepper Beurre Rouge and Truffle Butter Mitchell Peppertree Shiraz 2012 (SA) 10 Rich Wild Tasmanian Venison Braise Spiced with McHenry Sloe Gin and Local Tasmanian Pinot Noir Autumnal Herbs Spaetzle 28 35 33 Holm Oak Cabernet Merlot 2013 (Tamar Valley Tas) 8.0 Substitutions made only in consideration of dietary restrictions
SIDE DISHES & SALADS Fat chips 7 Trio tossed vegetables V/ 8 Greek salad V/ 8 Beetroot & Honey Pumpkin Pine Nut Rocket Salad V/ 8 Shaved Fennel & Citrus Salad, Cherry Viniagrette. V/ 8 DESSERT Sass Affagoto served with Your choice of Liqueur 8 plus Liqueur Chocolate & Beetroot Pudding with Hazelnut Anglaise 12 Vanilla & Bush Honey Pannacotta with Stewed Local Fruit & Fennel Praline 12 Local Huon Pear Tarte Tatin with Rosewater Ice-cream 12 We try to source all our ingredients locally so that you can enjoy the best of the Huon produce. Kids 15 years and under Kermandie Fish & Chips 10.0 Chicken Bites and Chips 10.0 Beef Burger with fries 10.0 Ice cream & topping (chocolate / caramel / strawberry) V/ 5.0 Substitutions made only in consideration of dietary restrictions
Glossary Chowder is a seafood or vegetable stew, Wasabi is a plant, member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus. Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour. Braise is a combination-cooking method that uses both moist and dry heats Spaetzle are a kind of soft egg noodles or dumplings found in the cuisines of southern Germany and Austria. Confit is a cooking term for when food is cooked in grease, oil or sugar water (syrup), at a lower temperature. Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Jus Au jus is French for "with [its own] juice"; jus is the juice itself. Anglaise is a light pouring custard used as a dessert cream or sauce. Affagoto A tradisional Italian Dessert Coffee, It usually takes the form of a scoop of vanilla ice cream topped with a shot of hot espresso and amaretto. Tarte Tatin is an upside-down tart in which the fruit are caramelized in butter and sugar before the tart is