Chefs Menu
oyster + house mignonette
abalone, shiitake + roasted seaweed
wallaby tartare + sichuan, tapioca
’20 Bellebonne Sparkling Rose, Pipers Rivers, Tas
–
kingfish, buttermilk, fennel + apple
duck, shiitake + seaweed
crispy chilli eggplant
’23 Willie Smith x Aloft Pet Nat Cider, Huon Valley, Tas
–
market fish, macadamia, brassica + paprika
’23 Stoney Rise Savagnin, Tamar Valley, Tas
–
koji pork, spring pea + curd
’23 Sonnen Plenty Red, Derwent Valley, Tas
–
spiced apple, salted caramel + buttermilk
Mio Sparkling Sake, Hyogo, Japan
$130 per person
add $90pp for beverage match
Vegetarian/ Vegan Menu
turnip cake + black vinaigratte
woodear mushroom dumpling + kunzea gastrique
silken tofu + sichuan
’20 Bellebonne Sparkling Rose, Pipers Rivers, Tas
–
carrot, almond + padron
woodear mushroom dumpling + kunzea gastrique
crispy chilli eggplant
’23 Willie Smiths x Aloft Pet Nat Cider, Huon Valley, Tas
tempura zucchini, macadamia, brussels + paprika
’23 Anim Pinot Blanc, Coal River Valley, Tas
–
mushroom, spring pea + curd
’23 Sonnen Plenty Red, Derwent Valley, Tas
–
strawberry, sweet cicely + buttermilk
Mio Sparkling Sake, Hyogo, Japan
Vegan Dessert
coconut, honeycomb + strawberry
$120 per person
add $90pp for beverage match
Your dining experience at Aloft is paramount and your dietary requirements are a primary concern to us delivering a memorable evening.
All mandatory dietary requirements must be disclosed upon booking, prior to your reservation. All dietaries not disclosed will be catered to the best of our ability, as not to offend or endanger your wellbeing. Substitutions are non negotiable.
Please note this is a sample menu.
Our menus whilst seasonal are also market specific to ensure we can offer the very best of Tasmanian produce. The Aloft team and our valued small producers thank you for your understanding.