Chefs Menu 

 

oyster + house mignonette

wallaby. tapioca + sichuan

master stock lamb rib + black vinaigrette

’23 Bubb and Pooley Riesling, Coal River Valley, Tas

 kingfish, buttermilk + anise

scallop + nasturtium leaf nam jim jaew

crispy chilli eggplant

’23 Willie Smiths + Aloft Pet Nat Cider, Huon Valley, Tas

market fish, zucchini, dill + horseradish

’23 Stoney Rise Savagnin, Tamar Valley, Tas

koji pork, beetroot, yakiniku + anchovy

’22 Common Wine Cabernet Franc, Tamar Valley, Tas

raspberry, rhubarb + buttermilk

’23 Pagan Cherry Sparkles  Huon Valley, Tas

 

$130 per person

add $90pp for beverage match

Vegetarian/ Vegan Menu

tempura saltbush + green goddess

silken tofu + sichuan

turnip cake + black vinaigrette

’23 Bubb and Pooley Riesling, Coal River Valley, Tas

carrot, buttermilk + anise

wood ear mushroom dumpling + kunzea gastrique

crispy chilli eggplant

’23 Willie Smiths + Aloft Pet Nat Cider, Huon Valley, Tas

tempura zucchini, dill, lemon + horseradish

’23 Stoney Rise Savagnin, Tamar Valley, Tas

mushroom, beetroot, yakiniku + tofu

’22 Common Wine Cabernet Franc, Tamar Valley, Tas

raspberry, rhubarb + buttermilk

’23 Pagan Cherry Sparkles, Huon Valley, Tas

Vegan Dessert

coconut, honeycomb, rhubarb + raspberry

 

$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.