Chef David Moyle's commitment to local produce is illustrated before the dishes even hit the table by the list of suppliers laid out on the front page of the menu. From truffles to milk, the origins of his ingredients are specified. If further proof of quality is needed, it appears on the plate. Moyle is a middleman between farmer and patron, refusing to interfere too much with the product, but still his skill is evident. Beyond the plate, Tassie can be further appreciated by the view out to Bruny Island through the floor-to-cathedral-ceiling windows.
Open
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w
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s
Breakfast
Lunch
O
O
O
O
O
O
O
Dinner
O
Late
Daily noon-3pm, Sat 6pm-10pm
Cafe and Modern Australian
Entree: $15-$20
Mains: $27-$35
Dessert: $15
Payment accepted: MasterCard, Visa and EFTPOS
Licensed with bar. Wine is available by the glass.
Children's menu
This venue accepts bookings. It is essential to make a reservation ahead of time. Group bookings are supported. Bookings are taken only in the more formal dining room
Seats 120
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
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