Dining Menu
full mez 85 pp
eight of our chefs favorite dishes.
little mez 65 pp
six of our most popular dishes to get a taste of the Mez experience
6 each
oysters
locally sourced oysters with citrus dressing or roasted chilli sauce (gf, df, nf)
6 each
10 each
tasmanian scallop
cauliflower puree, puffed wild rice, moroccan spices (nf, gf)
10 each
11
mediterranean olives
sumac (v, gf, nf)
11
20
roasted pumpkin dip
confit garlic, sour cream, fresh mint, za'atar, homemade flatbread (gfo,vo,do,nf)
20
12
bread
served warm with homemade butter and tasmanian salt (nf)
12
19
white anchovies
olive oil, capers, pine nuts, red onion, sourdough bread (gfo, df, nfo)
19
31
hiramasa kingfish
kingfish crudo, mango dressing, avocado, salsa criolla (gf, df, nf)
31
31
kangaroo tartare
fried capers, cornichons, dijon, saltbush, cured egg yolk (df, nf, gfo)
31
30
burrata
heirloom cherry tomato, chilli sauce, pangrattato, herb salad, sourdough bread (gfo, nfo)
30
26
halloumi
smoked honey, pecans, green mizuna, poached pear (gf, nfo)
26
23
confit potatoes
duck fat, tartufo sauce, prosciutto, chilli oil (nf, df, gf)
23
21
broccoli
ginger sauce, pistachio, ginger salt (v, df, nfo)
21
22
moroccan roasted carrots
harissa sauce, greek yoghurt, feta, crispy chickpeas (nf, gf)
22
22
mez tajine
slow cooked vegetables, harissa, biwaz couscous (v, nf)
22
27
chicken tajine
couscous, preserved lemon, dry olives (df, nf)
27
28
homemade ricotta gnocchi
smoked tomato juice, king oyster mushrooms, stracciatella cheese (nf)
28
38
seafood risotto
prawns, squid, mussels, seafood butter, parmesan, lemon zest (nf, gf)
38
37
slow cooked lamb
moroccan spices, ginger, israeli couscous, mint, lemon zest (nf, df)
37
42
boneless beef short ribs
espresso and cacao rub, celeriac puree, braised fennel, fennel salad (gf,nf)
42
dessert
14
creme brulee
vanilla, berries (gf,nf)
14
16
caramelised pineapple
passion fruit, majoram mascarpone, coco crumb (vo, nf)
16
14
vegan panna cotta
mango, chocolate ganache, raspberries, caramelised pecans (gf, v, nfo)
14
gf – gluten free, gfo – gluten free option, v – vegan, vo– vegan option, nf - nut free, nfo - nut free option
10% weekend surcharge 15% public holiday (to cover higher wages)