We couldn’t taste all those Tassie wines (117 to be exact) and not have an epic food menu to back it up, right?! Featuring some amazing Tasmanian producers, here’s what we’ll be eating on August 10.
Studio Neon
Slow-cooked ‘Lamb of Tasmania’, Lamb ragu with potato gnocchi, fried saltbush and parmesan cheese $14.50
Tasmanian Produce Supplier – Matt Lang – Tasmania Quality Meats
Chargrilled kangaroo in flatbread with pepperberry hummus, soft herb salsa and ‘Tony Scherer’ broad bean tips – $14.50
Tasmanian Produce Supplier – Tony Scherer – Organic Vegetables
Slow roasted carrot with labna, lemon myrtle dukkah spice and carrot crisps – $12.00
Vineyard Seafood Restaurant
Abalone Confit, Smoked Mussel Pate – available for tastings, eat in and takeaway sales – $16 each or 2 for $30.
The fabulous crayfish, truffle and brie TOASTIES are back! $20
Char-grilled octopus with basil pesto, balsamic reduction – $16
Pan-seared scallops with Pernod, crème fresh, parsley – $16
Bruny Island Cheese
CHEESE
Petite Saint – $16.00/120g*
Made just for Vin Diemen!
C2 Raw Milk Cheese – $30.00/250g*
Plus tasty cheese boards for you to enjoy onsite – $TBA
*Takeaway pricing.
BEER
Whey stout 5.8% ABV (500mL bottle) – $10 or $33 four-pack
Whey stout 5.8% ABV (500mL bottle) – $10 or $33 four-pack
Cloudy Bay IPA 6.6% ABV (500mL bottle) – $11 or $37 four-pack
Mixed four-pack – $35
[…] a breath of fresh air, outside we went to the leafy courtyard — where, incidentally, more delicious food awaited us. A longterm gnocchi skeptic, I was convinced by the staff at Studio Neon to give theirs […]