WINE 

& DINE

Hawley Wine Cellar

CANDLELIT DINING

Hawley House offers a candle-lit dinner is served most evenings (by arrangement), for a set price per person.

Entrée & main course is $60pp, with Dessert $74.  Bookngs are essential.

Accommodation guests and outside guests are welcome by arrangement.

 

Daily offerings change according to according to the freshest available produce of the season.  Below is a sample of our menu.

The menu incorporates pickings from our extensive organic vegetable garden. We support local, free-range & sustainable food producers. 

Pre-dinner drinks are served in the Drawing Room by the grand piano. An impressive walk-in Wine Cellar features a selection of regional Tasmanian and Australian offerings. 

Special requests, such as vegetarian meals, and other dietary requirements can be catered for if advance notice is given. 

Sample Menu - options change daily

Entree & Main Course $60 p.p. with Dessert $74

Entree

  • Huon Smoked Salmon & Garden Chive and Cheese Soufflé 

  • Roaring Forties Blue Cheese, Caramelised Onion & Prosciutto Shortcrust Tart

  • Whole Roasted Rannoch Quail with Port and Laurel Berry Sauce

  • Tempura Hawley Garden Zucchini Flowers with Westhaven Goats Cheese

  • Steamed Prawn & Ginger Dumplings with Asian Herbs & Plum Sauce

Main Course

  • Roast Loin of 'Wild Clover' Lamb with Fresh Rosemary Sauce on Baby Spinach with Roasted Vegetables

  • Grilled Medallion of Fresh Atlantic Salmon with Lemon Caper Beurre Noisette on a Roquette Mash

  • Oven Roasted  Free Range Nichols Chicken Breast with Onion Jam, Herbs & Aged Camembert with Champagne Sauce

  • Grilled Prime Eye Fillet Medallions with Button Mushroom Sauce & Mustard Mash

        All Mains served with Steamed Garden Vegetables

Dessert

  • Fabulous Local Berries in a Brandy Snap Basket with Boysenberry icecream

  • Warm Sticky Date & Walnut Pudding with Butterscotch Sauce and Salted Caramel Icecream

  • Meyer Lemon Curd Shortcrust Tart with Passionfruit & Cointreau

  • Homegrown Apple & Rhubarb Crumble with Oats, Almonds & Nutmeg, with Icecream