Hawley House, Hawley Beach,
TASMANIA 7307  |    (03) 6428 6221

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WINE 

& DINE

CANDLELIT DINING

Hawley House offers a candle-lit dinner is served most evenings (by arrangement) featuring fresh regional and seasonal produce presented in a simple, unfussed form. The menu incorporates pickings from our extensive organic vegetable garden and orchards, and we support local free-range & sustainable food producers.   Friendliness takes precedence over formality. We serve good food!

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

Our Menu changes daily, according to the freshest available produce of the season. Below is a sample of our menu. Special requests, such as vegetarian meals, can be catered for if advance notice is given. 

 

Entrée & main $55, with Dessert $67.  Bookngs are essential. Accommodation guests and outside guests are welcome by arrangement.

Sample Menu - options change daily

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