Hobart is particularly well placed for a serious steak dinner. Tasmania’s cool climate, open pasture and respected beef producers give local kitchens access to richly flavoured meat, while the city’s strongest grills understand how to use charcoal, wood fire and careful ageing to bring out its character.
The best steak experience depends partly on the cut. Eye fillet offers tenderness and a clean, delicate flavour, while scotch fillet brings greater marbling and richness. Porterhouse delivers a firmer texture and pronounced beef flavour, and a bone-in rib-eye adds both theatre and succulence. Dry-aged cuts can develop deeper, nuttier flavours, although availability frequently changes as each piece reaches maturity.
Hobart’s leading options range from a polished waterfront restaurant built around a wood-fired Asado grill to longstanding Salamanca steakhouses and relaxed North Hobart dining. Some offer an extensive choice of cuts, while others concentrate on a smaller seasonal selection supported by carefully considered sides, sauces and Tasmanian wine.
Landscape Restaurant & Grill
Landscape Restaurant & Grill offers Hobart’s most complete premium steak experience. Located in the historic IXL building on Hunter Street, its dark, atmospheric dining room combines original industrial architecture with a collection of John Glover landscape art. The result is sophisticated without losing sight of the fire-driven cooking at the centre of the restaurant.
The kitchen’s wood-fired Asado grill is fuelled partly with seasoned sherry, bourbon and port casks, introducing a distinctive layer of smoke. Aged Tasmanian Wagyu and other premium cuts are seared carefully over the coals, developing a dark crust while preserving moisture and tenderness. The seasonal menu may also feature smoked beef tartare, local lamb, seafood and vegetables prepared over the same fire.
Landscape is best suited to an occasion when the wider experience matters as much as the steak. Thoughtful service, substantial wine knowledge and elegant accompaniments elevate the meal beyond a conventional steakhouse dinner. Its premium pricing reflects the quality of the produce, refined preparation and highly polished setting, making advance reservations advisable.
Address: 23 Hunter Street, Hobart TAS 7000
Landscape Restaurant & Grill Menu
Tasmanian Potatoes
Paris mash
Duck fat potatoes
smoked salt, garlic, crisp shallots
Jacket potato
smoked crème fraiche, accompaniments served at the table
Duck fat fried potato galette
layered potato, garlic, rosemary salt
Sides for the Table
House salad
local leaves, radish, apple cider dressing
Steamed greens
lemon, olive oil
Pumpkin tempura
pepperberry, parmesan cheese
Desserts
Pear ‘bellini,’
pear sorbet, prosecco
Crème caramel
Yuzu cream
green tea sponge, strawberry sorbet
Huon Valley apple tart
walnut frangipane, Leatherwood honey ice-cream
Dark chocolate crèmeux
shortcrust pastry, raspberries, chocolate sauce
Cheese
Selection of farm house and artisan cheeses
curated tableside
Freshly Shucked Oysters
Sparkling & mustard dressing
chives & lemon half dozen
Smoked dashi
daikon, chilli half dozen
Grilled oysters
tomato, pancetta, garlic half dozen
Salads and Starters
Burrata
beetroot, apple gel, rocket oil, hazelnuts, beetroot crisp
Kingfish sashimi
hakurei turnips, smoked soy, tofu cream, sesame (A)
Smoked beef tartare
egg yolk jam, potato crisps, tarragon, horseradish
Rice-crusted southern calamari
miso, lemon aioli, smoked chilli (A)
Char-grilled Stanley octopus
smoked potato, herb butter, curry leaves (A)
From the Coals
Eye Fillet
King Island, TAS, grass fed 200g
Wagyu Eye Fillet
Robbins Island, TAS, grass fed, +7-8 marble score 180g
Scotch Fillet
Cape Grim, TAS, grass fed 300g
Wagyu Rump Cap
Robbins Island, TAS, grass fed, +9 marble score 200g
Dry Aged Sirloin
Cape Grim, TAS, grass fed, +4 marble score 400g
Chef’s Cut
Hand selected by our kitchen based upon season and quality
“Surf and turf”
Southern rock lobster (A) 50g
Mains
Potato Gnocchi
Tunnel Hill mushrooms, pecorino foam, pangrattato, snow pea sprout
Market Fish
wood fired broccolini, cauliflower puree, tomato butter, cray fish emulsion (A)
Koji marinated Scottsdale pork loin
apple sauce, caramelised shallot, picked apple
Wood fired Wild Clover lamb rump
celeriac jus, baby turnip, winter greens
Ball & Chain Grill
Ball & Chain Grill is a longstanding Salamanca steakhouse with a dining style that feels more relaxed and traditional than Landscape. Its historic sandstone building, open kitchen and glowing charcoal grill create the atmosphere of a classic steak restaurant, while the broad menu gives diners considerable freedom over cut, size and accompaniments.
Steaks are cooked over an authentic charcoal fire without gas or electricity. Regular choices include rump, porterhouse and scotch fillet, alongside dry-aged cuts that vary according to availability. Ageing is handled in-house, allowing moisture to reduce and the natural enzymes in the beef to soften its texture while concentrating flavour. The dry-aged scotch fillet is the most compelling option when available, especially for diners who enjoy a richer, more developed steak.
A substantial collection of sauces and sides makes it easy to build either a simple steak dinner or a larger meal. Pepper, mushroom and blue-cheese sauces lean traditional, while broccolini, roasted beetroot, cauliflower gratin and garlic mushrooms provide more variety. The restaurant is popular with visitors and groups, so reserving a table is worthwhile during weekends and busy periods around Salamanca.
Address: 87 Salamanca Place, Battery Point TAS 7004
Ball and Chain Grill Menu
Starters
GF: gluten free | DF: dairy free. Please inform us of any food allergies.
Toasted sourdough bread (2pc)
Choice of garlic butter or olive oil & balsamic vinegar
Tasmanian oysters 6 or 12 (Natural )
Tasmanian oysters 6 or 12 (Kilpatrick) GF/DF
Seafood chowder
Creamy medley of prawns, scallops, clams, mussels and Tasmanian fish served with toasted sourdough
Pâté
Free range chicken liver pâté—served with toasted sourdough (GF available)
Soup of the day
Served with toasted sourdough
Ceviche
Thinly sliced fish—marinated in vinegar, lemon juice and capers—served with toasted sourdough
Sausage platter
Selection of homemade sausages—ask our friendly staff for the snag of the day
Salt and pepper squid
Served with a lime, sweet-chilli & coriander sauce
Tasmanian Scallops
½ Dozen half shell scallops with a sweet chilli mornay sauce
Main Plates
Lamb shank (GF)
Hearty lamb shank served with creamy mashed potato, seasonal vegetables, red wine gravy
Korean beef
Authentic Korean-style marinated beef, chargrilled and served on a cucumber salad with a sesame dressing
Scottsdale pork porterhouse (GF available)
Seasoned with Ball & Chain dry rub and served with sprout salad, roasted potatoes, and red currant & thyme jus
House-made Pie
Slowly braised beef and forest mushrooms topped with truffle mashed
Confit Duck Maryland (GF)
Served with saute ed mushrooms, broccolini, roasted potatoes and red currant & thyme jus (GF)
Garden plate
Seasonal vegetables, pan-fried in garlic oil with oven roasted mixed mushrooms, sprinkled with wild rice and served with tomato relish
Seafood
Seafood Platter for Two
Scallops and natural Pacific oysters, ceviche, salt & pepper squid
Grilled Tasmanian Atlantic salmon (GF available)
Chargrilled to medium rare, served with a lemon-hollandaise sauce, blistered cherry tomatoes, baby vegetables and roasted potatoes
Steaks
Steaks are our specialty – we carefully choose and age our own meat. If you find your steak is not cooked to your liking, please tell us.
Rump 500g
Many diners say this is the tastiest cut of all. It requires a little more work from the jaw because of its density, but the depth of flavour is well worth it
Porterhouse 300g
It has a fine texture, and a taste that is only improved by the open grill
Scotch Fillet 350g
Regarded as “the most flavoursome steak” due to a middle-seam of fat, which melts through grilling—significantly enhancing the flavour and texture of the meat
Eye fillet 200g, 300g
Many will order no other cut because of its tenderness: it is “melt in your mouth” delicious. Diners usually order a sauce to enhance the flavour.
Rib eye on the bone
A large scotch chargrilled on the bone for even more flavour —ask our staff for available sizes
Tomahawk Steaks starting at 1kg
Indulge your modern, stone-age sensibilities with a steak that is impressive to behold and even more impressive to taste —ask our staff for available sizes
Sides
Chips
Onion rings
Truffle Mash
Roasted beets, walnuts, goat cheese (GF)
Mixed green leaf salad with toasted almond flakes and yuzu dressing (GF)
Broccolini served with freshly shaved parmesan cheese (GF)
Tasmanian Button Mushrooms sauteed in Garlic butter
Sauces
$3.5
Forestière
(GF) (mushroom & bacon)
Chimichurri
Hot Pepper
(GF)
Redcurrant & thyme jus
(GF)
Plum & ginger
Extras
Peppercorn encrusted steak, served with pepper sauce
Dry-Aged Steaks
Dry-Aged Ribeye (Ask our staff for available sizes)
Dry-Aged Scotch Fillet 300g
Kids Menu
Fish & chips
Cheeseburger & Chips
Housemade Sausages & Chips
Chicken nuggets & chips
Steak & chips
Canapés - Cold Selection
GF – Gluten free – GFO – Gluten free option available / DF – Dairy free – DFO – Dairy free option available
Seared Angus beef eye fillet with horseradish cream (GF/DFO)
Individual mini prawn cocktail (GF/DF)
Chicken liver pâté (GFO)
Ceviche 4 white fish marinated in lemon juice and vinegar, with capers
Blue Lagoon natural oyster (GF/DF)
Canapés - Hot Selection
Beef & Pork croquette with tomato relish
Chargrilled mini chevap sausage with dijonnaise (GF)
Beef kofta with tzatziki (GF)
Tasmanian field mushroom: oven-baked Huon Valley mushroom with creamy goats’ cheese filling (GF)
Korean-style marinated beef with sesame dressing (GF/DF)
Salt & pepper squid with sweet chilli dressing (DF)
Set Menu - Option 1
available for groups of 10+ people
Two courses (Main + Dessert)
Two courses (Entrée + Main)
Three courses
Set Menu - Option 1 Entrée
SELECT 3 OF THE FOLLOWING
Soup of the Day
Served with crusty sourdough
Pate
Chicken liver pate served with crusty sourdough (GFA
Salt & Pepper Calamari
Tender salt & pepper calamari, with a Thai style lime and sweet chilli dressing (DF)
Beef & Pork Croquettes
creamy and crispy with a tomato relish
Chargrilled Vegetable Skewer
Served with balsamic glaze (GF)
Tasmanian Field Mushroom
Huon Valley mushroom stuffed with mixed vegetables and creamy goats cheese, baked in the oven (GF/DFA)
Set Menu - Option 1 Main Course
SELECT 3 OF THE FOLLOWING
Porterhouse Steak (300gm)
Chargrilled to your liking, served with garlic & herb butter (GF/DFA)
Eye Fillet Steak (200gm)
Chargrilled to your liking, served with garlic & herb butter (GF/DFA)
Tasmanian Atlantic Salmon
Chargrilled to medium rare, served with lemon-hollandaise sauce, blistered cherry tomato, baby vegetable and roasted potato (GFA)
Chicken Maryland
Served with select Tasmanian boutique potatoes, Dutch carrots and red current & thyme jus (GF/DF)
Lamb Shank
A chunky shank served on potato mash enhanced with a rosemary & red wine sauce (GF)
Garden Plate
Seasonal vegetables, pan fried in garlic oil with oven roasted mixed mushrooms, sprinkled with wild rice and served with tomato relish (GF/DF/Vegan)
Vegetarian Pasta
Penne pasta with seasonal vegetables and rich tomato-based sauce (DFA/Vegan)
Vegan “Steak”
Chargrilled plant-based meat served with roast potato, baby vegetable & dairy free garlic butter (GFA/DF/Vegan)
Set Menu - Option 1 Dessert
PLEASE SELECT 2 OF THE FOLLOWING
Tasmanian Cheese Plate
two cheeses each: blue, cheddar or brie (GFA)
Cheesecake
cheesecake flavor changes regularly, but it is always delicious and always served with cream
Sticky Date Pudding
a classic—served warm with butterscotch sauce, cream, and vanilla bean ice cream
Orange & Almond Cake
comes with Tia Maria infused cream, toasted almonds, and candied orange (GF, DFA)
Set Menu - Option 1A
available for groups of 10+ people
Two courses (Main + Dessert)
Two courses (Entrée + Main)
Three courses
Set Menu - Option 1A Entrée
SELECT 3 OF THE FOLLOWING
Charcuterie style meat board
In house smoked & cured meats, Scottsdale cured pork belly, pancetta, smoked black angus beef, Scottsdale smoked pork belly, bresaola & beef jerky, served with toasted sourdough, house made tomato relish & assorted house made pickles
Set Menu - Option 1A Main Course
SELECT 3 OF THE FOLLOWING
Porterhouse Steak (300gm)
Chargrilled to your liking, served with garlic & herb butter (GF/DFA)
Eye Fillet Steak (200gm)
Chargrilled to your liking, served with garlic & herb butter (GF/DFA)
Tasmanian Atlantic Salmon
Chargrilled to medium rare, served with lemon-hollandaise sauce, blistered cherry tomato, baby vegetable and roasted potato (GFA)
Chicken Maryland
Served with select Tasmanian boutique potatoes, Dutch carrots and red current & thyme jus (GF/DF)
Lamb Shank
A chunky shank served on potato mash enhanced with a rosemary & red wine sauce (GF)
Garden Plate
seasonal vegetables, pan fried in garlic oil with oven roasted mixed mushrooms, sprinkled with wild rice and served with tomato relish (GF/DF)
Vegetarian Pasta
Spaghetti with seasonal vegetables and a rich tomato-based sauce (DFA)
Vegan “Steak”
Chargrilled plant-based meat served with roast potato, baby vegetables & dairy free garlic butter (GFA/DF/Vegan)
Set Menu - Option 1A Dessert
PLEASE SELECT 2 OF THE FOLLOWING
Tasmanian Cheese Plate
Two cheeses each: blue, cheddar or brie (GFA)
Cheesecake
cheesecake flavor changes regularly, but it is always delicious and served with cream
Sticky Date Pudding
a classic—served warm with butterscotch sauce, cream, and vanilla bean ice cream
Orange & Almond Cake
comes with Tia Maria infused cream, toasted almonds, and candied orange (GF, DFA)
Set Menu - Option 2
available for groups of 20+ people
Two courses (Main + Dessert)
Two courses (Entrée + Main)
Three courses
Set Menu - Option 2 Entrée
SELECT 3 OF THE FOLLOWING
Scallops on the ½ Shell
smothered in a chilli-mornay sauce and topped with melted cheese
Seafood Chowder
served with crusty sourdough
Ceviche
zesty morsels of marinated, locally sourced fish with capers and onion— served with crusty sourdough bread
Pate
chicken liver pate served with crusty sourdough (GFA)
Chargrilled Vegetable Skewer
Served with balsamic glaze (GF)
Tasmanian Field Mushroom
Huon Valley mushroom stuffed with mixed vegetables and creamy goats cheese, baked in the oven (GF/DFA)
Set Menu - Option 2 Main Course
SELECT 3 OF THE FOLLOWING
Eye Fillet Steak (200gm)
Chargrilled to your liking, served with garlic & herb butter (GF)
Scotch Fillet Steak (250gm)
Chargrilled to your liking, served with garlic & herb butter (GF)
Lamb Rack
chargrilled French-trimmed Tasmanian lamb with roast potato, pickled cabbage and Dutch carrots
Scottsdale Pork Porterhouse(300gm)
Chargrilled, served with plum & ginger sauce, roast potato and Dutch carrots (GFA)
Beef Cheeks
slow cooked, served with sweet potato puree, buttered greens, beef jus (GF)
White Fish (subject to availability)
Chargrilled and served with lemon hollandaise, blistered cherry tomatoes, baby vegetables and roasted potatoes
Garden Plate
Seasonal vegetables, pan fried in garlic oil with oven roasted mixed mushrooms, sprinkled with wild rice and served with tomato relish (GF/DF/Vegan)
Vegetarian Pasta
Penne pasta with seasonal vegetables and rich tomato-based sauce (DFA/Vegan)
Vegan “Steak”
Chargrilled plant-based meat served with roast potato, baby vegetable & dairy free garlic butter (GFA/DF/Vegan)
Set Menu - Option 2 Dessert
PLEASE SELECT 2 OF THE FOLLOWING
Tasmanian Cheese Plate
blue, cheddar and brie (GFA)
Cheesecake
the cheesecake flavor changes regularly, served with cream
Sticky Date Pudding
a classic—served warm with butterscotch sauce, cream, and vanilla bean ice cream
Orange & Almond Cake
comes with Tia Maria infused cream, toasted almonds, and candied orange (GF, DFA)
Set Menu - Option 2A
available for groups of 20+ people
Two courses (Main + Dessert)
Two courses (Entrée + Main)
Three courses
Set Menu - Option 2A Entrée
DESIGNED TO SHARE
Salamanca Seafood Platter
Boomer Bay natural & Kilpatrick oysters, Tasmanian scallops with sweet chilli mornay sauce in the half shell, mussels with a yuzu vinaigrette, smoked salmon, zesty ceviche and fried salt & pepper calamari (DFA)
Set Menu - Option 2A Main Course
SELECT 3 OF THE FOLLOWING
Eye Fillet Steak (200gm)
Chargrilled to your liking, served with garlic & herb butter (GF)
Scotch Fillet Steak (250gm)
Chargrilled to your liking, served with garlic & herb butter (GF)
Lamb Rack
chargrilled French-trimmed Tasmanian lamb with roast potato, pickled cabbage and Dutch carrots
Scottsdale Pork Porterhouse(300gm)
Chargrilled, served with plum & ginger sauce, roast potato and Dutch carrots (GFA)
Beef Cheeks
slow cooked, served with sweet potato puree, buttered greens, beef jus (GF)
White Fish (subject to availability)
Chargrilled and served with lemon hollandaise, blistered cherry tomatoes, baby vegetables and roasted potatoes
Garden Plate
Seasonal vegetables, pan fried in garlic oil with oven roasted mixed mushrooms, sprinkled with wild rice and served with tomato relish (GF/DF/Vegan)
Vegetarian Pasta
Spaghetti with seasonal vegetables and rich tomato-based sauce (DFA)
Vegan “Steak”
grilled plant-based meat with roast potato, baby vegetables & garlic butter (GF/DF)
Set Menu - Option 2A Dessert
PLEASE SELECT 2 OF THE FOLLOWING
Tasmanian Cheese Plate
Two cheeses each: blue, cheddar or brie (GFA)
Cheesecake
cheesecake flavor changes regularly, but it is always delicious and served with cream
Sticky Date Pudding
a classic—served warm with butterscotch sauce, cream, and vanilla bean ice cream
Orange & Almond Cake
comes with Tia Maria infused cream, toasted almonds, and candied orange (GF, DFA)
Rockwall Bar and Grill
Rockwall Bar and Grill is another Salamanca institution, housed in a Georgian sandstone warehouse only a short walk from the waterfront. Its steak program focuses on pasture-raised Tasmanian beef, with familiar cuts presented alongside several classic steakhouse preparations.
The menu offers choices such as Black Angus eye fillet, Tasmanian scotch fillet, porterhouse and a substantial bone-in Cape Grim rib-eye. Diners can keep the presentation simple with peppercorn sauce, mushroom sauce or mustard, or choose Rockwall’s signature coffee rub with shallot butter. The rub adds roasted depth without completely obscuring the flavour of the beef.
Traditional variations include filet mignon wrapped in bacon, eye fillet filled with blue cheese, carpetbag steak with Bruny Island oysters and reef and beef finished with garlic prawns. The majority of the menu can accommodate gluten-free diners, and the warm sandstone interior works equally well for a date, family dinner or private celebration.
Address: 89 Salamanca Place, Hobart TAS 7000
Rockwall Bar and Grill Menu
Entrée
Warm Manna Bakery Bread
Ashgrove farm house butter Ashbolt Farm extra virgin olive oil oil and balsamic vinegar Ashgrove garlic parsley butter
Honey Brown Mushrooms
Garlic roasted mushrooms, with onion, capsicum, chickpea & walnut filling (gf, vg)
House Crafted Gnocchi
Pan fried with honey brown mushrooms, crispy sage, Coledale Farm walnuts, Tasmanian Truffle Oil & Parmigiano Reggiano (v)
Bloody Mary Bruny Island Oyster Shooter
Freshly Shucked Bruny Island Oysters
Natural with fresh lemon Kilpatrick - Scottsdale bacon & worcestershire Mignonette - Newtile farm shallots & Spreyton cherry vinegar
Mixed Dozen Platter
(gf, df)
Seafood Chowder
rich & creamy local fish, scallops & prawns
Tasmanian Rock Lobster Paté
with warm Manna bakery bread (gfo)
Tasman Sea Salt, Pepperberry & Chilli Calamari
with salad greens & lemon myrtle aioli (gf, df)
Tempura Australian Prawns
with nam jim dipping sauce (gf, df)
Rannoch Farm Quail
roquette, fig & raspberry vinaigrette (gf, df)
Scottsdale Pork Belly
with lime & palm sugar dressed Thai salad (gf, df)(gf, df)
Pasture Raised Tasmanian Steak Tartare
Rockwall Share Platter for Two
calamari, pork belly & tempura prawns (gf, df)
Mains
Leek, Mushroom & Thyme Risotto
with Parmigiano Reggiano (gf, v, vgo, df available)
Yellow Vegetable Curry
Seasonal vegetables, yellow curry, coconut cream, lemongrass, kaffir lime, served with basmati & pappadam (vg, gfo)
Tasmanian Lamb Shank
with rosemary roasted carrots, garlic, herb potato mash, broccolini & rich lamb jus (gf)
Maple Glazed Scottsdale Pork Cutlet
with sage roasted potatoes, Huon Valley Rubigold apple & broccolini (gf, df)
Chargrilled Tasmanian Chicken Breast
Pocketed with leek, bacon, parmesan, served with garlic & herb potato mash, roasted carrots & broccolini
The Burger
Pasture raised Tasmanian beef burger with bacon, cheese, pickles on Manna Bakehouse brioche with shoestring fries
Grilled Fish of the Day
with potato & chive rosti & roasted carrots, broccolini & lemon butter (gf). Market Price.
Apple Cider Battered Fish of the Day
with fat chips, garden salad, lemon & tartare (gf). Market Price.
Steak and Guinness Pie
Served on garlic & herb potato mash with red wine & rosemary sauce
Beef Rissoles
Classic recipe made with premium pasture raised Tasmanian beef, bacon, broccolini, garlic & herb potato mash with caramelised onion gravy (gf)
The Rockwall Grill
All steaks served with roasted roasted rosemary potatoes, carrots & brocollini & your choice of sauce - peppercorn or mushroom / café de paris butter / selection of mustards / coffee rub with shallot butter [+$3] / creamy garlic seafood sauce [+$7] (all gf)
Filet Mignon
200g barley finished Black Angus eye fillet wrapped in free range Scottsdale bacon with mushroom sauce (gf)
The Rockwall Blue
200g barley finised Black Angus eye fillet pocketed with King Island Roaring Forties blue cheese (gf)
Carpet Bag
200g barley finished Black Angus eye fillet pocketed 2 Bruny Island Oysters (gf)
Reef & Beef
300g Tasmanian pasture raised scotch fillet with creamy garlic prawn sauce (gf)
Eye Fillet 200g|400g
Barley finished Black Angus eye fillet (gf)
Scotch Fillet 300g
Pasture Raised, Tasmanian (gf)
Porterhouse 300g
Pasture Raised, Tasmanian (gf)
Sides
Honey Brown Mushrooms
Garlic roasted mushrooms with onion, capsicum, chickpea & Coledale Farm walnut filling (gf, vg)
Tasmanian leatherwood honey & balsamic roasted beetroot
with Coaldale Farm Walnuts & Meander Valley goats curd (gf)
Huon Valley Rubigold apple, roquette & parmesan salad
with balsamic (gf, dfo)
Brussel sprouts
with butter bacon & crispy shallots (gf)
Macaroni & Cheese
with King Island smoked cheddar & Gruyère & pangratatto (vg)
Shoestring fries
with Tasman sea salt flakes (gf, df)
Fat Chips
with Tasman sea salt flakes (gf, df)
Dessert
Warm Fondant Chocolate Pudding
served with cream & Van Diemans Land Creamery vanilla bean ice cream (gf)
Huon Valley Rubigold Apple Crumble
with Van Diemans Land Creamery vanilla bean ice cream (gf)
Sticky Date Pudding
with orange spice infused butterscotch & Van Diemans Land Creamery vanilla bean ice cream (gf)
Classic Crème Brûlée
(gf)
Pavlova
served with whipped cream, cherry compote, dark chocolate ganache
Liqueur Coffee
Affogato
Tascaffe espresso with a shot of Frangelico
Espresso Martini
tascaffe espresso, vodka, kahlua & crème de cacao
Dessertini
Tascaffe espresso, baileys, frangelico & tia maria
Van Diemans Land Sorbet - Seasonal Flavour
(dfo)
Market Menu
Rockwall's Autumn Market Menu
The Egg & Bacon Roll
Clucking Good Free Range Eggs & Crispy free-range Scottsdale tas oak smoked bacon, Manna Bakehouse brioche & Rockwall house-made tomato relish.
Crispy Scottsdale Pork Belly Roll
with Huon Valley Rubigold apple slaw & Tassie Tucker sriracha aioli
Cape Grim Pasture Raised Scotch fillet Steak Sandwich
with free-range Scottsdale tas oak smoked bacon, Manna Bakehouse brioche & Rockwall house-made tomato relish.
Set Menu 1
Entree & Main Course - $70pp
Tasmanian Rock Lobster Pâté
with warm Manna Bakery bread
Crisp Free Range Scottsdale Pork Belly
12hr slow cooked with lime & palm sugar dressed Thai salad (gf, df)
Tasman Sea Salt, Pepperberry & Chilli Calamari
with salad greens & lemon myrtle dressing (gf, df)
House Crafted Gnocchi
Pan fried with honey brown mushrooms, crispy sage, Coledale Farm walnuts & Tasmanian Truffle oil (v)
Chargrilled Tasmanian Chicken Breast
pocketed with leek, bacon, parmesan, served with garlic & herb potato mash, roasted carrots, brocollini, red wine & rosemary gravy
Apple Cider Battered Tasmanian Fish ’n’ Chips
with fat chips, garden salad, fresh lemon & tartare (gf, df)
200g Barley Finished Black Angus Eye Fillet
with roasted Dunnally potatoes, carrots with your choice of Rockwall's signature coffee rub, mushroom sauce, pepper sauce or mustards (gf, dairy free available)
Leek, Mushroom & Thyme Risotto
with Parmigiano Reggiano (gf, v, vgo, df available)
Set Menu 2
Main Course & Dessert - $70pp
Crispy Skin Chicken Breast
pocketed with leek, bacon, parmesan, served with garlic & herb potato mash & seasonal vegetables
Apple Cider Tempura Tasmanian Fish ’n’ Chips
with garden salad, lemon & tartare (gf)
200g Barley Finished Black Angus Eye Fillet
with roasted Dunnally potatoes, carrots with your choice of Rockwall's signature coffee rub, mushroom sauce, pepper sauce or mustards (gf)
Roasted Cauliflower, Hazelnut & Sage Risotto
with Parmigiano Reggiano (gf, v, vgo, df available)
Sticky Date Pudding
with orange spice infused butterscotch & Van Diemans Land Creamery vanilla bean ice cream (gf)
Pavlova
whipped cream, cherry compote & dark chocolate ganache (gf)
Van Diemans Land Sorbet
Seasonal Flavour (dfo)
Set Menu 3
Entree, Main Course & Dessert - $98pp
Bruny Island Oysters (6)
natural, kilpatrick or mignionette with Newtile Farm Shallots & Spreyton cherry vinegar (gf)
Crisp Scottsdale Pork Belly
with lime & palm sugar dressed Thai salad (gf, df)
Southern Tasmanain Rock Lobster Pâté
with warm Manna Bakehouse ciabatta
House Crafted Gnocchi
Pan fried with honey brown mushrooms, crispy sage, Coledale Farm walnuts, Tasmanian Truffle oil & Parmigiano Reggiano (v)
Grilled Tasmanian Fish of the Day
with potato & chive rosti, with brocollini & roasted carrot (gf, dfo)
200g Barley Finished Black Angus Eye Fillet
with choice of mustards, peppercorn sauce, mushroom sauce or Rockwall signature coffee rub & shallot butter. Served with roasted potatoes & seasonal vegetables (gf, dfo)
Maple Glazed Scottsdale Pork Cutlet
with sage roasted potatoes, Huon Valley Rubigold apple & brocollini (gf, df)
Leek, Mushroom & Thyme Risotto
with Parmigiano Reggiano (gf, v, vgo, df available)
Sticky Date Pudding
with orange spice infused butterscotch & Van Diemans Land Creamery vanilla bean ice cream (gf)
Pavlova
with whipped cream, cherry compote & dark chocolate ganache (gf)
Van Diemans Land Creamery Sorbet
Seasonal Flavours (df)
Winter Table
Rockwall’s winter table returns for 2026. Dishes from our favourite Tasmanian producers curated over 4 generous courses. $100pp.
Bruny Island Oysters (6)
select from Natural with fresh lemon, Kilpatrick with Scottsdale bacon & worchestershire or Mignonette with Newtile farm Shallots & Spreyton cherry vinegar
Tasmanian Rock Lobster Paté
with warm Manna Bakehouse ciabatta (gfo)
Scottsdale Pork Belly
12hr slow cooked with lime & palm sugar dressed salad (gf, df)
Spiced Rannoch Farm Quail
Roquette & housemade raspberry vinaigrette (gf, dfa)
House Crafted Gnocchi
Pan fried with honey brown mushrooms, crispy sage, Coledale Farm walnuts, Tasmanian Truffle oil & Parmigiano Reggiano (v)
600gm pasture raised Tasmanian Rib Eye steak
roasted carrots, rosemary potatoes, brocollini & your choice of sauce - peppercorn or mushroom / café de paris butter / selection of mustards / signature coffee rub with shallot butter [+$3] / creamy garlic seafood sauce [+$7] (all gf)
Grilled Tasmanian Fish of the Day
Potato & chive rosti, brocollini, roasted carrot & delicate lemon butter
Scottsdale Pork Cutlet
with Huon Valley Rubigold apple & sage roasted potatoes (gf, df)
300g pasture raised Tasmanian Porterhouse Steak
Roasted carrots, rosemary potatoes, brocollini & your choice of sauce - peppercorn or mushroom / café de paris butter / selection of mustards / Rockwall signature coffee rub with shallot butter [+$3] / creamy garlic seafood sauce [+$7] (all gf)
Warm Fondant Chocolate Pudding
served with cream & Van Diemans Land Creamery vanilla bean ice cream (gf)
Classic Crème Brûlée
(gf)
Van Diemans Land Sorbet
Seasonal Flavour (dfo)
Wine Pairing
Tasmanian per course wine pairing
Roaring Grill
Roaring Grill brings the steakhouse experience to North Hobart with a more contemporary and casual character. The restaurant places Tasmanian meat at the centre of its identity, sourcing beef and lamb from the state’s north and north-west and supporting the food with a wine list that gives Tasmanian producers plenty of attention.
The selection typically covers the cuts most steak diners expect, including eye fillet, scotch fillet, porterhouse and bone-in rib-eye. Cape Grim beef is a recurring feature, prized for its pasture-raised flavour and consistent quality. Sauces such as peppercorn, mushroom, red-wine jus, blue cheese and café de Paris butter let diners move between a clean, beef-forward plate and something considerably richer.
Recent diners frequently praise the kitchen’s ability to deliver the requested doneness and proper seasoning. The menu also covers ribs, seafood, lamb and other grilled dishes, making Roaring Grill useful for groups in which not everyone wants steak. Rooftop seating, when available, adds another dimension on a clear Hobart evening.
Address: 301 Elizabeth Street, North Hobart TAS 7000
Roaring Grill Menu
Starters
FRESHLY SHUCKED PACIFIC OYSTERS (MINIMUM ORDER OF 6 ) (GREAT BAY BRUNY ISLAND, TAS)
NATURAL WITH LEMON
WASABI CREAM
KILPATRICK
OYSTER BLOODY MARY SHOT
Grilled Bread
THICK CUT CRUSTY BREAD WITH GARLIC & FRESH HERB BUTTER
PATAS BRAVAS
ROASTED COCKTAIL POTATO SEASONED WITH GARLIC OIL, PAPRIKA, HOUSE MADE AIOLI.
HOUSE MADE SAUSAGE
SAUSAGE WITH ROARING POTATO PUREE,ONION CONFIT & RED WINE JUS
HONEY SOY CHICKEN
FRIED CHICKEN BREAST WITH HOUSEMADE HONEY SOY SAUCE & ASIAN STYLE SALAD.
CIDER BRAISED PORK BELLY
CARAMELISED APPLE RINGS & PEAR CIDER REDUCTION
LIME PEPPER CALAMARI
ASIAN STYLE NAM JIM DRESSING SALAD WITH CITRUS AIOLI
Salads
Greek SALAD
MESCLUN,CHERRY TOMATO,RED ONION,CARROT,CUCUMBER,FETA AND OLIVES WITH SALAD DRESSING
GRILLED HALOUMI SALAD
SERVED WITH MESCLUN,CHERRY TOMATO,RED ONION,CARROT,CAPSICUM WITH HOUSE DRESSING
THAI GRILLED BEEF SALAD
MESCLUN,CHERRY TOMATO,RED ONION,CARROT,CAPSICUM,GRILLED BEEF WITH THAI STYLE DRESSING
Kids Menu
FISH&CHIPS/CHICKEN NUGGET&CHIPS/ROARING STEAK&CHIPS
Mains
ROARING WAGYU BEEF BURGER
WAGYU BEEF PATTIE, CHEESE, LETTUCE&TOMATO, BACON, PICKLE, ONION JAM AND SWEET POTATO CHIPS
ROARING VEGGIE MIXED GRILL
GRILLED SEASONAL VEGETABLES, GRILLED HALOUMI, WILD MUSHROOM, VEG PATTIE AND GARDEN SALAD, SERVED WITH TOMATO RELISH& BASIL PESTO
TODAY’S MARKET FISH
LINE CAUGHT FISH,FRESH FROM THE SOUTHERN OCEAN SERVED WITH HOUSE MADE POTATO ROSTI, FRESH BUTTERED VEGTABLES & HOUSE MADE BASIL PESTO
BRAISED BEEF CHEEK
6 HOURS BRAISED BEEF CHEEK SERVED WITH MASH, FRESH BUTTERED VEGTABLES & RED WINE SAUCE.
TASMANIAN LAMB CUTLET
SERVED WITH ROARING POTATO PUREE, RED WINE JUS AND SEASONAL VEGETABLES
TASMANIAN LAMB SHANK
SLOW COOKED LAMB SHANK WITH MASH, SEASONAL VEGETABLES AND LAMB BRAISED ROSEMARY SAUCE
SEAFOOD RISOTTO
MUSSELS,CALAMARI&FISH WITH WHITE WINE CREAM SAUCE AND GRILLED PRAWN SKEWER
FREE RANGE BBQ GLAZED PORK RIBS
SLOW COOKED IN BBQ BASTE, FINISHED IN A TAMARIND GLAZE, SERVED WITH MASH AND HOUSE SLAW
ROARING SHARE PLATTERS (for 2 persons)
PORK BELLY,MEXICAN SAUSAGE WITH MASH, PORK RIBS, FRIED CHICKEN ,CALAMARI,GARDEN SALAD&CHIPS
Flame-Grilled Skewers
Satay Chicken Skewer
CHICKEN BREAST MARINATED IN LEMON, SERVED ON A BED OF RICE WITH HOUSE MADE SATAY SAUCE .
Beef and Prawn Skewer
EYE FILLET MEDALLIONS WITH PRAWNS SERVED ON A BED OF RICE WITH SWEET CHILLI GARLIC CREAM SAUCE
Sides
MORNAY BAKED VEG
BEER BATTERED THICK CUT CHIPS WITH ROSEMARY SALT (V/DF)
Sweet Potato chIps (V/DF)
Crispy fried onion rings with aioli (V/Df)
Seasonal Vegetables (V/DF/GF)
Mac & cheese
Steak Sauces
Mixed peppercorn (GF)
Huon Valley mushroom (GF)
RED WINE JUS (GF / DF)
HOUSE MADE BBQ SAUCE (GF/DF)
CAFE DE PARIS BUTTER (GF)
ROARING 40'S BLUE CHEESE SAUCE(GF)
Steaks
ALL OUR STEAKS ARE AGED FOR A MINIMUM OF THIRTY DAYS & ALL STEAKS ARE MARINATED IN ROARING GRILL BASE
TASMANIAN EYE FILLET
THE MOST TENDER,MELT-IN-THE-MOUTH STEAK SERVED WITH ROARING POTATO PUREE AND HOUSE SLAW 200G/300G
TASMANIAN SCOTCH FILLET
TENDER WITH GREAT FLAVOUR AND MARBLING SERVED WITH ROARING POTATO PUREE AND HOUSE SLAW 300G/400G
TASMANIAN PORTERHOUSE
FLAVOUR AND TEXTURE PERFECTLY COMBINED SERVED WITH ROARING POTATO PUREE AND HOUSE SLAW 300G
MIXED GRILL
150G EYE FILLET, SAUSAGE, LAMB CUTLET, OCTOPUS ,BACON,MUSHROOM, TOMATO AND POTATO PUREE
RIB EYE ON THE BONE (CAPE GRIM)
A FINE CUT OF PRIME STEER INFUSED WITH FLAVOUR FROM THE BONE (SMITHTON, TAS) 500G
TASMANIAN EYE FILLET MIGNON
TENDER EYE FILLET WRAPPED IN STREAKY BACON, ON A FRESHLY BAKED CROUTON, SEASONAL VEGETABLES AND PARIS MASH SERVED WITH FORESTIERE SAUCE 300G
WAGYU
RANGERS VALLEY (VIC) GRASS FED, MARBLE SCORE 6+ WAGYU SCOTCH FILLET SERVED WITH ROARING POTATO PUREE & SEASONAL VEGETABLES 300G
Desserts
TASMANIA-MADE ICE-CREAM
LAVENDER (GF)/ CHOCOLATE (GF) / GREEN TEA (GF) / SALTED CARAMEL
CREME BRÛLÉE
VANILLA BEAN WITH DRY FRUIT
TASMANIAN AFFOGATO
Liqueur Coffee with your choice of: GRAND MARNIER/ DRAMBUIE/ FRANGELICO/ KAHLUA/ TIA MARIA/ BAILEY/ BENEDICTINE/ GALLIANO
INDULGENT CHOCOLATE SOUP
CANDIED WALNUT,VANILLA BEAN ICECREAM & CHOCOLATE SOIL
STICKY DATE PUDDING
SERVED WITH BUTTERSCOTCH SAUCE AND VANILLA BEAN ICECREAM
DAILY CHEESECAKE
ASK OUR FRIENDLY WAIT STAFF ABOUT TODAY’S CREATION
RASPBERRY MERINGUE CUP
SERVED WITH HOUSE MADE RASPBERRY COULIS, WHIPPED CREAM AND LAVENDER ICE CREAM
Set Menu 1
SET MENU 1 - 2 Courses $58/pp, (min 8 people must book)
Oyster Mignonette, caviar
Fresh Sourdough Bread (VEG)
Olive oil and balsamic
Salt & Pepper Squid
House salad, lime aioli
Garlic Prawn
Sauce vierge
Bone Marrow on toast
Compound marrow butter on sourdough toast
Tasmania Porterhouse(GF)
Lyonaise potato, French beans, crispy onion, borderlaise sauce
Tasmanian Lamb Cutlet (GF)
Potato fondant, glaze carrots, pumpkin, chimichurri
Fish Of The Day (GF)
Black Garlic, pea, pickle kohlrabi
Set Menu 2
SET MENU 2 - 3 Courses of choice $68/pp, (min 8 people must book)
Oyster Mignonette, caviar
Fresh Sourdough Bread (VEG)
Olive oil and balsamic
Salt & Pepper Squid
House salad, lime aioli
Garlic Prawn
Sauce vierge
Bone Marrow on toast
Compound marrow butter on sourdough toast
Tasmania Porterhouse(GF)
Lyonaise potato, French beans, crispy onion, borderlaise sauce
Tasmanian Lamb Cutlet (GF)
Potato fondant, glaze carrots, pumpkin, chimichurri
Fish Of The Day (GF)
Black Garlic, pea, pickle kohlrabi
Sticky Date Pudding
Creme Caramel(GF)
Baked Basque Cheesecake
Sparkling Wine
JANSZ
PIPERS BROOK, TAS
MILFORD BLANC de NOIR2018
COAL RIVER, TAS
MOET & CHANDON CHAMPAGNE
FRANCE
HOUSE OF ARRAS VINTAGE 2009
PIPERS RIVER TAS
Beer & Ciders
ALBERT BREWERY BLUE LAGER Mid
(Tas)
ALBERT BREWERY LAGER
(Tas)
ALBERT BREWERY BLACK LAGER
(Tas)
ALBERT BREWERY IPA
(Tas)
BOAG’S PREMIUM LIGHT
(Tas)
BOAG’S PREMIUM
(Tas)
CASCADE DRAUGHT
(Tas)
CASCADE PALE ALE
(Tas)
CASCADE STOUT
(Tas)
MOO BREW PILSNER
(Tas)
MOO BREW PALE ALE
(Tas)
ASAHI SUPER DRY
CARLTON DRY
CORONA
GREAT NORTHERN SUPER CRISP Mid
PERONI
(Italy)
PURE BLONDE
MORETTI LAGER
(Italy)
WILLIE SMITH’S APPLE CIDER
(Tas)
PAGAN PEAR CIDER
(Tas)
GILLESPIES GINGER BEER
(Tas)
ASAHI ZERO BEER
GREAT NORTHERN ZERO BEER
Classic Cocktails
DRY MARTINI
GIN, DRY VERMOUTH, OLIVE
MARGARITA
TEQUILA, ORANGE LIQUEUR & LIME JUICE
AMERICANO
CAMPARI, MARTINI & ROSSI SWEET VERMOUTH, SODA
NEGRONI
CAMPARI, MARTINI & ROSSI SWEET VERMOUTH, GIN
RUM NEGRONI
CAMPARI, MARTINI & ROSSI SWEET VERMOUTH, NEW NORFOLK RUM
OLD FASHIONED
WOODFORD RESERVE BOURBON, SUGAR SYRUP, BITTERS (or BULLEIT RYE WHISKY OPTION)
ROARING WHISKY SOUR
HELLEYERS SINGLE MALT, LEMON JUICE, SUGAR SYRUP, EGG WHITE, BITTERS
Cocktails
BLUE BREEZE
WHITE RUM, MALIBU, CURACAO BLEU, PINEAPPLE JUICE
CHOCOLATE MARTINI
VODKA, CRÈME DE CACAO, CHOCOLATE LIQUEUR
COSMOPOLITAN
VODKA, COINTREAU, LIME JUICE, CRANBERRY JUICE
ESPRESSO MARTINI
ESPRESSO COFFEE, KAHLUA, VODKA
STRAWBERRY FIELDS
GIN, VERMOUTH, STRAWBERRY CONFIT
Mocktails
CRANBERRY PUNCH
LEMON JUICE, PEACH SYRUP AND CRANBERRY JUICE WITH FRESH LEMON
TROPICAL ISLAND
TROPICAL SYRUP, CURACAO BLEU, FRUIT JUICE WITH FRESH ORANGE
MANGO DELIGHT
PINK-GRAPEFRUIT AND GRENADINE MIX WITH MANGO JUICE
Sauvignon Blanc
PIPERS TASMANIA 2023
PIPERS BROOK, TAS
CLARENCE HOUSE 2024
COAL RIVER VALLEY, TAS
LUBIANA 2021
GRANTON, TAS
Riesling
GIBSON ‘BURKES HILL’ 2023
EDEN VALLEY, SA
JOSEF CHROMY SGR 2020
RELBIA, TAS
FROGMORE CREEK 2024
COAL RIVER VALLEY, TAS
BREAM CREEK 2024
MARION BAY, TAS
Pinot Grigio
POOLEY ‘ESTATE‘ PINOT GRIGI0 2024
COAL RIVER, TAS
Pinot Gris
SPRING VALE PINOT GRIS 2024
FREYCINET, TAS
PIPERS BROOK PINOT GRIS 2022
PIPERS RIVER, TAS
GREY SANDS PINOT GRIS 2016
TAMAR VALLEY, TAS
Chardonnay
D’ARENBERG ‘OLIVE GROVE‘ 2023
MCLAREN VALE, SA
GRAND BAROSSA 2023
BAROSSA, SA
POOLEY ‘ESTATE‘ 2024
COAL RIVER, TAS
Moscato
HOLM OAK “THE DUFFY’ PINK MOSCATO
TAMAR VALLEY, TAS
Rosé
SPRING VALE ROSÉ
FREYCINET, TAS
PIPERS TASMANIA 2023
PIPERS BROOK, TAS
D’ARENBERG ORGANIC ROSÉ (SCS)
MCLAREN VALE, SA
POOLEY ‘COOINDA VALE’ ROSÉ 2024
COAL RIVER VALLEY, TAS
Pinot Noir
MILFORD 2020
COAL RIVER VALLEY, TAS
JOSEF CHROMY 2023
RELBIA, TAS
BREAM CREEK 2024
MARION BAY, TAS
BAY OF FIRES 2020
PIPERS RIVER, TAS
POOLEY 2024
COAL RIVER, TAS
Merlot
GIBSON ‘MY DARLING’ 2022
BAROSSA VALLEY, SA
CLARENCE HOUSE 2022
COAL RIVER VALLEY, TAS
Shiraz / Syrah
GIBSON ‘SMOKEY OAK’ SHIRAZ 2020
BAROSSA VALLEY, SA
POOLEY ‘ESTATE’ SYRAH 2023
COAL RIVER VALLEY, TAS
TWO HANDS ‘GNARLY DUDES’ SHIRAZ 2022
BAROSSA VALLEY, SA
MONTERRA ‘RESERVE’ SHIRAZ 2021
BAROSSA VALLEY, SA
HANGING ROCK 2021 ‘HEATHCOTE’ SHIRAZ
MACEDON, VIC
PENFOLDS ‘BIN 28’ SHIRAZ 2022
BAROSSA VALLEY, SA
St HALLETT “BLACKWELL’ SHIRAZ 2018
BAROSSA VALLEY, SA
D’ARENBERG ‘DEAD ARM’ SHIRAZ 2019
MCLAREN VALE, SA
GREAT WESTERN ‘BIN NO.0’ SHIRAZ 2019
GREAT WESTERN, VIC
POOLEY ‘JRD’ SYRAH 2023
COAL RIVER VALLEY, TAS
Cabernet Sauvignon
TYRRELL’S ‘MOORE’S CREEK’ 2023
POKOLBIN, NSW
GRAND BAROSSA 2021
BAROSSA VALLEY, SA
ROBERT MONDAVI 2019
CALIFORNIA, USA
ELDERTON CABERNET 2022
BAROSSA VALLEY, SA
REYNELLA BASKET PRESSED 2020
MCLAREN VALE, SA
ROCKFORD ‘RIFLE RANGE’ 2016
BAROSSA VALLEY, SA
DOMAINE A CABERNET 2013
COAL RIVER VALLEY, TAS
Malbec / Mataro / Mourvedere
PARISHES MALBEC 2021
LACHLAN VALLEY, NSW
TIM SMITH MATARO 2022
BAROSSA & EDEN VALLEY, SA
MAVERICK ‘AHRENS CREEK’ MOURVERDE 2019
BAROSSA VALLEY, SA
Blends / Others
HOLM OAK CABERNET MERLOT 2023
TAMAR VALLEY, TAS
GIBSON ‘THE DUKE’ GRENACHE 2022
BAROSSA VALLEY, SA
GIBSON ‘ISABELLE’ CAB MERLOT 2022
BAROSSA VALLEY, SA
GRAND BAROSSA GSM 2022
BAROSSA VALLEY, SA
STELLA BELLA CABERNET MERLOT 2020
MARGARET RIVER, WA
YALUMBA ‘THE SIGNATURE’ CAB SHIRAZ 2016
BAROSSA VALLEY, SA
1.5L Magnums
MONTERRA SHIRAZ 2021
MCLAREN VALE, SA
CHATEAU TANUNDA ‘GRAND’ SHIRAZ 2022
BAROSSA VALLEY, SA
TORBRECK ‘STRUIE’ SHIRAZ 2019
BAROSSA VALLEY, SA
Tasmanian Spirits
SINGLE MALT WHISKY (American/French Oak Pinot Casks)
HELLYERS ROAD (Burnie, TAS)
SINGLE MALT WHISKY (Sherry Cask)
OVEREEM (Hobart, TAS)
SINGLE MALT ORIGINAL (American Oak Bourbon Cask)
WAUBS HARBOUR (Bicheno, TAS)
SINGLE MALT PORT STORM (French/US Oak Port Cask)
WAUBS HARBOUR (Bicheno, TAS)
SPICED RUM
NEW NORFOLK DISTILLERY (New Norfolk, TAS)
DRY CHILLI GIN
7K DISTILLERY (New Norfolk, TAS)
SUMMER GIN
HELLFIRE (Boomer Bay, TAS)
PIQUANT GIN
HELLFIRE (Boomer Bay, TAS)
40 SPOTTED GIN
LARK DISTILLERY (Hobart, TAS)
SECTION 44 LEMON MYRTLE GIN
SECTION 44 DISTILLERY (Cambridge, TAS)
Scotch & Irish Whiskies
JAMESONS IRISH WHISKY
JOHNNY WALKER BLACK 12YO
GLENFIDDICH 12YO
GLENMORANGIE LASANTA
GLENMORANGIE NECTAR D’OR
GLENMORANGIE QUINTA RUBAN
LAGAVULIN SINGLE MALT 16YO
Cognac
HENNESSY VS
FRANCE
Spirits
HOUSE SPIRITS
FROM 10 (VODKA/GIN/RUM/WHISKY/SCOTCH/BOURBON/BRANDY/TEQUILA /LIQUEUR)
Premium Imported Spirits
WOODFORD RESERVE BOURBON WHISKY
USA
BULLEIT SMALL BATCH RYE WHISKY
USA
GREY GOOSE VODKA
FRANCE
BELVEDERE VODKA
POLAND
DIPLOMATICO RUM
VENEZUELA
Ports
ROARING GRILL HOUSE TAWNY PORT
SA
DENNIS MCLAREN VALE OLD TAWNY
SA
ALL SAINTS – THE KEEP TAWNY
VIC
PENFOLDS FATHER 10Y0 GRAND TAWNY
SA
Dessert Wines
HOUSE SELECTION
CHECK WITH STAFF
FREYCINET 2018 BOTRYTIS SAUV BLANC 500ML
EAST COAST, TAS
Non-Alcoholic
ANTIPODES MINERAL SPARKLING WATER - 1 LITRE
GILLESPIES NON ALCOHOLIC GINGER BEER
APPLE / ORANGE / PINEAPPLE / CRANBERRY / MANGO
COKE / DIET COKE / LEMONADE / GINGER ALE / LEMON&LIME BITTER/ PEACH LEMONADE
RASPBERRY LEMONADE / SARSAPARILLA / LEMON SQUASH / SODA WATER / TONIC WATER
COFFEE (GIOCONDA COFFEE ROASTERS, TAS)
FROM 5 ESPRESSO / LONG BLACK/ LATTE / CAPPUCCINO/ FLAT WHITE / MOCHA / MACCHIATO /HOT CHOC/CHAI
POT OF TEA
EARL GREY / ENGLISH BREAKFAST / GREEN TEA / PEPPERMINT / LEMONGRASS & GINGER / CHAMOMILE
SPECIAL ROARING HOT CHOCOLATE
SPECIAL HOT CHOCOLATE BLEND WITH A COUPE OF CHANTILLY CREAM
SPECIAL ROARING LONDON FOG
BLENDED EARL GREY LATTE WITH A HINT OF VANILLA
Tasman Restaurant
Tasman Restaurant is located on the ground floor of Hotel Grand Chancellor Hobart, overlooking the waterfront precinct. It is a modern Australian restaurant rather than a dedicated steakhouse, but char-grilled local beef remains an important part of its produce-led dinner offering.
The kitchen favours an uncomplicated approach, pairing local meat with seasonal vegetables and familiar accompaniments. This makes Tasman a good choice for diners who want a well-prepared steak without the heavier atmosphere or expansive cut selection of a traditional grill. Seafood, vegetarian dishes and other Tasmanian ingredients ensure there are suitable alternatives for the rest of the table.
The restaurant’s central location, comfortable dining room and broad selection of Tasmanian wine make it convenient for visitors staying near Constitution Dock. As the menu changes with the seasons, diners seeking a particular cut should check the current dinner selection before booking.
Address: Ground Floor, Hotel Grand Chancellor Hobart, 1 Davey Street, Hobart TAS 7000
Tasman Restaurant Menu
Breakfast Buffet
Enjoy a Buffet Breakfast in Tasman Restaurant at the Hotel Grand Chancellor Hobart. Our menu of hot & cold options is always changing but here’s just some of the goods we have on offer daily. Pricing $37.50 for adults, $15 for children. Breakfast Open Hours: Monday – Saturday: 6:30 am – 10 am; Sunday: 6:30 am- 10:30 am.
Chef’s egg station – eggs cooked to order (poached & fried) and amazing omelettes
A make your own juice stand with fresh fruit and vegetables
Freshly made pancakes
Crispy bacon
Huon Valley Mushrooms
Sausages from the Huon Valley
Our own crunchy recipe for hash browns
Assorted pastries made in house by our own patisserie chefs
Specialty and gluten free breads
A local selection cheeses
Tasmanian Salmon
Honey from Far South Hastings Tasmania
A nutrition bar for health conscious options
Westhaven Yogurts – Berry and Natural
Freshly cut fruit
Our own house made compotes and sauces
Tea, plunger coffee, juice, and water are included
Afternoon Tea
A more modern take on a traditional high tea. Afternoon Tea at The Atrium, Hotel Grand Chancellor will be served daily and is perfect for a catch up with friends and loved ones. You’ll find a selection of our house-made sweets, finger sandwiches and scones to share. Freshly brewed coffee and loose leaf tea included. Tasmanian Sparkling is also available to purchase. From 11:30am to 4:00pm. Bookings are essential. 24-hour notice is required for bookings and cancellation. $20 per Child.
Afternoon Tea
A selection of our house-made sweets, finger sandwiches and scones to share. Freshly brewed coffee and loose leaf tea included. Tasmanian Sparkling is also available to purchase.
Entrées
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
House made vegetarian soup of the day NF EF V
served with warm sourdough bread
Warm crusty sourdough bread V
served with butter, balsamic and olive oil
Australian smoked fish chowder NF EF
served with warm sourdough bread
Five spice roasted pork belly DF EF NF
pressed rice, bok choy, mushroom and hoison barbeque sauce
Grilled Stanley octopus (A) DF EF GF
romesco sauce, charred chorizo, fennel and orange salad
Caramelized onion and goat’s chevre tart NF V
sherry pickled beetroot, herb pistou and dressed leaves
Dill, salt and sugar-cured Tasmanian ocean trout (A) GF EF
cos heart, horseradish, capers, pickled onion and apple
Roasted butternut pumpkin EF GF VG
miso caramel, edamame, cashew nut skordalia and toasted seed granola
Pan fried Bass Strait scallops (A) NF GF EF
artichoke puree, pancetta and green pea
Tasmanian oysters (A) – choice of natural, kilpatrick or miso cream
3 pieces / 6 pieces / 12 pieces
Mains
Australian Market fish
Slow cooked Cressy lamb shoulder EF DF NF GF
with cassoulet of beans and pork sausage, carrot, cavolo nero and jus
Pan seared Tasmanian salmon (A) GF EF DF
rice noodles, Asian vegetables and a mild spiced coconut lime sauce
Grilled eye fillet of Tasmanian beef EF NF GF
sweet potato gratin, king brown mushroom, spinach and red wine jus
Grilled chicken breast GF NF EF
cauliflower, seared leeks, potato fondant and roasted tomato jus
Pan fried Australian prawns, calamari and mussels, squid ink linguine EF NF
with a lemon and caper cream sauce
Truffle potato gnocchi EF V
pumpkin puree, sauteed mushrooms, walnuts and pecorino cream
Grilled Scottsdale pork scotch EF NF GF
smashed potatoes, creamed brussels sprouts, pickled butternut pumpkin and mustard brandy jus
Sides
Seasonal greens
Dressed salad leaves, with French dressing GF NF VG
Roasted carrots, with Persian feta and toasted pepitas GF EF NF V
Crispy potato fries with aioli NF V
Sweet potato wedges, served with buttermilk ranch sauce NF V
Desserts
Tasmanian creamed whiskey brulée V
with spiced fruit friand
Dark chocolate mousse GF VG
poached cherries, candied sesame and nut crunch
Baked Tasmanian apple V
served with a warm walnut cider cake, caramel butter sauce and vanilla bean ice cream
Tiramisu NF V
with blood orange gel and chocolate streusel
Affogato
fresh espresso served with Valhalla vanilla bean ice cream; with Baileys Irish Cream; with Frangelico hazelnut liqueur
Cheese Menu
65 grams per cheese. Cheese selection may vary based on availability. All cheese selections served with house baked lavosh, roasted nuts, fruit paste and pear.
Grandvewe sheep’s blue – complex and robust
Bay of Fires cheddar – crumbly with buttery notes
Coal River triple cream brie – bold flavours and creamy
Cheese Tasting Plate
(Includes 30 grams of each cheese)
Charcoal Restaurant
Charcoal Restaurant occupies the first floor of RACV Hobart Hotel in the centre of the city. Its seasonal dinner menu celebrates Tasmanian produce, with grilled beef offered alongside local seafood, vegetables and a wine list built around many of the state’s established wineries.
The restaurant is a better fit for diners seeking a composed modern Australian plate than those wanting a long catalogue of steak cuts. Beef is presented with substantial sides such as thick-cut chips, greens and sauce, allowing the quality and cooking of the meat to remain the focus without unnecessary complexity.
Charcoal’s relatively small body of public feedback means it is less extensively tested than Hobart’s longstanding steakhouses, but current sentiment is strong. Its quiet hotel setting is particularly convenient for an unhurried CBD dinner, although the limited dinner schedule makes checking current opening hours and the latest menu important.
Address: Level 1, RACV Hobart Hotel, 154–156 Collins Street, Hobart TAS 7000
Charcoal Restaurant & Bar Menu
Starters
MIXED OLIVES
House marinade, orange & chili
STONE GROUND SOURDOUGH
Fig balsamic, EVOO
Truffle Butter
LOCAL OYSTERS (6)
Natural
LOCAL OYSTERS (6)
Rockefeller
Entrées
SLOW BRAISED SHORT RIB
Soft polenta, mint gremolata
PAN SEARED SCALLOPS
Sweet corn purée, chorizo crumbs
ROAST BEETROOT TARTARE
Dill cream, walnuts & sourdough toast
CRAB & SAFFRON RISOTTO
Lemon oil & chives
Mains
LEMON RICOTTA GNOCCHI
Garden peas, mint & parmesan
PAN ROASTED YELLOWTAIL KINGFISH
Shellfish velouté, charred corn, zucchini
MARKET FRESH FISH M/P
Warm heirloom tomato salsa, truffle salami, chimichurri
SEARED DUCK BREAST
Maple glazed baby carrots, charred cabbage
From the Grill
All grilled items served with duchess potato, greens & one sauce. peppercorn, mushroom, chipotle & herb butter, hot English, wholegrain or Dijon mustard
300G CAPE GRIM MSA PORTERHOUSE
300G CAPE GRIM MSA SCOTCH FILLET
280G SCOTTSDALE PORK CUTLET
Sides
STEAK FRIES, SEAWEED SALT & PECORINO
HEIRLOOM TOMATO SALAD, PERSIAN FETA & RED WINE VINAIGRETTE
CHARRED BROCCOLINI, PARMESAN & LEMON
Desserts
DARK CHOCOLATE DELICE, RASPBERRY SORBET
VANILLA BEAN ICE CREAM SUNDAE, MACADAMIA NUT BRITTLE, SALTED CARAMEL
VANILLA CRÈME BRÛLÉE, LEMON BISCOTTI & PISTACHIO CREAM
AFFOGATO
WITH YOUR CHOICE OF TASMANIAN LIQUEUR BAILEYS, FRANGELICO, KAHLUA, TIA MARIA, COINTREAU
Liqueurs
Hobart Whisky Chocolate Liqueur
Lark Slainte Whiskey Liqueur
Tasmanian Whisky
Battery Point Triple Cask
Hillwood Pinot Cask
Lark Classic Cask
McHenry Peated
Old Kempton Solera Cask
7K Distillery Port Cask
Sweet Fortified Wines
Rutherglen Muscat
Rutherglen Topaque
Frogmore Creek Ruby Pinot
Frogmore Creek Iced Riesling
De Bortoli Fine Tawny 8yo
Grandfather Port
By the Glass - Sparkling
NV 42 Degrees South, Coal River Valley, TAS
NV Grant Burge Sparkling Rose, Barossa, SA
By the Glass - White
Moores Hill Riesling, Tamar Valley, TAS
Hughes & Hughes Sauvignon Blanc, Coal River Valley, TAS
42 Degrees South Pinot Grigio, Coal River Valley, TAS
Derwent Estate Pinot Gris, Derwent River Valley, TAS
Attunga Ridge Mistress Chardonnay, Coal River Valley, TAS
By the Glass - Red
Attunga Ridge Pinot Noir, Coal River Valley, TAS
Shoreline Pinot Noir, Derwent River Valley, TAS
Storm Bay Merlot Cabernet, Coal River Valley, TAS
Jim Barry ‘Cover Drive’ Cabernet, Barossa, SA
St Hallett’s ‘Black Clay’ Shiraz, Barossa Valley, SA
By the Glass - Rosé
Nocton Vineyard Rose, Coal River Valley, TAS
Sparkling & Champagne
Louis Roederer Brut Premier (375ml), Champagne, France
NV Grant Burge Sparkling Rose, Barossa, SA
NV 42 Degrees South, Coal River Valley, TAS
NV Clover Hill Cuvee, Pipers River, TAS
NV Delamere Sparkling Rose, Pipers River, TAS
NV Fourny & Fils Blanc de Blanc, Champagne, France
NV Moores Hill Blanc De Blanc, Tamar Valley, TAS
Pipers Brook Vintage Cuvee, Pipers River, TAS
Riesling
Craigie Knowe Riesling, East Coast, TAS
Loimer Riesling, Kamptal, Austria
Moores Hill Riesling, Tamar Valley, TAS
Shaw + Smith Riesling, Adelaide Hills, SA
Sauvignon Blanc
Dalrymple Sauvignon Blanc, Pipers River, TAS
Hughes & Hughes Sauvignon Blanc, Coal River Valley, TAS
Nocton Sauvignon Blanc, Coal River Valley, TAS
Shaw + Smith Sauvignon Blanc, Adelaide Hills, SA
Stefano Lubiana Sauvignon Blanc, Derwent Valley, Tas
Storm Bay Sauvignon Blanc, Coal River Valley, Tas
Pinot Gris / Pinot Grigio
42 Degrees South Pinot Grigio, Coal River Valley, TAS
Amisfield Pinot Gris, Central Otago, NZ
Apogee Alto Pinot Gris, Pipers River, TAS
Chain of Ponds Pinot Grigio, Adelaide Hills, SA
Derwent Estate Pinot Gris, Derwent River Valley, Tas
Frogmore Creek Pinot Gris, Coal River Valley, Tas
Stefano Lubiana Pinot Gris, Derwent Valley, Tas
Wines for Joanie Pinot Gris, Tamar Valley, TAS
Chardonnay
Attunga Ridge Mistress Chardonnay, Coal River Valley, TAS
Brook Eden Chardonnay, Pipers River, TAS
Greywacke Chardonnay, Marlborough, NZ
Leeuwin Estate Chardonnay, Margaret River, WA
Moores Hill Chardonnay, Tamar Valley, TAS
Nocton Vineyard Chardonnay, Coal River, TAS
Storm Bay Chardonnay, Coal River, TAS
Tolpuddle Chardonnay, Coal River, TAS
White Varietals
Craggy Range Te Muna Four (Blend), Marlborough, NZ
Deakin Estate Moscato, Murray Darling, VIC
Hesketh The Proposition Moscato, Murray Darling, VIC
Pipers Brook Gewurztraminer, Pipers River, TAS
Waterton Hall Viognier, Tamar Valley, TAS
Rosé
AIX Rose, Provence, France
Delamere Rose, Pipers River, TAS
Nocton Vineyard Rose, Coal River Valley, TAS
Magnums
Shaw + Smith M3 Chardonnay, Adelaide Hills, SA
Tolpuddle Pinot Noir, Coal River, TAS
Pinot Noir
Amisfield Pinot Noir, Central Otago, NZ
Attunga Ridge Pinot Noir, Coal River Valley, TAS
Craggy Range Aroha Pinot Noir, Martinborough, NZ
Craggy Range Te Muna Road Pinot Noir, Martinborough,NZ
Decella Villa Bourgogne, Burgundy, France
Gala Estate Black Label Pinot Noir, East Coast, TAS
La Crema Pinot Noir, Monterey, USA
Mapleton Pinot Noir, Coal River Valley, TAS
Shoreline Pinot Noir, Derwent River Valley, TAS
Stefano Lubiana Pinot Noir, Derwent River Valley, TAS
Storm Bay Pinot Noir, Coal River Valley, TAS
The Ridge North Lilydale, Lilydale, TAS
Tolpuddle Pinot Noir, Coal River, TAS
Cabernet Sauvignon & Blends
Craigie Knowe Cabernet Sauvignon, East Coast, TAS
Domaine A Cabernet Sauvignon, Coal River, TAS
Jim Barry Cover Drive Cabernet, Clare Valley, SA
Kurtz Seven Sleepers Cabernet Sauvignon, Barossa, SA
Leeuwin Estate Cabernet Sauvignon, Margaret River, WA
Silver Palm Cabernet Sauvignon, Napa Valley, USA
Stoney Vineyard Cabernet Sauvignon, Coal River, TAS
Thorn Clarke William Randell Cabernet, Eden Valley, SA
Vasse Felix “Filius” Cabernet Merlot, Margaret River, WA
Shiraz / Syrah
Best’s Great Western Shiraz, Great Western, VIC
Craggy Range Le Sol Syrah, Hawkes Bay, NZ
Hughes and Hughes Syrah, Coal River Valley, TAS
Levantine Hill Syrah, Coldstream Hills, VIC
Pour les Frisque Shiraz, Mount Benson, SA
Shaw + Smith Shiraz, Adelaide Hills, SA
St Hallett’s ‘Black Clay’ Shiraz, Barossa Valley, SA
Thorn Clarke William Randell Shiraz, Barossa Valley, SA
Yangarra Ironheart Shiraz, McLaren Vale, SA
Waterton Hall Shiraz, Tamar Valley, TAS
Merlot
Craggy Range Sophia Merlot, Hawkes Bay, NZ
Smith & Hooper Merlot, Adelaide Hills, SA
Storm Bay Merlot Cabernet, Coal River Valley, TAS
Thorn Clarke Sandpiper Merlot, McLaren Vale, SA
Red Varietals
Berrigan Sangiovese, Mount Benson, SA
Bethany First Village GSM, Barossa Valley, SA
Serafino Montepulciano, McLaren Vale, SA
Serafino Reserve Grenache, McLaren Vale, SA
Trediberri Barbera D’Alba, La Morra, Italy
Tasmanian Gin
Mc Henry Sloe
Pattex Distillery Section 44 Gin
Poltergeist Filtered
Poltergeist Unfiltered
Splendid Gin
Strait Dry Gin
Strange Omen Hopped Gin
Three Cuts Turner Stillhouse
Three Cuts Turner Stillhouse Distillers Selection
Three Cuts Turner Stillhouse Pinot Gin
7K Aqua Vita Modern Gin
7K Aqua Vita Raspberry Gin
Apothecary Gin
Dasher & Fisher Meadow
Dasher & Fisher Mountain
Dasher & Fisher Ocean
Forty Spotted
Gin For Tonic
Hartshorn Sheep Whey
Hobart #4 Gin
Knocklofty All Juniper
Knocklofty Penn
Lawrenny Van Diemans
McHenry Barrel Aged
McHenry Navy Strength
Tasmanian Vodka
Cape Grim 666 Vodka
Endangered, Don’t Feed the Ducks Bread Vodka
Hartshorn Sheep Whey
Hellfire Potato Vodka
Knocklofty Vodka
7K Modern Vodka
Tasmanian Whisky
7K Distillery Single Malt
Adams Distillery Tasmanian Single Malt
Belgrove Aged Rye
Hellyers Road Original
Hellyers Road Peated
Lark Amaro Cask Limited Release
Lark Classic Cask
Lark Ex Rum & Px Sherry Cask Limited Release
Launceston Distillery Apera Cask
Mc Henry Single Malt
Old Kempton Single Malt Pinot Cask
Old Kempton Sherry Cask
Old Kempton Solera Cask
Overeem Port Cask
Shene Estate Mackey Single Malt
Spring Bay Single Malt
Sullivans Cove Ex Bourbon American Oak
Hobart Winter Feast Release 2022
Liqueurs
Belgrove Coffee Liqueur
Hellfire Lemoncello
Hellyers Road Original Cream Liqueur
Hobart Whisky Chocolate Liqueur
Lark Slainte Whiskey Liqueur
Gin
Blind Tiger Organic Gin
Bombay Sapphire
Hendricks
Jinzu
Roku
Tanqueray
Tanqueray 10
The Botanist
Scotch
Ailsa Bay
Auchentoshan 3 Wood
Bruichladdich Ochdamh-mor 10 YO
Bruichladdich Port Charlotte 10 YO
Bruichladdich The Laddie 10 YO
Glenfiddich 12 YO
Glenfiddich 18 YO
Glenmorangie 10 YO
Haig Dimple
Johnnie Walker Black
Johnnie Walker Red
Laphroaig 10 YO
Laphroaig Quarter Cask
Macallan 12 YO
Other Whisk(e)y
Jameson
Canadian Club 12 YO
Canadian Club 20 YO
Starward Nova
Starward Two-Fold
Bushmills 10 YO
Rittenhouse Rye
Hakushu
Nikka Taketsuru
Bourbon
Buffalo Trace
Jack Daniel
Jim Beam
Makers Mark
Makers Mark 46
Wild Turkey
Rum
Chairman’s Reserve Gold
Chairman’s Reserve Spiced
Chairman’s Reserve White
Havana Anejo
Havana Club 3 Anos
Kraken Spiced
Mount Gay XO
Plantation Pineapple
Sailor Jerry
Zacapa 23
Cognac
Hennessy VS
Hennessy VSOP
Vodka
42 Below
Belvedere
Grey Goose
Fortified & Dessert Wine
Campbells Muscat, Rutherglen, VIC
Campbells Topaque, Rutherglen, VIC
De Bortoli Noble One Botrytis Semillon, Barossa Valley, SA
Frogmore Creek Iced Riesling, Coal River, TAS
Frogmore Creek Ruby Pinot, Coal River, TAS
Galway Pipe Tawny, Barossa Valley, SA
Nocton Vineyard Noble Botrytis Semillon, Coal River, TAS
Mr. Riggs Sticky End Viognier, McLaren Vale, SA
Penfolds Grandfather Port, Barossa Valley, SA
Local & International Beers
Cascade Premium Light
Boags Premium Light
Boags Draught
Cascade Draught
Cascade Export Stout
Boags Premium Lager
Cascade Pale Ale
Pure Blonde
Asahi
Peroni
Corona
Heineken
Guinness
Heineken Zero
Tasmanian Craft
Last Rites Dead Man’s Revenge Black IPA
Last Rites Love Country IPA
Last Rites Red Ale
T-Bone Choc Milk Stout
T-Bone Pale Ale
The Eleventh Order Valkirie Tasmanian Dark Lager
The Eleventh Order Rosetta IPA
Hobart Brewing Co. Standard
Spotty Dog Portland Pale Ale
Australian Craft
Stone & Wood Pacific Ale
Little Creatures Pale Ale
Cider
Franks Apple
Franks Pear
Pagan Cherry
Pagan Apple
Final Thoughts
Landscape Restaurant & Grill is the leading choice for premium beef, wood-fired cooking and a polished special-occasion experience. Ball & Chain offers the broadest traditional steakhouse selection, while Rockwall combines quality Tasmanian beef with classic preparations and an atmospheric Salamanca setting.
Roaring Grill is a strong option for a relaxed North Hobart dinner, while Tasman and Charcoal suit diners who want steak as part of a broader modern Australian menu. Cuts, weights and seasonal accompaniments can change, so checking the latest menu and reserving ahead remains the best approach—particularly when seeking dry-aged beef or a large bone-in steak.