| history
| awards
| owners
| menu
| wines
Fee and Me
190 Charles
St. Launceston
About
the Menu
All of the dishes are entree size and vary from light through
to rich.
You may wish
to follow the dishes in order, or move around according
to your individual tastes.
We have constructed the menu such that four courses would
suit the average person, three courses would constitute
a light meal and
five courses
would satisfy a hearty appetite.
We have also provided two wine selection options,
either choosing
wine by the glass to complement each course, or choosing
bottled wine from the extensive wine list, which follows
the Menu.
Whatever your choice of food and wine, we hope you find
this dining experience as exciting as we do.
Peter Crowe
Front of House
Fiona Hoskin
Executive Chef
Suggested
wines by the glass to match the brackets of food:
Wines
by the glass
2003
Taltarni Clover Hill (Tas)
N/V
Moet & Chandon Piccolo (200 ml) (Champagne)
2006
Isabel Sauvignon Blanc ( NZ
)
____________________________________
2007
Pipers Brook Estate Pinot Gris (Tas)
2004
Richmond Road Gewurztraminer(Tas)
2006
Freycinet Chardonnay
_____________________________________
2006
Kelvedon Pinot Noir (Tas)
2006
Stefano Lubiana Pinot Noir
(Tas)
2006
Apsley Gorge Pinot Noir (Tas)
______________________________________
2005
Woodstock Cabernet Sauvignon (SA)
2004
Plunkett Reserve Shiraz (Vic)
2006
d'Arenberg The Galvo Garage Cabernet Merlot
Franc
______________________________________
2006
Wellington Iced Riesling (Tas)
2006
Tamar Ridge Botrytis Riesling (Tas)
|
$
10.50
$
36.00
$
10.50
$10.50
$10.00
$11.00
$11.00
$13.50
$13.50
$10.50
$11.50
$11.00
$9.00
$9.00
|
Menu
Tomato
Trilogy – tree tomato Vodka shot; watermelon,
tomato, goats cheese and balsamic salad;
cream cheese filled
Tasmanian
Ocean Trout tartare, tomato and basil consomme,
Tobika caviar .
Smoked
salmon and sour cream terrine, confit lemon
zest, beetroot relish, lemon dressing.
__________________________________
Pan
fried Trevalla, parsnip puree, red capsicum
and carrot sauce, crisp potato garnish.
Ocean
trout, Kaitafi pastry, almond cauliflower
sauce, tomato and cucumber salsa.
Seared
abalone slices, creamed leeks, shiitake
mushroom and sprout stir fry, lemon butter.
(Surcharge
$10.00)
__________________________________
Huon
Valley Honeybrown mushroom caps, Seymour
Gold potatoes filled with mushroom ragout,
thyme infused cream sauce.
Pan-fried
lambs brains, baby silverbeet, brown butter
and capers, crisp wafers.
Slow
cooked turkey breast, beetroot sauce, garlic
potato cubes, wilted spinach.
__________________________________
Twice
cooked pork belly, wild rocket, ginger and
pickled sultana salad, smashed peas, smoked
ham reduction.
Slow
cooked lamb neck, turnip puree, Navarin
sauce.
Hare
pie, Parmesan chive souffle topping, creamed
potato and celeriac puree.
__________________________________
Webster
walnut tart, honey ice cream, cream, caramel
sauce.
Baked
chocolate custard tart, dark and white chocolate
sauces. (Please allow 25mins.)
Citrus
theme: citrus sorbet, kaffir lime pannacotta,
lemon brulee, brandied citrus segments.
Star
anise poached pear, ginger ice cream, saffron
syrup, crushed honeycomb.
Selection
of cheeses, crackers, quince paste.
Per Person
Three Courses $21.50 per course
Four Courses $19.50 per course
Five Courses $17.50 per course
Awards
| Owners | Menu
| Wines
Fee and Me
190
Charles St. Launceston
Ph 03 6331 3195
Contact
us: info@feeandme.com.au
http://www.feeandme.com.au
Updated
on , September 11, 2008
|