SAMPLE MENU

TSUKEMONO  pickled things;

SMOKED KETTERING QUAIL EGGS  truffle salt;

OYSTERS

Bruny Island oysters, yuzu & negroni sorbets; 

PLATES

Mojama, marcona almonds, yuzukoshō;

Monster prawns, miso butter, peony capers;

Pork belly sticks, wasabi leaf, sticky ginger sauce;

Whipped cod roe, ikura, flatbread;

Escargots, parsley & garlic butter;

Heirloom tomatoes, stracciatella, hemp oil;

Salume Oscura, shaved fennel;

Salumi plate: jamon, fuet anis, pamplona, oscura;

Abalone, samphire, fermented black bean;

Hiramasa kingfish sashimi, ponzu, fennel pollen;

Huon salmon tartar, 65 degree kettering quail egg;

Spanner crab spaghetti;

Scottsdale pork sando;

Steak frites: grass fed cape grim beef

SIDES

Pip’s scarlet runner beans, miso butter, shichimi;

Crack dip: gruyere & artichoke gratin;

French fries, wakame salt, wasabi mayo;

Sourdough, cultured butter;

SWEET
Gin & tonic sorbet, fairy dust;

Apple tarte tatin, meander valley crème fraîche

CHEESE

Coal River farm triple cream brie, kentish cherries, roasted almonds;

Comte gruyere, coaldale walnuts, pickled onions;

Parmigiano reggiano, truffled honey, muscatels. 

INSTITUT POLAIRE

COLDHEARTED LIQUOR

wine  bar & kitchen  •  cellars

1 / 7 Murray Street 
Hobart Tasmania Australia 7000 

+61 (0) 432 925 895

Wednesday 3pm - late

Thursday 3pm - late

Friday 3pm - late

Saturday 12pm - late

Sunday 3pm - late

TOP RESTAURANTS WINE BAR TOURS TASTINGS GIN WHISKY EATING AND DINING IN HOBART TASMANIA.​​