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Bluebell Inn (est. 1829)
26
Somerville St. Sorell Tas. 7172
Ph 03 6265 2804 Fax 03 6265 3880
Fine Dining and 4 Star B & B |
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A Classic setting with
traditional dining - extensive choice of food and wine. Plus; Bed and
Breakfast accommodation, for up to 5 parties, including one Spa room.
Sample Menu
 Soup
of the Day
Entrée
Salmon & Scallops
My own hot smoked salmon with local scallops in fillo pastry and
finished with a sorrel sauce
Barilla Bay Oysters (½ dozen)
Served with red onion, semi-dried tomatoes and white balsamic vinegar
Tasman Mussels
Fresh mussels on ½ shell with sorrel sauce
Pheasant Rillette
Local potted pheasant done in the french style with fresh crusty bread,
onion marmalade & bush tomato relish
Pierogi
Pheasant filled pastry steamed and served with caramelised Onion & speck
and mustard
Zucchini & Goats Cheese Soufflé
Twice baked fresh soufflé finished with cream and Parmesan cheese
Polish Kotlety
Pure Tasmanian venison mini rissoles with a fresh mushroom and shiraz
sauce
Quail
Smoked boned local Quail finished in a ginger butter sauce
Herrings Po Polsku
Marinated salted herrings with a shot of vodka “Na Zdrowie”
Gravlax
Our own cured Salmon in sugar, salt, dill and Vodka and served on toast,
lettuce, red onion, capers and horseradish cream
Tasmanian Tasting Plate
3 local blue mussels with basil pesto, 3 Barilla Bay Oysters, Gravlax
We reserve the right to
charge for additional bread rolls
* This symbol signifies no wheat or gluten used in the dish
Main Course
Salmon Blue Bell
A portion of Tasmanian Atlantic salmon on a bed of
braised leeks, seasoned with lemon & mint, wrapped
in Fillo pastry and served with a Dill sauce
Peppered Steak
Flinders Island eye fillet steak pan-fried with Brandy,
green peppercorns and cream
Vegetable Stack
Potato rosti, grilled zucchini, eggplant, capsicum
and sweet potato mash served with basil pesto and chili oil
Lamb
Tender Flinders Island lamb fillets pan fried
served with a ginger, garlic & fig sauce on a bed of
braised potatoes, parsnips and carrots
Duck
Tender duck breast fillet cooked to medium-rare with
crisp skin and finished with a cumquat brandy sauce,
sweet potato & orange mash
Chicken
Tender chicken breast stuffed with sweet potato and baked
with an orange, mango and coriander sauce
Venison
Local tenderloin of venison prepared rare with a jus flavoured
by pickled cherries & red currant jelly & a potato galette
Prawns
Prawn cutlets with coriander, cashew nut pesto and fresh lime juice
served with wild rice and saffron flavoured Basmati rice
All main meals served
with fresh steamed vegetables
Garden Salad with mains
We reserve the right to charge $1.00 each for additional bread rolls
This symbol signifies no wheat or gluten used in the dish
 Desserts
Blueberry Galette
Almond Shortcake pastry filled with plump whole Blueberries and served
with Blueberry ice cream and blueberries
Chocolate Sauce Pudding
Light individual chocolate pudding with the sauce in the center served
with a raspberry sorbet. Not too heavy but s o chocolatey.
Crepes Suzette
Thin crepes served in an orange and Grand Marnier sauce
Strawberry Sensation
Fresh ripe strawberries macerated in Triple Sec with Valhalla Strawberry
icecream & berry sauce
Polish Baked Cheesecake
Polish style cheesecake made with skim milk cottage cheese and served
with a fresh berry puree
Sticky Date Pudding
Individual steamed pudding with a toffee sauce, French Vanilla icecream
& cream
Mango Delight
Fresh mangoes coated with orange liqueur, mango sorbet, mango sauce and
ginger wafer biscuits. Mmmmm mango!
Tasmanian Cheese Plate
Tea
Australian, Earl Grey, English Breakfast, Irish Breakfast, Darjeeling,
Green, Assorted Herbal
Plunger Coffee |
