vegetarian chefs menu

tempura saltbush + green goddess

turnip cake + aromatic black vinegar

silken tofu + sichuan

’24 Derwent Estate ‘JS’ Riesling, Derwent Valley, Tas

–

wood ear mushroom dumpling + kunzea gastrique

cabbage, yakiniku + horseradish

crispy chilli eggplant

’24 Ashli Rose Semillon, Tamar Valley, Tas

–

young coconut, burnt onion + egg

’23 Stoney Rise ‘Tradition’, Tamar Valley, Tas

–

mushroom, beetroot + goats curd

’18 Grey Sands Merlot, Glengarry, Tas

–

tiger nut, raspberry + anise

’23 Bellebonne Vintage Rose, Pipers River, Tas

$140 per person

add $100pp for beverage match

Your dining experience at Aloft is paramount and your dietary requirements are a primary concern to us delivering a memorable evening.

All mandatory dietary requirements must be disclosed upon booking, prior to your reservation. All dietaries not disclosed will be catered to the best of our ability, as not to offend or endanger your wellbeing. Substitutions are non negotiable.

Please note that there is a card surcharge on all transactions at Aloft. This is not a flat rate, and is dependent on the card used There is no surcharge on cash or vouchers

Please note this is a sample menu.

Our menus whilst seasonal are also market specific to ensure we can offer the very best of Tasmanian produce. The Aloft team and our valued small producers thank you for your understanding.