
Kuzina wishes to offer you a truly memorable experience that will showcase the talent of our passionate training team and dedicated trainees. Our menu has been developed to employ a range of traditional techniques with a focus on using local produce, created with modern flair. Enjoy…

COMPLIMENTARY
Warm marinated olives
TO SHARE…
Kuzina’s specialty home- made dips with assorted breads Confit garlic and parmesan pizza Tasmanian tasting platter for two A selection of exceptional local and seasonal produce (changes daily) Apprentice special Created by our apprentices to showcase their skills Presented to your table by our apprentice chef		10 10 24.5 15/25.5
STARTERS
Tasmanian oysters three ways: Honey, olive oil and citrus; Baked with gruyere; Baked with glazed pork belly Summer soup served with charred bread Duck rillettes with toasted brioche, balsamic macerated figs and warm orange salad Half-shell mussels with tomato, capers, lemon and chilli with parmesan and thyme gratin Fondant egg, Brussels sprouts and speck salad with elk leaves and plum chutney Steamed pork, ginger and water chestnut dumplings with chilli dipping sauce Roasted stuffed onion with pearl barley, orange, fennel and sage		3 for 9 6 for 15 12 for 24 9 14 14 14 14 13
PIZZA (all topped with fresh mozzarella)
Huon mushroom, gruyere cheese, truffle oil and spring onion Chorizo, braised pork belly, chilli and roasted Spanish onion Chicken, roast pumpkin, sage, shallots and mature cheddar cheese Prawns, potato rounds, speck, sour cream, chilli and chives		17 19 18 18
PASTA (all pasta made in house by apprentices)
Beetroot, mint and red wine risotto with spiced walnuts and goat’s curd Pumpkin, red onion and blue cheese ravioli with thyme, confit garlic and cream sauce Saffron linguine with mussels, chorizo, capers, chilli, napoli sauce and parsley Confit duck with orange pappardelle pasta, thyme, roasted shallots and Grandvewe ‘la mancha’		24 15/24 24 25
MAIN
Fig and blue cheese chicken roulade, wrapped in proscuitto with braised puy lentils Thai influenced spice rubbed steak with sticky rice and wilted hoisin bok choy Local white fish in a seafood bouillabaisse broth, steamed rice and spiced rouille Huon mushroom ragout with soft cheese polenta, crisp sage and buttered greens Pressed pork belly with parsnip and white bean puree and a quince and apple galette Braised venison with celeriac and potato mash, roasted carrots, stewed plums and juniper jus		28 29 29 27 28 29
SIDES
Potato and celeriac mash Parmesan, elk, walnut and apples salad Roasted vegetables with sage butter		8 8 8
DESSERT all $11
Chocolate and almond stuffed poached pear on brioche with orange and cinnamon anglaise Fig and chocolate torte with pistachio mousse Rhubarb tart with almond milk panna cotta and apple crisp Maple crème caramel with cinnamon short bread Rizogalo (Greek rice pudding) with honey and walnut parfait
CHEESE
Served with crostini, seasonal fruit and chutney See board for today’s selection. (please order before mains to allow cheese to reach temperature) One Cheese Two Cheeses Three Cheeses Four Cheeses		10 15 19 23

GUERIDON MENU Enjoy all 3 courses for $60 ENTREES Chicken fillets with Pedro Ximenez Sherry shallots, capers and toasted brioche 20 Garlic pernod and chive prawns with steamed rice 20 MAINS Eye fillet steak with a Brandy and green peppercorn cream sauce 33 Local white fish with an Ouzo, caper, dill, chilli and tomato sauce 33 Chicken breast with a Marsala, mushroom and leek sauce 33 *Dishes are silver served with plated vegetables and roasted potatoes DESSERT Crêpes suzette with vanilla bean ice cream 15 Chocolate and Chambord crepes with sour cherry ice cream 15

kuzina restaurant | 213 elizabeth street | hobart | 7000 | ph 03 6234 9901 | info@kuzina.com.au | bookings@kuzina.com.au