
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		9 9 23 15/24.5
STARTERS
Tasmanian oysters three ways: Gin & Lemon dressing; Bloody Mary; Rock melon & crispy pancetta Summer soup served with charred bread Crispy pork and black bean spring rolls with plum and ginger dipping sauce Beetroot and Vodka cured salmon gravlax with toasted rye and a radish salad Spiced quail with macerated date, labna and blood orange salad Vine ripened tomato, bocconcini, roasted Spanish onion and basil with charred ciabatta Grilled prosciutto wrappe scallops on guacamole crostini with fennel remoulade		3 for 9 6 for 15 12 for 24 9 13 14 15 13 15
PIZZA (all topped with fresh mozzarella)
Asparagus, sun-dried tomato, fetta and Sicilian green olives Prawns, cured salmon, scallops, green chilli and mint Prosciutto, bocconcini, roast capsicum, mustard leaves and lemon Lemon chicken, pine nuts, fresh tomato and basil		17 19 18 18
PASTA (all pasta made in house by apprentices)
Lasagnone with concasse tomatoes, basil and an asparagus and crème fraiche sauce Potato gnocchi with blue cheese and walnut sauce and pear compote Fettuccine with chicken, roast capsicum and cashew pesto, and cream Squid ink Linguine with prawns, clams, white wine , parsley, lemon		23 15/23 23 24
MAIN
Spanikopita with nectarine relish, roast capsicum pesto, green olive tapenade and green salad Salmon fillet with polenta, zucchini ribbons, seared lemon cheek and cardamom beurre blanc Sumac and yoghurt marinated lamb rack with mint, beans, pine nuts and pink eye potatoes Tea-smoked eye fillet steak with duck fat fondant potatoes, asparagus and jus Crispy orange and cinnamon duck leg with fried lotus root and wilted greens Chicken breast with spiced carrot puree, beetroot and fetta fritters and cucumber salad Thyme crusted white fish with preserved lemon and potato gratin, asparagus and a choice of: Sicilian anchovy or Sicilian Green olive butter		24 27 27 28.5 28.5 27 28
SIDES
Duck fat fondant potatoes Tomato, bocconcini and basil salad Steamed asparagus with mint		7 7 7
DESSERT all $10
Summer tart with passion-fruit cream and fresh berries Baklava with vanilla and rosewater ice cream Gin and tonic jelly with lemon sorbet Crème brulee a l’orange Chocolate tasting plate – please ask for today’s delights 1 for 10
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 grand marnier, ginger and basil served with avocado salad 20 Prawns with garlic, sweet chilli jam and tequila served with gazpacho salsa 20 MAINS Eye fillet steak with a brandy and green peppercorn cream sauce 30 Local white fish with a pernod and preserved lemon beurre blanc 30 Chicken breast with dry vermouth, mushrooms, spring onion and cream 30 *Dishes are silver served with plated vegetables and roasted potatoes DESSERT Crêpes suzette with vanilla bean ice cream 15 Chocolate and amaretto crepes with caramel ice-cream 15

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