Spring Bay Hotel Triabunna

Spring Bay Hotel plates up traditional “pub grub”. Wholesome, generous, home-style cooked meals await your taste buds.

House specialties include Whole Flounder, Free Range Pork Loin Chops & the famous “Woody Steak” (bring your appetite to consume this 500-600g Tasmanian Grass-fed Scotch Fillet). Julianne’s Curried Tasmanian Scallops are hard to go past, with her signature secret sauce, and are on the menu depending on seasonal availability.

You can also find the pub staples; Schnitzels, Kiev, Fish Platters and a killer house made Parmigiana. Vegetarians can be catered for from the standard menu however with prior warning the kitchen can usually whip up special options.

Our standard menu can also cater for Gluten Free and Coeliac customers. Please specify any allergies clearly to staff when placing your order. There are also entrees, a children’s menu & desserts on offer.

Bookings are appreciated and highly recommended for the summer months, December – March, and groups over 5 in the winter months.

We offer a separate dining room, The Waterfront Room, for private group dining and other styles of function – catered meetings, morning teas, luncheons, set menu dinners, birthdays, anniversaries, Christmas dinners or various other styles of get togethers. The waterfront room also has a dedicated bar service area. For more information regarding this please contact Liza at the hotel directly to discuss your needs.

For a more casual function the Hotel can also provide Gourmet BBQ. Pricing per person depends on which level of menu is selected and the style of function required. Minimum of 10 people.

Evening Meals: WINTER HOURS  Tuesday РSaturday, 6:00pm Р7:30pm, SUMMER HOURS Tuesday РSaturday, 6:00pm Р8:00pm

The Kitchen is closed on Public Holidays

Lunch by prior reservation can be organised minimum 1 week notice, minimum 16 people.Spring Bay Hotel Triabunna