Eat

Eat

Spring Bay Hotel Triabunna

Spring Bay Hotel specialises in small taste plates & larger specials, from around the globe, best eaten if shared. We also serve up a hearty array of traditional “pub grub”. Wholesome, generous, home-style cooked meals await your taste buds.

House specialties vary month to month but may include – Thai Style Fish Cakes, Duck Croquettes, Mushroom & Thyme Arancini, Slow Cooked Goat Curry, Veal Scallopini, Duck Boa Buns, Fish Tacos, San Choy Bau, Karaage Chicken, Marinated Quail, Seared Scallops with Cauliflower Purée & Crisp Bacon… the list goes on!

You can also find the pub staples; Soup of the Day, Salt & Pepper Squid, Crumbed Lamb Cutlets, Schnitzels, Kiev, Battered Gummy Shark, and a couple of killer house made Parmigianas – Traditional or Carnivore.

Vegetarians and Vegans can be catered for from the menu, there are usually multiple dishes to pick from like – Vegan Sweet Potato & Pinkeye Sri Lankan Curry, Ratatouille with Harissa Brown Rice and Gremolata or Vegan Pistou Pasta with Roasted Cherry Tomatoes…. If you are concerned just contact us in advance to verify your options.

Our standard menu can also cater for Gluten Free and Coeliac customers. We treat allergies and health complaints very seriously. The menu has ample GF dishes but we still ask that customers clearly specify any allergies to staff when placing your order to ensure we handle the food correctly.

There is also 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 – Saturday, 6:00pm – 7:30pm, SUMMER HOURS Tuesday – Saturday, 6:00pm – 8:00pm

The Kitchen is closed on Public Holidays

Lunch: Thursday – Saturday, 12:00pm – 2:00pm………. other times by prior reservation can be organised in advance.Spring Bay Hotel Triabunna