Black Cow Bistro
70 George Street, Launceston
(03) 63319333
Before the Black Cow
Freshly shucked Pacifc oysters, Moulting Bay (St Helens, East Coast, TAS)
Natural with lemon cheeks
$18 / 34
Vietnamese style oyster with pickled ginger
$21 / 40
Kilpatrick with dry cured pancetta and Lean-To Kitchen worcestershire
$23 / 43
Cucumber crème fraiche and salmon pearls
$21 / 40
“All the above” mixed dozen (12)
$42.00
House made ciabatta loaf with extra virgin olive oil and aged balsamic
$6.50
Aromatic lemongrass broth, with prawn dumpling and spring onion
$18.00
Warm salad of Yorktown Organics baby beets with wild rocket, toasted walnuts, Persian feta and elderfower vinaigrette
$15.50
Crispy skin pork belly, sweet corn and roasted garlic puree, chilli oil, lemongrass balsamic and micro salad
$19.50
Cold smoked ocean trout, brik pastry, hommus, char-grilled red pepper and young salad greens
$21.00
Warm salad of Stanley octopus, fne egg noodles, wakame, sesame and mung beans with lime soy dressing
$20.00
Not from the Black Cow Grill
Panko and macadamia nut crusted white fish, crushed new season nicola potatoes, steamed greens and white balsamic and lemon butter sauce
$34.00
From the Black Cow Grill
All grilled beef served with bintje potato galette"D" Rump, Cape Grim Tasmanian Natural Beef (Smithton, NW Tas) aged 35 days
350g
$30.00
Porterhouse, Longford yearling aged 35 days
300 g
$34.00
Porterhouse, Cape Grim Tasmanian Natural Beef (Smithton, NW Tas) aged 35 days
400g
$40.00
Scotch Fillet, Cape Grim Tasmanian Natural Beef (Smithton, NW Tas)
330 g
$39.00
Rib Eye, Clover Country Meats (Ulverstone, NW Tas) dry hung 21 days on the bone
500 g+
$44.00
Eye Fillet Longford (North Tas)
200 g / 300 g
$34 / 39
Black Cow Wagyu
Porterhouse, Robbins Island Japanese full blood grass fed wagyu (NW Tas), dry aged 14 days
300 g
$62.00
To acompany the Black Cow
Trufed béarnaise sauce
$4.00
Mixed peppercorn demi-glaze
$3.50
Beetroot relish
$2.50
Café de Paris butter
$3.50
Mushroom demi-glaze
$4.00
Roasted garlic, herb & fennel pollen condiment
$2.00
To the side of the black Cow
Yorktown Organics baby wild rocket, roasted pine nuts, grana padano & merlot vinegar dressing
$6.50
House-made kimchi (Korean fermented wombok)
$6.50
Butter roasted swiss brown mushrooms with parsley and chive oil
$9.00
Char-grilled sweet corn kernels, roasted green chilli and coriander
$6.00
Roasted Yorktown Organics dutch carrots, roasted garlic, caraway and marjoram dressing
$8.00
Steamed brocolini with lemon dressing
$7.00
Cauliflower roasted with turmeric, coriander, cumin & preserved lemon yogurt
$6.00
After the Black Cow
Cheese
Pyengana Cheddar
A hard cheese with a rich, nutty flavour made with cow’s milk (Tas)
$
Tongola Bloom
A soft and creamy cheese with a unique and mild flavour, made; From goat’s milk (Tas)
$
Bruny Island Cheese Co
Saint, cow’s milk, soft white mould cheese (Tas)
$
Tasmanian Heritage Red Square (North West Tas), traditional washed rind cheese with a mild earthy aroma and lingering creamy taste
$
St. Agur Blue
A medium strong creamy blue cheese made from cow's milk (France)
$
Dark callebaut chocolate fondant, rhubarb mousse and vanilla ice cream
$17.50
Vanilla poached white peach, safron crème anglaise, elderflower and peach jelly and filo mille-feuille
$16.50
Honeycomb semifreddo, safron poached pear, crispy brik pastry and hazelnut crumb
$17.00
White chocolate and strawberry flummery, pistachio soil and strawberry sherbet
$18.00