Meet Bree, your private Chef.

Bree Lanigan and her husband moved back to Tasmania in January 2020 to be closer to family and raise their daughter on the beautiful North-West coast. Bree likes experimenting with different produce that you wouldn’t usually cook at home and uses local premium ingredients which reflects in her menu.

With nearly 20 years of experience as a chef in restaurants, pubs and catering companies she has worked with some very skilled and talented chefs in Tasmania, New Zealand and the UK. After receiving the Hallmark of Excellence award for her own restaurant for 6 consecutive years she went on to review restaurants for Beef and Lamb New Zealand.

3 COURSES $120 PER PERSON - Allergies and Special Dietary Requirements can be catered for providing being told prior to function date.

What’s on the menu?

Beetroot and Dill cured Tasmanian Salmon Fillet carved over a Fennel, Apple & Baby Leaf Salad, Mango Coulis.

Chinese Style Pork & Caramelised Leek Dumplings accompanied by a Seasame & Coriander Dipping Sauce.

Zesty Feta and Lime Mousse served with slow roasted Baby Beets, Red Onion & Honey dipped Seeds & Nuts.

Champagne and Tarkine Oyster Soup topped with a dollop of Saffron Crème Fraiche.

Cape Grim Eye Fillet served Carpaccio Style served with pickled Radishes, Capers, Roast Garlic, Parmesan, Horseradish Cream and Lavosh Crackers.

STARTERS

Lamb
Lamb Fillet carved over a Sweet Potato & Thyme Rosti finished with Sundried Tomato, Mint & Pine Nut Pesto, Jus.

Venison
Springfield Venison Backstrap carved over Dauphinoise Potatoes, Parsnip Whip, topped with an Apple, Port & Walnut Cream Sauce.

Beef
Cape Grim Beef Fillet served on Dauphinoise Potatoes topped with a Caramelised Onion Chutney & Blue Cheese filled Profiteroles, Jus.

Chicken
Chicken, Cream Cheese and Spinach Filo Parcels served on Corn & Chive Cakes served with a Tomato, Garlic & Basil Cream Sauce

Salmon
Mustard infused Atlantic Salmon Fillet served on a warm Sweet Potato, Coriander & Cashew Nut Cous Cous, Lemon & Honey Beurre Blanc & Herb Oil.

MAINS

Individual Lemon & Feijoa Tart, Salted Lime Sorbet, Mango Coulis

Apple Flan topped with toasted Macadamia Crumble, Caramelised Fig Ice Cream, Ginger Toffee Sauce

Mini Pavlova served with Tamarillo Compote, Chantilly Cream & Raspberry Sorbet

Rich Chocolate & Baileys Tart, Blood Orange Sorbet, Orange Curd

DESERTS

Terms and conditions.

  • Check in is after 2pm and checkout is before 11am.

  • Our retreats are strictly non-smoking and charges will apply to your credit card for additional cleaning, although an ashtray is provided out on the deck.

  • It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

  • Bookings for children/infants are not available and pets are not permitted.

  • Because we value your privacy, the retreats will not be serviced during your stay. Extra towels etc. will be available on request.

  • All reservations are to be paid in full online at the time of booking.

  • A cancellation or postponement less than 7 days, prior to arrival or a non arrival will incur the full cost of the reservation.

    No refunds will be given for nights cancelled during your stay.

    Cancellations can be made at info@rockycaperetreat.com.au or by phoning 0408 576336.

How to find us.

From Burnie traveling on the Bass Highway to Stanley, you’ll turn right at the Rocky Cape Roadhouse and head towards the Rocky Cape National Park. Travel approximately 2.65 kilometres up the road and the entrance to Rocky Cape Retreat is on the left. If you have left the sealed road you have gone too far! The sealed driveway drops down towards the coast and is approximately 600 metres long.