Please note that The Edge Restaurant will be closed for the month of August this year. Restaurant bookings during winter are essential and need to be made by 5pm on the day.
Just outside the township of Coles Bay, Edge of the Bay’s on site restaurant “The Edge” is open to the public every night for dinner of an evening and has a waterfront location that lends itself to a breath taking dining experience. The view is nothing short of spectacular. Be prepared to lose yourself in the panoramic outlook over Great Oyster Bay, towards Coles Bay and the striking Hazards mountains.
The restaurant kitchen is run by highly trained chefs with extensive industry experience. Taking care to source Tasmanian produce wherever possible, dishes at The Edge Restaurant are prepared to carefully preserve the natural flavours from our unspoilt island, and its clean cool oceans.
With a wine list offering a wide range of local grape varieties, and the iconic view of the ever changing hues of the ‘Hazards’ at sunset, The Edge Restaurant offers an authentic Tasmanian dining experience and the perfect end to a day on Freycinet, Coles Bay.
Please feel free to ask us about our conference and function catering options.
Supporting local producers, Coles Bay, Freycinet, Tasmania.
Whilst our suppliers do vary depending on the time of year and varying circumstance, we are proud to support the local producers listed below.
|Charcoal House Bread||with caraway and juniper, served warm with butter||7|
|Pan Seared Tasmanian Scallops||with nutty black rice, ginger beurre blanc sauce and pickled vegetables||18|
|Tasmanian Seafood Chowder||with white fish, salmon, mussels, squid, prawns, grilled house baked bread||17/31|
|Chargrilled Kebab||with grilled tofu, seasonal vegetables, satay sauce, spinach puree, a cauliflower crumb and lime syrup||16|
|Vegetable Stir-Fry||seasonal vegetables with hokkien noodles in a house made Chinese stir-fry sauce, with crispy shallots and toasted sesame seeds||29|
|Fish Of The Moment||black sesame red miso glazed Tasmanian white fish in a white miso broth with mushrooms, radish, tofu, carrots and salmon roe||36|
|Cape Grim Eye Fillet (210g)||chargrilled & oven roasted on scalloped daikon potato, grilled seasonal vegetables, tamarind glaze and horseradish cream||39|
|Pork Cutlet||marinated with aromatic spices on roast pumpkin and potatoes, with apple and spinach in a demi-glace||38|
|Roast Potatoes||with rosemary||8|
|Steamed Vegetables||with butter||8|
|Housemade Chocolate Truffles (6 pcs)||in three different flavours||16|
|Forbidden Rice||natural sticky black rice cooked in coconut milk, served hot with passionfruit and vanilla bean ice cream||16|
|Affogatto||Valhalla vanilla bean ice cream, shot of espresso & frangelico||16|
|Cheese Platter||a selection of four Tasmanian soft & hard cheeses, house made fruit paste, dried and fresh fruit, walnuts, water crackers||20|
|All dietary requirements or changes to dishes need to be prearranged.|
|Josef Chromy||Cuvée Brut NV||South Esk (TAS)||48|
|Milton 2010||Brut||Freycinet Coast (TAS)||55|
|Paul Bara Rose||Brut Grand Cru Rosé||Reims (France)||115|
|Paul Bara (375 ml)||Brut Grand Cru Réserve||Reims (France)||49|
|Dunes and Greene (200 ml)||NV||Eden Valley (SA)||17|
|WHITE / ROSÉ||Blend||Region||Glass||Bottle|
|Gala Estate||Pinot Gris||Freycinet Coast (TAS)||12||49|
|Pooley||Pinot Grigio||Coal River Valley (TAS)||49|
|Kelvedon Estate||Chardonnay||Freycinet Coast (TAS)||12||49|
|Spring Vale||Chardonnay||Freycinet Coast (TAS)||49|
|Two Hands||Moscato (500 ml)||Barossa Valley (SA)||41|
|Kelvedon Estate||Sauvignon Blanc||Freycinet Coast (TAS)||12||48|
|Gala Estate||Sauvignon Blanc||Freycinet Coast (TAS)||49|
|Milton 42os||Gewürztraminer||Freycinet Coast (TAS)||45|
|Robert Johnson||Viognier||Eden Valley (SA)||42|
|The Bend||Riesling||Freycinet Coast (TAS)||11||46|
|Stoney Rise||Grüner Veltliner||Tamar Valley (TAS)||50|
|Milton 42os||Pinot Noir Rosé||Freycinet Coast (TAS)||11||45|
|2009 Spring Vale||Reserve Chardonnay||Freycinet Coast (TAS)||94|
|2008 Milton 42os||Gewürztraminer||Freycinet Coast (TAS)||57|
|2008 Milton 42os||Riesling||Freycinet Coast (TAS)||57|
|The Edge House Wine||Selection of White/Rosé|
|Huon Valley (TAS)||8|
|Kelvedon Estate||Pinot Noir||Freycinet Coast (TAS)||13||55|
|Stoney Rise||Pinot Noir||Tamar Valley (TAS)||49|
|Milton 42os||Pinot Noir||Freycinet Coast (TAS)||52|
|Over the Edge||Petit Verdot||Freycinet Coast (TAS)||56|
|GlenAyr||Shiraz||Coal River Valley (TAS)||61|
|Kalleske Moppa||Shiraz||Barossa Valley (SA)||50|
|Over the Edge||Cabernet Sauvignon||Freycinet Coast (TAS)||13||56|
|The Bend||Cabernet Sauvignon||Freycinet Coast (TAS)||56|
|Kilbowie||Malbec Merlot||Derwent Valley (TAS)||55|
|La Prova||Lagrein||Barossa Valley (SA)||45|
|Clarence House||Tempranillo||Coal River Valley (TAS)||48|
|Norton Vineyard||Merlot||Coal River Valley (TAS)||12||48|
|2010 Glen Heriot||Pinot Noir||Tamar Valley (TAS)||64|
|2010 Richard Meyman||Pinot Noir||Huon Valley (TAS)||76|
|2006 Pirramimma||Petit Verdot||McLaren Vale (SA)||70|
|2004 Stoney Vineyard "Domaine A"||Cabernet Sauvignon||Coal River Valley (TAS)||125|
|2004 Mitchell Sevenhill||Cabernet Sauvignon||Clare Valley (SA)||69|
|2004 Pirramimma||Cabernet Sauvignon||McLaren Vale (SA)||69|
|2009 Mon Père||Shiraz||Coal River Valley (TAS)||78|
|2007 Kalleske ' Greenock'||Shiraz||Barossa Valley (SA)||73|
|2008 Kalleske 'Old Vine'||Grenache||Barossa Valley (SA)||93|
|2006 Hollick||Tempranillo||Coonawarra (SA)||68|
|2007 Campbells||'The Barkly' Durif||Rutherglen (VIC)||81|
|2007 Rosevears||Merlot||Tamar Valley (TAS)||72|
|Frogmore Creek||Iced Riesling (375 ml)||Coal River Valley (TAS)||7||35|
|The Bend||2011 Botrytis Riesling (375 ml)||Freycinet Coast (TAS)||39|
|Two Hands||Muscat (SA)||10|
|McWilliam's 'Hanwood'||10 y.o. Tawny (NSW)||10|
|Penfolds Club||Tawny (SA)||7|
|Harveys Bristol Cream (Spain)||Sherry (Spain)||7|
|BEER and CIDER||Bottle||Bottle|
|James Boags Premium Light||375ml||7||Jacobs Ladder Amber Ale||330ml||10|
|Cascade Pale Ale||375ml||8||Stacks Bluff Stout||330ml||10|
|Morrison Irish Red Ale||330ml||10||White Hills Wheat Beer||330ml||10|
|Moo Brew Pilsner||330ml||10||Frank's Apple Cider||330ml||9|
|SPIRITS and APERITIFS||Glass||Glass|
|McHenry Classic Dry Gin (Tasmanian)||11||Belgrove Rye Whisky (Tasmanian)||16|
|666 Pure Distilled Vodka (Tasmanian)||11||Hellyers Road (Tasmanian)||Single Malt||16|
|Hennessy VS||Cognac||11||Starward (NSW)||Malt||16|
|Dewar's White Label||Scotch Whiskey||11||Chivas Regal 12 y.o.||Scotch Whiskey||16|
|Royal Swan||Rum||11||Mc Henry (Tasmanian)||Single Malt||16|
|Aperol||12||Maker's Mark||Kentucky Bourbon||11|
|Tia Maria||10||Dom Bénédictine||12|
|Creme de Cacao (White)||10||Grand Marnier||14|
|Midori||10||Chabot VSOP Armagnac||14|
|A selection of loose leaf, organic tea is available|
|Our coffee is from Sydney arthouse roasters, Toby's Estate Coffee|
Restaurant opens from 5pm for pre-dinner drinks, dinner seating from 5:30pm.
Children are welcome but we do request that they remain seated at all times.
To help us accommodate dietary requirements, details should be advised by 12pm on the day prior of you booking.
Bookings are essential until 5pm during winter.
Open every night in peak season, occasional closures during low season will be specified below.
Restaurant does not open for breakfast or lunch (unless booking for conferences or groups)
Continental breakfast baskets can be arranged upon request.
Cost is $14.00 per person
Baskets include cereal, yoghurt, milk, Tasmanian juice and spreads with house made bread.
Catering for conference or groups:
We are able to offer full cooked or continental breakfasts.
We also have a range of options available to choose from for lunch.
The Edge Restaurant will be closed for the month of August 2017.