Maris Restaurant is a family run business, owned by Chef, Patrick Craig and his wife, Restaurant Manager, Gabby.
We pride ourselves on sourcing the best available Australian ingredients, serving them simply in a relaxed environment with knowledgeable and friendly floor staff.
In most cases we deal directly with farmers, growers & producers to ensure quality & consistency.
Our kitchen also makes everything, from it's own sourdough bread, to sausages, home made butter & fresh cheeses.
Along with a carefully constructed wine list, we also offer B.Y.O. @ $9.00 per bottle all week, which makes Maris the perfect place for an intimate dinner, or for larger group functions.
Open Hours
Lunch: Tuesday – Friday 12pm – 3pm
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2 course lunch $35
Includes a glass of wine & coffee
lunch
Tasmanian oysters from Cloudy Bay
Prawns in Brik pastry with basil
Rabbit & Pork terrine with mustard fruits
White bean soup with porcini mushrooms
Foie gras parfait, prune jelly & brioche
Warm salad of homemade cotechino
fresh peas, cornichons & radish
Slow roasted lamb with heirloom carrots
quinoa, almonds & cumin seeds
Smoked beetroot salad with chicory
chickpeas, custard, pine nuts & goats cheese
Crisp fried calamari with chorizo
chickpeas, fennel, yoghurt & pomegranate
Wagyu open steak sandwich
mustard, onion & hand cut chips
Spaghettini with prawns & calamari, chilli & olive oil
Risotto with Crystal Bay prawns & saffron
Grilled Yellow Fin tuna with smokey potato
red peppers, olives & broad beans
Braised milk fed veal shank with mushrooms
polenta, sweetbreads & zucchini flowers
Western Plains suckling pig, 24 hour slow roast
pumpkin cream, tomato & cabbage
Jacks Creek full blood wagyu beef rump
oxtail in flaky pastry, parnsip, leek & mustard
dessert
Lemon meringue with vanilla ice cream, passionfruit cream & chestnut flower honey
Vin santo panna cotta with macerated fruit & biscuit ice cream
Valrhona chocolate with caramel hazelnuts & cherry sorbet