Prossers

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Welcome

Welcome

Prossers on the Beach is Hobart and Tasmania’s leading Seafood Restaurant.

For twenty nine years we have been passionate about showcasing the best of Tasmanian seafood and primary produce. Our goal is to source the freshest seafood from our local fishermen and suppliers.

The atmosphere is relaxed with friendly professional service to compliment our internationally inspired menu of contemporary and modern seafood and non seafood dishes. We have Hobart’s only Live fish tanks providing fresh crayfish (subject to availability).

As well as our award-winning restaurant, we have a lounge and deck area for coffee or casual cocktails or wines, perhaps with an appetiser or dessert.

Why not combine a day at the beach and surrounding parkland with a quick bite at Prossers?

Sit back relax enjoy the views and allow us to make this a dining experience to remember.

Reserve a Table

Reserve a Table

SPECIAL VALID MONDAY TO FRIDAY UNTIL 30TH NOVEMBER

Celebrating our 30th Anniversary

Buy 2 main courses or entrees and receive the cheaper one Free!

Just mention this offer when booking or at the table. Its our way of saying thank you after 30 years of support! Call now!

We are closed MONDAY nights for winter season.

We’re open from 12 noon for lunch from Wednesday to Sunday, and from 6pm for dinner from Tuesday to Saturday.

 Call us on (03) 6225 2276 to reserve your table now.


For functions and weddings we have a range of superb Menus with wines from our extensive cellar to compliment. Book your function now up to 110 people. Cocktail functions up to 150 people.

Function enquiries to  senses44@gmail.com

Our Food

Our Food

New Luncheon Menu

Here at Prosser’s we are embracing the concept of small and share plates so you may enjoy as little or as much as you like.

As is the trend all dishes can be shared so as to experience more of the different flavour experiences on offer.

Here’s a sample of what’s on offer just to tempt the taste buds:

Huon Valley Mushrooms topped with Spanish Jamon and a Heidi Gruyere Cheese Fondue v gf     17

 

Tasmanian Grilled Scallops on the Shell with Mushroom, Lemon and Dashi Sauce gf                     22

 

Chilean Marinated Pork Belly with Pebre Chileno Salsa gf                                                               20

 

Tempura Crisp Prawns, Fried Spinach and Strawberry Chilli Sauce                                                  22