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FEBRUARY 2013

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A communal dining experience (shared tables) was a bonus, meeting a lovely couple also enjoying the delights Hobart has to offer. Rustic surrounds of the restaurant - food, flavours ,wine & service impressed us all!

house cured salumi & pastry “cannelloni” filled with goat’s cheese

grilled king tiger prawn, potato noodles, green tomato juice, roasted prawn oil

head chef luke burgess

Fief Vendéens ‘Les Clous’ Chenin Blanc, Chardonnay, Groslot Gris Domaine Saint Nicolas 2011

Bourgogne Vézelay ‘Les Saulniers’ Chardonnay Domaine de la Cadette 2011

garagistes smoked eel, eel dashi, shiitake, puffed wild rice, basil

braised heirloom eggplant & its juices, bone marrow,  pickled tomatillo, local black garlic

roast saddle of aged lamb, veal sweetbreads, kunzea, saltbush, grilled lettuce & curd

head chef luke burgess (right)

cherry kernel parfait, kentish cherry ice olive, anise hyssop, grilled stone fruit

susie’s dessert !!

blueberries, verbena curd, lovage cake, buttermilk mousse, dacquiose