We had the pleasure of dining here during our Tasmania trip. It was pleasant walk from our hotel in the Seaport area. Upon arrival we were shown to our table which was next to a window and our waitress came to take our drinks order. She was a very sweet young lady with a childish enthusiasm and delight for her work which was good to see.
I did find the sommelier and part owner of the business, James Welsh to be a little aloof and offhand and pre occupied with other customers other than us. However the rest of the team made up for it and as front of house manager I guess he has to spread his time across all diners.
I did find the sommelier and part owner of the business, James Welsh to be a little aloof and offhand and pre occupied with other customers other than us. However the rest of the team made up for it and as front of house manager I guess he has to spread his time across all diners.
We opened the night's dining with:
The Vietnamese style flathead was not what I was expecting. In my mind it was more fish fillets in a salad but the fish was actually made into little fish cakes. I loved the Vietnamese flavours and the coriander notes coming through. Delicious and light; a great start.
It was good to see Lease 65 oysters on the menu. We did not order them as we'd indulged in them straight from the lease earlier that day as we visited the oyster farm and met Anthony the owner.
- Slow cooked crispy skin pork belly, red apple sauce, green chilli caramel and pickled apple salad
- Steamed Vietnamese style local flathead, cucumber noodles, fragrant herbs, miso aioli and tomato nam-jim
The Vietnamese style flathead was not what I was expecting. In my mind it was more fish fillets in a salad but the fish was actually made into little fish cakes. I loved the Vietnamese flavours and the coriander notes coming through. Delicious and light; a great start.
It was good to see Lease 65 oysters on the menu. We did not order them as we'd indulged in them straight from the lease earlier that day as we visited the oyster farm and met Anthony the owner.
Our main course choices were:
I really enjoyed the wallaby. It was lean and meaty with a slight hint of game to it. The spring garlic added a hint of mellow garlic but not overpoweringly so and the smokey tones enhanced the flavour of the meat.
- Twice roasted duck,braised lettuce, cucumber and carrot with mandarin and tamarind broth
- Fourteen day dry aged Lenah wallaby (North East, Tas), green spring garlic, smoked tomato, green raisins and tomato beurre blanc
I really enjoyed the wallaby. It was lean and meaty with a slight hint of game to it. The spring garlic added a hint of mellow garlic but not overpoweringly so and the smokey tones enhanced the flavour of the meat.
Dessert was shared as we were very full. We were pleased we had opted for the a la carter menu and not the degustation. Mandarin semifreddo,glace ginger, mandarin jelly and ginger snap biscuit was an intense yet fresh finish to our meal. The incredibly thin ginger snap was a great flavour and texture contrast to the creamy coolness of the semi freddo.
We thoroughly enjoyed our meal here and if Stillwater was situated in Melbourne it would certainly give the restaurants here a run for their money. I can understand why it's considered the best in Launceston as the standard and quality of the food is excellent.
We thoroughly enjoyed our meal here and if Stillwater was situated in Melbourne it would certainly give the restaurants here a run for their money. I can understand why it's considered the best in Launceston as the standard and quality of the food is excellent.
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