Local Star
196 reviews
After having having had it suggested to us, by the friendly efficient waitress, to choosing a progressive surprise dinner, we agreed. As we knew that Scott the chef, was the recipient of a major culinary award, we anticipated something special and we were not disappointed. Starters were, house special bread, with reduced olive oil. With a selection of warm olives. very tasty, then an appealing platter of four sample tasters, creative and excellent. Then as mains, (a) a roasted tassel salmon, orange, faro & fennel braise, caramelized pork belly, spring bay mussels, gremolata, skordalia, (b) a rolled back lamb saddleback, garlic mash, swede and apple purée, with mint and parsley salad, bacon jus. Again absolutely divine, cooked to perfection. Finishing with a very good three cheese board accompanied by nuts, sliced apple and sweet chutney. The courses were accompanied by Tasmanian wines, which were excellent, particularly the Pinot noir. The restaurant is modern, elegant and comfortable, with exceptionally good intelligent service. A must visit.