Restaurant 373

PROFILED BY DE GROOTS MEDIA
After only two months of trading, on a site towards the end of the North Hobart restaurant strip that has seen a number of openings and early closures in recent years, 373 has already established itself towards the top of the local dining scene and the signs are good that it’s here to stay. The owner/chef, Guy Christoph, and his front-of-house business partner, Jay Patey, are both young, energetic, talented and, despite their youth, bring wide European experience to this, their first restaurant venture.

And the talent and creativity shown in their early luncheon and dinner menus give every sign that not only will they last but they’ll get better. Little things like the truffle egg that lifts and gives a new twist to aged beef carpaccio; the excellent short pastry in a wonderful Persian fetta tart; such delicious combinations as mushrooms, orange, thyme and mascarpone risotto; and a thick, creamy celeriac soup unusually partnered with tea-smoked trout. Add in the intimate, casually sophisticated space, the linen napery, excellent service and Riedel O-series glassware that flatters any choice from an interesting and well-priced list and you have the ingredients for a memorable dining experience.

Graeme Phillips