Ripple Restaurant and Bar

LOCATION
Off the Tasman Highway in a holiday cottage complex.

PROFILED BY DE GROOTS MEDIA
The first time venture of Melbourne trained chef Sam Elkhoury and his Tasmanian partner Kate Dawe is Ripple restaurant. It is set in a quaint holiday cottage with a calming view out to George's Bay. The menu takes inspiration from the local produce grown by neighbours and friends who supply them with fresh duck eggs, herbs, vegetables and salad leaves from their gardens. Everything except the bread is prepared in house with a focus on comforting flavours and slow food from the provincial regions. Elkhoury twists classic dishes with Asian flavours through features of pickled cucumber, sesame and chilli oyster dressing, soy-coconut rice, lemongrass and chilli salad, and plum and soy roasted duck.

Elkhoury has a skill with European culinary techniques to take an ingredient such as duck, give it a unique yet smooth flavour, and serves it with brandy parfait as part of a charcuterie plate. The pork belly is meltingly tender from being slow cooked, and its richness is cut by a beetroot, orange and walnut salad. The earthy flavours of the rack of lamb are given interest with cherry tomatoes, minted snow peas and a tapenade that ties the dish together. A dish of more complex flavours uncommon in Hobart is the wallaby carpaccio served with raisins and a port and pepperberry jus. The unusual beef shin and green peppercorn served with rabbit rillettes should be enjoyed alfresco with a glass from the small wine list and the view of George's Bay in the distance.

Graeme Phillips