Terrace Restaurant

PROFILED BY DE GROOTS MEDIA
This is the northern casino’s premier restaurant and, while the decor and outlook are nothing to write home about, the food and wines are something else. For the last three years the Terrace Restaurant has been judged the best fine dining establishment in the state by the Tasmanian Tourism Council and in the Australian Hotel Restaurant and Caterers Association annual awards. And, for the past two years, the US Wine Spectator Magazine has awarded the restaurant’s wine list and walk-in cellar a two-goblet rating, the magazine’s second highest international ranking, and one of the highest awarded to any establishment in Australia. To management’s credit, they have maintained these high standards despite a recent change of chefs and a move from 21st century molecular towards a more traditional style of cuisine. Today, a global selection of wines accompanies seasonal menus championing the best of the region.

Winter’s black Tasmanian truffles from a neighbouring truffiere are replaced in the warmer months with the first of Tasmanian’s summer truffles, a different species grown specially at nearby Deloraine. Mutton birds are seasonally harvested from the Furneaux Islands and are served a l’orange. An anchoiade of Bass Straight king crab dresses white rabbit tortellini. Local saffron adds its warmth and sunny colour to a classic seafood consomme. Sous vide abalone is moistened with a sea urchin vinaigrette while the gaminess of wallaby is enhanced by a sauce of Tasmanian mountain pepper. Then there are the southern rock lobsters – crayfish to most Tasmanians – available year-round from the restaurant’s holding tanks and cooked to order. Desserts often feature seasonal fruits and berries, the best of Tasmanian cheeses share a board with an extensive international selection, and the 2,400-bottle-range of wines is eye-popping and mouth-wateringly international.

Graeme Phillips