LOCATIONLocated on Station Pier, five minutes from the CBD.
PROFILED BY DE GROOTS MEDIAChoose to dine in the relaxed pier level brasserie with its outdoor boardwalk area, perfect on a summer’s day, or opt for the mezzanine level restaurant for a formal sit down dinner in a tranquil surrounding.
Breakfast on orange and cardamom French toast with rosewater poached pear. In the brasserie lunch or dinner on an entrée of Tasmanian oysters served natural with lemon or a light meal of Thai calamari salad with an apple, hot mint, cucumber and peanut salad with a chilli lime dressing. For main try the char grilled rib eye with roasted vanilla shallot mash, herb salad and jus gras or choose one of the many pizza, pasta or risotto options. In the mezzanine restaurant start with an entrée of roasted quail wrapped in prosciutto with quince, witlof, radicchio, cashew nuts and white balsamic, followed by a main of tempura salmon wrapped in nori with sesame pickled seaweed, dashi aioli and sticky soy. Finish with the assiette of caramel: creme brulee, caramel ice-cream and toffee banana. The extensive wine list offers a wide range of Australian varieties as well as some fine European stickies.
Veda Wickens
