PROFILE BY BEST RESTAURANTS
The food, the atmosphere, everything here is seasoned with the salty air of Hobart's waterfront. Luxury yachts and cruisers lining the city's marina act as a backdrop. Tugs and harbour ferries ply the waters. Seagulls parade. And the historic, fully-rigged, wooden sail ship "Lady Nelson" is likely to tie up just a chip's throw from the front door. Inside, people queue to place their food and wine orders, some to leave with great paper cones of fish ‘n' chips, others to sit harbour-side with mountainous mixed seafood platters for two. Little wonder this is the busiest, most popular seafood establishment in town.
The other reasons? The food's excellent and the fish are always fresh. Otherwise, it's deleted from the menu until the fishing fleet brings in fresh supplies. Tasmania's famed blue eye trevalla is the most popular fish, served grilled, crumbed or encased in wonderfully crisp beer or tempura batter. There are local oysters, a smoky fish chowder, scallops and crumbed prawns as starters; Malaysian-style fish cakes, spiced calamari salad and marinated octopus salad for those who like flavours with a bit of bite; garden, Greek and Caesar salads as accompaniments or solo; and the kids are kept happy with "Shark Attack" fish ‘n' chips. Service is fast and friendly, the wine selection fine and the place buzzes day and night.