I’ve just got back from the Dietitians’ Conference in Hobart and dropped in on lots of the spots I loved last visit, ticked off some on my wishlist and tried a few newbies.
Plus this time I got to the Salamanca Markets and tasted the wonderful Salmon Sausage Foccacia from Silver Hill Fisch.
It was back for dinner at Tassies top restaurant Franklin….
Raw silver perch with soured cream, black daikon and horseradish $18
Raw cape grim beef with burnt eggplant and roasted onion $20
Wood roasted octopus with fermented chili and lovage seed $24
Malted barley parfait with baked apple and rye $14
On the wishlist … lunch at Frank on the waterfront at the bottom of the Tasplan building..
Salmon Nikkei with spring onion, fine herbs, chilli & sesame seeds – delicious flavours and textures $14 an express lunch
…and dinner at The Glass House on Brooke Street Pier
Kingfish $21 with nuoc mau, peanut, smoked cucumber and beetroot $16 with smoked sheep’s curd, dashi reduction, toasted sesame
Return visits to Jackman and McRoss on that gorgeous street…
for the Fig, marscapone, walnut and sambucca in a chocolate pastry shell
….and also back to Pilgrim – still not so great for food
I couldn’t eat this Bolivian Quinoa Bowl $14 sadly
A new one was Silver Hill Fisch at the Saturday Salamanca Markets. This salmon sausage in a focaccia with coriander and rocket $8 was the Dietitians’ hot tip. Here, the lovely 22 year old owner and manager Maja serves just the one special, much sort after specialty.
Overall the fish dishes were the loveliest.
And the best… still Franklin for the vibe and innovation, Glass House for the view and service, Frank for food, but Silver Hill Fisch for fun and inspiration!
Fine Eating 