No one could accuse Head Chef Kobi Ruzicka at Dier Makr of cooking by the numbers! The ever-changing ‘Feed Me’ blackboard menu features and supports Tasmanian producers in a unique way on the plate.
The funky interior fits the concept of the restaurant like a glove, so do not expect white tablecloths and stuffy service, but instead go with the flow like the locals, who have embraced the relaxed atmosphere.
The series of snacks give you an indication that the menu leans towards freshly sourced herbs and vegetables as the seasonal stars that underpin the thoughtful direction, with the proteins slowly interwoven into that narrative. And make no mistake: it is done particularly well. As the courses transition, the flavour of the lightly roasted morwong is delicate and nuanced, before the sherry reduction, celeriac and roasted almonds, and crispy chicken skin ramp it up a level. The exceptional pork neck with pepper sauce is further elevated by the show-stopping leek cooked in paperbark over coals.
PSST! Be sure to try out Lucinda Wine, a casual late-night drinking spot nearby from the same owners.