The crown of the family-owned Frogmore Creek Wines empire is their cellar door and main winery, a short drive out of Hobart. While some cellar doors opt for casual food, the plates at Frogmore Creek are stunning, with Executive Chef John Churchill and his kitchen team working with a great care and attention to detail.
The large dining room features vaulted ceilings, warm timber tones and expansive floor-to-ceiling windows that offer fabulous views over the very vines that contributed to your glass and on to the rolling hills beyond.
Designed for sharing, the dishes highlight the exceptional produce of Tasmania. To start things off, scallop tartare comes served in the shell, and is a tart, citrus-packed explosion of flavour. The octopus, chorizo and ‘nduja tortellini with fetta mousse and fennel foam is a complex Mediterranean creation that is again, a work of art. The cold truffle potato tartare comes with an egg yolk gel, smoked almonds and a bouquet of edible flowers.
PSST! If you are planning a wedding, check out the great assortment of packages available at Frogmore Creek.