Tasmanian-born Cam Pincius is the Head Chef at Rockwall bar + grill, and his contemporary menu makes great use of the local produce and seafood for which Tasmania is famous. The restaurant is housed in one of the most iconic Georgian-style sandstone warehouses in Salamanca Place, Hobart. The interior design blends the rustic with the modern, providing a casual atmosphere in which to dine.
Freshness and flavour are the hallmarks of Chef Pincius’ solid menu. Tempura prawns with nahm jim dressing is an exquisite and tasty entree. The tempura coating is light and crispy, and it balances beautifully with the sweetened nahm jim. Coffee-rubbed wagyu eye fillet is a winner, with an excellent combination of flavours and textures. The tender piece of beef has an amazing coffee-scented crust, which is well complemented by a dollop of rich café de Paris butter on top.
PSST! The wine list features many Tasmanian gems, including 2009 Bream Creek Cuvee and Kate Hill Riesling.