Since his arrival two years ago, Head Chef Craig Donnelly has been responsible for improving the fortunes of Restaurant Tasman. He replaced the former pretentious menu with a range of well-thought-out contemporary dishes that appeal to a wide variety of people. Located in the Hotel Grand Chancellor Hobart, Restaurant Tasman is stylish and spacious. Large picture windows offer views of Franklin Wharf.
Tasmania’s regional produce is the star of the show here. Pan-fried scallops are cooked to perfection, and served with smooth cauliflower puree. Green raisins, baby capers and pine nuts add both visual appeal and intriguing flavours to the dish. Pan-fried Tassal Tasmanian salmon fillet is ocean fresh, and is well cooked so it has a beautifully crisp skin and tender flesh. It swims in a flavoursome seafood and vegetable soup that is warming on a cool day.
PSST! The Atrium Bar in the lobby of the hotel is the ideal place to enjoy a pre- or post-meal drink.