Lance Henri’s contemporary menu reveals his love of Tasmanian seasonal produce and his respect for the culinary process. Launched in 1982, the restaurant has an elegant interior decor that perfectly matches the Art Deco-style building in which it resides. Red walls, golden lighting and crisp white tablecloths create a warm and charming atmosphere. It is the ideal spot for a business lunch or classy dinner.
Seafood is plentiful on the menu, and the superb steaks will satisfy any meat lover. Rock lobster pâté has an unforgettable flavour, and it is complemented by toasted sourdough. A mixed organic leaf micro salad is the perfect foil for the richness of the pâté. Huon salmon fillet is cushioned on the plate by a pillow of green tea ramen noodles. Tamarind and turmeric broth brings the dish moisture and spice.
PSST! Rather than a dessert, end your meal with one of the sensational cheeses sourced from Australia, Italy and Spain.