United Kingdom-born Executive Chef David Ball (formerly of Oxford’s Le Manoir aux Quat’Saisons) has created an extraordinary menu focusing on Tasmania’s superb produce. As the restaurant’s name suggests, three of its four walls are made of glass. This allows for excellent water views over Hobart’s Sullivans Cove. The dining room is sophisticated without being pretentious, just like Chef Ball’s menu.
The Glass House produces some of Tasmania’s – if not Australia’s – most outstanding dishes, showcasing the best and most flavoursome local ingredients. Super-fresh kingfish crudo is delicately accentuated by the citrus notes of lime and blood orange. Fennel, miso and horseradish add further layers of flavour and texture to this sensational dish. Crispy pork shoulder is cooked to perfection and served with more-ish tonkatsu. Sesame slaw is a well-thought-out accompaniment, as it cuts through the richness of the pork.
PSST! The beverages at The Glass House are given as much attention as the food, so it is well worth exploring the wine list.