Aløft

Gault&Millau's review

Tasmanian-born Chef Christian Ryan trained in Hobart, before working in Melbourne at Taxi Dining. Branching further afield, he then worked for Gordon Ramsey when he was reopening the Savoy Grill in London. Aløft restaurant is perched on top of Brook Street Pier, with panoramic harbour views. The simple, open space – all wooden floors, dark woods, skylights and tall windows – is a perfect backdrop to the seasonal approach to the menu that draws on Australasian and regional influences. Start with the master stock pig’s ear and prickly ash. Cooked long and slow, and finished in the fryer, these are a textural delight with intense flavour, and a side of guilty pleasure. The turnip cake, with kunzea and black pepper mushrooms, is a clever combination of smooth and crunch, balanced with just the right amount of acid and salt, making for a surprisingly complex dish with interesting contrast. The comfort food category is well covered by the Cape Grim beef, with brassicas (broccoli) and anchovy – a simple, innovative and elegant dish. PSST! Aløft offers a full range of banquet menus, catering for vegans, coeliacs, vegetarians and pescetarians. Reviewed for the 2019 Guide

Address

Brooke Street Pier, Hobart
7000 Hobart

Contact

+61 3 6223 1619

Web site

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Opening hours

Monday 
Tuesday  18:00 - 23:00
Wednesday  18:00 - 23:00
Thursday  18:00 - 23:00
Friday  18:00 - 23:00
Saturday  18:00 - 23:00
Sunday 

Team

  • Christian Ryan,  Chef
  • Heiki Stanley,  Proprietor

Catégories

Disabled access Gluten-free Modern Business Great cellar

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Some other adresses

The Lounge by Frogmore Creek
Selected by Gault&Millau Selection
14 / 20

The Lounge by Frogmore Creek

7/18 Hunter Street, Hobart, 7000 Hobart

Modern

Executive Chef John Churchill oversees the menu at the latest restaurant from the team behind Frogmore Creek Wines. A great way to begin a meal at The Lounge is in, well, their lounge – an expansive space of spectacular lighting, comfy couches and chic music. Following on from a fancy cocktail and some starters, diners can then choose to move through to the more formal dining area, with dim lighting and velvet chairs. Located in the new and rather impressive MAC01 building, the entire restaurant looks over Hobart’s waterfront. Fresh burrata with tomatoes and balsamic is a brilliant way to start dinner. The fun and accessible starters include tapas-style dishes like deep-fried fetta and sun-dried tomato wontons with a sweet and sour sauce. The delicately prepared yellowtail kingfish sashimi with baby beetroot and smoked yoghurt is a rather special dish. Larger bistro-style meals are also available and include chargrilled chicken breast and a crispy skin pork belly. PSST! Many of the cocktails come served as rather indulgent desserts, for those that like their drinks to be made in collaboration with pastry chefs! Reviewed for the 2019 Guide

The Glass House
Selected by Gault&Millau Selection
16 / 20

The Glass House

Main Deck, Brooke Street Pier, Hobart, 7000 Hobart

Modern Gluten-free

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.

The Black-Footed Pig

The Black-Footed Pig

8 Brooke Street, Hobart, 7000 Hobart

Iberian Gluten-free

Chefs Marcus Faulkner and Ethan Fittler send out a diverse selection of tapas and raciones to complement an excellent wine list that is selected in partnership with accomplished sommelier Joseph Burton, formerly of MONA’s The Source. Just around the corner from the famous Salamanca Markets, The Black-Footed Pig sits proudly in one of Hobart’s oldest buildings. Yet despite these heritage surroundings, what the team are doing here is anything but old-fashioned. Starters include confit prawn with a citrus froth, fresh oysters with Spanish cava and jamón, and the wagyu beef carpaccio with chimichurri, which gives a friendly nod to Italian and Argentinian influences. There are some impressive main dishes, such as the pressed beef cheek with a marrow crumb, which is outstanding. A wood-smoked potato puree with truffled mushrooms and porcini pearls is another hearty dish that is great for a cold Tasmanian evening. And, of course, there is paella available for those eager for the Spanish experience. PSST! If someone special is celebrating their birthday, a custom-made cake can be arranged. Reviewed for the 2019 Guide

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