Landscape Restaurant & Grill

Gault&Millau's review

Executive Chef Alex Katsman’s contemporary menu is centred on the outstanding fresh produce of local suppliers. Located in the waterfront precinct and housed in the old historic IXL jam factory, the elegant restaurant takes its name from the iconic landscape art of John Glover that is on display. The keystone of Chef Katsman’s food is the asado grill, it is the ‘raison d’être’ of the restaurant. Of course, there is a great choice of meat dishes on the menu, with all steak from the asado grill served with grilled baby gem lettuce and one of the five sauces on offer. The wood-fire quail with smoked apple, witlof and celery looks great on the plate but, more importantly, it tastes amazing. The wild clover lamb rump with Jerusalem artichoke and kale is a perfect representation of delicious Tasmanian produce. Cooked on that special grill by a passionate chef is a reason for most guests to go back time and again. PSST! Landscape offers an exceptional wine list, with a sommelier on hand to advise on matching that amazing food. Reviewed for the 2019 Guide

Address

23 Hunter Street, Hobart
7000 Hobart

Contact

+61 1800 436 797

Web site

Opening hours

Monday  18:00 - 22:00
Tuesday  18:00 - 22:00
Wednesday  18:00 - 22:00
Thursday  18:00 - 22:00
Friday  18:00 - 22:00
Saturday  18:00 - 22:00
Sunday  18:00 - 22:00

Team

  • Hugh Whitehouse,  Manager
  • Alex Katsman,  Chef

Catégories

Romantic Desert Grill & gratar Fără gluten Modernă

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Publicité

Menus

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

Modernă

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

Modernă Fără gluten

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

Iberic Fără gluten

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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