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L'avis de Gault&Millau
Tasmanian-born Rhys Hannan is a chef worth watching … literally! Watching him simultaneously handle 12 different orders, with just a serving table to his front and a small grill behind him, is a delight, and his friendly chatter with his diners makes this one of the best shows in Hobart.
And it is not just the cooking facilities that are small. The restaurant is squeezed into a tiny heritage sandstone building, with a handful of iron stools bordering the kitchen.
Much of the food is locally sourced, the menu is small and well considered, and the servings are hearty but delicately assembled. Handmade discs of black pudding come served with smoked bacon and a complex relish. The omelette – with asparagus, purple garlic, spring onions, manchego and chestnut toast – would hold its own in Paris and comes served with a balsamic-dressed salad. For those leaning more towards lunch, the selection of sliders is creative, more-ish and well worth a look.
PSST! For one of the best quick breakfasts in the city, pop in for a coffee and a stellar doughnut – but get in early, as they sell out quickly!
Reviewed for the 2019 Guide