The Hutch
Editorial
Fusing cuisine from the northern and southern hemispheres, the menu remains casual but is complemented with friendly, knowledgeable staff. Like all good restaurants, emphasis on freshly sourced local produce is an important factor certainly not lost on this team. For starters, there is a selection of share plates, sides or entrees which dabble between rich and saucy to savoury and seafood. Try the coconut chicken salad with cucumber ribbons, bean sprouts, chilli, mint, cashew nuts and sweet potato for a refreshing beginning. Or fork into the chilli salt squid or a Tasmanian smoked salmon and herbed creme fraiche potato hotcake. For mains there are equally balanced and diverse dishes available. Try the salmon and snapper fishcakes accompanied with buttered spinach, hot tartare sauce and French fries or the grilled chicken breast with stuffed piquillo peppers served alongside marinated black olives and preserved lemon.
Ben Upton, January 2009
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