Alexander's Restaurant
Editorial
And chef Mark Goodluck's food is rather special, drawing as it does on the season's and Tasmania's finest produce and Goodluck's deft hand with a wide range of techniques, styles and flavourings. He presents a separate and complete vegetarian, low-salt menu with a number of gluten- and lactose-free options. Somewhat disconcertingly for the rest of us, he titles this his "healthy choice" menu while his more extensive "unhealthy" menu runs from Asian-style soft-shell crab and local octopus in Kashmiri butter with fried, spiced shrimp and pineapple, to a trio of venison (which includes an unusual venison and abalone pie) and simpler dishes like milk-roasted spatchcock and roasted veal with white anchovies - all modern, multicultural and stylishly done.
Graeme Phillips, June 2007
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Dianne Schofield
January 15, 2009
Alexanders this evening with hubby & daughter. Sad to say food & service did not come close to expectations. Service extremely average, we had to ask if we could have a pre/dinner drink and the bottle of wine ordered from the recommended hotel cellar list was corked.(both as in bits of cork in it and corked as in off) The entrees highlight of evening but even then were served luke warm. The mains ranged from under done fish to over microwaved duck roulade. We ordered Cognac's all round,which to my further dismay were exteremely minute servings (half nip) in glasses thicker than grandads reading lenses ($20 per glass). All in all a very disappointing evening costing a mear $100 per head. I can only say that I am ever so thankful we did not have visitors to our lovely state with us on this occasion. I do not recommend this restaurant for anyone expecting good restaurant service and/or good food!! VERY DISAPPOINTING..... Zero Star Rating!!!!!!!
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