Restaurant Gondwana
Editorial
Blue-lip mussels and calamari come from the cold, pristine waters at Dover; beef from the state's north-west grasslands; hare from the wild Tasman Peninsular; and cheeses from the Highlands and Great Western Tiers are accompanied by fruit pastes from the Huon Valley. Linguine is spiced with local saffron, tossed with baby spinach and napped with a fresh sauce vierge. Tasmania's unique myrtus berry comes as a jellied palate refresher. Spring broad beans are double shelled to go with ricotta gnocchi, while rare venison fillet on a three-mushroom risotto makes for one of the best game dishes in the state. With polished service and an extensive “offshore” and Tasmanian wine list, this, for many Hobartians, has become their lunch or dinner “local”.
Graeme Phillips, December 2005
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Hels
April 22, 2011
I believe this restaurant closed years ago so I wouldn't try to book! It has changed hands twice since...
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