Lebrina Restaurant
Editorial
An 1836 cottage, three elegant, small rooms, blackamoors and antiques in the corners, modern art on the walls, and food that is a gastronomic treat to your palate, heart and soul. Chef Scott Minervini applies his wide experience, talent, and refined aesthetic sensibilities to French and northern Italian classics to compose perfectly executed dishes that are new, stylishly vibrant, and deeply satisfying. As befits Tasmania’s climate and rich larder, his menus are exquisite orchestrations of seasonal flavours using ingredients from the wide network of specialist producers he cultivates.
A classic carpaccio of beef comes, for example, with a panna cotta of Thorpe Farm goat cheese from the island’s Central Highlands. Local pigeon is accompanied by gnocchi dressed with pigeon essence. Salt-marsh-fed wagyu beef is partnered with a limpid oxtail consommé to beat all oxtail consommes. Lamb is slow-cooked to be eaten a la cuiller - with a spoon - and his eggplant imam bayeldi might well make the sultan swoon. The extensive wine list also draws on Tasmania’s best, along with thoughtful and informed selections from the mainland, France and Italy. Altogether, this is informal but classic fine dining at its very best, with friendly, professional service to match.
Graeme Phillips
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