3 Station Pier
Editorial
Breakfast on orange and cardamom French toast with rosewater poached pear. In the brasserie dine on an entree of Tasmanian oysters served natural with lemon, or a light meal of Thai calamari with an apple, hot mint, cucumber and peanut salad and a chilli lime dressing. For your main, try the chargrilled rib eye with roasted vanilla shallot mash, herb salad and jus gras, or choose one of the many pizza, pasta or risotto options. In the mezzanine restaurant, start with an entree of roasted quail wrapped in prosciutto with quince, witlof, radicchio, cashew nuts and white balsamic, followed by a main of tempura salmon wrapped in nori with sesame pickled seaweed, dashi aioli and sticky soy. Finish with the assiette of caramel: creme brulee, caramel ice-cream and toffee banana.
The extensive wine list offers a wide range of Australian varieties as well as some fine European stickies.
Veda Wickens, April 2006
User Feedback
Kate
December 07, 2006
The food was okay - but this place has a way to go to become a great dining venue. Staff are unfamiliar with the menu and service took a long time in what appeared to be a fairly managable time period. I would not go back any time soon - will give them a while to settle in.
Jim
May 27, 2008
Service was fantastic and the food was delicious. We had a great time and enjoyed the fantastic water views. Highly recommend.
jamill kiss
February 14, 2011
You would get more value for your money if you flushed it down the toilet!, This place stinks...total mismanagement place runs like Romper room
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