Restaurants in Tasmania
Dine on a discreet smorgasbord of "Freestyle Australian" with dashes of Asian fusion: scallop sashimi with mushroom essence and truffle oil, sea-urchin roe with dashi jelly, grass-fed prime rib-eye fillet, vanilla-poached quince—and all of it, as the mantra of Tassie cuisine goes, local, local, l
The restaurant serves straightforward local food that's as popular with natives as it is with those who've traveled thousands of miles for the island's revered salmon and beef.
To get to this vineyard-framed estate, board a deluxe catamaran in Hobart harbor, cruise up the Derwent River, between sedimentary mudstone cliffs populated by white-bellied eagles and peregrine falcons, past the occasional pod of migrating whales, then dock in the rural town of Woodbridge.
A tiny fruit and berry farm a half-mile or so from the Tasmanian coast, the sign promises an array of bests—the best ice cream, the best fresh berries, and the sign doesn't lie. Eureka, it turns out, is blessed with a perfect berry-growing climate, a litt
Lebrina sits in an 1840's cottage that has never been gutted to create an open space. Instead, guests dine in homey, intimate, old-world rooms, surrounded by antiques.
Fresh regional dishes such as Spring Bay scallops in a leek-and-thyme butter sauce.