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Huon Ocean Trout with a molasses & miso glaze, sorrel, rye & pickles #HuonSalmon

Try our delicious Huon Ocean Trout with a molasses & miso glaze, sorrel, rye & pickles recipe prepared with Huon Aquaculture products.

Matt Adams, Josef Chromy #Tasmania

Try our delicious Huon Ocean Trout with a molasses & miso glaze, sorrel, rye & pickles recipe prepared with Huon Aquaculture products.

Huon Ocean Trout with molasses & miso glaze, sorrel, rye & pickles by Matt Adams from Josef Chromy - YouTube #HuonSalmon

Huon Ocean Trout with molasses & miso glaze, sorrel, rye & pickles by Matt Adams from Josef Chromy

Oysters!

A stunning location to experience superb Tasmanian wines and fine cuisine made with fresh local produce.

Josef Chromy Wines $45 Winter Special

Josef Chromy Wines $45 Winter Special

The kitchen is experimenting on some new menu items - Pickled Trevally, sorrel, tomato jelly & kamut cracker, Blistered tomatoes, eggplant, za'atar & saffron curd and Pan fried quail, beets, blood plum & black pudding. Soon the tasting begins along with deciding on the perfect wine match #restaurantaustralia #localproduce #tasmanianwine #discovertasmania #tastetasmania

The kitchen is experimenting on some new menu items - Pickled Trevally, sorrel, tomato jelly & kamut cracker, Blistered tomatoes, eggplant, za'atar & saffron curd and Pan fried quail, beets, blood plum & black pudding. Soon the tasting begins along with deciding on the perfect wine match #restaurantaustralia #localproduce #tasmanianwine #discovertasmania #tastetasmania

Confit Ocean Trout - pickled Tasmanian seaweeds, tempura vine leaf, ginger & miso dressing. SUMMER MENU #restaurantaustralia #tasmanianwine #discovertasmania #tastetasmania

Confit Ocean Trout - pickled Tasmanian seaweeds, tempura vine leaf, ginger & miso dressing. SUMMER MENU #restaurantaustralia #tasmanianwine #discovertasmania #tastetasmania

Red Wine, with Charcuterie Board, while enjoying a view of the vineyard #josefchromywines #restaurantaustralia #tasmanianwine

Enjoy a complementary tasting at our Cellar Door and then retire to the Restaurant for a two course lunch of fine Tasmanian produce matched with wines.

Hay and Meadow sweet baked Potato, Smoked Miso Butter, goats curd, wasabi leaf and spirulina

Hay and Meadow sweet baked Potato, Smoked Miso Butter, goats curd, wasabi leaf and spirulina

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