Fitness Foodies
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If you’re ever in Hobart and want to experience a meal that’s as unforgettable as it is delicious, Dier Makr should be your top destination. We recently had the pleasure of dining there on the evening of August 17, 2024, and let us tell you, it was nothing short of spectacular.
From the moment we stepped in, the atmosphere set the tone for an extraordinary evening. The place had this cozy, moody vibe, enhanced by the warm glow of dim lights and the soothing tunes of vinyl records spinning softly in the background. It felt like stepping into a stylish, vintage sanctuary where every detail was thoughtfully curated. The service was impeccable and attentive without being intrusive, knowledgeable, and genuinely enthusiastic about the food. It was clear they were as passionate about the experience as we were.
Now, let’s talk about the food. The degustation menu was a journey of culinary delight. Each dish was a work of art and a testament to the chef’s creativity and skill.
We kicked things off with a cheddar gougère that was so light and airy it practically melted in our mouths. Then came the scallop tart, a delicate balance of flavour that set the bar high for what was to come. The Jerusalem artichoke was a revelation, followed by the duck liver medlar which was rich and luxurious.
One of the highlights was the trumpeter with pear and turnip, a dish that managed to be both comforting and refined. The calamari with celeriac and wakame was another standout, perfectly tender and packed with umami. The beef with mushroom and eel, paired with potato bread, was an umami explosion, and the lamb fillet and shoulder with parsnip and mint was a masterpiece of flavour and texture.
On the sweeter side, the parsley sorbet 'spider' with sparkling wine (as a palate cleanser) was a refreshing and unique treat. The pumpkin and hazelnut creation that followed was decadence on a plate with balanced flavours and texture and not too sweet, which is a good thing. We ended on a high note with burnt citrus marshmallows that were both nostalgic and innovative.
To complement this feast, we enjoyed a bottle of Marie-Courtin Blanc De Noirs Amphora (2018), which was an elegant match for the range of flavours we encountered. In addition, a glass of Mukai Suzo Natsu no Omoide (2000) paired beautifully with the beef and eel, enhancing the dish’s complexity.
In short, Dier Makr isn’t just a restaurant; it’s an experience that hits all the right notes. If you’re looking for one of the best dining experiences in Australia, do yourself a favour and make a reservation. It’s worth every bit of the hype.
