Edie Chow
Google
The food, service and atmosphere of this restaurant was phenomenal! Our waitress, Yoana, was friendly, helpful and super knowledgeable. For entree, we placed two orders of the Cape Grim beef tartare and we were amazed with the generous portions and the beautiful rustic plating. The beef tartare was lovely and paired really well with the oat crackers. For mains we decided to share the chef's cut which was a 500 g portion of the pure black wagyu scotch fillet (marble score 8). It was one of the best steaks I had ever had in part due to the premium cut and to their use of an asado grill (see my photo for a description of the asado grill). We were debating between sauces and chose the pepperberry and cognac since the pepperberry is a Tasmanian native. However, Yoana said her personal recommendations would be the cafe de Paris or the bernaise sauce. So we also added the cafe de Paris as an extra. I'm so glad we got the extra sauce as the cafe de Paris was definitely the better of the two. Our mains were accompanied by a side of steam greans as well as carrots, both of which I would recommend but if you prefer more flavour go with the carrots. We were too full for dessert but we were offered complimentary whisky truffles which were so smooth and melt-in-your-mouth delicious! Bookings are a must, and would recommend you do so at least a week in advance.