Dining > Restaurant

The food is fresh, seasonal, and mouth-wateringly tempting

With Head Chef Wayne Smith now firmly in control of our Meadowbank Kitchen you would expect to see some changes, and oh! what changes we have in store for you!

Wayne is a classicist and a paddock to plate purchaser, he buys whole beasts and dry ages them himself. He likes slow cooking and will hang a lamb for two or three weeks then slow roasts it for hours. His sauces are based on long simmered, deeply flavoured stocks. Wayne makes his own charcuterie and blood puddings, breads and pasta daily. His experience is in French provincial cooking and his dishes are a gastronomes delight.

Gone are the entrée sized dishes, but don’t panic, you can still order a taste of everything or selected dishes from the entrée menu to share as a starter. Settle in for the afternoon and move onto a main course, sample some slow cooked oxtail or maybe a confit of pork belly boudin noir, but take warning here, make sure to leave room for a dessert to die for…

Wayne’s specialty is a soufflé served with a vanilla bean ice-cream or be adventurous and sample the slow cooked quince on toasted brioche, served with a ginger sabayon, you won’t be disappointed.

Now if you still have some room left for more… finish off with one of our specialty Tasmanian cheese selections. Ian Wilson our restaurant manager will happily recommend a wine to match your food courses.

Bon appétit!