Landscape Restaurant & Grill — Restaurant in Hobart

Pigeon Whole Bakers sourdough bun which is very tasty.

Wagyu Rump Cap - Robbins Island, TAS, grass fed, +9 marble score, 200g Grilled baby gem lettuce and Cafe de Paris sauce on the side Roasted carrots, kale, beetroot, dukkah, smoked labneh

As soon as the dish is presented the waft of the asado is ever present. It's rare that I'd order steak but this is the best dish to represent the flavour of the grill. The steak cuts like butter and reveals the perfectly cooked medium rare steak. I ate a few slices on its own taking in the flavour, slightly rich from the marbling, not too intense in beef flavour but simply delicious, the produce shines through. I did try a few slices with the Cafe de Paris, a herbed creamy butter which pairs nicely with the steak but makes each bite that little bit richer, enhancing the steak.

The slightly salted juicy gem lettuce is like a sponge sucking up the flavour of the grill, a slight char on the outside adding a different dimension with the burnt flavour and turning the humble lettuce into something else.

The roasted carrots are tender but just firm enough and combine with the creamy smoked labneh and the dukkah presents a nice earthy nuty flavour combining with another earthy ingredient, beetroot. I think this is the perfect dish for a protein of the land.

Farm house and artisan cheese Apple, fruitbread, local honey, fruit paste While I have a sweet tooth I did want to go with a cheese. I chose the montarosa Australian made but Italian style semi hard cheese with nutty tones. I definitely wanted something local and this sounds unique and appealed to me.

The cheese is very soft like a havarti and has a lovely mild flavour. There's plenty on this board to keep one interested and one can come up with different combinations of ingredients. A cracker with quince paste, honey, and cheese is a classic and pop a currant in your mouth as well. I've eaten this range of ingredients before but because the cheese is very mild in flavour as opposed to a hard or a blue cheese, I think it gets too sweet and overpowers the mild to tones of the cheese. Still, it's a tasty way to finish.

Excellent service and if you haven't checked out their website to see the beautiful dark wooden tones of the interior, its quite unique. There's several paintings hanging on the wall too. Very enjoyable...

Really such an amazing place to have had my 25th birthday dinner celebration. Atmosphere was warm and welcoming yet very calm and relaxed.

We started off the night with some sour dough and butter. The sour dough was extremely crunchy and was great with the butter.

We then went onto ordering half a dozen of Sparkling and Mustard dressing, chives and lemon, beef tartare, scotch fillet & the pork cutlet for the main with paris mash, truffle and brussel sprouts.

Oysters are always great to have, very refreshing and I liked that they placed the dressing on the side so you can decide whether you'd like it with or without the dressing. We also ordered the beef tartare which I absolutely loved. Tasted creamy and paired well with the crackers they served it with.

My steak was perfectly cooked to medium as I ordered. Seared on the outside and red in the middle. Salted perfectly, soft and juicy. The pork cutlet was what amazed me the most. One word to describe it was simply DELICIOUS. Crispy outside, soft in the middle and very juicy.

Paris mash was just mashed potatoes but paired very well with the truffle. I did not try the brussels sprouts as I am not a fan of Brussels sprouts but my partner did seem to enjoy them. The cheese from the brussels sprouts were quite pungent even though I did not eat any.

We finished it up with a Creme Caramel. At this point, we were both too full to eat it but battled and finished most of it. It was still very delicious. Very creamy & sweet but not too sweet.

Overall, portion size were decent and filling, food were delicious and would definitely come back again.

A little bonus, we asked about the knives with initials at the front, it was said that every booking will go under your name and once you've been here for the 35th time, you'll get your own knife with your initials on it. Quite interesting and a seemingly fun way to keep the...

I don’t know about the food and to be very honest I was so much looking forward to having a culinary experience in this restaurant especially to try the “surf and turf” but I lost my appetite and left even before ordering. I adore the staff of the Henry Jones Art Hotel but unfortunately I can’t say the same for the staff in the Landscape restaurant. When I enthusiastically said that I wanted to have the surf and turf, the waitress’s answer was “but we serve it on the meat” You don’t serve the surf and turf on the steak. Surf and turf is a name of the dish where you combine meat and seafood! Although I had it several times, where we serve it as “terre and mer” in France, I had the urgent need of asking what is surf and turf? Answer “Well, we put the lobster on the steak and the lobster is really a small piece” Surf and Turf’s common recipe is with lobster and red meat, which can be also with scallops, foie gras etc. I got puzzled. I was so much disappointed with the attitude and the answer given on a dish I truly like a lot- and I am sure Tasmania is the perfect destination to try it with its high quality seafood and red meat but well just like that I lost my appetite and left. Please train your servers to be more down to earth, they will learn more and they will be able to share more in a more refined attitude. By the way the art work in this restaurant is just fantastic. I hope you will have the opportunity to go there and get welcomed by a more knowledgeable and kind server and then you will be not only enjoying the food but also...