Stock Market Restaurant — Restaurant in Hobart

I visited Stock Market restaurant with my family on 2nd of January 2023 for breakfast. I wish we would have gone somewhere else. It was just gringe worthy. We were seated at the table for 6, half of the water glasses on the table looked like they have missed a rotation way too many times- dusty and dull, just like the big pendant light on the ceiling. Cutlery was only half placed, fork and a napkin, no knife. None of the waiters and waitress who attended the table picked up on it. It wasn't an issue until the food arrived – when it arrived and IF it arrived. So, we (4) ordered 2 juices, cappuccino and a hot chocolate and I had to ask for a water. All that took a LONG time. At that point restaurant wasn't even full. Cappuccino was a lukewarm mildly coffee flavoured milk topped with chocolate. Coffee was served without sugar, i wasn't asked would i like to have some added when it was made (I drink my coffee without it, so no big deal. BUT i am a industry professional and i pick up on things like this). So, now lets get to the food part. Our order was scrambled eggs on brioche (instead of sourdough) ($14)… Eggs weren’t fluffy or tasty and it was watery there was a side of something served with it (maybe a relish?) My husband said whatever it was, it should have not been there. One of the kids (10yrs) ordered a sweet waffle with berry compote ($10.50). She did say she liked it, it was presented well and looked good. She did say that it was not enough waffle and too much berries. Serving size is more suitable for a younger child; it wasn’t enough to feed a 10yr old. Dish maybe had enough sugar and calories, but not enough volume. She was still hungry and not pleased after nearly 50 min wait. Second child (5yrs) chose the other kids option; Scrambled eggs, bacon and brioche toast ($10.50). Well, didn’t ask much about her food as she was scoffing it down to save her dear life after feeling like she has been sentenced to death through starvation. What I can say is that the serving size seemed pretty much the same as her dads and she got bacon with hers. The size of this meal is “full size” And … well. My meal was like a soldier on a battle field – lost in action. I actually think our whole order went walkabouts for a while; only because there were (at least) two tables who arrived after us, whose orders were taken after us and whose meals were out well before ours. One of these tables even got their coffee and juice before us! By the time they got their meals our drinks arrived, including the water! Back to that missing meal… Eggs Benedict with BBQ maple glazed crispy pork belly, poached eggs espelette hollandaise on brioche toast. ($23) It was probably another 15 minute wait until i got my food after its absence was noted to the cook (or chef). It was “lovely” to eat well after everyone had finished (yes, it’s a sarcastic remark). Said dish was cold already, “poached” eggs were half a minute from being hard boiled and pork belly wasn’t crispy, it was chewy and tough. Hollandaise sauce resembled “Kraft’s singles” (you know, plastic cheese). I was only curious to see what pork belly could be like for brekky/lunch, I am leaving it to dinner menu choices for the future. Rest of the dish didn’t compliment the pork and the pork didn’t add to the eggs either. It definitely needed that touch or freshness either from an apple or cranberry (something sweet and acidic). Espelette pepper was probably the best thing from the whole dish. Once this “lovely” time was done my husband went to pay, waitress was very sorry for the whole stuff around and long wait. She offered a discount to make up for it, whole 50%!!! It was her idea! She offered! It wasn’t asked! Only for her to proceed with a payment for full amount plus surcharge! If you offer your customer a discount- fallow...

$276. Two hundred and seventy six Australian dollars.

We’d read great reviews of the Stock Market restaurant and made it the first dinner we had whilst visiting Hobart for the first time. As a carnivore I was looking forward to some modern Australian fare - good red meat and nice wine. My partner is a coeliac and also vegetarian - this adds some complexity to ordering but also tells us a lot about a restaurant, particularly when they’re willing to be flexible for these requirements.

On walking in for the first time we were greeted by lovely exposed brick, a modern and intimate but not too sterile environment, and some truly awful Wall Street themed art on the right hand wall of the restaurant. We were seated down a side wall, just about close enough to the kitchen to get some of the added warmth.

We ordered a mix of plates - the kind of menu setup that waiters love to ‘explain the concept behind’ prior to basically telling you that the idea is sharing. A couple were for me - and a couple mainly for my partner.

We selected a really very good Tasmanian Pinot Noir (mid price, $100 for the bottle) and settled in ready to enjoy. Sadly things went very downhill.

First arrived the ‘cream Dutch roasted potatoes’ - these were undercooked and unfathomably dry for a vegetable consisting mainly of water. The cream sauce tasted like a Kraft creation and lacked any kind of sophistication, particularly that of a restaurant of this supposed calibre.

Secondly - the beetroot. We both had little to say about this - it was nicely al dente but lacking in flavour.

Thirdly - the mushrooms. Probably the best dish we had. Woody, soft and delicious.

Coming in fourth - the lobster. Such a waste of a dish. We genuinely couldn’t cut the lobster with the knife supplied without decent elbow-grease, and to eat it had the same texture as the chicken from the back of the kebab shop warmer - sitting around under the lamp for hours. Despite this it was cold, and completely devoid of flavour. The accompanying sauces were also bland and we genuinely felt sorry for the poor lobster for being mangled like this. It would have been better staying under a rock.

In fifth - the wagyu short rib. Again - amazingly overcooked, and tepid. I’m not an amazing chef but despite this I’ve definitely never overcooked any meat this badly. Let alone been paid to do so. Given it was almost cold by the time it reached the table it was truly unappetising and it ended up being $25 down the pan.

Last of all - about 20 minutes after the remainder - the local waters fish. Delicate, warm, well cooked, flavourful. Just about pulled it back from the brink. You’d hope it was warm given how long it took.

During the time we were waiting for the fish we could plainly see the head chef. He was stood at the front of the kitchen, in plain view, leaning on the kitchen counter on his phone. Not talking, just messaging/scrolling. The waiter had been attentive and careful in making sure dietary necessities were dealt with but then took over half of two dishes back (lobster and beef) without batting an eyelid. Do people send back food regularly? Or do they just not care when they do?

While we were eating our fish, the head chef had already got changed, slung on his backpack and walked through the restaurant, leaving before any of his customers or colleagues. Clearly not a man who cares about his food or customers. Had we wished to complain about the really sub-par food he had cooked he wouldn’t have been around to listen.

We mentioned all of this to the head waiter but they had little to say. They simply took our $276 (!!!) and...

First of all: hats off to the chef! And the server was very kind. They catered to my annoying NY way of ordering items not on the menu. And wow they nailed it. Probably the best Eggs Benedict I ever had, and I seek them out all around the world no exaggeration. Expertly battered fish, poached eggs, and on top of what they call a Potato Cheese Rosti. I don't know exactly what that is, but it had roasted tender potatoes with soft onions and some kind of cheese. Add that delicious hollandaise and omg it was the most decadent non-sweet breakfast I ever had. No bread at all. Just wow. Spoke to the chef and server again afterwards and they say it may become a special there... they also took pictures haha. Note to chef: if you call it Goldy's Battered Fish Eggs Benedict I wouldn't be mad about it haha. But either way great staff, and I'm sure they would make it for you. So if you love Eggs Benedict like I do, don't pass it up. I'm still thinking about it and can't wait to go...