The Source Restaurant — Restaurant in Hobart

I stopped in for a late lunch on a whim after a wine tasting. The space is stunning and serene, the service is exact, friendly, yet a touch slow- my server was awesome though. This quickly went from the best meal I had in Aus to an absolutely mid-tasting meal.

The blanc de blanc was gorgeous, the oysters were the best I’ve had in Oceania, I will never stop talking about the tartare- all elements worked together beautifully and you have to get it with the wallaby. I also ordered the mushroom sundae which I was really excited about, but they were out of it so I was persuaded to try the shrimp starter “boat in the source”. I had a few bites but didn’t eat most of it, it should not be a starter (or on the menu in my opinion). It’s oily, flavorless (desperately needed salt which is saying a lot because I never salt my food when I dine out). While I think the components and execution could be reimagined for something special, this execution was more a savory chunky oatmeal mush with some shrimp and annoying garnish that’s hard to eat around. They were kind enough to not charge me which I appreciated.

The lemongrass cream could have been spectacular, but the cream was underwhelming as was the basil ice cream, this also needs to be reimagined - it would be better as a panna cotta with a creamy sorbet.

I’d happily come here again, but I’d go with my gut...

The best dining experience I can find in Hobart.

Pastel - it’s a beautiful dish with serious asian influences. The spice level is mild but noticeable and blends with the overall flavor of the dish. The pastel itself is magnificent, ideal textures with the right touch of curd.

Wallaby tartare - once again very earthly plating and appeasing to the eyes. The tartare itself is ground nicely to prevent the stringy nature of wallaby. The spice combination does a great job of masking the usual scent of the meat and elevates the entire dish. However there is almost too much crunchy texture which is necessary for any tartare but overdone in this case.

Venison - perfect dish. Great counterbalance of the fatty roast venison with the berries, the beetroot and the rhubarb. All the red colours work well to assimilate with the red jus that comes naturally from the venison and just perfectly balances the entire flavor profile.

Cherry basil panna cotta - has no idea cherry works so well with basil. It’s a harmonious marriage between sweet and savory. The almond cake gives a bit more sturdiness and density to the dish while the delicate panna cotta serves as a canvas for the flavors to be absorbed.

Marvelous...

We wanted to celebrate a special occasion. Well there was only 'degustation' on offer that evening explained by a young man who seemed to do nothing else than talk to fellow diners. The problem was, his accent was so heavy we couldnt understand him fully. We supposed the French have a reputation for haute cuisine and he was there to make us feel this meal is going to be French - hmm was this a hint that this restaurant is about image? Well, as he said, no menu and the food came at the discretion of the chef. He did not say 'bon chance', but he might as well have. The entree was very nice. The main? Well it consisted of two small pieces of delicious meat bridged by some roasted shallots and a light sauce. And bon chance indeed, my wife received a nice chocolate mousse pie (the best she ever had) and I got a small bowl of cherries in a nice sauce. Cost? $70. There was also a flamboyant waiter in jeans promoting wines that ranged from about $16 a glass. It comes down to value but this restaurant is all about image - we...