1830 Restaurant and Bar, Port Arthur — Restaurant in Tasman

Food was EXCEPTIONAL. Absolutely delicious. Not a single thing I ordered was mediocre.

The bread: lightly toasted and the perfect combination of crisp-crusty edges and fluffy in the centre that was served with lovely accompaniments of cultured butter and a fine olive oil for dipping.

The oysters: FRESH! The vinaigrette they were served with: Perfectly tart but also slightly sweet.

The Hiramasa Kingfish Sashimi: So delicately flavoured to really allow the fresh fish to do the talking and it was also stunningly presented (note: it IS Hiramasa, not Haramisa as mentioned on the menu).

The Market fish: locally caught Trevalla (literally caught about 300m away) was super tender and perfectly flaky with a beautiful panko crust on the top. Served on a bed of sweet corn purée and fennel + radish salad on the side. Just beautiful.

Side dish - Heirloom Tomato and Buffalo Mozarella salad w Basil was an accompaniment that doesn’t really go with what I ordered, but that was my choice to add on and it was positively delicious. Perfectly seasoned.

The service:

Michael, I think? He was a fantastic waiter. Definitely seemed like he was carrying the team. He was professional and helpful.

The other waitress, though: Wow. Very poorly spoken, obtuse, loud, banging cutlery around, speaking and laughing so loudly throughout the dinner service. But particularly toward the end when it was only myself and one other guest left in the venue. Used words like “ma’am” etc which is very proper and great and was attentive at the start.

But the manner of conduct in every other way was absolutely irritating and unprofessional. To the point where it made me want to leave earlier.

Both that reason and the fact that I was so full from having a several course, delicious and filling meal, contributed to me deciding to not get dessert.

Overall, I certainly recommend. Perhaps just bring some ear plugs for the overpowering voice of the waitress.

• Nice venue. • Great menu selection (small and curated) • Delicious and original food. • Service was exceptional from one, and even “okay” from the other. But her behaviour when not attending to guests was horrific • Atmosphere would have been great without the...

The food was lovely, you can really see the intent behind uplifting the venue to be more fine dining. Unfortunately it was let down by RSL style service

We found out after the fact that the older waitress was on shift three and was extremely new. I heavily recommend that instead of letting newbies access to the full floor they first just master one table, learn the menu and what’s actually on offer.

A summary of the service experience;

Our order mixed up with another tables as the waitress doesnt know how to write out tickets properly multiple times

Sat with empty wine and water glasses with no approach to order more or a menu left with us

After getting a menu to pick dessert was then forgotten about which resulted in a 20 minute wait to order even after I got up and got my own drinks menu while being surrounded by dirty tables and watching our waitress polish glasses

Had the wrong desert brought out because the older waitress doesn’t know the menu and assumed

Had the waitress say yes they had frangelico for an affogato only for it to be false (gave vibes they didn’t know how to make it) only to then switch to a flat white that was so bitterly burnt that it was undrinkable.

Patrons were also stacked on top of each other in the far corner instead of spaced out which then created a weird race track for the older waitress to rush past 600 times.

I really recommend the wait staff to be treated to what a real fine dining experience feels like and they take notes in how aware the waiters are, what they say and how they interact. A patron should not be able to walk across the room and get their own menu or stare through you and still not be able to get your attention.

The food was lovely but did seem a touch rushed because of the wait staff making mistakes.

We really appreciate the care and attention that went in to making such a Tasmanian...

The concept of inedible storytelling is central to this meal. As a teacher librarian, I am not sure what story you are trying to tell here other than you were not ready to re-open and take money from the paying public. Although, we defintely received the convict experience of dry, cold and tasteless food. You have only recently re-opened, how did you get it so wrong? It was overpriced and awful. Main was dried up, overcooked chicken breast. About 5 x quarter potatoes on a plate sprinkled with cheese for side dish. A $9.50 'damper' that was a cold, dry and hard scone with herbs. We were not willing to hand over any money for dessert. What a disapointment! Visited Sunday 20th Dec, 24 prior to a ghost tour. Waitresses were lovely, but we waited 20 or so minutes for first drinks after enquiring twice about our drinks order. We have dined all around the world and this is now number one on my list of worst meals ever. Are you pre-cooking then heating the food up in an oven or under a heat lamp? The chicken was not juicy whatsoever and was hard on the outside. Maybe add some fresh steamed greens to your meals and not just beans.

Let's hope you read this and other recent reviews and change whatever it is you are doing wrong. World class Unesco venue with a low grade...