Aloft — Restaurant in Tasmania

Tasting menu @AloftRestaurant_ which is the best place I've eaten on my trip to Hobart.

Non-alcoholic Currawong Chinotto, an Italian spiced drink with a medally of citrus flavours - orange, mandarin, lemon, white and pink grapefruit Quite nice, certainly a strong mandarin flavour, a touch of bitterness and can taste the spices.

Oyster, nasturtium mignonette Burst of freshness from the creamy Bruny Island oyster and the slight hit of acidity is tasty.

Wallaby tartare, sichuan, tapioca Wow, I love the Asian ingredients which livens up the tender wallaby and the crisp tapioca cracker is a lovely vehicle to hold the contents and provide crunch against the soft flesh. The touch of nasturtium cream and fried garlic round off the snack.

Master stock lamb rib, black vinegar dressing If the last snack was wow, this is amazing! Juicy lamb oozing flavour, cooked long and slow in a master stock which explains its tenderness, then dressed with the black vinegar to cut through the fattiness of the lamb. This could be a main meal on its own. I'd easily eat a plate of these!

Bluefin tuna, avocado, ponzu, Meyer lemon Oh wow, this is a stunner! Delicious tuna mixed in with the creamy mayo like flavour of the avocado and touch of acidity along with the sesame oil makes each spoonful fantastic.

Scallop, nasturtium leaf, nam jim jaew The raw scallop shines in the slightly sweet vinegar dressing and is so delicious.

Crispy hot and sour eggplant Soft eggplant coated in a light crunchy batter and served with the most amazing chilli jam which is sweet and then it builds with a chilli kick. Bottle this please!

Blue eye trevalla, macadamia, brassica, brown butter I like the preparation of the trevalla in this dish. Crunchy skin for texture, creamy miso and macadamia puree (reminds me of mornay) with the brown butter delivering a richness. The charred broccollini presents a nice earthy flavour and the saltbush crunch and a hint of saltiness with the tender, meaty but flaky fish is superb.

Koji pork, carrots, anise, goats curd Tender succulent pork sous vide, quick cook on the asado and then the salsa verde made with the tops of carrots and fennel fronds provide an aniseed flavour that is a fantastic combination like a Chinese five spice of sorts.

Strawberries, vanilla, chamomile, buttermilk Vanilla creme patisserie, strawberry parfait, salted buttermilk foam, freeze dried raspberries, chamomile dust Amazing combination of layers and flavours. Sumptuous vanilla creme patisserie, refreshing strawberry parfait, just the right amount of salt to balance the sweetness in the delicious airy creamy but not rich buttermilk foam. Fantastic finish to a fabulous dining experience.

Beautiful harbour views from the top floor of Brooke St Pier (ie Aloft), fantastic service, creative dishes with an Asian influence, fantastic food that just keeps getting better with each dish served, and the bonus of a view of the kitchen watching the...

Tasmania trip (last minute as usual due to ever changing covid restrictions 🤦🤣). Christmas Eve dinner at @aloftrestaurant_ - absolutely fantastic dining experience! The chef's menu (100$ pp) was perfectly executed, and had an Asian influence. Every course was yummy, and had something surprising and interesting. The drinks selection was excellent, and the service was amazing and friendly, even though they were fairly busy. Well done 🙂🙂. . Oyster, nasturtium flower mignonette: we aren't normally big fans of raw oysters, but these ones were really good! They were big and juicy, and the sauce was super tangy and delicious. . Sashimi, ponzu, cucumber, sesame: super fresh kingfish sashimi, which was complemented by multiple yummy ingredients 🤤. . Wallaby tartare, Sichuan pepper, tapioca: I've never had wallaby before, but I guess it tastes like kangaroo 😅. At first I didn't know if I'd like the Sichuan pepper flavour, but these were very yummy - if you eat the tartare with the cracker in one bite, the flavours are like a party in your mouth 😍😍. . Chinese Masterstock Crispy Pigs Ears (+12$): we opted to add this optional course because who can resist crispy stuff 😂😂? They were very savoury and crispy - absolutely delicious! We finished it in record time 😅😅. . Crispy eggplant, fermented chilli: this was so good! The inside is nice and soft, and the outside was lightly crisped, and coated with this sticky sweet sauce that had a hint of chilli. Nicely done! . Stanley Bay scallops, nasturtium nam jim jaew: tangy sauce on the scallops, which were super tender and done perfectly! . Market fish (blue eyed trevalla), fennel, zucchini, goats curd: this dish had a beautiful presentation, in particular with the foam. The fish itself had a firm texture, and the skin was crispy. The fish flesh also had lots of flavour in it 🤤🤤. . Pork, macadamia shavings, miso, charred broccolini: the pork is one of the most tender pork I've ever had! It was super super easy to cut and pull apart with your cutlery 😍😍. The flavours were amazing too! Loved the macadamia shavings, which added a nice additional layer of flavour to the dish. Excellent! . Meyer lemon, caramelised white chocolate, buttermilk foam, honeycomb sprinkle: this dessert definitely deserves its own post. It was very delicate, and had the perfect balance of tangy and sweet flavours. The different layers were so nicely done...

Could not fault a single thing at this place. My partner booked this place as part of my 40th birthday trip to Hobart from Melbourne. We love to dine out and have eaten at some really great restaurants so have pretty high expectations. He chose to book the bar seating because we love watching the chefs work their magic more than any view (which was still lovely from what we could see).

The food was delicious with a few favourites in every course prepared expertly by the team: Billie made some fantastic wallaby tartare and really set the tone for the evening. We loved the lamb ribs and could have eaten 10 of them if we weren’t so well fed. I loved the crispy eggplant and thought were very tasty and moreish. My partner was not as big a fan as he doesn’t really like eggplant but what does he know? :p We both agreed the scallops were missing something though still enjoyed them as part of a bigger picture. We both thought we were lucky to have tried the squid ‘noodles’ (squiddles!) as an add on as they had so much flavour! The fish was just stunning and we both asked for spoons so we could scoop up all that sauce. Had to refrain from licking the plate. Cameron put just the right amount of butter in this to punch you in the face with flavour. I also enjoyed the pork but could have just happily gotten a bigger portion of the fish as a main and skipped the pork. Dessert was just so delightful and the lovely Uni who made them said that her secret ingredient is love. Beverage pairing was excellent and a fantastic introduction to local winemakers. Jacob who took care of us did such a great job of describing every winemaker, we were keen to buy some local wines to take home with us.

Shout out to the team who took great care of us! Thank you, Cameron, Billie, Uni, and Jacob, who so obviously take great pride in their work, and as they should, for creating such a wonderful culinary experience in every way. You’ve set the bar so high that it’s going to be a while before we’re this impressed again. Guess we’ll have...