Le Coq Bicheno — Restaurant in Tasmania

Before we went we quickly skimmed the Google reviews and thought "these people must be exaggerating". When we finally got seated in this super cozy and warm restaurant with perfect vibe, and had our first bite, we realised they were not - dining here is indeed "an experience on its own" and a special event that none of the travellers who happens to stay or pass by Bicheno should miss.

The food is incredibly delicious. It perfectly interprets Tristan's cooking spirit I guess - Tasmanian food is all about nature and natural flavour so the focus is never fancy plating but demonstrating and highlighting the original flavour of the natural materials as is. We love the market fish in particular - it tastes extremely soft and juicy whilst solid and rich. The chickpea sauce makes the fish even refreshing amd tasty.

Dessert is another highlight. I personally love the apple based floating Island - perhaps the best ice-cream / apple based dessert I have ever had. I was very touched by how the chef interprets apple as both a sauce and a dessert on its own - it really reveals an alternative narrative that apple has and delivers the best side of local apples to people! We went there again on the second night and the chef updated the dessert menu already - this time apple was replaced by pistachio and orange and milk ice-cream by sea salt ice-cream. Completely changed the character of this dessert. It now leaned more towards the traditional side, yet still maintained its unique style. Meringue now blends seamlessly with the floating sauce and ice-cream and the three ingredients matches even better (I personally still favor the apple based version as the apple absolutely stands out and makes it a dessert with character).

What really touches us is the character of this restaurant and the spirit of the people working in it. Everyone is happy, passionate, caring for the food and the visitors' experience with the food, and taking pride in what they are doing. Tristan does not act like a boss at all but he works with the other team members together and serves the customers himself. The price is very reasonable - which accords with the philosophy that high standard cooking should not be exclusive to the rich but is a matter of sharing the gift of nature with all. That sense of dedication and enthusiasm really infects us, which is what makes the dinner not just a meal but an experience.

We really enjoyed the time here and will certainly miss the taste of east coast of Tas and Bicheno. Thanks Tristan and the team for making this place so special and memorable for us.

Mark,...

Subject: The Case of the Vanishing Fish – A Curious Culinary Mystery

I recently visited your restaurant and ordered what sounded like a delightful seafood pasta dish, featuring white fish and mussels. Imagine my surprise when it arrived… without either. Not a mussel in sight - the fish must have been playing an elaborate game of hide and seek!

When I queried this, the chef informed me that the white fish had “broken down into the sauce.” As an avid home cook, I found this both fascinating and baffling. I’ve cooked a lot of fish in my time, but I’ve never had one disintegrate so completely that it entered another dimension. I’m not sure if I was supposed to taste it, sense its presence, or hold a séance to connect with it.

What puzzled me more was the response: no adjustment to the bill, but I was handed half a sourdough loaf and encouraged to enjoy it for breakfast. It was at that moment I realised the fish had perhaps reincarnated… as a crusty carb!

In all seriousness, I had looked forward to a quality meal and left feeling shortchanged—literally and figuratively. I’d encourage a review of both the menu descriptions and how feedback is handled, as the experience didn’t live up to what I know your restaurant can offer. Very disappointing! ...

In a word? AMAZING.

Le Coq truly is an exceptional experience. From the moment you walk in you are warmly greeted and you can feel the authenticity of a genuine French chef demonstrating their passion for not just the food, but the experience they provide.

We ordered Octopus and the Miso Aubergine for our entree and were immediately and completely floored by the quality of the food. As good (if not better) than anything we've had in Hobart (and we do love food). This was followed by the Wallaby and the Lamb ragu for mains. Perfectly spaced from the entree, and another perfect offering.

We concluded our meal with the dessert du jour, and Chocolate custard which again, was delicious.

There was a real warmth to the atmosphere. Tristan, the chef, and his small staff were faultless in delivering exceptional food not just to us, but seemingly to the rest of the packed venue. He came to have a chat to us about the offerings he had prepared and was even so nice as to recommend a beer to pair with our dessert.

Not only was the food excellent, but the service and atmosphere. If you're ever in Tasmania, no distance is too far to miss this gem on the East Coast.

We...