The Source

Licensed $$$   Hat iconHat icon   Glass iconGlass iconGlass icon
655 Main Road, Berriedale
(03) 6277 9900
Open: Lunch seven days; Dinner Tue to Sat.

The first thing one notices from the menu is that Chef Philippe Lebain doesn’t feel confined by the trendy locavore movement to sourcing only local Tasmanian product. As most restaurants do in Europe, he simply gets the best and most interesting produce he can from wherever. Thus, among the Tasmanian ingredients, the savoury dishes feature such things as fat spears of white asparagus, Moreton Bay bug tail, line-caught snapper, kombu, dates, passionfruit, foie gras and duck.

The perfectly peeled and trimmed white asparagus, for example, came with the contrasting colours and textures of a capsicum veil, goat cheese marshmallow and a passionfruit vinaigrette. Rounds of lightly poached bug tail were eye-catchingly presented interlaced with translucent slivers of radish spiked by vivid green dabs of a tangy lime, ginger and olive oil dressing.

Then there are the little surprises – beetroot coated with chocolate accompanying a squab breast and liver ravioli and the sweetness and beautiful texture of an onion veloute offset against the bite of a parmesan mouse.

Then there’s the exceptional wine list, designed, says winemaker Conor van der Reest, to put Tasmanian wines in their international context. Accordingly, the list features Moorilla’s plus many of Tasmania’s and Australia’s best varietals alongside top wines from Champagne, Alsace, Burgundy, Chablis, Bordeaux, the Rhone and the Loire in France, Spain’s Navarra and Cataluna regions, New Zealand’s Marlborough, Hawkes Bay and Martinborough, Germany’s Mosel, the Wachau in Austria and the Friuli region of Italy making it one the very best in the state.

As always, the service and Moorilla’s own wines were excellent.

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