Reflections (Motor Yacht Club of Tasmania)

Licensed $-$$   Hat icon
1 Ford Parade, Lindisfarne
03) 6243 9021
Open: Special menus on Tuesdays and Wednesdays, full a la carte lunches and dinners on Thursdays and Fridays.

The word is that the city’s club dining scene is slowly dying. If so, you’d never know it from the crowded MYCT on a Thursday evening recently. The car park was full, the spacious bar and alfresco deck were buzzing and Reflections was rapidly filling up with groups, local families and assorted romantic and sea-tanned couples.

And, with last week’s unbearable heat, where better to dine than by the water with magnificent views over the marina and river through to the bridge as the sun set over the mountain and the lights came on in the city.

Not only that, but heading up the kitchen is none other than Phil Kelley, who many will remember from the great days of his and brother Michael’s eponymous restaurants at Stewarts Bay down the Peninsula and, later, in Battery Point. He’s now married, sails a 50-foot steel ketch, still surfs as often as possible and cooks as well as he’s ever done. He says when he started at the club three years ago, he was mindful that it also served as the local RSL and accordingly tailored his menus to an older, more conservative membership.

Open to the public, Reflection’s trading week now is burger night on Tuesdays, seven different $17 counter meal options on Wednesdays and full a la carte menus at lunch and dinner on Thursdays and Fridays with the kitchen closed on weekends and Mondays.

Late last year Kelly says he upped the ante, lightening the a la carte menu and introducing new, more contemporary dishes into the mix of old club favourites.
According to General Manager, John Gard, the increase in patronage since has been “quite dramatic”. So much so that, on the day of our visit, he had texted club members advising them that due to the heavy demand, they were needing to limit the bar menu and reminding them to book early if they wanted a restaurant table.

So ever-popular dishes such as battered flathead, chicken parmi, beef and reef and the deep-fried selection of fish goujons, calamari, prawns and scallops with tartare are still there alongside more modern items like sesame seared eye fillet, crispy-skin salmon with wasabi mash in an Asian-style aniseed broth and a chilil prawn and green papaya salad.

But the thing about the menu and the food that, for me, lifted both well above what you might expect in a club, and even in many of our restaurants, were the different salads and dressings appropriately composed and flavoured to accompany and individualise the dishes. Instead of the ubiquitous slaws and lazy icebergs with everything, the beef fillet came with the Mediterranean flavours of cherry tomato, rocket, walnut, asparagus, baby caper and a Dijon vinaigrette; pickled octopus with a goat cheese and beetroot salad; a lovely combination of wilted spinach, mushrooms and pine nuts complimented the baked quail; and the beautifully spiced marinade and dressing of chilli, ginger, garlic and black pepper combined with toasted shellfish flavours to lift the prawn and green papaya dish.

And, just as the baked smoked quail and the deliciously refreshing prawn and papaya salad were very enjoyable, so too were our crisp battered flathead fillets and perfectly cooked porterhouse with shoestring chips.

While the wine selection might best be described as adequate, prices are very reasonable and most are available by the glass. A big plus was the staff who delivered admirably professional service while – in a refreshing change – appearing to enjoy being there and doing what they were doing well.

Entrees $5.00 to $17.00; mains $21.00 to $28.000; steaks $20.00 to $28.00; sides $4.00 to $5.50; desserts $9.50; Spring Vale Melrose Pinot Noir $25/$6

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