We were seven covers eating at MONA’s Source restaurant, all friends visiting from Brisbane. Everyone in our party either a food professional or dedicated food lover. All our dishes were deemed a success and I hope our phone photos do the food and its chef Philippe Leban justice. I chose Boudin Blanc above to get me into the groove when I visit the famous French town of Lyon this year.
The Museum of Old and New Art in Hobart is drawing crowds from all over the world and Australians who have never entertained the idea of visiting Tasmania have recently made the art pilgrimage to Tasmania to see it, or have it high on their ‘to do list’.
An entree of Wagyu beef tongue was an ingredient I would never order but on tasting a sliver from John’s plate I was instantly converted.
This dish was the only one that presentation resembled a more bistro restaurant style. Other dishes were piss elegant and all sides, of vegetables, salad and creamed potato were generous, and the prices were fairer than any we have experienced in Australia’s high-end restaurants.
When it came to desserts we easily could have stopped but we decided to press on. A deceptively simple rhubarb dessert came with Campari sorbet, zest and rhubarb jelly. Are you making plans to visit Tasmania already? Prices here are much lower than the equivalent restaurants in Tasmania or on the mainland!! I can only thank the owner of MONA for not only letting me into his gallery for free (I have a Tasmanian drivers licence) but making the prices in his top restaurant affordable enough to return several times in the one year.
Coffee floating island came with a lemongrass anglaise, the English custard description is a contradiction in terms but it worked so who cares.