Source MONA Tasmania


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.Image

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’.IMG_1097

Another faultless entree, this one is ravioli of crab with gratinee of Brebis Basque, for we Aussies, it is a French sheeps milk cheese.IMG_1103

My slow cooked ocean trout, with its contrasting textured wheat risotto, another contradiction in terms but you get it, don’t you?IMG_1099

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.

IMG_1110This 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.

IMG_1108I could eat this ‘lyonanaise onion tart’ any day of the week and since I did not order it myself I may just have to return very soon.

Image 2

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.

IMG_1116Chocolate Praline came with several spoons as requested.

Image 3Once we cracked it open, it gave way to several textured layers and a red colouring that turned us all into a character otherwise known as the  Joker.


Coffee floating island came with a lemongrass anglaise, the English custard description is a contradiction in terms but it worked so who cares.

IMG_1120I just love saying Petit fours….


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  1. #1 by Debra Kolkka on January 1, 2013 - 9:03 am

    It all sounds great…except the tongue…you can have that all to yourself.

    • #2 by tastetravel on January 1, 2013 - 9:39 am

      No matter how they do it, it is still tongue.

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