It sounded interesting and looked good. unfortunately the complex ingredients did nothing for the crab, the taste of which was almost entirely lost.
Following a palate cleanser
I had a scotch fillet with a mushroom sauce.
Served with onion rings, potato and beans and almost blue it was a nice dish.
Slow cooked rolled belly of pork layered sage and five spice with potato, chive and mustard seed croquette, pickled pear, celeriac puree, dehydrated pork crackle, Spreyton pear cider and cassia bark reduction.
The pork was surprisingly dry.
Steamed vegetables came without dressing or sauce, in a separate small dish
Desserts looked complicated. I had an almond dacquois cake, milk chocolate, butter cream, cream fraiche, brandy macerated cherries, ice cream and hazelnut ganache.
This was quite good but I think the Tasmanian Leatherwood vanilla bean panacotta, pineapple and chili salsa, creme de menthe ganache, honeycomb crumb, tuille and pineapple cream.was even better.
Not as good as my previous meals here but still the best restaurant in Burnie.
I think the best way to eat here is to have either the six or the nine course degustation menu.
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