Within capital city Hobart’s centre, more international flavours come into play. A highlight is the two-hat Fico which serves inventive European cuisine made with Tasmanian game, seafood and produce. Like many of Australia’s other top tables, there is no fixed menu, just a line-up of what’s in season, like a delicate octopus and chickpea tart and a zesty hand cut egg tagliolini al limone with bass strait scallops doused in brown butter.
Alternatively, Restaurant Maria, one of Hobart’s newest – and trendiest – restaurants, features a Mediterranean-inspired menu, which makes total sense considering the abundance of quality seafood in Tasmania. Expect tasty crowd pleasers like oysters dressed in a wild fennel pollen mignonette and Campari-cured crudo.
It is a must to visit the provocative Mona – Museum of Old and New Art – one of the catalysts in transforming Tassie into a travel destination. Faro, one of several on-site F&B establishments, features an experimental menu that lives up to the museum’s provocateur reputation. For giggles, order F*** Art, Let’s Eat, a trio of starter-sized bites that includes a savoury carrot and caraway cream Lamington (a classic Aussie dessert) and comes with a “spoon” shaped like founder David Walsh’s finger.
