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Restaurant 373 is a relatively new restaurant that works. Local fresh produce, warm furnishings, great casual service, funky appetisers and a fabulous 8 course degustation.
We started off with olives, garlic popcorn and chilli grissini…

Restaurant 373, North Hobart, degustation - olives, garlic popcorn and chilli grissini, appetiser, starter

And then slapped on lots of this delish fish and white bean paste onto crusty bits of poppyseed and almond bread.

Restaurant 373, North Hobart, degustation - fish and white bean paste, butter, bread accompaniments

I think we had the best seat in the house, at the front of this heritage building, facing the busy night life of Elizabeth Street:

Restaurant 373, North Hobart, degustation - Jennifer Lam and Zen Huang, diners at window seat

Next up was the roasted butternut pumpkin soup. Mmm, the saffron yoghurt turned good old pumpkin soup into something more.

Restaurant 373, North Hobart, degustation - roasted butternut pumpkin soup with saffron yoghurt

The menu boasted that the oysters were delivered by the oyster farmer from Bruny Island… you don’t get that every day! These were served in 5 ways, although none of them really stood out. We had ours grilled with mushroom relish, natural with white balsamic pickled cucumber, gratinated with braised leek compote, drizzled with limoncello and kilpatrick hollandiase. I thought some of the flavours were too overpowering for juicy fresh oysters.

Bruny Island oysters cooked 5 ways: white balsamic with pickled cucumber, grilled with mushroom relish, gratinated with braised leek compote,drizzled with limoncello, kilpatrick hollandaise)

“Dust” is such a fancy word for powder. The Spring Bay scallop mousse, crispy skin confit chicken wing and scallop roe was served with lime “dust”. Although being seated in a top notch restaurant in North Hobart, I somehow expected a real chicken wing…. as in, the type with bones. Nonetheless, this didn’t disappoint … it was uber crispy and there were no sticky fingers to lick up.

Restaurant 373, North Hobart, degustation - Spring Bay scallop mousse, crispy skin confit chicken wing, scallop roe and lime dust

Oh boy, did I love the ham hock consomme. The Campania pork belly was tasty, as was the stick of crackling and the hearty aroma of the creamy fennel puree. All the flavours intertwined well into a savoury heaven.

Restaurant 373, North Hobart, degustation - Campania pork belly, creamy fennel puree, ham hock consomme

Restaurant 373 is generous with their serving size. In fact, so generous that I was pretty much full before the Flinders Island wallaby shank was served, so Zen helped me finish off half of it. I was a little puzzled at why they served consomme after consomme but the meat fell off the bone. It was tender, juicy and… big!

Restaurant 373, North Hobart, degustation - Flinders Island wallaby shank, Wallaby and native pepperberry consomme

The Flinders Island lamb stew was gorgeous (yes, with the wallaby and lamb both from Flinders Island, i did feel like I was eating up Flinders Island!). It was modern European at it’s best… served with tiny roasted vegies and rosemary mash, I thought it made the perfect Winter feast.

Flinders Island lamb stew, rosemary mash potato, roasted young vegetables and broccoli

Restaurant 373, North Hobart, degustation - lemon sorbet

This lemon sorbet was a light palatte cleanser…

Restaurant 373, North Hobart, degustation - utensils

… so that we could enjoy these desserts twice as much!

Restaurant 373, North Hobart, degustation - white chocolate and poppyseed fondant, dark chocolate and sultana anglaise

White chocolate and poppyseed fondant, dark chocolate and sultana anglaise

Restaurant 373, North Hobart, degustation - lavosh, honey roased walnuts and two cheeses (Lewis: Bruny Island's goats milk and Carles Roquefort: France's Ewe's milk)

Lavosh, honey roasted walnuts and two cheeses (Lewis: made from Bruny Island goats milk & Carles Roquefort: made from Ewe’s milk in France)
Overall? Restaurant 373 is new and they show it with their amateur looking business card and fresh innovative twist on European food… you’ve gotta love it.


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Restaurant 373
373 Elizabeth Street, North Hobart, Tasmania
Web: www.restaurant373.com.au

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.