[box_alert]Restaurant 373 has closed[/box_alert]
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…
And then slapped on lots of this delish fish and white bean paste onto crusty bits of poppyseed and almond bread.
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:
Next up was the roasted butternut pumpkin soup. Mmm, the saffron yoghurt turned good old pumpkin soup into something more.
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.
“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.
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 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!
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.
This lemon sorbet was a light palatte cleanser…
… so that we could enjoy these desserts twice as much!
White chocolate and poppyseed fondant, dark chocolate and sultana anglaise
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.
373 Elizabeth Street, North Hobart, Tasmania