Townsville, Queensland, Australia
May 29, 2002
The restaurant is situated within historic Morton House near the centre of the city. The setting is stately but the atmosphere is comfortable and relaxed. The service is outstanding so even if you are not familiar with some of the dishes or the wines on the extensive list, you will not feel uncomfortable. For that the restaurant must be complemented.
For some time the restaurant has adopted a menu that features lots of small courses. The menu has been grouped into five sections – four groups of savory dishes and one of sweet. Each group has suggested suitable wines to complement the flavour. These are available by the glass (A$6-8). You can construct your own menu from these to suit your mood and your hunger. All dishes are the same price. You pay for the number you consume. The cost is A$16.20 per dish if you have three, A$14.30 if you have four and A$12.50 if you have five. The restaurant suggests that four would suit the average person, and five would satisfy even those with a large appetite. I agree.
The food is certainly outstanding. We thought the Tasmanian ocean trout tartare in tomato and basil water with wasabi caviar was outstanding. We also enjoyed the beer battered trevalla with honey and soy dressed rocket and anchovy mayonnaise, and the sauteed honeybrown mushrooms with potatoes. The lamb loin with crispy polenta and roasted capsicum and raison salsa was to die for. I love dessets and the warm chocolate veloute on a cinnamon and honey base with roasted macadamia ice cream met all my needs.
Wine is also available by the bottle. Sparking wines are from A$31 to A$195, whites A$27-74, and reds A$31-140.
From journal Tasmania's northern city