Alexander’s, Hobart

February 13, 2008

On February 8, 2008, Rob, Linda and I dined at Alexander’s, the restaurant of the Lenna Hotel, built in 1874 on Battery Point in Hobart. The décor is Victorian, particularly the elegant lobby of the hotel. The staff was friendly and the service excellent.

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We ordered a bottle of 2005 Apsley Grove, Freycinet Coast, Pinot Noir.

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Linda started with the Zucchini flowers stuffed with Tasmanian crayfish mousse, served tempura style with melon & black tomato smoked chilli salsa.

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Rob had the Carpaccio  of black Angus beef on daikon radish & abalone salad with Café de Paris foam, crayfish & saffron oil.
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My starter was the Poached jellied spatchcock served on sweet corn gazpacho with avocado quenelle, crème fraiche, caviar, shallot & raclette tuile.

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Linda’s main course was Aurora premium, 6 month grass-fed lamb rump, salt encrusted with Tasmanian leatherwood honey, soused baby carrots, tatsui leaves, ginger and vanilla bean butter.

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Rob had the Tasmanian ocean trout, crispy skinned with slow-cooked kipfler potatoes, caponata, rocket leaf timbale, basil & lemon, fetta dressing.

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I went on to the Margarette duck breast with five-spice, chilli corn & coriander cake, paw paw & fragrant herb salad, tamarind dressing.

As you can imagine from the menu descriptions and the photos, the cuisine was much too complicated, even more than the Victorian décor. The chef should relax and let what seemed to be excellent local ingredients do most of the work for him. But we had a good time.

www.alexandersrestaurant.com.au

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