Pan Seared Pork Cutlet with Sautéed Apple, Potato & Sage with Roasted Parsnips
Try with Annie’s Lane Cabernet Merlot
Pesto Crusted Chicken Breast with Prosciutto, Lemon Aioli & Eggplant Patties
Try with Rosemount Diamond Label Cabernet Merlot
In keeping with the relaxed and leisurely atmosphere of one of Hobart’s most famous hotels, we don’t believe in fast food.
That’s why our Bistro is the most popular in Hobart and why it is usually essential to book well in advance.
We pride ourselves on the quality and freshness of our food. We buy only the best produce from local suppliers and every dish on our menu is prepared to order — you can be sure your meal hasn’t been plucked out of a freezer and microwaved.
There are no modern, high-tech ways of producing good food and you can see our kitchen staff exercising their traditional skills in our open-plan kitchen.
Our stir-fried vegetables, for example, go into the wok only moments before your order is arranged on the plate. They haven’t been wilting for hours in a bain marie, losing their flavour and texture.
Our head chef, Mick Newell, and his capable kitchen team — Todd, Mark and Brad — take great care with presentation because we believe that an attractive dish is more appetising and satisfying than one that has been simply shovelled on to the plate.
For these reasons, you may find that you will have a slightly longer wait than in some other establishments — but we are sure you will find that it is worth the extra few minutes. After all, every meal should be an occasion, not just a hurried eat-and-run.
Larger groups may find it convenient to phone or fax their orders in advance and you can find our menus on this page.
We welcome your comments on our food and our service; they help us to maintain our high standards.
Owen Humphries
Licensee
With a honey and rosemary crust and accompanied by stir-fried vegetables. We recommend Penfolds Bin 8 Cabernet Shiraz.
A combination of fresh and cooked Tasmanian seafood: smoked salmon, oysters, trevalla, scallops, mussels, prawns and calamari with a mesclun salad and chips.
Satisfying for one hungry person or a light lunch for two in our sail-shaded beer garden.
We recommend Fishers Circle Classic Dry White to accompany the delicate flavours of Australia’s best seafood.
Served with Chorizo, Roasted Capsicum and Lentils. An ideal entree or a satisfying light lunch on its own.
A generous portion of char-grilled Tasmanian Atlantic salmon on a bed of fluffy couscous with spring onion creme fraiche. Try a Cascade Premium Lager with this.
Chef Mick Newell says: “We pride ourselves on the presentation of our food.
“But presentation alone isn’t enough. We’re very choosy about the produce we use and we buy only the best local ingredients — Tasmanian produce is the best you can get.
“Our suppliers know how demanding we are as far as quality is concerned and their co-operation with us is one of the reasons for our success.”
Kitchen warriors Brad, Todd and Mark and waitresses Shannon and Kat welcome you to Shippies’ famous bistro.
