Last month saw us at Strathlynn, a beautiful restaurant just north of Launceston that is part of Piper's Brook Vineyard. The setting is amazing, surrounded by grape plantations and overlooking the Tamar River, and the restaurant space itself is beautiful. It's a good choice for a special occasion.
We started by sharing one of the daily specials - I can't quite remember the finer details, but it included ling, trout and pickled vegetables. The combination of all three parts was brilliant.
I had the twice-cooked pork belly with almond couscous and pecorino ($25). The pork belly was perfect, but I struggled to eat this dish as the sauce was way too tangy.
J had the pan-fried Nichols chicken with red onion, beetroot and parmesan ($35). He scoffed this down in no time, so it must have been good!
My dad had the Springfield venison with carrots, feta and onion jam ($35), and couldn't stop raving about how good the sauce was.
Mum had the Spring Bay scallops with beetroot butter and hazelnut gratin ($25). They looked pretty, but didn't seem to be very good value - there were only four small scallops (it was a dish from the entrée menu - but so was my pork belly).
The organic salad ($8.50) was great, pepped up by the inclusion of pickles.
The herb potatoes ($8.50) were fantastic, perfectly cooked and drenched in oil, sage and other herbs.
We then moved on to dessert, having seen how good they looked when they were delivered to surrounding tables. I had the vanilla bean panna cotta ($15). Everything about this was superb, especially the perfect blueberries which were coated in an orange syrup.
Others had the lavender and rosewater semi-freddo ($15). I was a bit unsure about this when I read it on the menu, as flower-infused food can sometimes be a bit too ...floral, but this was really quite nice.
Finally, the amazing view from the front of the restaurant.