Qantas - - QUISINE -


13 Castray Es­planade, Bat­tery Point (03) 6281 9390 tiama.com.au Open Mon­day-Satur­day for din­ner En­ter Ti Ama and you’re likely to be warmly greeted by Is­abella Lu­biana, who grew up sur­rounded by good wine and fun times at her par­ents’ vine­yard, Ste­fano Lu­biana, north of Ho­bart. This is the sec­ond ven­ture for Is­abella and her part­ner, Joel Ed­wards, who opened wildly pop­u­lar Lo­cal Pizza, not far from Mona, in Ber­riedale in 2015. Lit­tle sur­prise that they’re stick­ing with what they’re good at: slow-dough wood­fired pizza. Sit out the back, where a DJ plays up­beat din­ner tunes, and feast on piz­zas topped with chilli squid, lemon zest, pars­ley, gar­lic and olive oil or grilled zuc­chini, roast ar­ti­choke, moz­zarella and gre­mo­lata. Pair it with Wil­lie Smith’s tra­di­tional cider or, of course, the Lu­biana fam­ily’s lauded wines.


63 Sala­manca Place, Bat­tery Point 0499 888 233 the­den.com.au Open seven days for lunch and din­ner Head chef Josh Mathew­son has swapped the swanky sur­round­ings of lux­ury lodge Saf­fire Fr­eycinet for a three­storey Ge­or­gian sand­stone ware­house in Ho­bart’s his­tor­i­cal Bat­tery Point. It’s a stun­ning space fea­tur­ing lo­cal tim­bers (sourced and in­stalled by lo­cal crafts­man John Sut­cliffe), leather, sand­stone and a dra­matic in­ter­nal fire­place. The food plays well with its en­vi­ron­ment, from snacky won­ders (pork belly tonkatsu with house­made sauce, kim­chi and pick­led daikon) to heartier fare (steamed bao four ways or soba noo­dle salad with cu­cum­ber, bok choy, car­rot, daikon, peanuts and soy). And such care has gone into the cock­tail menu, it would be a crime not to suc­cumb.

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