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The Stackings

The Stackings is one of two dining options in a fairly cavernous dining room. It’s separated (but still within earshot) of the larger, more informal Bar Dining. Both offer glorious views of the D’Entrecasteaux Channel, and both are served by chef David Moyle’s talents (Bar Dining’s slow-roasted lamb shoulder for two is a highlight), but it’s at The Stackings that his talents really shine. Poached lobster with salted turnip, pickled sea lettuce and fennel pollen from the kitchen garden has a delicate beauty, yet brims with punchy and balanced flavours, and it’s the same with pan-roasted snapper with smoked onions and sorrel. Huon Valley fruits – cherries and blackberries in summer or apples and pears in autumn – take the lead in desserts. Local wines make up the bulk of the wine list, with some curious exceptions, and service is good without being polished.