Done exploring the Museum of Old and New Art’s subterranean treasures? Head to The Source – its glass-walled dining room features impressive views over the Derwent River and its chef Vince Trim takes inspiration from Tasmanian produce. He arranges an impressive collection of local ingredients in interesting combinations that deftly stop short of complicated. Koji beef tataki is cleverly teamed with chopped oysters (“tartare”), local wasabi and daikon pickles while wallaby tartare gets the indigenous triple-flavour shot of macadamia, wattleseed and mountain pepper. Cheese from the region shines in both soufflé form and teamed with local honey or fruit. The drinks list is a head-spinning 80 pages and includes hefty selections of beer and Scotch alongside an exemplary showing of wine from Tasmania and the Old World. Service, amusing if occasionally vague, suits the setting, helping make this the ideal venue for a post-MONA debrief.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★ ★ ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
