Pure South

The Southbank restaurant that embraces and celebrates all things Tasmanian has a decade under its belt. Since joining the team from a two-Michelin-star head chef’s role at London’s Connaught Hotel, chef Ashley Davis has applied established techniques to the stunning Southern Australian produce at this well worn-in riverside eatery with timber accents, high-back banquettes and outdoor terrace. Simple-sounding dishes such as an entree special of spiced Rannoch Farm quail on romesco sauce, or octopus cooked ‘a la plancha’ with tomato and capers have an unexpected and lovely depth of flavour. Mains might include perfectly rare Flinders Island wallaby with bagna cauda and a subtle zing of wasabi leaf, or just-right oak-smoked Cape Grim scotch fillet. Sides are required; you’d imagine a few tables have ordered triple-cooked chips with smoked garlic aioli. Desserts – perhaps Eton mess with vanilla cream – are a highlight, at the same elevated level as savoury offerings.

AND … A children’s menu is available on Sundays.

THE LOW-DOWN
Vibe Corporate in a tourist precinct. 
Best bit Deftly handled produce.
Worst bit Wine service can lag.