Garagistes, the best way to spend a Sunday in Hobart

We are planning our┬álong weekend in Hobart, Tasmania. “What shall we do on the Sunday?”. “We could rent a car and catch the ferry to Bruny island”. “Or go for a wine tasting drive”. “Maybe go to Port Arthur, get some history”. “How about a long Sunday lunch with the set menu at Garagistes?”. “Perfect, Tasmanian food coma!”

Garagistes Restaurant, Hobart
Garagistes Restaurant, Hobart

And so we do. Forget sightseeing, I firmly believe the best way to get under the skin of Tasmania is to eat and drink, and right now there is nowhere better to do that than at Garagistes. Chef Luke Burgess, who did a stint at the world’s current no 1 restaurant, Noma, a couple of years ago, and his partners, have turned an old auto garage into a cool industrial dining and bar space. All black, brick and industrial, matched with sensuous pottery plates and bowls in all shades of grey scattered over large communal tables, Garagistes have been earning praise for their food and wine ever since they opened. The wine list is mainly natural biodynamic wines, and the food philosophy is cooking seasonally with local produce. The outcome is reputedly some of the most exciting food being served in Australia, and we want to sample it. There’s also a no booking policy, except for their renowned Sunday lunch.

A quick 15 minute stroll from Salamanca Place and we are pushing open the large heavy stylish steel door and are seated at one of the communal tables, with an aircraft engine sized heater located not too far away from us, keeping the Hobart winter chill away. Over the next three and a half hours, the following six courses, plus the warmth of service, kept us delighted, amused and satiated.

    1. Tea brined quails eggs, tonnato and heirloom radishes – the tonnato was a splendid mayonnaise enriched with fatty tuna belly.

      Tea brined quails eggs, tonnato + heirloom radishes
      Tea brined quails eggs, tonnato + heirloom radishes
    2. Chargrilled leek, horseradish curd, bay oil, truffled egg yolk, land cress and saltbush – I was delighted to find a dish making leeks the hero!

      Chargrilled leek, horseradish curd, bay oil, truffled egg yolk, land cress + saltbush at Garagistes
      Chargrilled leek, horseradish curd, bay oil, truffled egg yolk, land cress + saltbush at Garagistes
    3. Poached striped trumpeter, almond cream, toasted rice, chickweed, duck bouillon – a feast of strong creamy flavours

      Poached Striped Trumpeter, almond cream, toasted rice, chickweed, duck bouillon at Garagistes
      Poached Striped Trumpeter, almond cream, toasted rice, chickweed, duck bouillon at Garagistes
    4. Roasted onglet, smoked beetroot puree, roast celeriac, pickled onion, bone marrow – melt in the mouth richness, except the celeriac – it had been roasted in salt and was way too salty for my liking.

      Roasted onglet, smoked beetroot puree, roast celeriac, pickled onion, bone marrow at Garagistes
      Roasted onglet, smoked beetroot puree, roast celeriac, pickled onion, bone marrow at Garagistes
    5. Garagistes washed rind cheese – perfectly ripe and runny

      Garagistes washed rind cheese
      Garagistes washed rind cheese
    6. Pannacotta tradizionale, whey caramel, hazelnut, puffed buckwheat – sublime cream and crunch mix.

      Pannacotta tradizionale, whey caramel, hazelnut, puffed buckwheat
      Pannacotta tradizionale, whey caramel, hazelnut, puffed buckwheat
Accompanied by a french chardonnay, a local pinot noir, and in my case a Pedro Ximenez with dessert – thats some sightseeing I’d love to do every weekend!

3 thoughts on “Garagistes, the best way to spend a Sunday in Hobart”

  1. I just ate and this is making me hungry again, all my lunchbox has left is a banana…and while I do love bananas it doesn’t look as appetizing as these pics. I do agree with you on one major point, food and drink truly allow you to get to know a place better than sight seeing, especially if you interact with locals while doing it. Bonus points if you are enjoying it on the street.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Comment moderation is enabled. Your comment may take some time to appear.