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Take the freshest of Tasmanian produce and add culinary expertise of the highest order. Visiting Tasmania has to include experiencing some of the Island’s most outstanding produce, to which we have added crisp white linen, candles, blazing fire, beautiful stemware and sparkling company. Wildside Restaurant has won international recognition from the likes of Condé Nast for fine local dining at its best. Tonight we might be serving fresh Tasmanian scallops and then seared Highland loin of lamb with wild black mushrooms. Or perhaps King Island blue crepes with a trio of Tasmanian fish to follow. Apple tarte with organic cream, maybe Swiss Chocolate fondue and definitely a sample of Tasmania’s wonderful cheeses. Dining at the Lodge or, with Chef's permission in the kitchen itself, is an experience and our wine list is comprehensive whether your choice is Australian icons, Premier Cru or exploring Tasmania’s finest. A cellar list of over three hundred wines housed a six metre long, climate controlled, ‘Wall of Wine’. Bordeaux? Burgundy? Vintage champagne? Hill of Grace? Care to work your way through more than a decade of Grange? Sample some outstanding Tasmanian pinots. Savour some aged muscat or vintage port. Life is too short... and then there is The Library Bar. The Lodge boasts more than 170 fine malt whiskies from around the world and a ‘virgin broach bonus’, the explanation of which will have to await your arrival. Probably one of the largest collections of single malts in Australia. Book now? Click here.
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Drams enjoyed by recent
guests, in vague alphabetical order, of course, include: Aberlour A’bunadh Batch 16 56.9%; Ardbeg Uigeadail 54.2%; Auchentoshan Three Wood; Auld Blended 38 years old; Bakery Hill Peated Australia 43%; Balbair 31 years old 45%; Balvenie 21 years old Portwood; Black Bottle 10 years old Blended Islay ; Bladnoch 13 years old 40%; Bowmore 17 years old 43%; Bowmore Cask Strength 56%; Bunnahabhain 18 years old 40%; Caperdonich 1969 Cask 325; Clynelsh 14 years old 46%; Cragganmore 12 years old 40%; Cutty Sark 25 years old; Dailuaine 16 years old 43%; Edradour 30 years old; Glen Garioch 15 years old 43%; Glen Ord 12 years old 43%; Glendullan 16 years old Centenary Single Cask 62.6%; Glenfarclas 105 Cask Strength 60%; Glenfarclas 21 years old 43%; Glenglassaugh 19 years old 40%; Glengoyne 12 years old Cask Strength 57.2%; Glenlivet 18 years old 43%; Glenrothes Dist Speyside 1973; Glenrothes Dist Speyside 1979; Glenrothes Dist Speyside 1987 Highland Park 18 years old 43% Inchgower 1968 Cask 5575 ;Knappogue Castle 1994 40%; Lagavulin 125th Release 57.7; Laphroaig Quarter Cask 48% Lark Distillery Tasmania 40%; Midleton Very Rare 40%; Milford 15 years old New Zealand; Nikka Yoichi 15 years old 45% Japan; Old Pulteney 21years old limited edition and the rest of the 120 follow. Breakfast at The Lodge is cooked to order and like the four-course plus gourmet dinner at our Wildside Restaurant or in The Lodge, this is all included in your tariff. Wilderness honey and organic jams accompany fresh coffee, then there are award winning sausages and local eggs, fresh mushrooms in season and breads. We are confident that you are unlikely to leave hungry.
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