Meadowbank Estate Restaurant
Wayne is a classicist and a paddock to plate purchaser, he buys whole beasts and dry ages them himself. He likes slow cooking and will hang a lamb for two or three weeks then slow roasts it for hours. His sauces are based on long simmered, deeply flavoured stocks. Wayne makes his own charcuterie and blood puddings, breads and pasta daily. His experience is in French provincial cooking and his dishes are a gastronomes delight.
Gone are the entree sized dishes, but dont panic, you can still order a taste of everything or selected dishes from the entree menu to share as a starter. Settle in for the afternoon and move onto a main course, sample some slow cooked oxtail or maybe a confit of pork belly boudin noir, but take warning here, make sure to leave room for a dessert to die for..
Waynes specialty is a souffle served with a vanilla bean ice-cream or be adventurous and sample the slow cooked quince on toasted brioche, served with a ginger sabayon, you wont be disappointed.
Now if you still have some room left for more.. finish off with one of our specialty Tasmanian cheese selections. Ian Wilson our restaurant manager will happily recommend a wine to match your food courses.
❊ Address & Contact ❊
⊜ 699 Richmond Road Cambridge Tasmania 7170 | Map
✆ Telephone: 03 6248 4484
❊ Web Links ❊
➼ Meadowbank Estate Restaurant
➼ Book Table Online
❊ Be Social ❊
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