Throw in a talented chef and his partner, a charming front-of-house professional.
Factor in a waterfront location overlooking Great Oyster Bay on the booming east coast of Tasmania. And add some superb local produce.
Then a wine by the glass selection featuring names like Two Tonne Tasmania, Lubiana and Kelvedon Estate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcP-OmddyIP4gVMICm59G_sVqTKg3Y2kMPNxIl6UX-lM73qsIXIfILoS9khAvLSz4B5MWDkdPGSch8d2_lrpy1HMCOzO3-udUXmBqlcuMkzxS0-UHxlG0wtkYeWdpNsc2AGhVEPB_Im-06skDukOywKhl9n2LnfRkbAC-xjhUotl1fNOHE5cOdw5-7LA/s320/IMG_8977.jpg)
What you get is one of Tasmania's hottest gourmet locations: the Waterloo Inn in Swansea - around a 90-minute drive from Hobart, but well worth the trip.
The dining room of the Waterloo Point Hotel retains a stag's head, pool table, and blackboard menu while the furnishings are comically out of date, particularly the disastrous drapes.
Which matters not a jot when the food and service are this good.
The Waterloo Inn is a two-person business, operated by chef Zac Green and his partner Alex Sumner.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVE0L8NTME201lAglCZdP-G4nXbUcQNoru-YLPs3lquqSlXnkZQvnrpaNY6sShP591tPUp_YI2-sAdtRtWlGg45DfB22MGr-lcK7iI-BoCDb0PTQWHsME9vpYcllRyXC1xVHuR6S-ujLBUI02hUVo6g7O8pS65-krSf2Jxr1DQEj3Orkg1MyeKcI9JRw/s320/IMG_8975.jpg)
We shared a deliciously spicy grilled octopus with chilli oil and labne (above); and super tender venison skewers in a tasty jus for starters.
Then came a modern take on a pub favourite: a pheasant scallopini and a moist, flavoursome whole rainbow trout with asparagus.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVE0L8NTME201lAglCZdP-G4nXbUcQNoru-YLPs3lquqSlXnkZQvnrpaNY6sShP591tPUp_YI2-sAdtRtWlGg45DfB22MGr-lcK7iI-BoCDb0PTQWHsME9vpYcllRyXC1xVHuR6S-ujLBUI02hUVo6g7O8pS65-krSf2Jxr1DQEj3Orkg1MyeKcI9JRw/s320/IMG_8975.jpg)
We shared a deliciously spicy grilled octopus with chilli oil and labne (above); and super tender venison skewers in a tasty jus for starters.
Then came a modern take on a pub favourite: a pheasant scallopini and a moist, flavoursome whole rainbow trout with asparagus.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MHSOeV40nRk2gNYlu_AuPvAtCy6XoR-vNam_oPOC4GmbzzhBY5wYxP0Ec8Bz2EofaBtnE9hKuAklxkbKsy9lnHZeubcLMj3cdO50Gf-2jnP2loJ0abrG6gQorGQkC49fzcL4S_fBKLjOT5ZQGPEhB24KfBSwgMyHGmyLZp6f9iZn7Lk1wiIm5LiDBw/s320/IMG_8981.jpg)
Dishes are designed to be shared, except perhaps the lemon posset with shortbread. I wanted it all to myself.
"The inspiration for The Waterloo comes from our favourite cosy pubs," say Zac and Alex. "The kind that feel like a home away from home.
"Our venue is designed for relaxation and good times. There's a bar that's perfect for a quick drop in for a glass of wine and a snack, while our pub hotel dining room is ideal for when you feel like settling in."
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZkvT1FnhbBNNlN2XGU5LbW6q3Kb7c_RZD95VJ7YYmDGipTbI-eN8zB7XD3v90QhD-qb2q4p2GYQq-eTx8olSNPOHnrFpWhRUyM1ogcKoukgwJ8iecCjyRqzq2apqOuo8seC3oVYKW1HDBfKjMErZsaqnnEnmCOEtQOGx632OOg9uLYOIFuJjWNWWUg/s320/IMG_8980.jpg)
On Sundays, there is a three-course set lunch featuring seasonal produce.
Now for the bad news. The Waterloo Inn has become a “destination dining” venue.
Don't think of arriving and expecting to get a table. Plan ahead, book ahead.
The Waterloo Inn is open Wednesday-Friday for dinner, Saturday for lunch and dinner and Sunday for lunch.
See https://www.waterlooswansea.com/
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