Hobart can be very quiet over the winter months. Many locals prefer it that way.
Early in the week, on Mondays and Tuesdays particularly, many restaurants and bars in the Tasmanian capital elect to close.
Fortunately for hungry and thirsty folk, Peppina, the buzzy 190-seater Italo-Tasmanian eatery in The Tasman, A Luxury Collection Hotel, Hobart, is open for dinner seven nights at week.
We popped in for dinner on Monday this week and found the joint was jumping. Star chef Massimo Mele, the culinary director, was conducting the orchestra with his usual panache as they crafted dishes inspired by his Nonna's cooking.
There was a newly-elected local politician celebrating, while we apparently just missed one very unsavoury, but high-profile, fellow dining with his lawyer after yet another court appearance.
There was a warm vibe, which you don't always find in hotel restaurants, and a very helpful multi-national waitstaff team.
Our menu choices had to revolve around one of my favourite all-time dishes; polpette al forno, a dish of wood-fired meatballs made from Wagyu beef and pork, served in a tomato sugo with basil and mozzarella. This dish never fails to impress.
Our other starters, both daily specials, were truffled Tasmania scallops in the half shell with roes intact; and fresh tuna, tomato and herb crostini. Both vibrantly flavoured and super-fresh tasting.
We chose a half bottle each of Montevento Pinot Grigo and Villa Antinori Chianti Classico, which were decanted into carafes and added an Italian accent, but the comprehensive wine list also includes local stars like Marco Lubiana and Ricky Evans' Two Tonne.
For mains we choose the fish of the day, spot-on blue eye trevally on a pumpkin puree, and a hearty pasta dish; cavatelli with a rich goat ragu.
We were well fed and watered and too full for dessert. Although my wife did find room for a limoncello. Prices were fair for dishes of this quality.
Peppina restaurant is right around the corner from both Parliament and Salamanca Place. On warmer nights you can dine al fresco.
https://www.peppinarestaurant.com/
* The writer paid for his own meals
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