Northern Tasmania on a Plate
Who is the ‘Northern Tasmania on a Plate’ Restaurant of the Year?
Four of Launceston’s top restaurants have been chose to create a winning dish exclusively for Tasmanian Tourism Conference delegates – and you can vote for your favourite!
ONE NIGHT ONLY: 12 August 2014
- * Make a booking for dinner on Tuesday 12 August at one of the four participating restaurants (Black Cow Bistro, Mud, Pierre’s, Cataract on Paterson), and tell them that you are a Conference delegate
- * Take a FREE McDermott’s coach from the Tasmanian Tourism Industry Trade Show (departing from Albert Hall to Country Club, via the restaurant circuit 7:00pm – 7:30pm)
- * Order a main course and you’ll receive the chef’s special ‘Northern Tasmania on a Plate’ starter dish FREE
- * Rate the special dish out of 10 (voting slips will be provided)
- * The winning ‘Northern Tasmania on a Plate’ Restaurant of the Year will be announced at the Tasmanian Tourism Conference on Wednesday 13 August
The ‘Northern Tasmania on a Plate’ challenge is an initiative of Tourism Northern Tasmania.
Black Cow Bistro
70 George St, Launceston
Ph: 6331 9333
Special: Northern Tasmanian amuse-bouches
Restaurant: Located in the historic art deco Luck’s Butchery shop in Launceston, Black Cow showcases grass fed, free range, hormone free, dry aged, premium Tasmanian beef. Cape Grim, Greenhams, Clover Country, Flinders Island… Dishes are almost exclusively Tasmanian, designed around fresh, local produce and served in a warm casual Bistro style atmosphere – with well priced Tasmanian wines and some full bodied reds thrown in for good measure. Bookings are essential.
Chef: Craig Will – born and bred in Tasmania, spent a few years working and gaining experience in restaurants interstate; lured home to take on his first business partnership and Head Chef position at Black Cow Bistro in 2008. He is now Executive Chef and co-owner of both Black Cow and Stillwater. His pride and love of local produce and the seasonal nature of Tasmanian agriculture translates into an indulgent contemporary Tasmanian menu at Stillwater, with a focus on Tasmanian beef at Black Cow Bistro.
Cataract on Paterson
135 Paterson St, Launceston
Ph: 6331 4446
Special: A unique taste of Northern Tasmanian Apogée
APOGÉE N. APOGEE (FIG.) ZENITH, CULMINATION, HIGHEST POINT – ANDREW PIRIE
Restaurant: Cataract on Paterson is a blend of classic interiors with a modern twist! Centrally located on the edge of the CBD, the venue boasts industrial design paired with contemporary cuisine, casual polished service and an elegant yet quirky charm. Our emphasis is to highlight Tasmanian food, produce superior flavours & offer our guests sincere value. We proudly support Tasmanian farmers, showcasing the ultimate in Tasmanian grass-fed beef Great Southern Pinnacle and Landfall lamb for the East Tamar. We source our seafood daily from our local suppliers and from the East Coast & local produce from a variety of farm of gates. Bookings are highly recommended.
Cataract on Paterson is home to the new, exciting & unique interactive dining experience Stonegrill. The unique cooking method presents your meal coking on a 400ºC volcanic stone at your table, the high temperature sears in all the natural juices & nutrients, enhancing the full flavours & tenderness of your meal. Our menu is weighted by contemporary beef, lamb and seafood dishes, we do cater for vegetarians and will happily assist with any dietary requirement.
Mud Bar & Restaurant
28 Seaport Blvd, Launceston
Ph: 6334 5066
Special: Truffles and Tastes | Flavours of Mudbar Restaurant
Restaurant: The always busy and comfy Mudbar offers dining with flavours not too worked, but special, nevertheless. It's a mix of casual bar space and progressive modern Australian restaurant. The flavours are gentle, and it's not what you'd call 'worked' food, and it’s not precise food; it has a casualness about it, but the preparation itself, is not. Mudbar offers a smattering of Asian flavour and classic European flourish - in a seaport spot, that locals love to love.
Chef: Jordan Guy is a man who loves food; did his apprenticeship in Tasmania, travelled through the Eastern Bloc countries, back down through Asia, and now here. The menus he’s crafted embodies his travels, flair, and many years of cooking with every ingredient he loves. It's a light touch, a coming-together of a little Europe, a little Asia and contemporary Australian - whatever that is. With the Executive Chef's farm at his disposal, and the most diverse array of world-leading produce resting just at his doorstep, what Jordan has made for Mudbar's menu is food that is universally appealing and thoughtful - simple.
88 George St, Launceston
Ph: 6331 6835
Special: Tasmanian Sloe Gin Infused Venison Fillet & Glass of matching premium Tasmanian wine.
The Restaurant: Multi Award Winning Pierre’s, is located in the heart of the CBD and has been trading since 1956. It housed Tasmania’s first ever espresso machine, Australia’s second oldest. This busy down-town Brasserie prides itself in offering premium fresh local product. To mention a few classics - Steak Tartare, Duck a la orange, Crispy Skinned Salmon, Spring Bay Mussels, Cape Grim Scotch fillet with Café de Paris butter w/ red wine jus make Pierre’s the perfect place for a relaxed and casual dinner. The comprehensive wine list also offers a fine range of premium Tasmanian wines. Affordable dining in Five Star comfort. Bookings are essential.
Chefs: Both Richard Schindler and Jono Barnard are born and bred Tasmanians. Their passion for fine food gives them the energy to create tasty seasonal offerings at top end standards. The senior duo have worked at Pierre’s for a number of years now and have seen Pierre’s be awarded with four consecutive Australian Good Food Guide Chefs Hats 2011, 2012, 2013 & 2014.