Eel

Garagistes

103 Murray St, Hobart 6231 0558

 

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Smoked new season pink eye potatoes, sauce of whey, garlic scapes, herbs, flowers

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 Tartare of veal leg, uni and pine nut cream, nasturtium buds, speck and aged buffalo cheese

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 Green feast peas, lovage, samphire, lardo

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Venerupis clams cooked in kombu butter, chicken and anise hyssop dashi

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 Garagistes smoked eel, poached rhubarb, laver and pickled hawthorn blossom

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Lightly steamed Tasmanian blue eye trevalla and oyster mushrooms cooked over charcoal

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West Hobart lime posset, iced fig leaf kefir, caraway and dill shortbread

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Kunzea blossom ice cream, elderflower milk crisp, green almond cream

Overall:

Garagistes offer an ever-changing five course set menu with optional artisanal sake to match. The food here is beautifully presented and has interesting flavours, however portions are quite small (I left still feeling a bit hungry). Service was friendly but slow, and the decor was simple (eg. plain wooden communal tables) and dark (eg. black walls, dark floors). Not a place I am likely to return to.

Note that this place opens Wednesday to Saturday from 6pm, and that reservations open two weeks in advance.

 

Garagistes on Urbanspoon

Jyu-Jyu

339 Clayton Rd, Clayton 9562 6269 

 

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Tori no Karaage

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Salmon Sashimi

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Spicy Ramen

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Takoyaki

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Jyu Jyu Upgrade Bento

DSC00024 Beef Una Bento

 

Thoughts:

Tori no Karaage – crunchy deep fried chicken that lacked flavour = Not bad

Salmon Sashimi – thickly sliced = Not bad

Spicy Ramen – Beef, egg, corn, seaweed and hot spicy sauce served in ramen soup. This dish was actually spicy making it a nice winter warmer = Not bad

Takoyaki – soft creamy octopus balls drizzled with takoyaki sauce and mayonnaise = Good

Jyu Jyu Upgrade Bento – gyoza that tasted like it had been reheated, remarkably sweet teriyaki chicken, sukiyaki beef, salad and rice = Not bad

Beef Una Bento – a modest portion of grilled eel on rice, salad and sukiyaki beef = Not bad

 

Overall:

Simple tiny place, friendly Japanese staff, cheap average food.

 

Jyu-Jyu on Urbanspoon