Dining in a hotel is often a hit and miss affair; dependent on whether the executive chef is on duty or not.
At Core restaurant and bar, the main eatery at the new Crowne Plaza Hobart, executive chef John Churchill (above) has done his best to ensure consistency by putting together a top-notch team, keeping the menu relatively tight and concentrating on local sustainable produce.
Churchill comes from a fine dining background and was previously at Frogmore Creek but his Core menu has something for everyone with choices ranging from small plates to a $75 "trust the chef" option.
"Our policy is local and organic with zero waste," Churchill says. "We try to invest in the local community. Why buy from Spain when you can source food from down the road?"
I was invited to a chef's table dinner at Core this week; and dishes that shone included a delicious grilled octopus with fermented chilli; and olive-glazed beetroot with whipped ricotta, nut butter and za'atar.
A real local flavour was added by the cured and lightly-cooked Huon ocean trout with puffed skin, preserved lemon and smoked fish vinegar.
Pictures speak louder than words, so please find some images of the dinner. Now please stop drooling.
Core restaurant and bar, Crowne Plaza Hobart, 110 Liverpool St, Hobart. Open daily until 10pm.
(03) 6213 4200.
www.ihg.com/crowneplaza/hotels/us/en/hobart/hbaho/hoteldetail/dining
At Core restaurant and bar, the main eatery at the new Crowne Plaza Hobart, executive chef John Churchill (above) has done his best to ensure consistency by putting together a top-notch team, keeping the menu relatively tight and concentrating on local sustainable produce.
Churchill comes from a fine dining background and was previously at Frogmore Creek but his Core menu has something for everyone with choices ranging from small plates to a $75 "trust the chef" option.
"Our policy is local and organic with zero waste," Churchill says. "We try to invest in the local community. Why buy from Spain when you can source food from down the road?"
I was invited to a chef's table dinner at Core this week; and dishes that shone included a delicious grilled octopus with fermented chilli; and olive-glazed beetroot with whipped ricotta, nut butter and za'atar.
A real local flavour was added by the cured and lightly-cooked Huon ocean trout with puffed skin, preserved lemon and smoked fish vinegar.
Pictures speak louder than words, so please find some images of the dinner. Now please stop drooling.
Core restaurant and bar, Crowne Plaza Hobart, 110 Liverpool St, Hobart. Open daily until 10pm.
(03) 6213 4200.
www.ihg.com/crowneplaza/hotels/us/en/hobart/hbaho/hoteldetail/dining
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