Elevated pub grub offers tasty flavours of Tasmania

Looking for excellent pub grub just a short stroll from the waterfront in Hobart?

Let me point you in the direction of the venerable The Telegraph Hotel, which dates back to 1858 but has a thoroughly modern food and drink offering.

The Telegraph is something of a Hobart icon that has been revitalised under new ownership. The first floor dining room is bright and airy with buzzy vibe.

The Telegraph has been a much-loved meeting place in Hobart ; hosting local workers, politicians, and crews celebrating after the Sydney to Hobart yacht race, 

The upper floors, including the rooftop bar, looking out over Franklin Wharf and the busy waterfront and fishing harbour. 

The Telegraph recently launched its winter menu with a range of winter warmers including Master Stock pork hock and charred lambs ribs. Local Tasmanian produce is very much the focus. 

Other new menu items include Spring Bay mussels, octopus skewers (above),  King Dory, and pork rib eye coletta. And, of course, there is a chance to sample the quintessential Tasmanian winter treat: a scallop pie. 

We started with some excellently salty and crunchy whitebait (below) with a punchy wasabi mayonnaise {$19.20), and the Stanley octopus skewers ($22.50) with a Middle Eastern accent, served with red pepper puree and chickpea crumb. 

Both portions were generous and full flavoured. 

Then on to a couple of pub staples; dishes that define pub dining. And someone in the kitchen here clearly knows what they are doing.  

First a Cape Grim beef-powered hamburger with cheese, lettuce, tomatoes, pickles, ketchup and mustard in a milk bun, served with crispy fries ($27.20). Spot on. And it arrived nicely hot.

Also, a huge rump steak sandwich ($27.20, below) served on sourdough with lettuce, tomato and smoked aoili. A classic. And a perfect hearty winter pick me up. .

Staying with the local theme we had a Cascade Lager (brewed just a few Ks away) and a glass of Milton Rosé from the East Coast.

We had no room left for dessert, but the winter menu showcases a Vegan-friendly cake.

There are plenty of vegetarian dishes on offer should you be that way inclined. Think pumpkin arancini. cauliflower gnocchi or sumac-roasted beets.

We were served by two young but very hospitable servers; I hope the hotel looks after them as talent is hard to find right now. And even harder to hold on to.

All in all, a very satisfactory experience whether you are a local or a visitor. 

The Telegraph is at 19 Morrison St, Hobart. See https://telegraphhotelhobart.com.au/

# The writer was hosted by The Telegraph