| Step out onto the deck of the Flinders Hotel and breathe in a little of the ocean air as it gently ventures inland from the Tasman Sea. This recently renovated eatery offers diners the choice of taking their meal in the more casually motivated bistro or surrounded by the elegant interior of the venue's dining room.
It is atop the linen tablecloths of the dining room that meals of the more decadent type are served to guests. The kitchen provides patrons with a well-crafted range of seafood and land-faring dishes. such as the decadent seafood bouillabaisse - a heady concoction of blue swimmer crab, kingfish, scampi, mussels and scallops - or the Wagyu scotch fillet with horseradish creme and mushrooms. The wine list appropriately complements the rich menu, with a good representation of local drops.
Chef: Michael Jennings
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