Tomorrow's star chefs and hospitality professionals may well be found amid the pots and pans, and tables and chairs of this classy Hobart restaurant. That's because Kuzina Restaurant is a training facility for apprentice chefs who learn the tricks of the trade by day, then exercise their talents to impress night-time diners. Headed by accomplished trainer Stephen Lunn, Kuzina's kitchen focuses on local and seasonal produce, crossing between European and modern Australian milieus. The menu shows off this range, featuring various pizza, pasta, mains and dessert dishes, all nicely complemented by an extensive list of local and international wines.
Adam Bub
Open
m
t
w
t
f
s
s
Breakfast
O
Lunch
O
Dinner
O
O
O
O
O
O
Late
Mon-Sat 6pm-10pm Sun 9am-5pm
European, International and Modern Australian
Signature dish: Pressed pork belly with apple crouton, braised fig, spring onion mash and cider jus
Entree: $8-$14.50
Mains: $17-$28.50
Dessert: $10
Set menu:
3 courses,
$60
Payment accepted: MasterCard, Visa, American Express, Bankcard and EFTPOS
Licensed. Wine is available by the glass.
This venue accepts bookings. Group bookings are supported.
Wheelchair access
and wheelchair-accessible toilets
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
hobartian
|
11 December 2009, 11.24pm
Lovely food - reasonable prices
Kuzina is a gem - good food and you can feel good whilst you eat knowing that you are encouraging chefs of the future. The service was prompt, polite, and formal but friendly - glasses refilled without asking and knowledgeable waiting staff. The food was interesting and original, but mostly well-balanced in flavour and texture. The only minor beef was with the kassava chips that were a little too irregularly cut and so not all cooked through. Perhaps also the flambe action in the dining room could have done with an exhaust fan! But excellent overall - would certainly reccomend to others.
Food:
Visit: Fri 11 December 2009
Mealtime: dinner
Service:
Atmosphere:
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