This is not one of those winery restaurant designs that imposes its modernity and elaborate extravagance, where you check to see if you've brushed your nails. Rather it's a simple space of roughly-hewn timber, expansive glass, angles and soaring ceilings, non-intimidating, ultimately relaxing and welcoming.
The kitchen, too, lacks pretension. The chefs use three or four simple seasonal ingredients and flavours, and combine them to create magical dishes like baked half-shell scallops with herb butter and a brioche crumb; pot-roasted quail with herb and pancetta stuffing, braised cos and broad beans; or haunch of rabbit with prune and pistachio farce, and carrot puree.
Just like the building, the food has imagination, character and soul. Meadowbank was one of the earliest vineyards in Tasmania's modern wine revival, its wines long among the island's best. It has a bucolic vineyard and water views, a deck, boules, a few things to keep the kids out of your hair and quite exceptional service.
Open
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Breakfast
Lunch
O
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Dinner
Late
Daily 10am-5pm
French and Modern Australian
Signature dish: Seared Spring Bay scallops with black pudding and apple and celeriac puree
Cuisine notes: French-influenced, specialising in local seasonal produce
Entree: $18
Dessert: $14
The menu consists entirely of entree-sized dishes, so diners can construct their own degustation
Payment accepted: MasterCard, Visa and EFTPOS
Licensed with bar. Wine is available by the glass.
Children's menu
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
Seats 100
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
Gourmet Travller 2009 Australian Restaurant Guide - "When it comes to views, vines and water are an alluring combination, and Meadowbank Estate's floor-to-ceiling windows let you take in both in spades, with the bonus of a mesmerising radio telescope."
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