Set in the historic old cottage previously housing the Gondwana restaurant, the new Piccalilly is like a breath of fresh air. Young chef Iain Todd is running the show, taking on a new approach with his assiette dining. Forget the standard entrees and main meals, assiette is French for selection and here you can pick and choose your own dinner format. The menu is divided into savoury and sweet dishes, and you can do what you like with it. Perhaps you'd like to start with their dark chocolate, creme fraiche and poached rhubarb vacherin followed by the yazu-cured king fish with green apple and cucumber jelly. Sounds interesting.
Open
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Breakfast
Lunch
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Dinner
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Late
Fri noon-3pm, daily 6pm-10pm
Modern Australian
Mains: $19-$25
Dessert: $15
Payment accepted: MasterCard, Visa, American Express and EFTPOS
Licensed. Wine is available by the glass.
This venue accepts bookings. Group bookings are supported.
2009 Gourmet Traveller WINE Wine List Guide - "Expect the unexpected at this tiny Battery Point home of small tastes – a degustation menu with wines, or beers and Elysia Mannix’s idiosyncratic list."
Gourmet Travller 2009 Australian Restaurant Guide - "One of a handful of Hobart restaurants that would stand comparison with the best in Sydney and Melbourne and surpass many of them in terms of welcome, service, wine list and yes, food."
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