Amidst the blooming and ever evolving Modern Australian dining scene in Hobart remain some stalwarts of permanence. As much as we enjoy testing new cuisines and challenging our palates, there is reassurance in the familiar. Whether that’s a particular venue, or maybe a specific dish, ‘new’ does not always equal ‘better’!
The Point Revolving Restaurant is one such mainstay, and French cuisine has been their niche since the 1930s.
Thank goodness we’ve moved away from those days where to be relevant in Australian culture was to be Euro-centric, yet at the same time the risk of stagnation for these icons of a bygone era is always a threat.
For this reason it’s been so pleasing over the last couple of years to see the team behind The Point Revolving Restaurant testing themselves and providing refreshing new perspectives on French food through their annual event ‘A Match Made in Heaven’.
The tagline is ‘French technique and Tasmanian produce‘, and it makes sense!
Being located so far apart it’s easy to forget that geographically France is only a little further north than Tasmania is south. With this come some natural alignments in climate that mean a Tasmanian twist on French cuisine is more evolution than revolution.
Did someone say truffles?!
There’s some conjecture with our friends across the ditch as to who was first, but Tasmania is fast making a name for itself as one of the best alternative sources of truffles to a very hungry global market. It’s an industry in its infancy, and you could say that some aspects of truffle cultivation are still closer to a dark art than science, only adding to the air of mystique surrounding this most expensive of treats.
How fortuitous then that Tasmania’s truffle season aligns with ‘A Match Made in Heaven’!
So what exactly is ‘A Match Made in Heaven’ and how does it work?
Throughout the month of July, the team at The Point Revolving Restaurant are putting on a series of dining events that showcase the very best in French techniques, through Tasmania’s high quality produce.
We were fortunate (and thankful!) to be invited by Wrest Point to a pre-event tasting of a selection of the dishes on offer. Head Chef Kent Sullivan was on hand to talk us through the inspiration for many of the dishes and the months of planning that has gone into the event, while Pastry Sous Chef Herve provided a note of French authenticity to the proceedings, explaining the history and technique behind the exquisite pastries and sweets in his thick Gallic accent!
It was also a real treat to spend some time with sommelier Kate, discussing her philosophies on wine matchings, wine show palate fatigue (tough gig!) and the healthy state of Tasmania’s wine industry.
Across the board the standard of each dish was very high, up there with some of the best we’ve had in Hobart. Some refinement of the young venison was required, as noted by Kent on the evening, but that’s the whole point of an event like this, to hone and improve so that the public get the very best.
Of particular note was the exquisite balance and restraint shown by Kent in his handling of the black truffle across many of the dishes. It’s so easy to go overboard with such a powerful ingredient, however Kent found that illusive balance whereby the truffle not only stood on its own merits but also accentuated and supported the other key ingredients.
Regardless of the event you choose, you’re guaranteed to leave satisfied!
Moët & Chandon High Tea – Every Friday between 2:30pm and 4:30pm – $49pp, including a glass of Moët on arrival!
“Golden pastries and aromas of a Parisian patisserie, with classic sweets and savouries and an elegant French wine menu.”
French National Day Truffle Dinner – Sold Out
“A luxurious six course menu of truffles matched with regional French wines.”
Tableside Venison Carvery – During regular opening hours – $50pp
“Slow roasted Springfield venison (carved at your table!), barley, pumpkin puree, charred Brussels sprout and game jus.”
French Table d’Hote Menu – During regular dinner hours – $95pp for a three course set choice menu
“Choose from our menu featuring chicken veloute, braised Wagyu brisket, and The Point’s famous crepes Suzette.”
French Wine List and French Cheese Menu – During regular opening hours – Prices range from $9.50 for 30g, and $15.50 for 60g
“Create your own cheese board from a premium cheese selection, with wines to match, including varietals from some of the most popular French regions.”
Want more details regarding ‘A Match Made in Heaven’?
The website for The Point Revolving Restaurant can be found here – The Point Revolving Restaurant
However the best resource is this brochure prepared by Wrest Point containing all the info – A Match Made in Heaven Brochure
Note that if it’s High Tea you’re interested in then bookings are essential at least 24 hours in advance! In keeping with the refined experience that The Point offers there is also a dress code (the French haven’t yet discovered the simple pleasure of thongs and a singlet at the dining table).
Regular readers will recall that we have eaten at The Point Revolving Restaurant previously. It’s great news to hear that a revamp of the restaurant decor has been planned, because that was one of the few aspects that we could fault on the night.
It’s not often we get the opportunity to experience French cuisine at its best, so take the time this July to get down to The Point Revolving Restaurant and enjoy your very own match made in heaven!