Smolt, Slamanca Square

smolt (n.) A young salmon at the stage intermediate between the parr and the grilse, when it becomes covered with silvery scales and first migrates from fresh water to the sea.
And so we dined at Smolt in Salamanca Square. Smolt is co owned by Tassal, Tasmania's largest salmon producer

Have you ever read a menu and found you couldn't decide what to have, there were just so many dishes you wanted to try. Well, for me, this wasn't one of those times. After reading through the menu twice I had a horrible feeling that it wasn't going to be a good night.

Entree options consisted of nine small plates, predominantly vegetable and pickle based. Followed by a choice of five pizza, four pasta dishes, five mains and four sides.

We eventually settled on a combination of dishes that all arrived together although we had asked for the entree first.

Ham Hock Terrine with Piccalilli and Brioche $15.50

Tassal Salmon Brandade and Gremolata Pizza $19.50

Rosemary and Garlic Potatoes $6.90

Gorgonzola, Pear and Walnut Salad $8.20

This wonderful dessert consisted of a creamy hazelnut and coffee creme brulee, a chocolate cannoli and panforte $14.90

I was too busy with my chocolate plate to taste the trio of icecream, but my husband reported it to be very good.

The main course selection included: salmon with a pea and broad bean crush, venison ras el hanout, rabbit and wagyu beef.

Other desserts included: masala poached pear with crumble and buttermilk ice cream, rhubart and goats cheese clafoutis with burnt honey anglaise and a cheese plate.

When I dine out, I like to be impressed by a menu, have trouble choosing and do deals with my husband so that he orders the other dishes I want to try. This time, it took a long time to select a meal from the menu. Although what we ate was beautifully presented and very tasty, I wont be in a hurry to return.

My apologies for the quality of the photographs. The restaurant was very dimly lit and I dislike using a flash when dining so close to other people.