Country Club Tasmania, Country Club Avenue, Prospect Vale, Tasmanai
(03) 6335 5777
Overlooking 300 acres of parkland, lakes and rolling paddocks, the Terrace Restaurant epitomises the paddock-to-plate experience. With unmatched access to some of Tasmania’s best produce, it presents a dining adventure that runs on the philosophy of excellence, applied across the food, wine and service.
Part of the picturesque Country Club Tasmania precinct, Terrace Restaurant was named after the expansive deck that takes you seamlessly from inside to out. The Federal Group opened the flagship restaurant over 30 years ago and continues to have an uncompromising approach to quality, a characteristic that carries across to the entertainment and accommodation offerings.
As a Tasmanian local, Jessica Howe was a natural fit for the role of Sous Chef. Having grown up on a dairy farm in the small rural town of Mole Creek, she is incredibly familiar with the island and its produce – in fact, her passion for food was influenced by her family’s love of cooking as well as having access to an abundance of fresh produce from surrounding local farms.
Jessica started her hospitality career at Christmas Hills Raspberry Farm, before moving to Launceston to further her skills and completing her apprenticeship under Terry Fidler at his restaurant Q22. She started her culinary journey with Terrace in 2009 as a commis chef, before heading to Europe to explore the globe. She returned to her old stomping ground in 2012 to take on the sous chef position.
Jessica is committed to developing fruitful relationships with local producers and her modern Australian menu embraces all Tasmania has to offer. Scallops arrive fresh from King Island, oysters are sourced from Bruny Island, ocean trout comes from Huon, eye fillet is found in Cape Grim and venison is supplied by a farm in Mole Creek.
The attention to detail in the food is resolute and manages to capture all your senses. Placing your trust in the chef’s selection and ordering the Free Fall menu will take you on a seasonal five-course journey. Add the matching wines and your tastebuds will be carried across Tasmania’s wine country.
If it’s a la carte you’re after, there are a number of treats in store. Open with seared King Island scallops and sous vide East Coast abalone, a magical combination served with sesame and nori risotto and smoked miso butter. From there, the second course could include the Wild Clover lamb served with Israeli couscous, roasted red peppers, olives, goat’s cheese, Moroccan-spiced sweet potato and smoked yoghurt.
What’s dinner without wine? Terrace has a temperature-controlled, Tasmanian blackwood cellar, with more than 1,200 bottles from Australia and around the globe. Don’t like making choices? The staff are more than qualified to point you in the right direction.
A visit to Terrace Restaurant offers a terrific Tasmanian escape. With a menu that flawlessly encapsulates the season’s bounty, it’s guaranteed to paint the prettiest picture of the state.