Core Restaurant & Bar

Best Known For

Smoked duck breast, beetroot caramel and raisins, sultana soubise and beetroot glass.

For a modern Tasmanian dining experience head to Core Restaurant & Bar, nestled in the Crowne Plaza hotel on Liverpool Street in Hobart. Under the guidance of Executive Chef John Churchill, Core showcases food from local suppliers dedicated to producing quality ingredients; dished up a la carte, or in five and seven-course degustation menus. There is an environmental influence to this new restaurant along with a nose-to-tail philosophy to reduce waste and extend ingredients; settle into sleek surrounds of blond wood and copper pendent lights and watch the action from the open kitchen, while enjoying natural oysters, with black truffle caviar and aged sherry vinegar. For the main affair, delve into plates like soy-glazed pork belly, peanut puree and snow, pork floss and fried bao dumpling.