| Address: | 37 Montpelier Retreat, Battery Point |
| Phone No: | 03 6223 2511 |
| Web Site: | |
| Description: | Fine dining |
| Comment: | Brilliant restaurant, great service and food. |
| Rita Rating: | **** |
Click links below (added on date shown) to read more . . .
Monty's on Montpelier Website(added 1-1-2007)
Menulog Restaurant Guide for Monty's On Montpelier(added 2-1-2007)
Marvellous Monty's (Rita Blog)(added 22-4-2008)
More of Monty's (Rita Blog)(added 16-5-2008)
Posts
9 comments:
After much anticipation, I’ve finally eaten at Monty’s. This beautiful place surpassed all my expectations. Gorgeous decor, THE best service, sublime menu.
Personaly I loved the table settings. Glasses that are a pleasure to drink from, wonderful plates and funky cutlery. A warming fire in the bar area. They all combined to make a more than satisfying dining experience.
Thankyou Nat for making our night a true pleasure.
Can’t wait to return.
The moment you enter Monty’s you walk into the congenial world of Nathalie and Matt. Nathalie welcomes you at the door and invites you to relax and enjoy a pre dinner drink in the cosy lounge/bar in front of the open fire. Husband Matt is in the kitchen working on delivering the innovative dishes, and the only other member of staff on the night we visited was the informative sommelier.
Nathalie is very attentive and creates an atmosphere where it is easy to forget the outside world. We consulted the menu and found a modern cuisine based around fresh, local produce. We ordered two entrees and two mains and found a touch of France at work in the kitchen. I enjoyed the snail entree and the duck. My partner thought the the crayfish gnocchi was delicious but found the free range pork a bit gamey for her palate, although well cooked and presented.
The sommelier ably assisted us with recommendations from the wine list and helped us discover yet another excellent Tasmanian producer of pinot noir.
Altogether a memorable experience, and from what we hear around the traps, becoming a favourite among the locals.
hi there nat ,
wat more can i say but congrats congrats congrats
from kathry @ St ives Motel
Happy New Year!!! We hope that the festive season has been good to you and you’re all refreshed and ready for the new year.
Attached is January’s menu, wine list and reserve list which commences tomorrow, Tuesday 6th January. Tomorrow is our first day back after managing a couple of days off over the silly season to re-fresh and re-focus on the coming year ahead. Speaking of which I have also attached our events calendar for 2009, listing our planned ’dego’ dinners for the year and other happenings at Monty’s.
Due to popular request and the success during December, we will embrace Friday lunches during these ’warmer’ months. Therefore we will be open Friday lunches only, bookings taken from 12:00 through til 1:30.
Lastly Matt and I would like to thank you for your continued support throughout 2008, it’s due to the support of our regular and local customers that we’re here, you are the ones who keep us motivated, inspired and challenged to continue to grow and improve, thank you.
Take care and we look forward to seeing you very soon!
Nat Starkey
Hi,
I’d just like to pass on compliments on brilliant service that we received at Monty’s on the weekend! It was my birthday and I had left it a little late to book, so we missed out on being able to go for a meal, but instead went for cheese and bubble later in the evening! I really appreciated how welcome we were made to feel and also all the trouble Nat went to in pre-organising our cheese and making sure everyone’s tastes were catered for! I can’t rave enough about how great it was, next time I’ll be earlier in booking dinner!!
Emma
Hi,
Last week I celebrated my 40th birthday with friends at Monty's. Thankfully I had heard about the restaurant through a work colleague who had raved about it. My original restaurant plan had fallen through (due to a change in chef!) and hearing about an alternative was a huge relief.
From the moment we arrived the service was excellent and assisted in making the night memorable for all the right reasons. Nat helped with our wine choices and each one she recommended was brilliant. All in all a fantastic night with great food, wine and service and such a treat to have this restaurant here in Hobart. There are so few local restaurants that not only offer good food (including an amazing cheese list) but just as importantly excellent service. Nat and her team are superstars .. and of course so is Chef! :)
I can't recommend the restaurant highly enough for a special night out.
Kate
Have to agree it's great!
Can't stand it. Food is stuck in the 90's and I can't stand the cheese list. It's all well and good to have a lot of cheeses on the menu. But they are never at the right level of maturity. Ever noticed at the better restaurants they only ever have three or four cheeses on the menu? That's because certain cheeses are only ever ripe at certain times not all of them. Why pay for cheeses that aren't at their absolute best?
Yep...
Had a look at the menu - here is my case in point about the 90's:
* Mirin on oysters
* Wild Fennel? Is it actually harvested in the wild? Of a farm doesn't count. Nor does locally produced.
* Pinot Syrup & Port Reduction
* truffled - truffles are out of season. Either you have used fresh truffles and ordered in a truckload of eggs in which case your eggs are off. Or your using truffle oil or truffle paste. Yuk.
* Basil oil
* Tomato concasse
* Salmon caviar
* Potato fondant
* House made - well that's nice. In this case pappardelle. Why not fresh? Actually that rabbit dish is all 90's. House made is crap - I don't care if you made it yourself, I almost expect you to make everything yourself. You are chefs aren't you. I only care if it tastes good.
*panacotta - over it
*tasting plate - really?
* fairy floss - it's getting old...
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