| Address: | 655 Main Road, Berriedale |
| Phone No: | 03 6277 9900 |
| Web Site: | |
| Description: | Fine dining |
| Comment: | Upmarket, fine dining restaurant. Wine tastings. |
| Rita Rating: | **** |
Click links below (added on date shown) to read more . . .
The Source (Moorilla) Website(added 1-1-2007)
Menulog Restaurant Guide for The Source Restaurant(added 2-1-2007)
The Source (Moorilla) (Rita Blog)(added 16-2-2008)
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4 comments:
Don’t say Rita doesn’t keep up with it.....here is some ’able to be published’ news from Justin Harris at The Source, or Moorilla, as us plebs like to call it!
Moorilla is holding a Guest Chef Dinner with Ben Shrewy of Attica in Melbourne. Ben was voted in Gourmet Traveller’s top four chef’s alongside Neil Perry and Tetsuya Wakuda. He produces intellectually challenging and sometimes whimsical dishes that defy convention. He will be producing five of his favourite dishes with wines to match on the 3rd of August. Price TBC (Around $150 or less for our favourite non drinker!)
Morilla Estate is a wonderful example of modern Australian restuarant architecture. Located beside the Derwent river and overlooking the vineyard, the views are magnificent. On a previous visit early in the year, we loved the food and the ambience. When we arrived for lunch, the waitress explained that the menu consisted of a number of dishes that were not categorised into entrees and mains, but rather the price should be used as a guide to the size of the serving.
Upon enquiring about the tasting plate of three items from the menu for $36, we were told that they were small portions and the plate was insufficient for a full meal. In the end, we ordered three dishes each and found all the servings to be quite small. The ingredients were fresh and innovative, the cooking creative, but we found a vital factor missing - the combinations on the plate did not really work for us. For instance, the duck pie was served at room temperature and consisted of a thick pastry case filled with shredded duck meat. Duck is appreciated for it’s intensity of flavour, but unfortunately in this case, it was lost and the pie was overwhelmed by the cold, heavy, tasteless pastry. Our three courses were not excessive for lunch and brought the cost to around $80 per head (not including wine). On the whole a disappointing experience.
We thought the wine list could also be improved with more keenly priced, international offerings to suit the sophistication of the atmosphere.
Hi Rita,
Just some info for you –
The Source is running two events in this years Winter Series.
The first is a seven course degustation dinner with matching wines by Ben Shewry of Attica, Melbourne. Ben was short listed in Gourmet Travellers top chefs of 2007 alongside Neil Perry and George Calombaris and was named “Best New Talent”. Ben’s style is quite contemporary with leanings towards the East. A New Zealander, Ben migrated to Australia and worked under Andrew McConnell at Circa the Prince and spent time at David Thomson’s Nahm in London. His dinner promises to be intellectual and challenging but with a strong emphasis on fun. Cost is $175 per person all inclusive, Sunday the 3rd of August at The Source.
The second event is ‘bringing back the Sunday lunch’, with The Source presenting the Long Spanish Lunch with the best of Spanish and Tasmanian produce and wines. A six course feast including House cured Spanish queen olives, escabeche, queso and Iberico Jamon all matched with Spanish wines and of course sangria. Cost is $160 per person all inclusive on the 21st of September at The Source.
Regards
Justin
Moorilla overdoes it with the sauce! Read more . . .
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