Lunch at the Dunalley today was well below par, with the prices sky high. Dined on Fish of the Day - which today was Trevalla, with chips and salad. It was priced at $22, which I felt was horrendously high after it arrived and I saw the portion size. And if that was fresh trevalla, well I'm Brittany Spears - which I hasten to assure you I'm quite definitely NOT!
The menu is your usual suburban pub fare, with the standard chicken, steak and fish meals. It is definitely one of the more forgettable meals I've had for a good while.
A friend took me there as it was convenient to what we were doing today, and for that I'm exceedingly grateful to him for buying me lunch. Such a pity Dunalley let him down.
If you're in need of a meal in that area - keep driving past Dunalley and see if there's anything further down the Peninsula or retrace your steps to Maccas Sorell.
Sunday, 10 February 2008
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36 comments:
The more i read your blog, the more i realise you are a typical tight arse tasmanian who knows jack sh@#. Get over yourself.
Slightly annoyed chef sick of over opinionated wannabe critics.
Hey annoyed chef, get over yourself yourself & change your deep fryer oil this month!
Speaking of pubs. Did you see the review that Graham Phillips wrote about the Peppermnit Bay pub today?
He shit-canned it big time!
Cruisin' straight on to Anon 8.14 - thanks for the defence!
Anon 8.19 - yes, wasn't that Peppermint Bay review really interesting? A few of us have theories about that. What about you guys?
I think Phillips has recognised a new opportunity to continue his 'consulting' with P.B. He obviously seems keen to distance himself from the old ownership & must have decided its safe to savage the the kitchen now in order to create a new position for himself. Like the anaon before it seems odd that he is so critical of a menu he hepled to create?
Rita, Shame about the Dunalley pub,It looks great from the road, you didn't really expand on what you ate though?
Also I read the article in todays merc with some sadness for PB, a bad review is always hard.
It is quite rare for Graeme to use such strong language & especially in relation to such a high profile venue & respected team, so you can make of this what you will.
He seemed to imply that the place will benefit from having more active investment partners & perhaps it was a veiled comment on the current (Currant) owners track record to date? He didn't pull any punches though, with his last sentence, recommending that the change must first happen in the kitchen.
Anon 9.11 - your comment seems in alignment with a few others I've heard today like that.
Anon 9.39 - yes, it WAS a shame about the pub. I couldn't really say much more about the food than I did. The fish was quite dry; the chips were just chips, and there was a salad bar where you could help yourself to a rice bowl full of salad. I didn't.
I did a series of reviews last year which I entitled my 'pub crawl' - dining out at quite a few pubs - so am using those as my 'norm' for pub grub. Some were spectacularly great (for a pub), others were pathetically woeful.
Yes, I agree Graham is not usually so specific as he was today in his review of PB. I quite understand why, given comments similar to the first one, above, today. So he obviously had his reasons for the public dissing of one of our higher profile pubs.
It was a very unfortunate review for the people at PB Rita. I hope they can gether themselves & re-focus.
P.B ... G.P legacy he help create the menu.
Time that the muckery found them selves a food critic that is respected by the industry. The fact that G.P may not disclose he has an interest in an establishment he is reviewing leaves him wide open to potential claims of bias.
Good to hear from "Slightly annoyed chef sick of over opinionated wannabe critics" but have you ever thought that just maybe this time she is right. The quality of food in this town/state is on the whole dreadfull - yes it's the old race to the bottom - people only get what they pay for - The price of the meal didn't seem outrages but maybe 'chef' the kitchen was staffed by not so well trained people.
How can we blame the customer for an industry problem - It's people like you and I that need to lead by example.
I take this as a warning that I need to be ever vigilant - watch the quality of the food we are creating and be happy with every course that goes out of the kitchen.
Oh ... have to run - got to clean out the Cool Room.
I too read the PB review with interest. SO and I had an interesting discussion about it - coming to a conclusion that they are now secure on their "establishment" as "THE" place to eat down that way so can afford to be a little less picky.
They had better watch out though - Farm Gate and Pecora both give them a run for the money, and are much smaller and more personable. I'd eat at ANY of them personally, though as they say - a resturant is only as good as the last meal you serve.
GP was way off with his Ramsay programme review on that same page. We're into the second of the US ones...the one he previewed was about three weeks ago!
A man with his finger on the pulse that one.
P.B still has a dept to service and it has had trouble in the past with keeping staff. Maybe a change of formula putting it on another path will open the market up for it. As it was it was a great concept but maybe it didn't work. They are skilled operators and maybe it was tough work for not a heap of reward, remember winter can be slow.
P.B make work well as an upmarket pub in the sticks?
Why was it sold - things maybe getting tougher in the south??
Farm Gate and Pecora are great establishments but they still need to prove their market - this winter may make or break them. They two have dept to service and mouths to feed. I don't want to talk them down as they are the future of food in this town if we want good food to survive. Just think how great it would be to have either or both here in Hobbit Town.
Did anyone else read the public notice re Banjo's in salamanca going into liquidation, maybe just a partnership split or some such thing. Closed for renovations reads the sign.
...bugger I think I left the Cool Room door open again!
When was that public notice in Cool Room? Was it today?
So I'm not the only one who thought that G.P's revie reeked of old fryer oil! It does seem a bit odd seeing he was consulting officially or unofficially. Why would you open yourself to criticism like that. Or as Sir Grumpy said, he doesn't have his finger on the pulse and he forgot he helped write the menu.
There was one other glaringly obvious salute to a place he consulted for - could anyone pick it?
I hope P.B. can go forward under new ownership, but like any attempt at a slightly high end food venture in Tasmania it will be difficult. Hard to source good produce (believe me I spent three hours on the phone today alone) and a small population with definate 'dining seasons' make it a challenge for the industry. Don't even mention staff!!!!!
Blogs like this can help though.
For my money the place has never been the same since Steven Cumper left the stoves. He put that place on the map in more ways than one.
anon 5.53, looks like pecora won't make out the winter or the spring. sounds like it's closing or that's the local goss, guess it's the farm gate for us LOCALS!
There is heaps of produce available not just in the channel but all over, HRV so that not an excuse. Pecora might good but they have to hang around for more than a year to be taken seriously. As for the Farm gate, are you kidding! Snags & mash are not the furture. I agree with last anon that that peppermint bay was at least interesting when cumper was there.
I always roux the fact I missed out on Mr Cumper's Peppermint Adventure. (There's a book title for you).
I think Rita told me to get my lazt arse into gear (but much more diplomatically) before he went.
Oh, I wish I had...
Saturdays paper - read the public notices ... many secrets are first aired there. Liq lic applications etc...
I'm not talking either Farm Gate and Pecora down they deserve to survive. I was just stating the facts - 70% of biz fail in the first 2 years - even higher for hospitality. Good places need talking up.
Rita / everyone - watch the libel/defamation laws it can hurt, telling the truth is not a defense unless your megga rich.
another bit of gossip.
Federal Hotels are down sizing their coles bay and port Aurthur developments and are building a new small one at cradle mount to chase the $500 - $1000 a nite crowd. They brought Henry Jone to be the flag ship for a premium "Pure Tasmania" brand.
They are moving away from the plebs market and going global. Small developments premium food and wine and low ratio staff to guest - everything laid on.
2nd shelf left hand side up on the beetroot side.... are you blind?........ I'll get it from the cool room then.
Hi Rita!
I would love to read the PB review by Mr Phillips. I had a great meal on the restaurant side of PB which I have finally posted. I thought that it was quite excellent and I'm not completely devoid of taste.
I think that restaurant politics can be tricky and it does sound like GP is playing some sort of game.
Shame about the Dunalley pub! I'm with you. In a pub order simple. All I ask is good ingredients cooked with care and yet how many times is it out of the freezer into stale oil at the wrong temp. Grrr! If the Pb review is on the web, i would love the address.
Oh if you are a typical tight a....Tasmanian who knows jack excretement..... then what pray tell are the wealthy gourmet diners eating? What a silly comment!
HRV, I too have had a bit of a time of it late sourcing supplies, so you have my empathy (want to go halves on a Kalashnikov, c'mon we could take these suppliers out).
As for Peppermint Bay, I was there roughly two years ago, and much to my wifes horror I ordered the pie. And a darn fine one it was too.
On our return with my visiting parents I had lamb chops, and damn fine they were too. Conversely my guests on both occassions were dissapointed, they were expecting some serious swank. Me I like a damn fine pie and a good tender chop with perfect fresh veggies. And that is what I got.
Whether the change of chef is a factor or not I'm not sure, as I have not been back for a while, but I have heard discontentment from many on the grape vine. Graham Phillips review sounds like pure bad cooking, but who knows what machinations are happening behind the scenes. As for the general public, well they will ultimately be the judges.
I hope Pecora and others survive, but it hinges on many more factors than how good you are as a cook. Rent & landlords, suppliers, staff, councils, NIMBYS, weather, Lawyers,the will to go on, experience and so on.
I wish them all luck, oh and by the way, Bangers & mash are a classic, and with the sausages I ate out of Farm Gate the last month, simply wonderfull. I wish more people would concentrate on getting the simple stuff like mashed potato right first before slagging it off and venturing on to stuff they really should not be trying to cook.
Well said Cartouche.
Bangers and mash, good chops, pies, veggies done well...this never goes out of fashion.
The french often over-refine their mash for me and the yanks turn it into runny nonsense.
I had a neighbour who loved and prided himself on his mash. (As well as other things!)
I remember him dishing me up some of his garlic mash with a steak and he was as nervous as all hell to wait for our verdict.
It was great and it made his day to hear us say so.
He wouldn't part with his recipe but I'm sure there were Dutch Cream spuds in there with garlic, bit of cream, butter, salt and white and black pepper.
Boy, was that good.
Think I'll make some NOW.
Your making mash at this time of night! OK each to their own. But can I suggest leaving the mash to go cold, add a little cold fat and make some potato cakes for the next day. Just pop 'em in the pan till golden, then lashings of butter.
Used to love this, Oh and BTW, we do sausage and mash from time to time, and its very well received.
Geez dudes! Rita leaves the house for an evening meal out at a new restaurant venue, and you guys all decide to have a great 'conversation' without her!!
Thank you one and all.
Yes - I saw the Banjos thing in the paper. And you're right, that's a really interesting column to keep up with - the Public Notices of the Merc. I always read them. You find out a lot by keeping an eye there.
I will be blogging the meal I had tonight down the track, once the owners and chef have got a bit more organised, but the food was really good, and they deserve people to get along there.
When they are OK with me reviewing them, I will.
HRV, I think the veiled salute must have been the risotto he ate at Coal Valley. Mind you, it did sound better than this fruit one with burnt nuts?
Was the review specifically about the pub at PB? Didn't think it specified.
Re PB - Boy and I ate there last July and it was awful. We spoke with management, and they gave us a voucher, which we used last weekend. We didn't tell them we were coming (as they asked us to) and everything was phenomenal. I'm happy we went back.
What's with all this anonymous gear...
Good to see sir grump still enjoying his snags and mash. Nothing like good mashed spuds. I do good version myself (dutch creams), similar to sir grumpy's. Why is this simple food usually so bland and tasteless when eating out? As for pub food generally , the quality varies hugely but Rita put us on to some good ones such as Maypole and Prince of Wales. I'd heard that food at Republic was very good but was not a great fan of the venue itself. Went last week and had about the best pub meal for ages, at very reasonable prices. Pity about Dunalley pub - have fond memories of visits years ago.
Anon2
Good to see sir grump still enjoying his snags and mash. Nothing like good mashed spuds. I do good version myself (dutch creams), similar to sir grumpy's. Why is this simple food usually so bland and tasteless when eating out? As for pub food generally , the quality varies hugely but Rita put us on to some good ones such as Maypole and Prince of Wales. I'd heard that food at Republic was very good but was not a great fan of the venue itself. Went last week and had about the best pub meal for ages, at very reasonable prices. Pity about Dunalley pub - have fond memories of visits years ago.
Anon2
Re PB just goes to show ritas rite about opinions on food being personal
there are a couple of other good places to eat in or around Dunnalley... what ever you do don't go to Maccas Sorell!
There is nothing better than feasting on the fresh fish and chips from the fish shop at the end of the jetty in Dunnalley on an outdoor table... great vinegar...
there is also the cool Dunnalley Waterfront Cafe... wander the great bric and brac at the same time as enjoying a fresh cray and sauvignon blanc..
you need to remember that there are other options in regional areas that the local pub!
Mussel Boys will always be a very special place for me... has never let me down!
Is it true Gordon Ramsay is coming to PB?
he DID din't he, in the form of GP
It's OK Anon 11.19 - I was being cynical. I wasn't seriously suggesting people go back to Maccas Sorell. But thanks for the tip about the Dunalley jetty. I'll try that next time. Have been previously to Dunalley Waterfront Cafe and was not bowled over by it at the time. But - crayfish sounds yum. Will have to check them out again next time I'm down there.
Mussel Boys has had rave reviews from many - so it looks like a road trip is in order.
Amy - it's good that PB issued you with the voucher when you were unhappy with the meal. Top marks to them for that & glad you enjoyed your 'replacement' meal there recently.
Anon2 - I had absolutely gorgeous mashed Pink Eyes last night. I would never have attempted to mash them myself, but they were served with one of the meals I ate last night, and the flavour was fabulous. In fact I'm trying it myself tonight to have with my salmon.
Sands - I had a quick look on the Merc site today and couldn't find the comments by GP on PB for you.
Anon 7.52 - I know there is a lot of good produce to be found here - I use it all the time and certainly appreciate it, but some suppliers idea of quality when it comes to products, service and even down to stocking basics is driving chef's in this town nuts.
And don''t think for a moment that we are using this as any kind of excuse. I review my own cooking and establishment on a daily basis and most chefs are there hardest critics. This issue is just another peice of the puzzle that will help lift Hobart's / Tasmania's standards.
Anon 7.39 - no that wasn't what I was talking about. That was the previous week. Very close though!
HRV, meet me in the looney bin. Suppliers are at the moment causing a severe problem. Its time we all told them en mass that they are piss poor.
CARTOUCHE
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