Finally made it to the newly revamped former Dr Syntax, now majestically named Bay Hotel Bar and Grill, in Sandy Bay.Whoever architected this revamp did a superb job (for a pub reno), making it a pleasure to sit and eat in. It’s light, airy, warm, fresh and new – the opposite to many other pubs which are typified by dark, dingy, old (as in ‘worn out’) and cold!!
I lunched with two work colleagues yesterday, with the consensus being that we would all love to return here for a pub lunch, and that their steaks shit all over Ball and Chain’s which seem to be used as the yardstick held up by most as a comparison for steak meals in Hobart.
We had the Prawn Cigars to start with, which read well on the menu and was alright but not as stunning as I would have hoped. Two of us agreed that our cigars might have been a tad undercooked, but the idea behind these items was great.
Two of us had steaks, one with Bearnaise and one with mixed Pepper Sauce – both absolutely stunning, if you can use that description for a common or garden steak! Mine was the Fillet Steak with Pepper Sauce ($29) and it was the most perfect steak meal I’ve had since Le Provencal. The sauces likewise were fabulous. Kitchen staff undoubtedly winced when they got an order in for a well done, but, hey, that’s what I like and that’s exactly what I got, and it was BEAUTIFUL! Thanks guys!
Tony had the free range Chicken in a Bag – which I tasted, and it too was magnificent, as was the accompanying leek sauce. He raved about it. We all loved our meals and found the place a beautiful environment in which to take time out for a working lunch.
The bill for the meal plus a few lemon squashes each (we WERE working!) was $127, which we considered very reasonable.
I hear they have real stars staffing the kitchen, and that shows. I loved it there and highly recommend it as a pub of choice destination.
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23 comments:
Hey I agree totally, after moving back here (from Melb) two years ago I have been on a "find the best steak in Hobart quest". Never normally order the beef at restaurants, must be the great climate here (not to mention my wife is either popping out babies or breast feeding - always after an iron fix)
1/ aforementioned (reminded me of Melb pubs)
2/ that restaurant in Penguin (not Hobart I know but a good steak)
2/ Grand Chancellor (b4 the re vamp)(I know ...a hotel restaurant)
3/ rock wall
4/ Shippies (except the sauce)
5/ B and C (except the salad bar but Mum and Dad love the salad bar – how big is this place now…)
Note - happily take advice on other beef hot spots as obviously haven’t been every where yet. Speaking of good meals 2 best in Tas so far are Angassi and Pecora:-( (not beef)
Enjoy your beef
Spag Blog
Hi and welcome Spag Blog (great name, by the way). Have you tried The Grain yet for steaks? I haven't got there yet but people I know who've been swear their steaks are the best.
It's the former Maypole pub, opposite KMart in New Town. Have a steak there then come back and tell us what you reckon.
Rita
Thanks for the tip - have been trying to get to Grain...will now try harder!
Will be in touch...
Spag Blog
Oh, and BTW, Spag Blog - naturally my biggest endorsement of THE best steak in Hobart is, as mentioned in the post, Le Provencal. Their Peppered Steak for me is the meal I want to eat 10 mins before I die. (It'll only take me 10 mins to eat, then I can die in total happiness, and gluttony!!)
What the hell was that dish, Rita? Steak and chips? Why put the bloody chips in another container and divorce them from the main event?
Beats me. Put the bloody COMPONENTS TOGETHER, so they at least look like a course.
Bay Hotel thingies, why create more dishes and make everything look bleak and untogether? get your act together. Bad presentation and lack of common sense.
Sir G
You are obviously old or out of touch (or both) and the only thing that excites you is rice puddings (still laughing at that one). Easier to eat than a steak I guess. Components together....funny too, were you once a chef? Or just a simple one plate man...or both.
Rice pudding...LOL...components together...LOL
But really, can anyone tell me why wou would put a nice-looking steak on a vast white plate with some undernourished chips (what happened to golden?) in another white dish?
I hate art on a plate stuff but try at least to make the dish look homogenous.
You don't have to be a chef to enjoy a meal Anon. Most eaters aren't chefs. And how about you answering some questions. What the hell are you, apart from a bit silly?
We were talking comfort food, remember.
If you are in touch and I'm glad you think I'm out of touch!
I must admit i tend to agree with Sir G on this one. Simple Steak and chips should be served 'simply'
If it was I that ordered that meal i would dump the chips on the plate and be done with the extra dish - at least sauces/juices from steaks would coat my chips just a little, Yummo. I'm a chef but also i am just one opinion... and yes using less dishes is appealing to the Apprentice.
i do apologise for the triple message all... Computer is playing tricks on me.. bloom'n technology.
I like your triple, QW.
I'll count it as three people agreeing with me!
And chefs count as two in the food biz, so I'll make that six.
Well I'm always interested in benchmarking so headed off to BHBG last night with three others, one of whom had eaten at the Ball & Chain the night before.
There is no question that the beef was of superb quality. The only issues were in the cooking.
One medium rare eye was cooked perfectly, a second medium rare was medium, the medium guy got his well done, and the scotch which was ordered medium came out rare.
The quality of the beef saved the day but all the same, with all due respect, the final product not up to Ball & Chain standards.
But it should have been with the kitchen only having to deal with a few customers, compared with hundreds at B&C
P
Thanks for that P. We always welcome followup here. I'm sorry that your steaks weren't done to your expectations. Did any of you have any of the sauce selections?
Anyway - I'll stick with my decision to stay with the Bay as my best steak place, and you guys can go to B&C for yours!
Well Rita, with all due respect you can't be a beef expert if you have it well done. Everybody can cook a well done steak. The meat at BHGB was fabulous and so your well done will be fine every time. You will have no problem.
I'm more worried about the rest of us.
Since you ask, on the sauce front, I thought the mixed pepper sauce I had was pretty bland compared to B&C.
But I didn't mention it as I'm a bit of a pepper freak and many may like a low pepper version.
I think all of us had the mixed pepper sauce but nobody thought too much of it.
P
P - I love your politeness, as on this blog I am more accustomed to being told in no uncertain terms exactly what people think of what I've said about something or somewhere (particularly when they disagree!), so thanks very much for your careful choice of words. What you've said reinforces exactly what I've said countless times here - that each dining out experience is a recounting of what happened to one person on the day.
There are so many variables that prove that to be so. We are all different. I am the first to put my hand up as preferring my steak well done - and having worked in countless commercial kitchens and heard the chefs bagging the crap out of a WD steak order, know well what will be said in the kitchen, but do you know what? I don't care! It's the way I prefer it, and I love a good steak. You (and your friends) are diferent. You found that you preferred B&C's style of food and cooking, and that's great - that's why we have so much variety of choice. There's nothing wrong or bad about either of us. We just have different tastes.
Let's celebrate the fact that we have choices, and agree to disagree.
Ball& Chain, Grain, Bay hotel,LeProvencal should all go to the Horseshoe Inn and see how a steak should be done,Awsome is all i can say.
ANON:
***THIS BUSINESS HAS NOW CLOSED TRADING***
i was there yesterday... so sign of closing and advised open 7 days a week from 11am..
Read todays mercury public notices...!!!
It is indeed so. The notice in my current News/Gossip sidebar, mentioning that the Pennicott family have taken over the former Syntax is the confirmation of what was in today's Public Notices, as mentioned by Anon 6.56 above.
I was told about it last week.
yet another restaurant that spent way to much money on renovations then couldnt get enough punters in the door to cover the cost. Such a shame - it really is a great place.
What happened to our love?
It used to be so good.
So when your near me darling can't you hear me SOS?
Fantastic to see this business under new management.
...."the love you gave me, nothing else can save me, SOS..."
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