Best Known For
Flame-grilled Cape Grim T-bone, with pea purée, roasted rosemary and garlic potatoes, honey glazed seasonal vegetables and miso butter.
Expect exciting and vibrant dishes created from local Tasmanian produce at Vali Kitchen on Bass Highway in Boat Harbour. This rustic restaurant, nestled in hills of the iconic coastal town on the state’s north coast, invites relaxing in front of the wood heater during chilly months with a glass of red; while on balmy days, the deck beckons with views over rolling countryside. Take in the aromas wafting from the wood-fired oven - where housemade pizzas like Tuscan chicken on a pesto base are created - as you peruse a menu offering starters such as creamy seafood chowder. For the main, delve into slow-cooked lamb shank on a bed of smashed potatoes, sautéed Brussel sprouts, cauliflower purée and red wine jus; or fettuccine, topped with Sicilian beef, tomato and red wine sauce and meatballs.
17254 Bass Highway, Boat Harbour 7321 TAS - See Map
Seats: 120 Chef: Jackson Milicia