Chef Henry is extremely conscious about freshness and sustainability of the fish and produce on his menu and in what he is offering to our customers and that fact shines when you taste his beautiful dishes. To create the best fish and chips in Hobart, Chef Henry sources only local, line-caught, fresh fish from Tasmanian waters. He also makes a mean burger, with the menu offering a classic cheeseburger using Tasmanian beef sourced from a local Hobart gourmet butcher, a haloumi burger, panko crumbed fish burger and a soft-shell crab burger.
We also have a great variety of smaller options such as Barilla Bay Oysters, the daily sashimi offering, fish croquettes, seared scallops and many more. All of these plates pair fantastically with a glass of Tasmanian wine, good times and an afternoon on Salamanca.