Firstly, a history lesson.
Czech Republic; a country I’ve visited a few times and I still know little about, 4 things I have learnt however include;
- Well known for inventing socks and sandals
- Cheaper beer than water
- Takes tram etiquette seriously
- Don’t mix 2 with 3
Little did I know that a chap called Josef fled war torn Czech Republic in the 50’s to set up camp in Tasmania and revolutionise local wine making. Described as a legend and a local hero, he has set up wineries such as Jansz, Bay of Fires and Tamar Ridge and it seems he loves a job with a view.
We sat at his flagship ”Josef Chromy” restaurant in the Tamar Valley and was greeted by a man in dungarees (Czech). He showed us the menu which boasted ” Freshly shucked oysters” and ”waiters well versed in the world of oysters,” they can bring you todays oyster news which I imagine to be a simple read.
The surroundings were beautiful and I started with the quail; roasted on a generous doorstep of black pudding, shaved apple and fennel salad; a starter that took me back to the UK eating game and black pudding in a country pub. Jax went for the buffalo mozzarella with tomato pesto and pear, again, a fantastic start with stunning presentation.
I backed this up with lamb so rare it took me back to a long-line of cavemen. This came with king brown mushrooms, asparagus and black olives. I loved it, cooked to perfection for me, however, I’m sure it would put off the faint hearted who aren’t cut out for working in an abattoir. Jax went for the braised beef check on polenta with salsa verde and balsamic; she loved it, a huge hunk of meat (like myself), that you could tear with a fork and the flavours were beautiful.
All in all, a top draw meal, with some great views and some authentic European service.
Price – 7
Quality – 8.5
Atmosphere – 8