Charcoal Sets New Standard in Hobart CBD

15-Aug-2012 | Hobart's newest concept restaurant, Charcoal is headed up by Mercure Hadleys and Grand Mercures' new Executive Chef, Adam Roberts.

Adam, recently from Mercure Treasury Gardens Melbourne and prior to Mercure, Sofitel Melbourne is set to delight diners with his take on old favourites of wood fire pizzas and tapas. The culinary experience can only be described as delightfully modern, designed to encourage share dining to ensure an array of flavours.

The tapas menu features items such as 'Crispy Pork Belly with Plum Mayonnaise' and 'Tea smoked ocean trout tortellini with saffron foam and snow pea leaf salad'. The pizza menu is non-conventional with, 'All time BBQ Pizza with Char grilled beef fillet, smoked chicken, pancetta lardons with grandma's smokey tomato sauce'.

The new Project Manager for Charcoal, Lisieux Afeaki, formerly of White Sands Estate and IronHouse Brewery, describes the venue as perfect for any gathering, aiming for an atmosphere and culture that is welcoming, communal, fun and of course, addictive.

Charcoal is located at 154 Collins Street (Hobart) and opens this coming Tuesday, 21 August. Open Tuesday to Saturday for dinner and lunch from Wednesday to Friday telephone 03 6237 2950.

Further Media Details: Duncan Mars - duncan.mars@mercurehadleys.com.au.

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