Dining with ethos

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To say farewell to family at the end of the festive season I organised dinner at the acclaimed ethos restaurant in the heart of Hobart.

Run by the talented duo of Iain Todd and Chloe Proud ethos continues to woo crowds and gather accolades for their original recipes and great dining philosophy – use local and fresh ingredients wherever possible and you can’t go wrong!

what's on the menu tonight
what’s on the menu tonight

On the menu the evening we visited was the following:

Tasmanian Wine to accompany our meal
Tasmanian Wine to accompany our meal
Amuse - parsnip chips and creme fraiche
amuse – parsnip chips and creme fraiche
pacific oyster with a garlic vinegarette
Pacific oyster with a garlic vinegarette
poached soft-centre quail egg, paprika + pumpkin puree, chorizo crumb + delicate edible flowers
Poached soft-centre quail egg, paprika + pumpkin puree, chorizo crumb + delicate edible flowers
ethos house made butter and sea salt
ethos made butter and sea salt
ethos' freshly baked sourdough
ethos’ freshly baked sourdough
pirates bay octopus, whey + cider sauce, pickled long tunic, burnt black rise + purslane
pirates bay octopus, whey + cider sauce, pickled long tunic, burnt black rise + purslane
black pudding, potato, golden pea, labneh + pickled pumpkin
black pudding, potato, golden pea, labneh + pickled pumpkin
roasted bruny island lamb, beetroot, young broccoli, rye salad + ochra
roasted bruny island lamb, beetroot, young broccoli, rye salad + ochra
sorrel sorbet, candied pumpkin, meringue, salted toffee, raspberry + olive oil puree + dehydrated raspberry powder
sorrel sorbet, candied pumpkin, meringue, salted toffee, raspberry + olive oil puree + dehydrated raspberry powder

(See an edible eco-friendly ethos for more information about this restaurant)

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