Did the Oyster Abalone & Ginger Beer Tour - it was very interesting and the oysters & beer were delicious! Shout to Di our tour guide - lovely lady !

Two words, tempura oysters. They are a must try. But the chefs are also just the best, so anything on the specials board will be incredible.

Had to try fresh oyster in Hobart and this is the place to be. We ordered a platter of 40 oysters cooked different ways. The ones that were fried tend to be of smaller variety. Best to stick to fresh oysters. Did not experience the salty flavors that u would get from oysters on buffet tables. A must try if u drive as it’s near to airport

I find this review difficult to write, and somewhat frustrating. We have been patronising this restaurant for many years, and over the last few months visited several times. We have noticed a definite decline, in what used to be superb seafood at a reasonable price. First the pluses: the staff are excellent, helpful and efficient. The menu offers a good range of seafood, with specials on the blackboard. I cannot comment on dessert, because we don't do desserts. The obvious decline is in quality of seafood, quantity, and value for money. On one occasion my friend ordered flounder. It came out looking like a truck had run over the poor mite. My friend sent it back, and the waitress quickly replaced it with a much better fish option. Meanwhile another friend had flat head, obviously overcooked. Possibly they had precooked it, put it aside and then quickly refried it. If that is so, it is unforgivable. We are locals, well-versed in fish. We catch it, and we cook it. Please do not fob off second rate seafood onto us. A further point of contention is the magically diminishing seafood plate. Last time my husband ordered the hot plate, it was generous. This time, however, the piece of salmon was the size of a 50 cent piece, and the other piece of fish (ling) - also tiny. There was a tiny bowl of mussels, 6 oysters kilpatrick (which were lovely), and a small serve of calamari. Not great for $49.
My seafood chowder was extremely salty, and relied too much on cream, rather then genuine seafood stock, for any flavour.
Now, I recognise this place is very popular with Chinese tourists. That's great. I take pride in seeing them devour our seafood taken from pristine waters so unlike their own. But that is no excuse to increase prices - yes, they can afford it. To them, this is seafood paradise, and they will pay anything. But you need to cater for locals as well. Our local communities have not benefited one iota from the influx of tourists. Instead, we pay the price in terms of crowded roads, dangerous drivers, and litter dropped everywhere. Remember this, tourism is a fickle friend. When the fashion changes, or air travel becomes problematic, guess what - no overseas tourists. Only the locals....

We did the tour, really informative about oysters & abalone farming, then the ginger beer set up, tasting of freshly suckled oysters, and the variety’s of ginger beer, then at the end of the tour, 6 fresh oysters each, really worth doing the tour.
Then we stayed for lunch, what a very enjoyable experience, great variety of choices, the sea food chowder was fantastic, my wife and l shared a seafood platter, very reasonable prices, throughly recomended.