Smolt - Hobart (7 of 8)

On a recent trip to Hobart we found ourselves seeking out the best restaurants and produce that this little city could provide and after a few recommendations we ended up at Smolt Restaurant. Tucked away in Salamanca Square (just behind Salamanca Place) it is one of the sharp new buildings set amongst the old sandstone and brick architecture showing off Hobart’s rich past as Australia’s second oldest capital city. With much anticipation this cosy little restaurant is one of Hobart’s true culinary gems, serving well thought out and executed food. As our stay was limited we were only able to make it for breakfast one day but cannot wait to head back to try out their lunch and dinner menu.

Smolt - Hobart (4 of 8)

Smolt - Hobart (3 of 8)

Smolt has a warm wooden interior with some beautiful handmade and unique furnishings and stylings. We were greated warmly by the front of house staff and their service was attentive and professional.

Smolt - Hobart (2 of 8)

Smolt make good coffee but my chai latte was a bit too weak and disappointingly the froth made up more than half the glass. I did enjoy however how they use brown ceramic cups for their coffee rather than the common and overused white variety.

Smolt - Hobart (1 of 8)

They have a great selection of dishes on their breakfast menu and there were many things we wanted to try. I also had a look at their dinner menu which looked really interesting ranging from meat dishes, pizzas and some very tantalizing seafood dishes. We chose two egg dishes which refreshingly steered well away from your standard egg and bacon.

Smolt - Hobart (5 of 8)

Potted eggs with tomato, minced meat, onion, chilli oil, yoghurt & grilled flat bread $17.90

I was a bit apprehensive about having mince meat for breakfast but the potted eggs were surprisingly very appetizing and, although certainly packing a punch of flavours with the meat and chilli, were not too rich. The charred pita was a great accompaniment and the yoghurt was cooling and refreshing. This dish did kind of remind me of the middle eastern dish Aushak (that I talked about in an earlier post) with the yoghurt and tomato meat sauce and slight chilli heat.

Smolt - Hobart (6 of 8)

Baked eggs with artichokes, leeks, asparagus, parmesan & grilled ciabatta $16.90

The Baked eggs with artichokes, leeks and asparagus was really a beautiful dish. The creamy eggs with perfectly soft yolks went so well with the caramalised leeks, fresh asparagus and lemony tang from the artichokes. It was topped with goats cheese, chewy melted parmesan and lots of fresh herbs and served with char grilled thick bread. We also appreciated that both their dishes were well seasoned so you dont have to add any extra salt.

Smolt - Hobart (8 of 8)

Smolt have kindly shared their recipe for baked eggs with artichokes, leeks and asparagus below so you can make this wonderful dish at home. I know I will certainly be trying it out and I can’t wait to head back to Hobart to taste one of their seafood dishes.

Baked Eggs with Artichokes, Leeks, Asparagus, Parmesan Recipe

Spinach (cooked English spinach or fresh baby spinach)
Leeks (sauteed)
Asparagus (cooked)
Artichoke (peeled and cooked*)
2 eggs
Cream reduction or use thick cream**
Goats curd
Parmesan cheese
In a oven proof bowl or dish layer the ingredients in the order as listed. Bake in a moderate oven for 15 mins. Serve with chargrilled ciabatta bread brushed with olive oil.
Serves 1.
Notes: *To cook fresh artichokes, I find the easiest way is to cut a few centimeters off the top of the flower  with a large sharp knife in one cut and then cook in boiling water for 30-40minutes. Remove them from the water and let them cool a little so they are easy to handle. Then remove the tough outer leaves to expose the soft inner leaves. Peel back the stringy casing on the stem, cut in half lengthways and remove the choke in the centre of the flower with a spoon. It is important to remove the choke as it is quite bitter and has a floury texture and is not normally eaten. Drizzle the cooked artichokes with lemon and olive oil and they are ready to eat as they are or use in a recipe such as the one above.
**Cream reduction is simply cream that has been reduced by evaporation by the application of heat.
Use heavy or naturally thick cream as it has less water content to begin with. Simply put it in a frypan or wide saucepan and boil until it reduces and reaches your prefered consistency and flavour. Cream reductions are normally made by adding cream to sauteed vegetables and meats. In this recipe above, when you are sauteeing the leeks just add the cream to the pan with the leek and reduce. It thins initially and then thickens again and the flavour changes the more you reduce it.
2 Salamanca Square, Hobart, TAS
Ph: 03 6224 2554

Smolt on Urbanspoon

FavoriteLoadingAdd to favourites


One Response to Restaurant Review: Smolt, Hobart, TAS & Baked Eggs with Leeks and Artichokes Recipe

  1. Lawyer says:

    That photo with the bread dipped in the gooey egg is just divine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Set your Twitter account name in your settings to use the TwitterBar Section.