“The Dillon”. Is it a new restaurant in Hobart. Is it really???
The food looks great. The dining area has a nice warm charm of rustic feel, and a long wooden table. The ambience is relax, with soft music ranging from the sixties to the eighties. The exterior outlook is covered with vast lush greenery, a lake and distant view of Mt Wellington. It is serene and a nice place for a Sunday afternoon lunch.
The food was superb. We were all stuffed and overwhelmed by the different taste and texture of each of the dish. It was a South East Asian inspired meal.
A Dillon’s home specialty curry puff. The long “cigar” pastry style was unconventional and interesting. The taste and filling was one of the best flavoured curry puff I have ever tasted in Hobart. It was served with a Dillon’s homemade sweet chili dipping sauce (not out of an Asian supermarket’s Thai bottle).
Grilled chicken wings glazed with sweet chili sauce was finger licking good. It was succulent, tender and very tasty. It was almost addictive with the flavour lingering in the mouth and had to have another wing, and another wing…
A healthy Thai salad, “Larb”. A typical Thai, Vietnamese and Laos summer salad dish. Salty with fish sauce, and sour with fresh lime juice. Dillon’s larb was served with lots of freshly julienne purple and orange carrots, cucumbers, onions, red chilies and lots of fresh mints and coriander. It was a refreshing dish, which accompanied very well with the other spicier dishes.
Asian meal is best eaten in a communal style. Unfortunately, time and time again when I eat out in Hobart’s Asian eateries I see western diners eating their own dish, not sharing the dishes at the centre of the table with friends and family. They are really missing out on the true flavour and taste of Asia when they are eating their own dish. Asian food is meant to be shared. Each dish is different and meant to create a harmonious meal when they are shared.
At The Dillon, it was served in a communal style at the long wooden table.
Another beautiful entree of small dried shrimps and prawns garnished with lots of crunchy dried shallots and toasted unsalted peanuts and caramalised sweet sauce served in a boat shape leaf. It was a delightful and sweet entree with lots of crunchy bits.
A Teochew style braised pork with skin on garnished with julienne fresh ginger, spring onions and dried shallots. This has a ‘yin’ touch and flavour to the dish that harmoniously balanced all the other ‘yang’ dishes of spicy curries. I really like this dish. It has a soft feminine touch to the dish. An exemplary dish of what I meant earlier by an Asian meal is best shared and eaten in a communal style.
The two ‘yang’ curry dishes were the Beef Rendang and Asam Chicken Curry.
So, where is this place, The Dillon?
It is not in Hobart, but south of Hobart as you drive passed Kingston and Blackmans Bay. It is located in Margate, which is fast becoming a suburb, sprawling from greater Hobart metropolis. Unfortunately, it is not open to the public.
I met Dillon through Facebook. He is a wonderful and experience cook. A genuine food lover, and an explorer of many types of cuisine.
If you are lucky to be invited to The Dillon, bring a good dish. I made the rendang and asam curry.