The Terrace is the pinnacle dining experience available at Country Club Tasmania, a premium resort and getaway located among 120 hectares of parkland, lakes and rolling paddocks.
Offering a genuine paddock to plate experience, The Terrace is Tasmania’s most awarded restaurant and a huge favourite for Launceston natives and visitors alike. The experience is designed to please the senses, with great attention to detail – everything from the aroma of freshly baked bread to the selection of dishes in the degustation menu has been carefully considered and executed.
There is a 1200-bottle temperature controlled, Tasmanian blackwood cellar that boasts an extensive global selection as well as the very best local drops, including some world class vintages from the Tamar Valley.
Head chef Jessica Howe tells us more:
How long have you been head chef at the Terrace?
Three and a half years.
Where did you train and where have you worked before?
I completed my formal training at Drysdale in Launceston.
My career began at Christmas Hills Raspberry Farm where I worked front of house. From there I decided I wanted to become a chef, completing my apprenticeship with Terry Fidler at Q22 on Tamar Street in Launceston.
What changes have you seen during your time working at the restaurant?
When I first joined the restaurant showcased more of a fine dining experience. We have since become a little more relaxed and altered the menu to be more accessible, so that our restaurant is more attractive to a broader customer base.
What makes the Terrace stand out?
We change our menu seasonally, and place a strong emphasis on utilising local and fresh produce. We are affordable, but offer exceptional quality food and premium service.
What does The Terrace specialise in culinary-wise?
By offering our Freefall menu, which is a degustation with no set menu where guests are guided by the chefs to design a menu uniquely for them. The menu changes on the night based on the personal tastes of the guest and what is in season.
Is there a signature dish that is always on the menu?
Our East Coast scallop and abalone dish has been a winner with guests over the last two years. We change the flavour accompaniments based on the season, but I think the scallops and abalone will be around for a lot more menu changes to come.