Chef Anelise's Farm Restaurant — Review by Jack's Dining Room
Tasmania, Australia — Modern farm-to-table, seafood, contemporary
A one-of-a-kind culinary experience at a remote Tasmanian farm where diners dive for sea urchins and abalone before enjoying Michelin-trained chef Anelise's farm-to-table lunch. Every dish showcases impeccably fresh, locally-sourced ingredients with creative preparations like abalone pizza with homemade goat cheese and herb-buttered porterhouse steak paired with fresh abalone. This is an unforgettable and unique dining adventure in one of Australia's most remote and beautiful locations.
What was great: Incredibly fresh homemade ingredients, unique abalone pizza with homemade goat cheese and local honey, dry-aged Tasmanian porterhouse with black lip abalone, fresh tomato and peach salad with homemade honey vinegar, all ingredients sourced from the farm or foraged from local waters
What could improve: Nothing mentioned
The Dishes
The meal began with an abalone pizza topped with homemade goat cheese and local Tasmanian honey, which the reviewer described as incredibly good and almost unfairly delicious given the homemade quality of every component. The standout main course was the Tasmanian surf and turf, featuring a dry-aged Tasmanian porterhouse steak paired with whole black lip abalone coated in herb butter. The abalone had a unique chewy texture reminiscent of octopus but was elevated by the aromatic herb butter coating. A refreshing tomato and peach salad dressed in local olive oil and house-made honey vinegar completed the meal, with the tomatoes described as incredibly fresh and potentially superior to tomatoes from more famous growing regions.
The Experience
This was far more than a typical restaurant experience. Diners began by putting on wetsuits and diving into local Tasmanian waters to harvest their own sea urchins and abalone, creating an immersive farm-to-table adventure. The setting was a remote farm on Tasmania's coast where chef Anelise grows her own ingredients and operates her restaurant from her own house. This intimate setup creates an exclusive and deeply personal dining experience with a Michelin-trained chef who deliberately left fine dining establishments to create this unique culinary concept.
Value & Pricing
Pricing information was not mentioned in the transcript, though the exclusive nature of the experience and the level of preparation involved suggests this is a premium dining opportunity.
Notable Moments
That's actually so good. It's almost not fair when you homemake everything.
These tomatoes are so incredibly fresh. I didn't know Tasmanian tomatoes were a thing.
I might move in here and just sleep here, have breakfast, lunch, and dinner, and never return.
The Verdict
This represents one of the most unique culinary experiences available on earth. The combination of active participation in ingredient sourcing, intimate setting on a working farm, and impeccably executed cuisine by a Michelin-trained chef creates something truly special. This experience is perfect for adventurous diners seeking memorable, immersive dining that goes beyond traditional restaurant settings.