Hunter Food

Hobarts Restaurant AT
Hobarts remains one of Newcastle’s premier dining experiences. Seating
40, this opulent and intimate a la carte restaurant offers a selection of fine
wines and sublimely elegant cuisine with impeccable service to match.
The chefs are committed to using only the finest and freshest produce
to create their culinary masterpieces. Whether you’re on a romantic or
culinary quest, Hobarts is the perfect choice.
4 x 250g Angus Beef fillet pieces
4 potato galettes
2 whole lobsters, cooked, cut in half
and removed from shell
2 bunches of English spinach
100ml garlic and thyme jus
200ml hollandaise sauce
Potato Galette
500g peeled potatoes
100g butter
salt and pepper
Garlic And Thyme Jus
100ml red wine
500ml rich veal or beef stock
1 teaspoon fresh chopped garlic
good pinch of fresh thyme
salt and pepper
Hollandaise Sauce
250g butter
3 egg yolks
juice of 1/2 lime
salt and pepper
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WESTS
FILLET OF ANGUS BEEF CROWNED WITH LOBSTER ON A POTATO GALETTE
AND WILTED SPINACH, HOLLANDAISE SAUCE AND GARLIC AND THYME JUS
For the potato galette thinly slice the potato on a mandolin, about 2mm
thick. Using a 50mm round cutter, cut each slice to get a small disc.
Heat a little frypan and melt some butter in it, place a 100mm ring in
the pan and start to lay the potato discs around the inside of the ring,
overlapping each dish until the ring has been filled. Season with salt and
pepper.
When the edges start to turn golden, flip the galette over and cook until
golden. Repeat until you have made four, set aside.
For the jus gently sweat off the garlic and thyme in a pan, then add the
wine and reduce by 2/3. Add the stock and reduce again by 2/3. Add a
little salt and pepper if needed.
For the sauce melt the butter in a microwave. In a bowl put the egg yolks
and lime juice and place the bowl over a pan with simmering water
and whisk until light and fluffy. Add the butter, a little at a time, whisking
continuously. Season with salt and pepper.
Brush the fillet with oil and grill. Brush the lobster tails with a little butter
and grill until warm.
Panfry the spinach quickly in a pan with a little oil and season.
Place the spinach in the centre of a plate and top with the potato
galette. Arrange the fillet on top of the galette and crown with the
lobster tail.
Spoon a generous amount of hollandaise over the lobster and spoon a
little garlic and thyme jus around the plate.
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