the source

unfortunately, although the food we could have was very nice (truffle toastie, cauliflower, granita and pain perdu) this restaurant doesn’t seem to cater well for dietary requirements. we had emailed in advance to let them know we could not have fructose, and they said that was fine. however, we arrived to find out that we could only have a few very limited dishes from the menu and that the chef couldn’t change anything else. wish they had told us from the original emails if they were not very flexible. waitstaff were very friendly and especially apologetic to our situation. we were also disappointed that not all tables were “living” and that the ones that were had been taken by a larger group. this all, paired with some disjointed music from the lawn, made sure the source did not feel as luxurious as it should have.

great location, food was ok but found the menu very limited and we thought it was a bit try hard. although the food was tasty the serving of chicken was very small. i totally understand what look mona restaurant is going for, but i think you've missed. found the waiter a little upfront asking if we'd like to leave a tip. the cafe looked very good.

best gallery in australia needs best restaurant. mona is possibly the best gallery in the world, amazing. the source is however nowhere near the same standard. i understand that on a sunday if the place is packed that randomly selected degustation could be of benefit for streamlining service but the restaurant wasn't full so why? the first dish was a pumpkin soup, the go-to dish for cafes when the chef is too busy or cannot be bothered doing anything too special, a truffle cream floating on the surface was ok, maybe as it's not truffle season yet it was frozen truffle or just some aroma.
coral trout to follow, a little rare but that's a matter of opinion so fine but the lemon meringue wafer topping a soggy tempura of fennel was poorly thought out and executed. it disrespects the fish.
the low point was the cheese service, just a tip, when the cheddar is dry on one side trim it before serving!
the cheese had taken on a plastic like surface that was far too dry. the goat cheese was excellent as was the wine.
on leaving the chef made a point of saying clearly within earshot to his sous chef that we thought the texture of the fish was too firm and too bad.
that's hospitality for you, try the café.

we visited mona recently & lunch at the source was the highlight of our visit to hobart. to say the total dining experience was a standout is an understatement. the slippery jack mushrooms as our main was just wonderful & neither of us is vegetarian. our cheese selection was washed down with a glass of freyincet botrytis riesling which was divine, & to top it off, we had the best table in the restaurant with the most beautiful views. staff were very knowledgeable & the service was perfect. just a wonderful experience!

amazing restaurant! you can't got to mona without checking out the source. the food was incredible, amazing flavour combinations with immaculate presentation. the wine list is impressive... long, varied and accommodates a variety of budgets. the decor is fabulous - but would else would you expect being next door to mona. what really stood out though was the staff. they're warm and friendly yet ultra professional. the must try dish is the prawn gnocchi. can't wait to get back!

diner from tasmania. i don't normally comment on my experiences at restaurants, however i cannot go past the two previous reviews, especially the diner from denver. i agree entirely with their commentary. we were told that the french chef was wonderful. he probably is, but his cooking left a bad taste in my mouth. i was willing to go to mona and pay the amount required for their varying numbers of courses, however i certainly would have expected some value for money. the waiting staff were great but the food was terrible. never again. plenty of other restaurants in tasmania that provide much better quality food and at a realistic price.

luxe!. if you want a luxe, private dining experience, ts is your go to.
had dined here last year same time but was really disappointed with the food, the chef seemed to be trying too hard to be clever.
foams may be passe in melb but wtf, everything else negated this one tiny little quirk.
but for a special occasion - happy birthday me, thought you could absolutely not go beyond ts, for the intimacy of experience, & we thought, 'why the hell not give them a second chance' right?
the room is understated, yet elegant, the staff are really lovely & the degustation truly was winning ( 3 course only for us )
check your wine snobbery at the door & enjoy.
thank you michael, adam & staff for a fun evening, thank you lovely michael for my celebratory champagne
see you next year!

great view, great service, great food!

a really nice restaurant to visit @ mona, quiet & conversational. mains are $30-$40, but both ours were well worth the price and couldn't be faulted. ocean trout was flakey & crispy skinned; beef cheeks even more tender than the fish!

some local beers & wines are available but we couldn't pass up some of the rarer craft beers on offer.

thoroughly enjoyed our time here.

this was our 3rd & final dining experience at ts. the room is ideal for an intimate, romantic evening but the food is just not up to it. spice blending, textures, over cooking & technique is all very pedestrian considering the price point
we have had 1 out 3 memorable meals here but won't be back
really disappointing i'm sorry to say

friends of the foodie mookie crew were visiting mona and called to ask if we had tried the source. “no we haven’t, but definitely want to”. so we called to book and mentioned that we are flying in from interstate. the restaurant manager, to her credit, immediately flagged that the head chef would no longer be with the restaurant. disappointed we contact our friends who still wanted to try so booking confirmed, the foodie mookie crew board a plane and flew to tasmania to visit the source and a selection of tasmania’s rated restaurants.

impressive technique but underwhelming experience and overpriced. they were flat out and waiter was new, so that could have contributed to the experience although desserts just didn't come together for me either. the seaweed butter was excellent, the beef had good flavours and the chicken was beautifully tender. the good does slight outweigh the bad, enough to make me want to give it another go

one of the best meals i have eaten in hobart!! will come back in the future!

the services were really good, but the food is quite normal and small. after the small dishes, we wait for the main course for about half hours. also when we get the bill, we found out the water has been charged for 5.5 pp.

we were so impressed with breakfast here, we came back for lunch! the food is exquisite and the staff are so attentive and friendly, especially the man with soothing barry white voice—heavenly! hands down one of the best breakfasts i’ve had. they’ve really focussed on presenting a unique menu that may look small or lacking, but the high quality and superb flavour pairings more than compensate.

while i appreciate the imposing rock walls, including inside the hollowed-out access tube you can view via the hydraulic glass elevator, i find myself relieved to leave mona and ascend the hill to the source. as a feminist, i kind of wish i hadn’t seen god’s parking space (reserved for david walsh) and the one next to it reserved for his partner, kirsha kaechele, dubbed “god’s mistress”. a few minutes later i’m seated in the dimly lit glass box restaurant staring at what i think look like a bunch of smooth white penises enclosed inside our table. the waiter tells us they’re the wedding rattles from walsh's wedding. i focus on my wine, trying not to wonder if the animal skins in the neighbouring tabletop were taken clan of the cave bear-style from their marital bed. and how good is wine? the list here is actually astonishing. we narrow down pages of excitement to the 2017 meadowbank chardonnay ($85) from the derwent valley. it's made by...