Tasmania is fast gaining a reputation as a gourmet’s paradise, our clean surrounding ocean waters, cool temperate climate, fresh air, pure water sources and fertile soil help provide an array of fresh seasonal produce. Located at 133 Paterson Street in Launceston, the Cataract on Paterson fully exploits the principle of ‘fresh local’, proudly supporting Tasmanian farmers by sourcing produce from local producers and farm gates, with a very strong focus on the use of the seasonal fresh Tasmanian produce available.
Stonegrill at Cataract on Paterson
by Carol Haberle
Among the many menu options, one very unique dining experience Cataract on Paterson provides is known as the Stonegrill. Your meat is delivered to your table cooking on a 400°C volcanic stone, with salad and chips or hot vegetable options on the side. At your table you slice your meat and cook it on the hot stone, giving yourself the cooking experience and thereby being able to ensure it is cooked just the way you like it.
This unique method, combined with the high temperature, sears in all natural juices and nutrients whilst enhancing the full flavours and tenderness of your chosen meat cut. The Stonegrill is internationally recognised as one of the healthiest methods of cooking, as the meat cut is completely trimmed of fats and no added oils or fats are used. The stone remains hot for over an hour in total, thus enabling you to enjoy the experience and dine at leisure.
Kev and I were recently given the opportunity to dine at Cataract on Paterson, thanks to Think Tasmania. Having spent a hectic day in Launceston with medical appointments, shopping and a visit to Cataract Gorge, we arrived at Cataract on Paterson with healthy appetites. Upon entering we were warmly greeted by Bec, a lovely young lady who happily gave of her time to tell us a little about the restaurant, and then showed us to our table where she gave us a full run down of the extensive menu. AND wow, what a menu it was… I simply have to give credit here for a menu well done, not only nicely presented, but gives not only names of the dishes, but details of what they consist of! As Bec left to get us our drinks we were left with the tough decisions to make!
For the starter Kev and I chose Bread to Share, one of three bread starter options on the menu. A lovely fresh, crusty bread served with local olive oil, Egyptian dukkah and basil pesto… our choice was great, simply delicious!
Having already decided our main meals and knowing what they would consist of, we decided to share an Entrée… simply because we couldn’t resist! Potato Skins: potato shells fried golden brown. These were topped with crispy smoked bacon and melted jack and cheddar cheese. Served with two accompaniments, a warm smoky barbecue and maple syrup sauce (a taste sensation you would not believe, so delicious!) and a muddled spinach and sour cream dip, both of which complimented the potato skins to perfection. A superb entrée we both thoroughly enjoyed!
Main meals are served with a choice of steamed seasonal vegetables and creamy potato mash or fresh seasonal salad and beer battered chips.
I chose a Chicken Parmigana with vegetables and mash. The chicken breast was tender and succulent, lightly crumbed and topped with a rich Napoli sauce, crispy bacon and cheddar cheese. The vegetables, zucchini and broccolini were steamed to perfection, whilst the potato mash was smooth and tasty. I thoroughly enjoyed every mouthful!
Kev’s choice was to go with a Stonegrill. On the Stone – Prime Tasmanian Eye Fillet 300gms, served with a crisp garden salad, beer battered chips and red wine sauce. As he sliced, cooked and ate the steak, his enjoyment of the Stonegrill experience was evident. In Kev’s own words, “Unreal, I’ve never had steak so tasty and tender!”
Oh Yes, we also had dessert. Bec arrived back at our table with a Dessert Menu, it just screamed at us, “eat me, eat me”…how could we refuse?
I opted for a Dessert on the Stone, Mixed Berry. Not only do the grill stones hold heat, they also work in keeping foods cold, freezing cold! House made mixed berry ice cream served with cream filled brandy snaps & berry compote, complete with Kahlua chocolates on the side, so indulgent, this was a mouth-watering finish to my meal. Kev’s choice for dessert was Mixed Berry Cheesecake served with cream and berry sauce, and yes, Kev was suitably impressed!
Cataract on Paterson has a very relaxed ambience, the decor a lovely combination of aged collectibles and new furnishings. With outdoor tables, when weather permits one has the choice to dine in the open air. Staff are very warm and friendly, if one has any special dietary requirements simply let the staff know, the chef is only too happy to prepare something special for you. The menu changes on a regular basis, and is certainly varied, prime meat cuts including beef, lamb and pork, chicken, seafood including fish, oysters and scallops and vegetarian. Children are also made welcome, the children’s menu enough to satisfy the fussiest of kids, with choices of house-made chicken nuggets, battered flathead, house made Turkish pizza or spaghetti bolognaise. The Cataract on Paterson is a licensed restaurant, serving a large assortment of beers, wines and spirits, with emphasis on Tasmanian produce. An ideal venue for a birthday or anniversary celebration, family and friends get-together or simply a romantic meal for two. Kev and I could not fault our dining experience at Cataract on Paterson, and judging by comments of many other diners at the tables around us, they too, like us, will be going back soon!
Carol and Kev Haberle dined as guests of Cataract on Paterson on behalf of Think Tasmania. For more information visit Cataract on Paterson online, where you can register for membership and receive notification of special events and news. Phone (03) 6331 4446 for dinner reservations; open daily at 133 Paterson Street, Launceston. You can also follow Cataract on Paterson via Facebook.