Seafood to Die For

Until recently I held the view that one of the great ironies of living in Hobart was that world class fish, including our own, was unobtainable here. I was wrong. This weekend Iki- jime Southern Blue Fin Tuna Toro sashimi with Momofuku pickles and Tataki style with Togarashi, salt and spice green Kuruma prawns with grits, bacon and slow poached egg and duck egg tagliatelle with green spanner crab meat.