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Contribuisci feedbackI work in the hospitality industry and heard about Fico when it first came out, soon I was hearing only amazing things about it. So when my mums birthday came, I suggested to go here. What a great choice it ended up being!! From amazing service, to restaurant vibe, to the food. It was second to none with a matching price which we were happy to pay. Also it was refreshing to see as much thought and effort go into the dessert, so many restaurants leave this to basic necessity, - it was great to see a dessert shine! If you haven't been yet, do! I know I'll be coming back for more.
I had only head good things about this place but it left me both hungry and very disappointed. We left it in the hands of the chef to cook for me and got the $65 - 6 course meal. What a mistake. The food combination didn't work and our waitress told us we would be very satisfied post the 6 courses. We were all starved. The service was good at the start but once they realized we weren't satisfied with the courses, we waited for 45 minutes between plates. Either we got the worst dishes on the menu or something happened in the kitchen tonight. We won't be returning nor recommending this restaurant to our friends or family.
Our group of four chose the degustation because all the menu items were so appealing. We had high expectations and we were not disappointed in the slightest. Portion sizes and timing were perfect. Presentation and flavours were outstanding. Staff were friendly, helpful and knowledgeable. Overall it was an incredible dining experience.
I love reading reviews that other people write and often think to myself 'wow, were we eating at the same place?' I truly rate this as one of the best places I have eaten in my life. As usual, that to me does not mean just great food, or service or space or company. It's the combination of everything that makes a truly memorable night out. For me, Fico captured every element. Firstly the service was what I would call fun. A little bit cheeky but also very knowledgeable and efficient. Thanks to mixologist Angus who was standing in - what a character! And the absolutely gorgeously delightful Francesca - ricordami tesoro - from Italy whose keenness for and and knowledge of the food was very impressive indeed. The space is delightful with plenty of room around the tables and easy to converse unlike so many places these days. Two of us chose the degustation 5 course jobbie at $65 and were very impressed indeed. I must admit chortling at the comment that this was expensive. As on of the other reviewers said - stay home if you think this is expensive! The other member of our party chose to go a la carte and was equally pleased with his choices. The kingfish 'cubes' were just spectacular - no idea how they were made - magic I assume which suits me fine. It was no problem to switch one of the dishes for our no red-meat eating guest, in fact nothing seemed to be a problem at all. A special mention for the wine list too. So very interesting. In fact we loved the wine we had so much - from Sicily - that I went online during dinner and bought up the last stock available in Australia! All in all definitely one of my favourite evenings of all time. Well done to everyone!
We had heard good things about this place, and it didn't disappoint. Perhaps the biggest surprise was how firmly the food (on that night at least) belonged in the classical tradition – and more surprisingly still, given the origins of the proprietors, the French classical tradition, specifically that part of it which holds that everything is improved by a lashing or two of butter. We had a $65 degustation (this seems to be the going price for a degustation in Hobart these days), and though the individual serves were quite small, we wouldn't have wanted much more over the full meal. The mixture changes all the time, so I can't guarantee this is what you're going to find, but here's what we were given:Two little mouthfuls of beef tartare with caviar on squares of toasted polenta; steamed squid with a buttery, lemony sauce and baby turnips steamed with their tops; a slice of venison, hare and pigeon terrine en brioche; a beautiful filled pasta called cappelli di prete (priests' hats), which I can best describe as an Italian counterpart to Chinese steamed pork dumplings; a whole baked flathead with Sauce Gribiche and some bread to mop it up; and a wee mouthful of silky vanilla ice cream with a crushed cardamom praline and an amazingly thin cinnamon tuile.You can get more unusual, and more Italian, options on the a la carte menu, but we were glad we had this selection, as classical dishes like these are one of the best tests of a really good cook, and all of them were beautifully done. The selection of wines by the glass is obviously well thought-out (a mixture of European, Tasmanian and mainland), very small and quite expensive; we tried the slightly cheaper option of a Barbera d'Asti which had come in a box, but grew on us as we worked through the meal, and was especially good for cutting through all the butter.One of the really attractive things about Fico is that unusually in these days of hipster-food designed to be eaten in one hand while perched on the corner of a milk-crate, it offered loads of room to move – maybe a dozen tables in an area that was previously two shopfronts and a back room. We particularly appreciated that because we'd set out to have a romantic dinner. Despite that, it remained pleasantly warm on a cold Hobart winter's night. A bonus was that it's the only restaurant I can recall going to in recent years where we were able to park directly in front of the door. My one small gripe was that being clumsy, and being obliged to recycle the cutlery over a couple of courses at a time, I ended up leaving a bit of mess on the table as I went along, and it occurred to me that it would have shown presence of mind for the waitress to carry a damp cloth and wipe down if necessary between courses.
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