Two weeks ago as we began our 32-day cruise we stopped overnight in Hobart, the exciting capital of Tasmania where we had two brilliant days and also afforded for off-ship dining on our night in port. FICO (Italian for "fig") is an intimate setting in downtown with maybe a dozen local wood polished tables that are far apart from each other offering a very spacious feeling. The room is quiet, even when full (when did you last experience that?) and there is an open kitchen with a small bar/tasting table around it for some folks as well. The shelf around the top of the room had hundreds of empty wine bottles showing off the wonderful rare wines they offer from all over the world.
We were warmly welcomed by Mohed and after perusing the tasting menu (there is no choice here) we asked him about pairing local wines with the nine courses and he said he would be able to do that easily, but had to bring in some foreign wines for certain pairings; we agreed and at $120AUD($78US) we were thrilled, and the pours were very generous as well.
There were some additions and we both agreed we had to add the local Pipe Clay Lagoon Oysters (from nearby southeast Tasmania) which were creamy and oh so subtle; indeed some of our favorites on the entire trip. (I have to add we have had oysters four times as well in New Zealand and they are also all excellent). Anim "Hairy McLary" Sauvignon Blanc 2022 from Coal River Valley in Tasmania was an ideal wine and it also paired with the next course of Carrot Gazpacho with orange oil, cumin and capers.
A magnificent freshly baked hot loaf of sourdough arrived with Fig leaf oil mixed with Tasmanian sea salt and Aged Balsamic which we tried to resist, but alas, it was gone very quickly.
Holymar Chardonnay 2022 from Tasmania's Tamar Valley was a wonderfully minerally chard that we loved and was paired with Bluefin Tuna (from Maria Island in eastern Tasmania) served with Horseradish, Beurre blanc and Suzi's Herbs. The herbs of tarragon, mint, flowers come from 75-year-old Suzi who supplies them from her gardens, but it was the Jogn Bignell supplied horseradish from midlands Tasmania that had to be the best horseradish we have ever had on earth. The combination was beautiful but also award-worthy.
Sea Urchin Risotto(local from Tasmania of course) was bursting with lemon and hints of Thai basil and Mohed had to bring an Italian wine for this from Friuli: 2021 Isonzo Fiore di Campo F2 from Lisneris had a wonderfully high acidity to complement the richness of the risotto.(remember all the photos are on FB!)
Our favorite dish of the night was easily the Tortellone which was one giant ravioli stuffed with Hare Bolognese sitting on a bed of Porcini Mushroom custard and Lovage Puree. Mohed offered shaved summer truffles from Tasmania and we could not resist, especially at about $10US for what would cost 3 to 5 times that in the USA!! The entire dish was heavenly indeed. Stargazer Rada 2023 Pinot Noir & Pinot Meunier from Piper River in the north and Coal River Valley near Hobart was a super wine with an intense nose and so complex we wanted to buy a case!
The main course was Venison alla Brace that was cooked superbly and deliciously peppery with Charred Eggplant Puree, Baby Zucchini with its flower and Game Jus (which sounded like "Gay Jew"!!). The locally grown venison is less gamey than ours in the US and more subtle indeed, but lovely nonetheless. The wine was a Hughes & Hughes 2022 single clone Syrah from Penna also in Coal River was very French in style(hence the use of syrah instead of shiraz).
Cheese was next and came in the form of Tongola Goat Curd "Panna Cotta" which is from Marion's Bay in the east. It was a deliciously cheesy custard that came with an onion reduction, which I thought sounded weird, but the taste flavors were perfect. We called this "goat cheese on crack!!" Mohed paired this with a sparkling Eric Bordelet Poire, pear cider from Normandy which was simply brilliant.
Two desserts followed: "Strawberry Tart" with "Leatherboot"(local) Honeycomb Gelato was a caramelized honey/strawberry tart with creme diplomate in puff pastry with honey gelee all in a strawberry consomme. I love fruit desserts and pastries and this one was a dream. "Braida" Brachetto d'Acqui 2020 from Piemonte was a nice pairing. The final dessert was Cassis & Yogurt which was simply a super Cassis meringue macaroon-like sandwich filled with vanilla yogurt! What a great taste to take home as we headed back to the ship!
All the team at FICO made us feel so welcome and indeed everyone here Down Under (save the luggage lady for Jetstar Airlines at Melbourne Airport) are all SOOO nice.
