Beltana Hotel + Restaurant

Recent upgrades to the Beltana Hotel + Restaurant mean that Eastern Shore residents no longer have to cross the bridge to experience wholesome food, lovely wine and welcoming service.

The Beltana is one of many establishments owned by the Kalis Group, who’s recently completed $2 million upgrade has transformed the previously worn-out ‘70s-style pub into a new and exciting restaurant.

The upgrade entailed a full makeover of the 150-seat restaurant and bar area, complete with quality contemporary fittings and a stylish interior, as well as a brand new state-of-the-art kitchen. Included in the renovation was the addition of an expansive glass atrium, cleverly designed to withstand the somewhat challenging Tasmanian climate.

In the cooler months, guests can sit in the cosy warmth of the heated atrium and enjoy the panoramic views of Hobart’s iconic snow-capped Mount Wellington. Then, during summer time the Atriums roof is opened up to create a complete outdoor ambiance for guests to enjoy a cold drink and a tasty meal, overlooking the Derwent River in all its glory.

In addition to the transformation of the property’s appearance, the menu at the Beltana has also been refreshed. With a highly qualified and renowned team, including former Marque IV Head Chef, Paul Foreman, Head Chef Patrick Verger, and Sous Chef DC Lim, the menu at the Beltana has been upgraded from your average pub level dining experience, to the contemporary restaurant league.

An all-day menu is available from 11.30am daily, offering a large choice of popular bistro-style dishes with a modern Australian-inspired twist. A unique feature is the Beltana ‘Boards’ menu. This includes a variety of different selections of fresh seafood, meats, cheeses, breads and sweets laid out on boards that everyone at the table can taste.

In the evening, the menu expands to include an array of entrées and specialty mains, such as the popular Twice Roasted Duck, or the Beltana Filet Mignon. For those with a sweet tooth, the all-day ‘Sweets’ menu is sure to please. Finish off the evening with a flaming Bombe Alaska, or enjoy a decedent Belta Split, the Beltana’s very own take on the classic banana split featuring fresh banana, salted caramel and chocolate ganache. The wine list offers a reasonable collection of varieties, priced between $27 and $38 a bottle.

For sporting fanatics, the Beltana upgrade has also offered a cutting-edge sports bar with tote facilities. The space offers a feast of sporting information for any fan, and is a popular spot among locals in the afternoon and well into the evening.

The commitment from the Kalis group, the expansive upgrade and the dedication from the chefs and staff have certainly paid off for the

Beltana. Restaurant Manager Leigh Frohmader, with more than 26 years experience in the hospitality industry, tells how the upgrades have received an excellent response from locals.

“Since the upgrade we have had an extraordinary response from the community with many diners coming in on the recommendations of friends and family, and then returning again and again,” Frohmader says.

Read more about the Beltana Hotel & Restaurant in the Spring/Summer 2012 issue of Tasmanian Life Magazine

Words: Charlotte Kiddle

Images: Supplied by Beltana Hotel + Restaurant

Beltana Hotel + Restaurant
160 East Derwent Highway, Lindisfarne
03 6243 8677
www.beltanahotel.com.au 


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