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Piccalilly

Address:
Cnr of Hampden St & Francis St, Battery Point TAS    Map    Contact details
Cuisines:
Modern Australian, European
Thu hours:
12:00 to 14:00, 18:00 to 21:30    View schedule
View photos (3)   
7 User reviews
Piccalilly Schedule
Dining Schedule
Tue - Wed
18:00 to 21:30
Thu
12:00 to 14:00
18:00 to 21:30
Fri
12:00 to 14:00
18:00 to 22:00
Sat
18:00 to 22:00
Contact details - Piccalilly
Address:
Cnr of Hampden St & Francis St, Battery Point TAS
Phone:
(03) 6224 9900

  • At Piccalilly we have created a menu, not with entrees, mains and desserts, but with selections from savoury and sweet groups. We have created each dish on a smaller scale so that you, the diner, can tailor your own dining experience and have the option to choose more than the usual three courses in order to sample a wide range of varied flavours and textures.

    At Piccalilly we believe that the... Read more

    At Piccalilly we have created a menu, not with entrees, mains and desserts, but with selections from savoury and sweet groups. We have created each dish on a smaller scale so that you, the diner, can tailor your own dining experience and have the option to choose more than the usual three courses in order to sample a wide range of varied flavours and textures.

    At Piccalilly we believe that the total dining experience is to be rejoiced in and that time should be taken to enjoy good food, good wine and good company.

  • Latest User Reviews

    An ambitious enterprise with a wide range of entree size dishes; some very successful but some less so. Slow cooked baby octopus and the red onion dressing on the oysters fell into the second categ...

    This was our best Australian and Intnl. dining experience since the days of Neil Perry at Fine Bouche and his first year at Rockpool ie the 80s Astounding creativity and just wonderful theatre - t...

    More reviews
    Order by: Date, Featured

    • Overall 8 - Food 8, Ambience 9, Value 6, Service 9

      An ambitious enterprise with a wide range of entree size dishes; some very successful but some less so. Slow cooked baby octopus and the red onion dressing on the oysters fell into the second category. Overall a very pleasant and intriguing night but perhaps expecting a bit more consistency for the money.   (Ian and Helen - See my reviews (4) - April, 2009)

    • Overall 10 - Food 10, Ambience 10, Value 10, Service 10

      This was our best Australian and Intnl. dining experience since the days of Neil Perry at Fine Bouche and his first year at Rockpool ie the 80s

      Astounding creativity and just wonderful theatre - the complete dining experience. Tasmanians do not realise what they have in this restaurant.

      It ranked with Giradets at Lausanne.

      Thankyou. We WILL return.   (tezact - See my reviews (11) - March, 2009)

    • Overall 9.5 - Food 10, Ambience 10, Value 8, Service 10

      We had a beautifull seat near the window, so consequently we had plenty of entertainment via the street antics, the meal was great, and the wine we chose fantastic. The waiting staff were fantastic with service and a lovely friendly attitudeA thoroughly lovely night. Would definetley recommend.   (anne m - See my reviews (73) - October, 2008)

    • Overall 10 - Food 10, Ambience 10, Value 10, Service 10

      it was the best diner that my partner and i have ever eaten

      well done and happy birthday   (September, 2008)

    • Overall 10 - Food 10, Ambience 10, Value 10, Service 10

      it is a slightly unusual concept, but great! There is the option to try things you wouldn't otherwise, because there isn't the risk of ordering something you don't like, and being stuck with a big portion of it, it's just one of many dishes, I even had livers!   (Piccalilly - September, 2008)

  • Awards

    2009 - I Love Food Awards - Tasmania   2009 - I Love Food Awards - Tasmania

    2009 - AHA TAS Awards for Excellence   2009 - AHA TAS Awards for Excellence

    Read more

    2009 - AHA TAS Awards for Excellence   2009 - AHA TAS Awards for Excellence

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  • Restaurant Details

    Chefs

    Iain Todd - After completing his apprenticeship Iain was invited by award-winning chef Andre Kropp to help establish and work at Henry’s restaurant at the five-star The Henry Jones Art Hotel. Where he worked there for three years developing his cookery and kitchen management skills to become Sous Chef. Iain was the 2006 state finalist in the prestigious Lexus Young Chef award, was a finalist in Apprentice of the Year in 2005, was a member of Team Tasmania which won a gold medal at Tasting Australia 2005 and has won gold and silver medals in Salon Cullinaire events. He has invested in Piccalilly as a new career challenge.

    Payment
    Amex, Cash, Eftpos, Mastercard, Visa
    Features
    Licensed
    Ambience
    Contemporary, Relaxed
    Food
    Gluten Free, Vegetarian option
    Styles
    Formal, Sit down
    Suitable for
    Birthday/Anniversary, Business lunch/dinner, Christmas party, Other

  • Private Dining

    Area Capacity Seated Capacity Standing
    Entire Restaurant 36 n/a