Fee & Me

Ph: (03) 6331 3195; 190 Charles St, LAUNCESTON 7250 www.feeandme.com.au

Modern Australian, $$, ** for Food & Ambience, Good Wine List
Open Dinner Tue-Sat 7pm-10pm, Closed All public holidays; Licensed; AE DC MC V EFT, Seats inside 65, Outside seats, Private room 20-30
Chef (Fiona Hoskin, 2007-10-29) Owner

Mietta's Review
They've won just about every national and State award going. And deservedly so. The food's contemporary without trying to be cutting edge, the cooking's great, service impeccable and the wine list sets the juices flowing for a semi-degustation menu cleverly designed to deliver better value the more dishes you order. Set in an elegantly decorated and furnished colonial home, this is fine dining at its stylish best.
Graeme Phillips Guide to Wine & Food in Tasmania 2004

Other published opinions

Gourmet Traveller 2008 Australian Restaurant Guide "When Launceston dresses up, Fee and Me, with well-spaced tables, upholstered chairs, good wine selection and exemplary service, is the restaurant of choice"

Gourmet Traveller 2006 Restaurant Guide * "The entrance to this renovated 1835 townhouse is panelled with national and state food and wine awards, dating from 1992; proud testament to the restaurant's fine dining track record. It's a pedigree where fashion isn't part ofthe recipe contemporary influences and flavours are applied with a restrained hand"

AGFG & SMH GFG 2005 "This heritage-listed building has been home to some of the state's best food for more than 15 years. While it's kind of retro at times, the food suits the olde-worlde mood that Tasmania does so well."

Gourmet Restaurant Guide 2005 Two Stars "It's a gracious room with well-spaced tables, crystal glassware and fine china, and you're in the hands of quietly capable staff."

AGFG & SMH GFG 2004,'Consistently at the top of the culinary tree,Fiona Hoskin continues to delight in this converted house dating from 1835,which was once a hospital.Her twice-cooked sweetcorn souffle is a delight.She always sources great produce,too,such as that stunning Flinders Island lamb,which is paired with caramalised baby carrots.'

Gourmet Traveller Restaurant Guide Australia 2004, 2 Red Stars,'Service is seamless, staff are knowledgable and the timing is impeccable...This is fine cooking where the key ingredient in each dish shines without detracting from a coherent whole.'