Mietta's Review
Casual, relaxed, smoothly professional and the most creative contemporary seafood dining in Tasmania. Always a wide selection of fish and shellfish, guaranteed fresh; crayfish live from the tanks; a confident and highly innovative combination of French, Mediterranean and Asian influences and flavours; the River Derwent flowing outside your window; and a well-selected and reasonably priced wine list. If it's on, let the chef have his head and try his evening degustation menu.

Graeme Phillips Guide to Wine & Food in Tasmania 2004

Other published opinions

Gourmet Traveller 2008 Australian Restaurant Guide "The situation is splendid, the sweeping views across the Derwent seductive and the food good"

CitySearch Greame Phillips March 2006 " His restaurant sits perched above the River Derwent where diners can watch the play of yachts and wind surfers, the passage of the Hobart fishing fleet, cray boats, Antarctic ice breakers and the occasional ocean liner. And he translates this aquatic passion onto the plate, cooking and serving the best and most creative seafood dishes in the state."

Gourmet Traveller 2006 Restaurant Guide * "Prosser's is Tasmania's best seafood restaurant. The menu allows a few vegetarian options and meaty bits, but whether he's diving for scallops in the channel or filleting garfish in his kitchen, chef Stuart Prosser's passion is seafood."

Gourmet Traveller Restaurant Guide Australia 2005 "Seafood dominates the menu at this upstairs waterfront dining room in leafy Sandy Bay, 10 minutes tram the CBD. After a recent make-over, the restaurant is more simply dressed. Wrapped on three sides by windows overlooking the Derwent, it's the view and the food that hold the real attention."

Gourmet Traveller Restaurant Guide Australia 2004,'One of the few Hobart restaurants that can truly lay claim to a waterside location...But it would be worth a visit even if it were down a back alley...these newer dishes, which exhibit restraint, judicious seasoning and thoughtful plating, that you'll find the deft touch that makes this restaurant special.'