Fico

Amazing news to return from our break and see that we are included in this years restaurant guide ! Thank you Joanna Hunkin for shining a light on all the hard work our team put in week by week!

A massive congratulations to for taking out the top spot, it could not have gone to a more deserving restaurant.

And to very strong moves

Here’s to keep on pushing

Xx team Fico

Fico re opens next week after our winter break and there are some exciting changes in the wind… stay tuned

Looking for a new opportunity? Fico is seeking a full time chef to join our team of legends. Email [email protected]

New cheese course …Big B fondue, shaved Big B, beer and honey reduction. One of our favourite cheeses from served on a half cannoli of feuilles de brick

Hand cut saffron tagliolini, crayfish

It’s Pithivier season …..fallow deer from the midlands, duxelles lovingly folded through a mousse made with the animals back legs enveloped in golden puff pastry

Pappardella ripiena , Muscovy duck , mousse made with parmigiano Reggiano, velvety spinach sauce and the first truffles of the season from

Tuna, bone sauce, dolmades

Celebrating Sunday with a special long lunch … buona domenica

Fico will be open for a long Sunday lunch on the 16 th June....There will be a special en croute and little liquid big B tortellini, excellent paired with the first of our winter truffles.

Some new bottles hitting the list this week…. If you’re in the need of a little celebration …or perhaps consolation?

Desire …

Servizio

Incredible fresh Yuzu from the slopes of Kunanyi for this week’s antipasti…. We have some availability this week so if you’re after a last minute booking jump online www.ficofico.net

Venison from the wild midlands of Tasmania cooked alla brace

Thank you for the amazing write up, super chuffed to be included, a great little pat on the back for our whole little family, thank you

Servizio …. Tagliolini en Mano

Back tomorrow after a little break…here’s a favourite from our last menu, lemon risotto, long spine sea urchin & basil

Blueberry and Mexican marigold granita, milk gelato, warm sabayon made with Sauternes

Raviolone stuffed with hare bolognese, lovage and porcini mousse, summer truffle

Choux choux …. Filled with caramelised white chocolate & praline mousse

Amazing tomatoes from paired with macadamia and horse radish cream, dashi dressing

Oyster carbonara, hand cut tagliolini

A very nice surprise to be included this list among so many great restaurants ! Thanks

Feather light scallop boudin Blanc served with a warm butter sauce, fig leaf oil and a fistful of all the herbs from giving the dish an aromatic herbaceous crunch that always reminds us of this time of year

2023 was a year not without its challenges but as it comes to a close we have many things to be grateful! Fico has turned 7 … not sure what is exactly in restaurant years but fit feels like a lot 😂
We are very excited for Dana… whose graft, humour  and skill over the past 3 years has been a huge part of fico to be joining us in bringing you pitzi !! 
We can’t wait to Cook Ala carte and be able to take walkins again ! 
And to hopefully bring something new and fun to Hobart!
We would like to say a huge thanks to all those people who have helped us out this year from staff to suppliers (you know who you are ) and to the mostly beautiful 😂customers that have decided to spend their time with us this year & a special thanks to & .mele for providing this great shot xx
Here’s to 2024
Auguri and Tanti baci
Fico