Longsong is the brainchild of David Moyle former owner and head chef of renowned Hobart restaurant Franklin.
Dubbed “Longrain’s naughty little brother”, Longsong sits right above Longrain and offers drinks and a lighter fare menu than its ‘older brother.’
Longsong’s main focus lies in providing tasty beverages from local breweries, winemakers and liquor producers. Their primary pours of spirits (currently vermouth, gin, vodka, moonshine) are produced in collaboration with local, artisan distillers.
Longsong’s flavours change with the seasons—summer will see lighter, fresher, more aromatic spirits, while autumn will move into earthier, savoury tones that mirrors the seasonal influences of Longsong’s kitchen.
Similar to the drinks menu, the Longsong food list is focused on seasonal, fresh, and local produce. There’s a lot of grilling, smoking, curing and barbecuing going on—from proteins (grilled swordfish, rainbow trout and even a dry-aged beef tartare) to an impressive amount of veggies (think charred greens dressed in yellow bean sauce or smoked eggplant with fenugreek, pumpkin seeds and salted cheese).
The space is open, airy, and almost effortless, in a ‘I-wasn’t-really-trying-to-look-this-good’ kind of way. It’s totally understandable though, as it doubles up as an event venue that can house up to 250 people.
So whether you’re in the mood for a drink or an interesting snack but can’t commit to a full-on dinner, Longsong is a great place to relax, have a drink, and then cave in and sample every dish on the menu.
Image credit: Annika Kafacloudis