Eloise Emmett re-opens acclaimed seafood restaurant after 13-year-long hiatus

After three kids, six cookbooks, and a 13-year-long break, an award-winning author, chef and food photographer has re-open her acclaimed seafood restaurant on the Tasman Peninsula.

Award-winning Tasmanian cookbook author, chef and photographer Eloise Emmett is back in the kitchen to re-open her bistro at Little Norfolk Bay on the Tasman Peninsula after 13 years. Picture: Supplied

After three kids, six cookbooks, and a 13-year-long break, award-winning author, chef, and food photographer Eloise Emmett is back in the kitchen to re-open her acclaimed restaurant on the Tasman Peninsula.

Just an hour’s drive from Hobart, the Little Norfolk Bay Bistro at Taranna is on the same site as Mrs Emmett’s previous restaurant, The Mussel Boys. At the time, respected food writer and restaurant critic Graeme Phillips reported The Mussel Boys as “one of the best country eateries in the state” for its inspirational menu and emphasis on using fresh local produce.

The Little Norfolk Bay Bistro continues where The Mussel Boys left off, creating premium dishes made with locally sourced ingredients and freshly caught seafood.

Freshly caught king fish sashimi at Eloise Emmett's newly reopened Little Norfolk Bay Bistro. Picture: Supplied

Mrs Emmett said she made the difficult decision to close the restaurant more than a decade earlier following the birth of her oldest daughter, Maggie.

“I always loved running the restaurant, but it was a lot to juggle having a seven-day lunch and dinner operation and young children, especially in an area with limited childcare. It was simply not manageable,” Mrs Emmett said.

“But the kids have grown up, Maggie is now 15 and actually works at the bistro, so it feels like the timing is right.”

With the help of her husband, Brendan, a fisherman, the bistro’s menu focuses on using seasonal, lesser-known species and letting the flavours speak for themselves.

Hong Kong-style parrot fish at Eloise Emmett's newly reopened Little Norfolk Bay Bistro. Picture: Supplied

Mrs Emmett said, unfortunately, many Tasmanian diets were restricted to just a couple of familiar fish species.

“Our oceans are overflowing with thousands of diverse, delicious, top-quality seafood species, so why are we only eating a handful of familiar varieties?” she said.

“By eating different species, people can eat fish without resorting to importing seafood, especially during a time when people are struggling to afford healthy foods like fish.

“A great example of an under-utilised species is the parrot fish, which is normally sent alive to restaurants in Melbourne and Sydney and considered a delicacy, but it is virtually impossible for Tasmanian fishermen to sell locally.”

Freshly caught parrot fish for Eloise Emmett's newly reopened Little Norfolk Bay Bistro. Picture: Supplied

Mrs Emmett said the parrot fish is now a bistro specialty, served Hong Kong style, steamed and topped with soy, onions, and ginger, and napped with smoking hot sesame oil.

“The whole fish looks spectacular presented at the table and tastes just as good,” she said.

“And guests are wowed when these beautiful big fish are delivered to the table to share. They always have fun choosing who will eat the eyeballs or not.”

Originally published as Eloise Emmett re-opens acclaimed seafood restaurant after 13-year-long hiatus