Avoca Beach Hotel

Sitting on a rustic deck overlooking a tropical garden, you'll feel like you're a world away. The antipasto plate for two is a decent size with succulent garlic prawns, grilled chicken tenderloins, Turkish bread, sun-dried tomatoes, salad, roasted capsicum, gherkins, feta, olives and a delicious basil pesto. The Tasmanian salmon steak has a lovely crisp skin and is served with a creamy bearnaise sauce and a tasty tomato and cucumber salsa, but the promised 'crispy potatoes' were raw inside. A specials board 490-gram char-grilled rib-eye is deliciously tender but let down again by mash that was uncooked in parts.