After Hobart’s coldest winter in sixty years, we’re opening our doors and filling the kitchen with the season’s finest local produce.
Our constantly changing menu focuses on seasonal herbs and vegetables, locally caught and harvested seafood, and small-farm free-range meat and dairy. We’re working with Tasmania’s best small producers, such as Provenance Growers and Weston Farm, to source exceptional produce.
We serve food that we like to eat: dishes bursting with flavour made from fresh ingredients.
Our menu touches on the chefs’ time working together at Melbourne’s Taxi Dining Room, but with a broader Pan-Pacific inspiration.
Traditional ingredients not available in Tasmania’s cooler climate are replaced with those grown and gathered locally.