Share on:

5 must-visit dining spots in Tasmania

The love for all things local defines Tasmania’s restaurant scene. Here’s where you should go to feast on some of the best bounty the island state has to offer.

Peacock and Jones

  • Fritto misto, lightly fried seafood

The sandstone walls you see in Peacock and Jones are almost 200 years old, and not some faux rustic décor. Occupying part of a former jam factory built in 1823, this cosy restaurant breathes history. Head chef Jeff Workman, whose resume includes stints at Luke Mangan’s Glass Brasserie in Sydney and Saffire Freycinet in Tasmania’s Coles Bay, serves simple, uncomplicated food built around Tasmania’s seasonal produce. Start off with the fresh ocean trout gravlax paired with fennel, crème fraiche and rye bread. For mains, you can’t go wrong with the roast pasture-fed lamb rump with green olive salsa, feta and hummus, or the moreish duck breast with caramelised yoghurt, boudin noir, baby beetroots and pickled walnut.
33 Hunter Street, Hobart, Tasmania 7000. Tel: +61 3 6225 7530


The Glass House

It’s hard to beat The Glass House when it comes to waterfront dining in Hobart. The 160-seater restaurant is clad in floor-to-ceiling glass windows, and its location on the floating Brooke Street Pier ensures you have a wide view of the harbour. Small plates dining is how it’s done here, with head chef Sam Gasson putting together juicy bits and morsels sourced from farms around Tasmania. Mollusc fiends should try the succulent oysters, which come from the pristine waters of Pitt Water. We love the Quail, a treat of sweet and nutty flavours: the bird is soaked in a citrus sake marinade, then grilled and paired with pickled mushrooms, apple and herbs. Don’t plan on having a meal? Just kick back with a cocktail in front of the placid waters.
Brooke Street Pier, Hobart, Tasmania 7000. Tel: +61 3 6223 1032


Pearl + Co

  • Pearl + Co's oysters

This waterfront oyster bar, which faces a fleet of local fishing boats, serves succulent molluscs and small plates of catch from the sea like cider-battered fish and chips, and curried scallop pie with salad and housemade bread. The outdoor deck is a lovely spot to unwind with the local craft beer – the light and crisp Moo Brew Pilsner – while you knock back some Bloody Mary oyster shots.
Victoria Dock, Hobart, Tasmania 7000. Tel: 61 3 6231 1790


IXL Long Bar

  • Interior of IXL Long Bar

Located inside the Henry Jones Art Hotel, the IXL Long Bar rustles up the usual potions that modern bars serve today: old school libations like Negroni and Americano, and reinvented classics like Mary Tells Porkies, a Bloody Mary jazzed up with smoked bacon. What makes this joint an essential pre-dinner stop is its selection of tasting flights that round up Tasmania’s best spirits: the Gin Collection, for example, offers six local gins like 25 Poltergeist Unfiltered Gin, Nonesuch Dry Gin and Lark Forty Spotted, while the Whisky Flight Limited Release includes precious drams such as Sullivans Cove French Oak Cask and Lark Limited Release Bourbon Cask.
25 Hunter Street, Hobart, Tasmania 7000. Tel: +61 3 6210 7700


Frogmore Creek

  • Char-grilled marinated octopus, purée of roasted peppers, cauliflower coin, garlic and almond crumble, and potato pillows

Just a 20-minute drive from Hobart, Frogmore Creek winery’s restaurant sits in a postcard-perfect landscape of verdant vineyards on gentle rolling hills. The food is just as pretty as the scenery. Chef Ruben Koopman, who counts luminaries like Raymond Blanc and Albert Roux as his previous mentors, turns on the style, transforming each plate into a beautiful little universe of the season’s flavours, colours and textures. Some of the must-try dishes include the chickpea with smoked garlic, cumin falafels, spiced yoghurt, charred pumpkin, pecorino, coriander and lemongrass oil; and the char-grilled scallops with spanner crab, avocado, crispy serrano,  sparkling wine and vanilla ice cream.
699 Richmond Road, Cambridge, Tasmania 7170. Tel: +61 3 6274 5844