When a charming heritage listed building in Hobart’s CBD was put up for sale in 2020, Steve and Monique Lubiana saw its potential as an elegant small bar, and set about extensive renovations that exposed beautiful sandstone and brick walls and some original 1930s terrazzo.
Opening a hospitality venture during a global pandemic is not something that even the most thorough business plan would address (well, they might now). But Ricky Evans and Chanel Parratt’s plans on opening a wine bar – aligning Evans’ Two Tonne Tasmania and Havilah wine labels with like-minded makers – were not going to be…
Chef Matt Breen does compact particularly well. Following on from the success of his lauded bolthole of a restaurant, Templo, in Hobart, Breen went smaller again, opening Sonny in 2019. Both venues accommodate about 20 patrons in a sitting, but at Templo we’re talking tables and chairs and a focus on dining, while Sonny is…
While Hobart has soaked up a good deal of the spotlight over the last little while, Launceston is home to one of Tasmania’s most iconic restaurants, the pioneering Stillwater. Occupying the historic Ritchie’s Mill – an 1830s flour mill – at the entrance to the Cataract Gorge on the banks of the Tamar, Stillwater has…
Whitney Ball and Tom Westcott had some serious restaurant credentials before they took the lease on the Hobart Hotel some two-and-a-bit years ago. The couple’s last stint before self-employment was at the revered Franklin, with Ball managing the front of house and Westcott on the pans. The move to a pub that has long been…
Kobi Ruzicka had a wine bar concept in the mental planning stage for quite some years, but it was the opportunity to lease the site adjoining his acclaimed Hobart restaurant, Dier Makr, that finally saw it realised. The exit of the café was well timed, as Ruzicka’s restaurant was soaking up a good bit of…
Located in an old Ford showroom in Hobart’s historic Mercury Newspaper Building, Franklin opened with somewhat of a pop. Founding chef, David Moyle, proved a revelation with his locally sourced and deceptively simple cooking, relying heavily on the sheer quality of the produce and fire-fuelled cooking. Franklin changed Hobart like Garagistes did, and not unlike…
Hobart’s Institut Polaire is housed in a distinctly cosy space, with the proportions dictated by one of Hobart’s classic historic building, which abuts the Customs House Hotel. And while the hotel spills over multiple classified buildings, Institut Polaire occupies the ground floor of just one, with 30 guests squeezing the interior to capacity. But although…
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