From steaming-hot scallop pies to luxury fine dining, there's no doubt southern Tasmania has it all.
This unassuming wine bar situated in Hobart’s city centre is small but mighty, offering a warm, buzzing ambience, confident service and a treasure trove of rare bottles. Originally a bit of a spill-over bar for Kobi Ruzicka’s celebrated casual fine-diner Dier Makr, Lucinda’s food and wine offering has grown, making it a destination in and of itself.
The well-curated menu is French-leaning with caves à manger vibes, including a smattering of interesting, bite-sized snacks – fresh oysters, cured meats and bread with schmaltz – among dishes for sharing like seared mackerel, whipped anchovy with charred greens, and Liz’s leaves with pepita dressing. The extensive wine list has a natural focus, with a heavy representation of coveted local and international lo-fi bottlings. Both food and drink rotate regularly, with an exciting range of wines available by the glass. Depending on the day the team will select 10 to 25 different wines to pour, with the direction of the offer evolving over the course of the evening. The narrow space – with a mixture of tables, window benches and a long communal bar – doesn’t have a large capacity so it’s best to get in early to snag a spot. Tables do turn over quickly, though, and we think it’s worth the wait.
Read our full review of Lucinda here.
123 Collins St, Hobart
Wed–Sat, 4pm–late
Walk-ins only
There’s no denying the meat pie is a true Australian icon, but in Tasmania, there’s another type of unique pie that reigns supreme: the scallop pie. Popular in Hobart since the late 19th century, it's managed to remain a treat primarily available on the Apple Isle, and there’s no better time or place to try one than at Smith’s Speciality Pies in the Salamanca Market – another must-visit location for food lovers. Trading for over 32 years, Smith’s are all about baking the old-fashioned way – from scratch, and with a hefty dose of TLC thrown into each of their creations.
Their scallop pie recipe, inherited from a great grandmother, combines a generous handful of scallops (bright orange roe attached) with a thick, luscious, spiced gravy courtesy of Keens curry powder, and houses it in their famous, uber-flaky puff pastry shell. The roe is an important detail in a scallop pie, according to connoisseurs, as is the inclusion of at least five scallops. Many consider it the best scallop pie going around, a claim backed up by a swag of awards including Gold at the Baking Association of Australia’s Tas Baking Show. Serious praise indeed. Tucking into one of these pies is deliciously satisfying, particularly if you’re visiting Tassie during the cooler months.
Visit their van at Salamanca Market
Salamanca Pl, Hobart
Saturdays between 8:30 am–3pm
Institute Polaire is one of the coolest venues in town - in more senses than one. Opened by Louise Radman and Nav Singh in 2012, this ultra-chic restaurant and wine bar offers a stunning menu developed around Tasmania’s status as the gateway to Antarctica, featuring produce from some of the world’s most revered and challenging cold climate terroir. Even the decor evokes the southern poles, with a snowy interior of marble and plush grey leather, making for a truly immersive dining experience.
Louise and Nav are also the pair behind Domaine Simha, a highly sought-after wine producer known for making natural wines in very, very small batches. So it’s no surprise that Institut Polaire boasts a formidable drinks menu. Sip on Süd Polaire as you peruse a range of tantalising plates, like the Olasagasti anchovy plate or the Wagyu beef tartare with koji crisp, before selecting a bottle from their award-winning wine list. Or for a truly outstanding gastronomic experience, opt for the seasonal set menu featuring ethical produce from quality local growers, fishers and farmers. Trust us – whatever you choose, you won’t regret it.
Read our full review of Institut Polaire here.
1/7 Murray St, Hobart
Thursday–Saturday, from 4pm
Bookings recommended
The flagship restaurant of one of Australia’s most famous museums, The Source is both the perfect companion and every bit a destination in its own right. If you’re seeking a special fine-dining lunch during your trip, this is it, as the menu is modern and daring and evokes the same element of surprise as MONA's art.
Built around the best fresh local produce available as well as a sense of adventure, you can expect to find interesting takes on classic dishes. Recent inclusions on the ever-changing menu were a wild Tasmanian wallaby tartare, and a spiced red-wine risotto with roast chestnuts and fresh truffles. In the stylish dining room, you’re treated to sweeping views over the water while sitting at living moss-and-herb tables, in keeping with the museum's signature quirkiness. Knowledgeable and insightful service and an award-winning wine list featuring bottles from Australia and around the world rounds out an exceptional food experience.
Ether Building, Mona
655 Main Road, Berriedale
Fri–Mon, 12pm–4pm
A 40-minute drive north of Hobart will see you enter the magnificent Derwent Valley and arrive at The Agrarian Kitchen Eatery. A food project borne out of a desire to connect back to the earth and fully appreciate a meal's ingredients, there is a firm focus at The Agrarian on utilising local produce to cultivate a sense of place through the food we eat. As much as possible is made on site – wood-fired sourdough bread, cheese, kefir butter, charcuterie – and there is a dedicated preserving kitchen so no seasonal produce is wasted.
Via a set menu, guests can enjoy a number of unadulterated dishes that let the ingredients speak for themselves, accompanied by wine, beer and spirits sourced from within a ‘responsible radius’. If you’re looking for something more casual, the adjacent kiosk is suitable for the whole family. Grab sausage rolls, focaccia, biscuits and cakes, as well as tea and coffee, and spread out on the sprawling front lawn – BYO picnic blanket or set up at one of the tables available. The unpretentious space also encompasses a cooking school and farm (on hiatus as of May 2021, but promising to be back early 2022) that welcomes guests to learn about and interact with the food.
11a The Avenue, New Norfolk
The Eatery: Fri –Sunday, lunch
The Kiosk: Weekends, lunch
Bookings for The Eatery are essential
