Hidden in the low slope of a paddock a 45-minute drive from Hobart, this discreet timber building was formerly the home of fine-diner Van Bone. The clean-lined, light-filled dining room within is a striking canvas for wild east coast views and a menu that deftly melds Scottish, French and Tasmanian influences. Chef-owners Bob Piechniczek and Jillian McInnes put their backgrounds working at Michelin-starred venues to work, employing the best local produce to create approachable, unfussy plates with a distinct sense of place. Plump Boomer Bay oysters paired with samphire taste like diving through a salty wave, while Scottish soda bread, cooked in the wood-fired oven that crackles in the background, is accompanied by seaweed-infused butter. Each dish – local lamb served with haggis, line-caught mackerel, wild mushroom vol-au-vent – is designed so the ingredients shine. A region-focused wine list completes an experience that’s best savoured slowly.
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