We are so proud of all things Tasmanian and have access to an astonishing variety of raw product and Tasmanian ingredients right at our fingertips. Tasman Restaurant strives to have strong ties and partnership with local establishments and producers. Here are just some of them that have inspired us.
Shene Estate Distillery
Located in Pontville about 32 km from Hotel Grand Chancellor Hobart, this distillery is a family affair. The almost 200 year old colony building has been slowly transformed to its former glory by the Kernke family and is now open to the public.
We love the story behind this Tasmanian family and their tasty unfiltered gin. Discover the aromas and big flavours of Shene Estate in the Atrium Bar.
Tasmania Whisky Story
Number one has to be Sullivans Cove as it was awarded the world best single malt in 2014. Located in Cambridge not far from the Hobart airport, you can pop in for a tasting but do check the opening times prior to arrival. This product is very limited release and we only get allocated a few bottles so if you see it on our shelves; we encourage you to try it!
Belgrove Whisky is made in Kempton about 40 minutes north of Hobart. The distiller Peter Bignell was a farmer for over 40 years but with a true Tassie “can do” attitude he made his own still. Peter grows his own rye and he still is heated by leftover biodiesel from the roadhouse near his farm -making his business extremely sustainable. His original rye whiskey is very tasty, but he also makes apple brandy and oat whisky varieties too. You will need to arrange a tour with Drink Tasmania to visit this distillery.
Last and certainly not least is the Lark Distillery. Bill Lark is known as the Godfather of Tasmanian whiskey as he fought to overturn laws banning distilling in Tasmania that had been around since the 1800’s. The Lark family has been distilling since 1992 and rumour have it, they’ve even sold a still or two to the Scottish. The Classic Cask Single Malt is amazing and well worth a try but if whisky isn’t your thing –they also make some great gin using local ingredients like Tasmanian Pepperberries. You can visit the Lark cellar door just across from the hotel on Davey Street.
We struggled to keep this to just three as there are so many that we like. Be sure to pop down to the Atrium Bar and have a look at our collection.
Located in Franklin in the Huon Valley, Frank’s cider prides itself of producing quality and tasty ciders using tree ripened fruits. Frank’s has a long standing history dating back to the 1800s when their first fruit trees were planted. The apple cider is crisp and refreshing whereas the pear cider is an Atrium favourite, slightly sweeter in style.
You can also discover Frank’s ciders including their cherry pear and raspberry pear at their cellar door. Located approximately 48kms south of the hotel, it’s the perfect pit stop for cider, cheese or a coffee.
T-Bone Brewing Co
As the world of craft brewing continues to grow and evolve, it seems every man and his dog wants to get in on the act. But there’s something a bit special with Tasmanians breweries a guess having the benefits of Tasmania’s pure water and soil conditions help the cause.
Tom Bignell began commercially brewing craft beer out of his father’s distillery at their family property ‘Belgrove’ in Kempton. Does the name ring a bell? It didn’t take long before T-Bone Brewing Co. was conceived. Their signature brews are handcrafted onsite, a perfect setting to try their products, that have been well looked after and taste amazing.
T-Bone’s brewing methods are environmentally sustainable – grains used in the brew is then used to feed livestock on the property and the boil is generated by used cooking oil.
Try their pale ale in the Atrium.
Holm Oak Vineyard
This vineyard holds its name from when Holm Oak trees were grown there for the production of tennis racquets in the 1930s. Thank goodness the quality wasn’t up to scratch and grape vines were planted in the 1980s instead! This local favourite from the North in the Tamar Valley still hand pick all of their grapes. Visiting their cosy cellar door will also give you the chance to hand feed Pinot the Pig.
Awarded 94 points by James Halliday, you can try their 2016 Sauv Blanc in the Atrium Bar or Restaurant Tasman – it’s got hints of passionfruit and gooseberry flavours.
Tasmanian oysters have a very distinctive flavour and a fresh aroma which producers put down to our clean environment and the cool temperatures of the southern ocean. Restaurant Tasman’s chefs feature natural oysters or baked oysters nightly on our menu. We hand pick our Pacific oysters daily from either the north, east and south-east coasts depending on availability.
Tassal salmon is a leader in Atlantic salmon production in our state. Our chefs share Tassal’s passion to share high quality, tasty, Tasmanian salmon. We have a delicious main dish of salmon with beetroot gnocchi in Restaurant Tasman and a board of fresh local seafood in the Atrium Bar.
There is also a Tassal salmon shop in Salamanca worth a visit to stock up on salmon products, cooking utensils and recipe books.