Celebrating the tastes of Tasmania

9th September 2020 | Eativity editors

Crowne Plaza Hobart is now open, and has welcomed the arrival of core restaurant and bar and THE DECK, two sustainably designed dining concepts under the leadership of Executive Chef, John Churchill. Tasmanian local and culinary innovator Churchill has brought an environmental influence to the new eateries, which let the flavours and fields found in Tasmania guide diners through a narrative-like presentation of local produce and wine.

The concepts are underpinned by Tasmanian terroir preparation and a nose-to-tail philosophy – every part of the animal is used to reduce waste and extend ingredients; and the origins, topography and climate of local produce are experienced in each dish.

Share a slice of Tassie over a nice local drop.

THE DECK is an outdoor bar overlooking Hobart city with panoramic Mount Wellington views. The vibrant setting serves up sun, a breezy layout and a signature Rueben sandwich, as well as an extensive cocktail menu designed by Head Mixologist, Dan Conway. The relaxed atmosphere is enhanced with traditional local favourites, including wood fired pizzas, burgers, small share plates and the best of Tasmania’s beer, wine, cider and spirits.

Inside the hotel, core restaurant and bar is a Tasmanian modern dining experience with an open kitchen and exceptional menu, including fresh cured and lightly cooked Huon ocean trout. Local produce takes centre stage with specialties including house-made stracciatella, Weston Farm paprika, market fish, house-made pappardelle and house-made piccalilli. For both food aficionados and the curious, the “Trust the Chef” option will serve up a selection of hand-picked dishes to showcase the heart of Tasmanian dining.

There are plenty of surprises in store for the culinarily curious.

The strength of local produce offers patrons a holistic dining experience while promoting ethical waste management. Ninety percent of ingredients used are grown and sourced in Tasmania, with special consideration made to seasonal availability and what these flavours bring to the culinary representation of Hobart and Tasmania as a whole.

In addition, kitchens are furnished with ORCA food waste technology in an effort to further reduce and reuse food waste from each restaurant and bar. Sustainable practice is also woven into each part of the hotel guest experience, from checking in with bamboo keycards to bulk bathroom amenities which help to eliminate single-use plastics.

Bookings are now available. You can find out more here.

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