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Monday 22 November 2021

TV chef lifts the bar at Hobart waterfront eatery

Celebrity chef Ben Milbourne has joined the team at Peacock and Jones restaurant within The Henry Jones Art Hotel building; located in the heart of Hobart’s historic Hunter Street waterfront district. 

Milbourne is the new culinary creator in an eatery that showcases Tasmanian produce, combining a connection of place and history with some of the state’s best farmers.

Head chef Ishan Acharya is this week launching a new menu that showcases seasonal local ingredients and stories of the people who grow them. I'll report back later this week after doing a rigorous taste test.

Milbourne connects with producers while Acharya showcases the harvest.

A former contestant on MasterChef Season 4 and MasterChef: Back to Win, Milbourne is best known as the host of the TV food series Left Off the Map.

He has over 10 years of experience building relationships with Tasmanian farmers, fishers, growers and makers, as well as working with some of the most experienced chefs in the business.

“It’s a really exciting partnership and one that sits perfectly with my ethos,” says Milbourne. “Tasmania has the best producers in the country and this is an opportunity to really elevate and celebrate their diversity at Peacock and Jones.

“Our new menu not only features the produce, but also shares the incredible stories of the people who are dedicated to the quality and sustainability.

“From Lyndall Farm lamb to Leap Farm curdy to Robbins Island Wagyu, Tassie’s absolute best is on the menu. Here we can literally have the produce harvested and on the plate that same night. It doesn’t get more special than that.”

Head chef Acharya was previously senior sous chef at the two-hatted Bert’s Bar & Brasserie in Newport and two-hatted Bistro Moncur in Woollahra as well as working at The Bathers’ Pavilion and Pier.

“Our philosophy is simple - we are inspired by what grows here,” he says. “We are blessed as chefs that we can jump into the car and see our producers pulling up vegetables, processing the goat milk or digging up our truffles.”

The menu will change and adapt as dictated by the seasons.

Highlights include charcoal calamari with ink emulsion, fennel cream and seafood cracker (above); Lyndall Farm lamb with fermented black barley, spinach and Leap Farm curdy; Strelleyfield free-range duck with radicchio and sweet potato, and Robbins Island rump cap.

The 50-seat restaurant flows from tables inside to a light-filled atrium, separated by a glass wine cellar.

Peacock and Jones is at 33 Hunter Street, Hobart, and serves dinner Wednesday-Saturday. See

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