Small Wonder opens a spectacular new Tasmanian wine tourism venue

Tasmania has a new wine and gourmet tourism drawcard with the opening over the weekend of the Small Wonder cellar door, restaurant and wine library in the Tamar Valley.

Premier Jeremy Rockliff cut the ribbon on the new development, a striking building on the site of what was previously Goaty Hill Wines at Kayena in the Tamar Valley.

The project was conceived by Small Wonders owners, Singapore-based couple Angus Davidson and Tracy Wong-Davidson, whose Overstory company also has properties in Margaret River, Western Australian.

Overstory CEO Paul McArdle said the project aimed to be not only a wine ambassador but also a tourism ambassador for Tasmania.

“When we bought the farm it was conventionally farmed and we converted it to organic so we can run it regeneratively,” co-owner Angus Davidson said. “We firmly believe that healthy soil leads to healthy plants, healthy plants lead to healthy grapes and healthy grapes lead to better wine.”

The winemaking at Small Wonder is the responsibility of Ockie Myburgh, formerly of Josef Chromy, with Russian/Canadian chef Konstantin Putkin heading the kitchen team.

Chef Putkin is working with local producers including Summerlea Farm, Springfield Deer Farm, Littlewood Farm, Seven Springs Farm and Wattle Hill Olives.

At the cellar door, guests will be able to taste six wines from the Small Wonder portfolio for $25pp, with the tasting fee waived upon any two-bottle purchase - a wise decision. 

Winery Tours will also be available for $50pp, which gives guests a behind-the-scenes look at the Small Wonder winemaking process before wrapping up with a tasting in the cellar door.

The Wine Library will also host bookable wine masterclasses which will run every eight weeks for groups up to 20. The space will also be available for private event bookings.

"Since we opened as Small Wonder in 2021, it was a priority to remain part of the community," McArdles says.

"The new cellar door and restaurant is a chance to build on what we are already offering, introducing something a little different while retaining our well-known welcoming atmosphere.”

Artworks from Tasmanian artists Stephen Bond, Alicia King and Paul Snell have been placed across the venue.

Combining organic vineyard practices and minimal-intervention winemaking, Small Wonder Wines
employs practical initiatives like composting grape marc, encouraging beneficial insects, and reducing
chemical inputs.

“Solar power, energy-efficient systems, and thoughtful estate design allow us to protect the land while making exceptional wine,” says winemaker Ockie Myburgh.

The design of the Small Wonder Cellar Door & Restaurant has been led by Kerry Hill Architects (Singapore) and local Tasmanian firm Edwards + Simpson.

The building is clad in locally sourced and hand-cut bluestone to blend into the natural environment while inside features Quartzine stone bar tops, textured plaster, and dappled glass with satin nickel framing.

In the kitchen, Putkin and his team have implemented systems that eliminate around 90% of single-use plastics by switching to compostable wraps, bags and other environmentally responsible alternatives.

Outside, The Garden will offer a casual, a la carte dining menu which is set to include options such as croquettes with local Pyengana Dairy cheddar, caramelised leek, fermented jalapeno and black garlic mayonnaise; house buttermilk Nichols Poultry fried chicken with fermented cherry hot sauce; and Fork it Farm cured meats, local cheeses and house-fermented pickles.

The Garden will also host live acoustic music sets each Saturday and Sunday afternoon.

“The winery tours will offr a chance for guests to have a deep-dive into our winemaking process here at
Small Wonder, and see first-hand how closely our winemaking team and kitchen work to create a
cohesive experience,” says venue operations manager Chris Morrison. 

“We’re also keen to become a destination for wine education in the region through our regular wine
masterclasses. 

"It’s a great opportunity for guests to ask more about wine and the process behind it in a

fun, relaxed setting.”

The Small Wonder Cellar Door & Restaurant is at 530 Auburn Road, Kayena, Tasmania. 

The cellar door is open daily, 11am to 5pm, and the restaurant Thursday to Sunday from 11.30am with last seating 2.30pm. The Garden, with views of the vineyard and Tamar River, is open daily, 11am to 5pm with food available until 3.30pm.

Full details at www.smallwonderwines.com.au

Images: Anson Smart and Winsor Dobbin