Peppina brings joy on a “quiet” night

Hobart can be very quiet over the winter months. Many locals prefer it that way. 

Early in the week, on Mondays and Tuesdays particularly, many restaurants and bars in the Tasmanian capital elect to close. 

Fortunately for hungry and thirsty folk, Peppina, the buzzy 190-seater Italo-Tasmanian eatery in The Tasman, A Luxury Collection Hotel, Hobart, is open for dinner seven nights at week. 

We popped in for dinner on Monday this week and found the joint was jumping. Star chef Massimo Mele, the culinary director, was conducting the orchestra with his usual panache as they crafted dishes inspired by his Nonna's cooking. 

There was a newly-elected local politician celebrating, while we apparently just missed one very unsavoury, but high-profile, fellow dining with his lawyer after yet another court appearance. 

There was a warm vibe, which you don't always find in hotel restaurants, and a very helpful multi-national waitstaff team. 

Our menu choices had to revolve around one of my favourite all-time dishes; polpette al forno, a dish of wood-fired meatballs made from Wagyu beef and pork, served in a tomato sugo with basil and mozzarella. This dish never fails to impress. 

Our other starters, both daily specials, were truffled Tasmania scallops in the half shell with roes intact; and fresh tuna, tomato and herb crostini. Both vibrantly flavoured and super-fresh tasting. 

We chose a half bottle each of Montevento Pinot Grigo and Villa Antinori Chianti Classico, which were decanted into carafes and added an Italian accent, but the comprehensive wine list also includes local stars like Marco Lubiana and Ricky Evans' Two Tonne. 

For mains we choose the fish of the day, spot-on blue eye trevally on a pumpkin puree, and a hearty pasta dish; cavatelli with a rich goat ragu. 

We were well fed and watered and too full for dessert. Although my wife did find room for a limoncello. Prices were fair for dishes of this quality.  

Peppina restaurant is right around the corner from both Parliament and Salamanca Place. On warmer nights you can dine al fresco. 

https://www.peppinarestaurant.com/       

* The writer paid for his own meals

Experience the Aurora in all its winter glory

Winter in Hobart is the perfect time to explore Tasmania's night sky, alive with vibrant stars and the ethereal Aurora Australis that projects hues of purple and green glows.

One of Hobart's leading hotels, The Tasman, a Luxury Collection Hotel, has just launched its "Skygazer'' Experience.

The new offering is led by Tasmanian photographer and Aurora chaser Luke O'Brien, who will offer participants an intimate photography lesson, showcasing the stunning features of the southern night sky - subject to local weather conditions.

The Aurora - often too subtle for the naked eye - , its celestial presence is best viewed through digital lens photography. 

'"Skygazer" experience inclusions are a night sky photography session with Tasmanian photographer Luke O'Brien; transfers to and from the locations selected by the photographer; spiced Tasmanian apple cider; Tasmanian Waverley Mills merino wool scarf and The Aurora Chaser's Handbook for guests to take home as a keepsake.

Comprising three linked buildings - Heritage, Art Deco, and a new contemporary design wing - The Tasman is the first Luxury Collection hotel in Australia.

For an overnight stay at The Tasman, rooms start from $350 per room per night.

Check out www.marriott.com/en-us/hotels/hbalc-the-tasman-a-luxury-collection-hotel-hobart

The "Skygazer" Experience' is bookable from June 1-August 31 from an additional $580 for an individual experience, or $450 per person for a group experience, bookable via the hotel concierge at 03 6240 6000.

Honours pile-up for Hobart hotel

It has been quite a fortnight for The Tasman, A Luxury Collection Hotel, Hobart, with the luxury hotel collecting a swag of honours.

Adding to its recent string of accolades, the hotel was named Metro Accommodation of the Year at the Tasmanian Hospitality Awards for Excellence.

The Tasman also achieved two silver awards for Best Deluxe Accommodation and Best Bar Experience at hotel bar Mary Mary.

Signature restaurant Peppina, meanwhile, collected gold awards for Best Restaurant in a Hotel or Accomodation Venue and Wine List Of The Year for the best list in the state,

The Tasmanian Hospitality Awards for Excellence celebrate and acknowledge outstanding achievements within the state’s hospitality industry.

These wins followed hot on the heels of The Tasman’s recognition in Condé Nast Traveler 2023 Readers’ Choice Awards, where The Tasman was voted Tasmania’s best hotel and recognised as one of the top 10 hotels in Australia and New Zealand by the global luxury travel bible.

Earlier this year, Peppina, helmed by star chef Massimo Mele, also took out the top honour for Tasmania in the annual Gourmet Traveller Restaurant Awards.

Just a few days ago, Peppina was recognised as having Australia’s best listing of Tasmanian wines, and the best wine list in the state, at the Australian Wine List of the Year Awards - recognition for the work of sommelier Michael Fisher (image, top).

“In just two weeks our team has enjoyed enormous success at some of the most prestigious awards in our industry," said The Tasman general manager Stephen Morahan.

"It is such an honour to be recognised for our quality offering at The Tasman, which has become a true standout for the region.

”I congratulate our talented head sommelier Michael Fisher and our team at Peppina for their dedication and passion in crafting an outstanding wine list that is leading the way in Tasmanian hospitality."

Regular readers will know that I am quite cynical about many of these rewards, but it is quite a run of success for the 152-room hotel (above) that only opened in December 2021. 

It is the first Luxury Collection by Marriott International property in Australia and is located at Parliament Square overlooking Hobart waterfront,

For more information visit www.thetasmanhobart.com and www.peppinarestaurant.com/

 

Meet the hotel that is helping transform Hobart

Hobart can be a very sleepy city in winter, particularly early in the week. A lot of restaurants and bars do not even open until Wednesday or Thursday.

At the new Tasman Hotel, however, things were rocking. 

Mary, Mary bar was churning out a swag of cocktails to the post-work crowd, while Peppina restaurant was full to the brim, with a lively mix of locals and interstate guests.

The Tasman opened eight months ago and has quickly found its hospitality rhythm: there is someone to valet park your car; someone to carry your bag to the room; no long line for check-in. Good stuff.

The hotel brings together three buildings in the city’s centre, just a hop skip and a jump from the waterfront, the MONA ferry and Salamanca market.

There is the original 1840s heritage building rich with history; the 1940s Art Deco-styled wing and the modern Pavilion Building.

Each wing is different - and each room is different. There is a definite boutique vibe.

This is the first Marriott Luxury Collection hotel in Australia and clearly pitching to the luxury market: fine diners, whisky lovers etc.

Mary, Mary, situated in the heritage wing, was an instant success; a spot for drinks with colleagues, or a full-on evening of cocktails.

 

Just two decades ago, this was part of a city hospital - St Mary's - and key historical elements have been retained.

This wing is also home to Peppina, The Tasman’s signature Italian restaurant, where chef Massimo Mele is the guiding light.

The celebrity chef was born in Tasmania and has close relationships with local producers. With Covid on the wane, Peppina has moved from set menus, Tutti A Tavola, to upscale a la carte dining.

Here think starters dishes like raw kingfish, fennel, almond cream, citrus dressing, chilli and capers, or

wood-fired meatballs with smoked mozzarella, basil (above, and very delicious).

There is a selection of authentic pasta dishes and mains may include grilled pork chop with potato cream, radicchio and salsa verde, or char-grilled lamb rump, celeriac, olive, greens and mint jus. Or maybe some fresh fish from the local fleet, docked 100 metres away.

There is also a stunning wine list put together by leading sommelier Michael Fisher. If he is on duty when you dine, put yourself in his hands and enjoy some stunning selections by the glass (pictured).



Our waitstaff were terrific, too. 

If you are staying the night - highly recommended - The Tasman recently launched a new collection of luxury suites.

Highlights include The St. David's Park Suite, featuring an original 1840s ceiling and fireplace, while the Aurora Suite (below) has panoramic views across the River Derwent from an impressive entertaining terrace.

The two Pavilion Suites also have panoramic views over the Hobart waterfront to the River Derwent.

A range of Tasmanian food and beverage refreshments are also included in the top suites, including Lark Distillery’s Docks Release single malt, crafted for The Tasman, an exclusive beer collaboration with Moo Brew and Storm + India organic wellness teas.

OK. I have raved on a bit. There must have been something that didn't shine.

Well, my wife ordered a steak that was fatty and gristly - which the kitchen immediately offered to replace - and I wasn't happy with the choice of breakfast cereals, preferring corn flakes or Weetbix to the range of new-fangled muesli-type thingies on offer.

That's all I can come up with. A pretty awesome place to stay overall.

For more information visit www.thetasmanhobart.com.

# The writer was a guest of The Tasman. Images: Winsor Dobbin and Adam Gibson. 

The Tasman links with local drink producers

 

Full marks to the Tasman Hotel in Hobart for championing and showcasing local Tasmanian products.

The Tasman, a Marriott Luxury Collection Hotel, has just announced exclusive partnership with two of the Apple Isle's high-profile beverage producers: distillers Lark and wine producers Two Tonne Tasmania. 

Hobart-based Lark is home to Tasmania's first single malt whisky and is Australia’s first certified carbon neutral distillery. The Lark team has created The Docks Lark Single Malt Whisky exclusively for the hotel.

“The Lark Single Malt Whisky was matured in ex-port casks, then finished in muscat casks, offering a cosy and heart-warming dram with just a touch of the unexpected," says Jodie Dawe, Lark's senior distiller. 

"The result is akin to running into a charismatic old friend and realising that your night will now be long and filled with whisky and tales, equal parts familiar and fantastic." 

Jodie has a way with words. 

“At the heart of Lark is community, people and place, and the opportunity to share this with The Tasman, just metres away from Lark's first distillery in the heart of Hobart, was the perfect collaboration," says Jason Whalley, Lark's head of marketing. 

"Both partners share a passion for authentic local culture, championing community artisans and unearthing the stories behind the island’s most celebrated talent, spotlighting the importance of the island for both global and domestic luxury travellers."

Lark Distilling also has a personal connection with the legacy of The Tasman site, as Bill and Lyn Lark, co-founders of Lark, used to work in the former Lands Building that now houses The Tasman. 

Ricky Evans, meanwhile, sources fruit from the Tamar Valley, East Coast and southern Tasmania for his Two Tonne ranges. 

He has created a sub-regional pinot noir blend specially curated for The Tasman, drawing on a smaller barrel selection of Tamar Valley fruit. 

"This exciting partnership embodies the very best of a small producer teaming up with a reputable hotel brand, making local Tasmanian wine-making accessible,” Evans says. 

The Docks Lark Single Malt Whisky and Two Tonne Tasman Pinot Noir will each be presented with a unique co-branded design, incorporating The Tasman’s rope graphic – a nod to the hotel’s nautical history. 

Hotel guests will also have exclusive access to both cellar doors - "an extension of the hotel’s commitment to showcasing the epicurean experiences that make Tasmania unique".

This partnerships are the first of many between The Tasman and a network of local Tasmanian producers. 

See www.thetasmanhobart.com.

Hobart gets the luxury hotel it has been waiting for

It has been much hyped and much delayed but Hobart's five-star Tasman Hotel, part of the Marriott Luxury Collection, finally opened its doors to guests today - and Gourmet on the Road was lucky enough to get a guided tour.

The opening marked the debut of The Luxury Collection brand in Australia.

The Tasman showcases Hobart, a destination steeped in rich history and Australia’s second-oldest capital city.

There has been some smart work in the leadup to the opening with The Tasman snapping up some of the state's key hospitality talent in chef Massimo Mele, sommelier Michael Fisher and bar manager Ronan Kavanagh.

The building itself is a delightful blend of old and new - with a range of room styles to suit all tastes.

This is not a bog standard Marriott like you'd find in Bum's Rush, Idaho. It's the bees knees.

Centrally located within the restored heritage area of Parliament Square - overlooking Hobart’s historic waterfront - The Tasman is just steps away from the city's famous Salamanca Markets, St David's Park and historic Sullivan's Cove.

“Hobart is a truly captivating and dynamic city, allowing a seamless fit for The Luxury Collection, known for creating experiences for global explorers in some of the world’s most enchanting destinations,” said Philipp Weghmann, vice president and Global Brand Leader of The Luxury Collection.

“The Tasman will offer our guests a transformative journey, drawing on the incredible history, evocative contemporary culture, and awe-inspiring natural wonders of one of the most intriguing and farthest corners of the globe.”

The Tasman is an elegant heritage reconstruction of former state government offices that brings together three eras of design: Georgian, Art Deco, and contemporary.

The site contains buildings spanning 180 years.

The Tasman offers 152 guest rooms and suites and the The hotel's Art Deco rooms date back to 1937.

The 108 square-metre Aurora Suite has panoramic views of Hobart's waterfront and city skyline as well as a massive entertainment terrace, perfect for hosting private events.

The Tasman features three distinct epicurean experiences highlighting and celebrating the best of Tasmanian produce and cuisine.

At Peppina (above), the hotel’s signature restaurant, renowned Tasmanian chef Mele combines his passion for championing local producers and quality ingredients, while Mary Mary is an intimate craft cocktail bar and spirit library and the Deco Lounge offers a refined space to enjoy afternoon tea or a light lunch in a setting that spills out onto a terrace overlooking Parliament Square.

I will be reporting sooner rather than later on the wining and dining options.

“We are thrilled to unveil the first The Luxury Collection hotel in Australia with the opening of The Tasman, a hotel that will redefine the destination of Tasmania,” said Rajeev Menon, Marriott International president, Asia Pacific.

“This marks a new milestone in the growth of The Luxury Collection and further diversifies our growing collection of hotels in the world’s most desirable locations. We look forward to welcoming guests to experience this wonderful city.”

For more information visit www.thetasmanhobart.com.

Details unveiled of Hobart’s new fine dining restaurant

Hobart’s new five-star hotel, The Tasman, has unveiled details of Peppina, set to open at the end of the year as its signature restaurant

The local produce-driven eatery will be headed by Tasmanian native Massimo Mele as culinary director  alongside head chef Glynn Byrnes. 

Peppina’s menu will draw on Massimo’s Italian heritage and experience, borrowing his nonna’s nickname to give Italian-inspired cuisine a local Tasmanian twist.

Located on Salamanca Place and close to the waterfront, Peppina will be the culinary heart of Hobart’s Parliament Square development, also home to The Tasman, part of the Marriott Luxury Collection. 

Mele’s passion lies in discovering and building connections with a network of the finest producers, many of which are found on the island.

This highly seasonal, producer-led approach represents a level of commitment for Massimo that has been years in the making.

The 190-seat restaurant and private dining room seating 24 will be centered around the energy of an open kitchen, featuring a wood-fired oven and open firepit that will present a menu of seasonal pastas, locally sourced meats and seafood cooked on the grill, and a selection of antipasti.

Byrnes joins the team as head chef, having previously worked Garagites, Aloft and Fico.

“Peppina represents the nostalgia and wholehearted culture of Italian hospitality in a way that I hope will make our guests feel relaxed and at home,” Mele says. 

“While the food is inspired by this incredible island and an emphasis on quality. I am proud of the effort and work that has gone on behind the scenes to capture the very best in produce, and look forward to sharing this in a such a special setting.”

Details of Hobart's new five-star hotel revealed

First there was The Moss, then the Crowne Plaza. Then came The Vibe and The Movenpick. Hobart has seen several hotel openings over the past two years. 

Hobart's latest five-star hotel, The Tasman - a Marriott Luxury Collection property - will open its doors before the end of the year after several delays; and details have been unveiled this week. 

Slated to open its doors at the end of 2021, The Tasman will be the first Australian showcase of the Luxury Collection brand; a global collection of 110 unique hotels and resorts offering authentic experiences designed to inspire and evoke lasting memories.

The brand includes high-end properties in more than 30 countries and territories. 

“The Luxury Collection offers a gateway to the world's most exciting and desirable destinations, so it is wonderful to introduce the brand to Australia and put the rest of the world on notice to the charms of Hobart and our most southern state.” said Sean Hunt, area vice president for Australia, New Zealand and Pacific at Marriott International.

 “The opening of The Tasman will signify the importance of Tasmania as a global destination for luxury travellers and we are confident visitors will see this as a wish list experience for interstate and international travellers (once international travel resumes).”

Connecting Salamanca Place with an elegant frontage on Murray Street, The Tasman forms part of Parliament Square, a new lifestyle quarter for Hobart just steps from the famous Salamanca Markets, St David's Park and the vibrant waterfront of Sullivan's Cove.

Guests will have a rare opportunity to experience three eras of design within the 152-room hotel. 

Renowned Tasmanian chef Massimo Mele will act as culinary director at the hotel's signature restaurant, showcasing his passion for championing local producers. 

An intimate and sophisticated cocktail bar within the original sandstone building will offer "an old-world bar experience reimagined for modern times"  with a cocktail menu celebrating indigenous Tasmanian ingredients. 

"We look forward to bringing the unique Tasmanian character to life for our guests and hope to leave them with an expanded perspective that will last beyond their visit,” said general manager Stephen Morahan. 

“Our blend of personalised, genuine and anticipatory service will mark the charming, yet refined experience of a stay at The Tasman.”