REVIEW
With views like those framed by the windows running the length of Van Bone's timber-lined dining room, you could serve people Vegemite on toast and they'd still leave happy. Farmland, spectacular coastline, Maria Island hovering in the distance – it's glorious. Owner and chef Timothy Hardy amplifies the view via a dégustation intensely focused on what's growing and produced nearby, much of it cooked with and flavoured by fire. A volley of snacks might include lobster with deer tongue lettuce finished with shavings of cured egg yolk; grilled blacklip abalone threaded on saltbush skewers; cucumbers speckled with mountain pepper; oysters sprinkled with smoked mackerel hot sauce. It's smart, skillful cooking that never forgets deliciousness from trevalla served with a fermented green tomato to blueberry and fig-leaf granita. The all-Tasmanian wine list, warm-hearted service by Hardy's partner Laura Stucken and an easy 50-minute drive from Hobart ensure Van Bone's must-do status.
ABOUT
Chef Timothy Hardy
Price guide $$$
Bookings Essential
Wheelchair access Yes
Open Lunch Fri-Mon
Price guide $$$
Bookings Essential
Wheelchair access Yes
Open Lunch Fri-Mon
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
