Aloft

Aloft sits at the top of the floating Brooke Street Pier on Hobart’s waterfront – a spectacular position to enjoy the expansive beauty of the River Derwent, from behind vaulted floor-to-ceiling windows.

On the other end of the dining room, there’s views of a different kind. A seat at the bar gives you front-row access to all the action of the open kitchen, where owner-chef Christian Ryan (ex-Savoy Grill in London) turns out the nine-course chef’s menu. The menu makes the most of locally caught seafood and Tasmanian meat and produce but can be tweaked to accommodate most dietary requirements.

Standout dishes include the Bruny Island wallaby tartare dressed with Szechuan and nasturtiums, or the Lone Goose Farm duck breast served with Tunnel Hill shiitake mushroom and roasted seaweed bearnaise.

The matching drinks option lets you try some clever pairings, like a Tasmanian rosé from Meadowbank with your main of shio koji pork, zucchini and basil; or sparkling imported sake with a sweet strawberry parfait for dessert. There’s an a la carte wine list too, should you prefer to choose your own adventure.