REVIEW
Set into a sloping field, Van Bone quietly invites you into its seemingly humble rammed-earth walls, then takes your breath away with extravagant views of Tasmania's east coast towards Maria Island, framed by a huge picture window. Chef Timothy Hardy works with fire and smoke in the open kitchen, the daily-changing menu focused on closed-loop sustainability with any excess produce fermented, preserved, pickled or turned into sauces and powders. The multi-course set menu might include alpine-style cheese from the nearby Tongola dairy finely grated over a perfectly smoked tomato, followed by a paper-thin sliver of locally grown potato sprinkled with powdered sea flavours. Southern calamari, sliced into paper-thin noodles, is served with a delicate pork broth. Smoked buttermilk ice-cream is made from the by-product of the housemade butter that's served with a dense sourdough partway through the meal. The entire experience is uniquely Tasmanian, celebrating the immediacy of the land and sea.
ABOUT
Chef Timothy Hardy
Price guide $$$
Bookings Essential
Wheelchair access Yes
Price guide $$$
Bookings Essential
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.
