Restaurant Guide

Van Bone: Restaurant review

Van Bone exemplifies destination dining, with every mouthful as uniquely Tasmanian as the stunning coastal views.


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.


Van Bone
357 Marion Bay Rd, Bream Creek
Chef Timothy Hardy
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.