©2018 TOURiSM TASMANiA

3 DAY HOBART AND SURROUNDS TRiP

A little-known French explorer called D’Entrecasteaux accidently discovered southern Tassie in 1792. But there is plenty left to explore on purpose. From vodka made from sheep’s whey to scrummy chocolate nougat treats, and heaps more. It’s a magical neck of the woods.


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Day 1

Hobart and D’Entrecasteaux Channel

Start the day with breakfast at Tricycle Café in Salamanca. This hole in the wall café sits right beside Bruny Island Cheese Company’s Hobart providore. Pop into the pocket-sized cellar door packed with cheese and other goodies before leaving Hobart for the D’Entrecasteaux Channel, or ‘the channel’ as the locals call it.

For lunch, try Grandvewe Cheeses in Birchs Bay, home to Australia’s only organic sheep cheesery and its smallest distillery. Head distiller Ryan Hartshorn creates small-batch vodka from sheep’s whey – a by-product of the cheesery. It’s taken two years for Ryan to develop his methods; as well as distilling the spirit, he also painstakingly paints each bottle’s label individually.

Returning to Hobart stop at Nutpatch, a petite outpost near the Bruny Island ferry terminal at Kettering, where you’ll find chocolate and nougat goodies. Back in Hobart check into your accommodation for the next two nights, before strolling down to The Black Footed Pig to enjoy casual tapas for dinner.

The Black Footed Pig Tapas Bar & Kitchen Hobart

Overnight Hobart.


Day 2

Hobart

Looking for a little exercise to start the day? Based in Hobart, Gourmania is winning all sorts of tourism awards with their original walking food tour experience of Hobart. It’s a great way to go behind the scenes of the vibrant Hobart ‘foodie’ environment, and to get a taste of all the best produce. Tours departs 9.30 am Mondays and Fridays from Salamanca Square.

Mona Roma Ferry at Hobart waterfront on sunny day

In the afternoon, hop aboard the Mona Roma Fast Ferry from the Hobart waterfront and you’ll be at Mona (Museum of Old and New Art) in no time. Mona is Australia’s largest privately-owned museum, and owner David Walsh has packed it full with modern art and antiquities. His gallery can surprise, challenge and confront – it’ll also give you something to chat about at dinner.

There’s always plenty of new restaurants popping up in Hobart. More recently Landscape, near Constitution Dock, has been getting rave reviews. Not only is the menu an eclectic mix of fresh local produce, the presentation is extraordinary. Just a stone’s throw away is the new MACq 01 on Hobart’s waterfront, which is serving up ‘informal luxury’ cuisine. Slightly less upmarket is a new funky Japanese restaurant called Kosaten, near Salamanca. Using iPads for ordering, all the food arrives on your own mini bullet train.

Overnight Hobart.


Day 3

Hobart

Enjoy a sleep in, and then begin your day at Pigeon Hole Café for breakfast. Sit on the bench outside and order off a seasonal menu packed full of produce from the owner’s farm.

Inside Pigeon Hole cafe

Explore Battery Point and Hobart’s city docks from the seat of a kayak with Roaring 40°s Kayaking. Slip under jetties for a closer look at ships and historic fishing boats. Better still, have fresh fish and chips delivered from the local fish punt right to your kayak.

In the afternoon, consider visiting the Agrarian Kitchen in the Derwent Valley, a return to a simpler, earthier way of reconnecting the kitchen with the land. Rodney Dunn has been doing things his way in the kitchen for ages, with a philosophy built around sustainable farming practises using very chemicals. If you’re planning your trip in advance, you might squeeze into one of Rod’s cooking classes, which usually book out months ahead. If you’re travelling a bit more spontaneously, head to New Norfolk instead, where you can still get a taste (literally) for some of his springtime sensations at the restaurant cafe at Willow Court. Allow travel time to Hobart Airport for your flight. 


3 Day Hobart and Surrounds Trip

Availability of experiences in this itinerary may be subject to opening times, seasonal operation or booking requirements, please call ahead to plan each day.

Photo Credit: Dale Baldwin, Julia Smith and Adam Gibson

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