Peacock and Jones is the latest addition to Hobart’s every-growing food scene, opening its doors on Hunter Street.

With a menu that fuses Modern Australian and Mediterranean flavours – helmed by Head Chef Jeff Workman (ex-Saffire Freycinet) – the restaurant celebrates local Tasmanian produce.

Start with oysters with champagne sorbet and crumbed sardines, before moving on to a Huon Valley sirloin on the bone with smoked eel butter and braised leek, and a side of the restaurant’s signature dish – local charcoal baby potatoes.

For dessert there’s a choice between peach Melba with vanilla parfait and raspberry sorbet or “tres leche” of crème fraîche cake, condensed milk sorbet, milk jam, malt and peanuts.

Taking up residence in the 1823-built IXL building, the design of the space reveals original sandstone walls, timber pillars and trusses, contrasted by the use of leather, steel and glass.

Peacock and Jones | Open Monday to Saturday, 12pm -10pm

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