Hot venue: Peacock and Jones, Hobart

Hobart welcomes a new culinary attraction.
Uniforms for the new venture were designed by Dallen Design.
Uniforms for the new venture were created by Dallen Design

Hobart welcomes a new culinary attraction.

The venue is situated in what was formerly Peacock Terrace, part of the historic three-story IXL building, built in 1823.

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The seasonal menu, described as Modern Australian with a Mediterranean influence, is by head chef Jeff Workman (formerly of Saffire Freycinet), and changes according to availability of market-fresh produce.

The 2016 summer menu offers options such as slow-cooked Flinders Island lamb shoulder with kumara, Tuscan cabbage, Persian fetta and romesco. For dessert, guests can select poached Peach Melba with vanilla parfait, raspberry sorbet or chocolate pudding. Workman works with local suppliers to transform humble ingredients from ‘raw to refined’, demonstrated by the restaurant’s signature dish – local charcoal baby potatoes.

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Front of house manager, Emma Devlin, has a strong affinity with the heritage of the area.

“Away from the crowds of Salamanca, the restaurant offers a refined yet approachable dining experience. The IXL building is one of my favourite venues in Tasmania, and is an exquisite place to enjoy local produce and wines,” said Devlin.

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The restaurant offers an extensive range of imported and local wines, selecting complementary fragrances and flavours to match the menu perfectly. From Tasmanian Pinots to Old World classics, the wine bar has a cellar with over 60 labels.

Workman and Devlin promise Peacock and Jones’ approach to service will be a defining feature.

“There is no room for pretentious service within this restaurant. During my time at Saffire, I realised the importance of the chefs themselves engaging with the guests. It’s important we get out on the floor, tell our stories and be proud of what we produce,” said Workman.

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Peacock and Jones Restaurant and Wine Bar is located at 33 Hunter Street, Hobart, Tasmania.

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