A new restaurant and wine bar has opened in Tasmania’s Hobart, celebrating the state’s quality produce in an intimate setting.
Peacock and Jones Restaurant and Wine Bar is situated in what was formerly Peacock Terrace at the historic three storey IXL building, which was built in 1823.
Headed up by chef Jeff Workman (ex Saffire Freycinet), the menu is seasonal and changes according to what’s fresh at the market.
The summer menu includes starters such as the venue’s signature dish – local charcoal baby potatoes with lardo, pickled mustard seeds, aioli and wild fennel and mains including the slow cooked Flinders Island lamb shoulder with kumera, Tuscan cabbage, Persian feta and romesco and the Huon Valley sirloin on the bone with smoked eel butter and braised leek.
The restaurant has put together a wine list comprising local and imported drops from a cellar boasting more than 60 labels.
An open kitchen forms part of chef Workman’s efforts to offer a relaxed ambience at the restaurant.
“There is no room for pretentious service within this restaurant,” he said. “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.”
Peacock and Jones Restaurant and Wine Bar is open Monday to Saturday 12pm to 10pm.
House brioche with chicken parfait and pickled cherries.
