Australia is unlikely to see another opening in the same vein as Oirthir — a Scottish-French fine diner that opens its doors to the dining public this Saturday.
The restaurant has taken over the former Van Bone site in Bream Creek and is the first solo venture from husband and wife team Bob Piechniczek and Jillian McInnes, who have a combined 40 years’ cheffing experience at Michelin-star eateries overseas as well as acclaimed eateries in Australia (QT Melbourne, Donovan’s).
While Van Bone has been a huge loss to the local dining landscape, Laura Ducken and Tim Hardy have “handed over the baton” so to speak, and along with it, introductions to local suppliers and their own business tips to ease the transition.
The new business owners say Oirthir has been years in the making, with the picturesque location going hand in hand with their vision to reference the place they grew up and first trained as chefs — Scotland.
“We always want to use the best from the land and sea, and the produce that comes from the land in Tasmania is second to none,” says Piechniczek. “Our connection to the coast relates to our Scotland heritage. This location and the architectural design of the venue fits with the new and old generation of us both.”
Oirthir will serve a seven-course set menu ($175pp) that references both French and Scottish flavours and techniques. The pair will highlight Tassie produce throughout the progression, from Boomers Bay Blue Lagoon oysters to dairy from Bream Creek Dairy, Bangor Lamb, and ingredients grown in the restaurant’s own kitchen garden.
For those looking for a smaller dining experience, there will be fortnightly three-course lunches available on Friday and Saturday priced at $75 a head.
“We have both worked over 20 years in the industry and feel like it has all led up to this precise moment,” says Piechniczek. “It’s an honour to be bringing a new frontier of approachable fine dining to one of Australia’s more pristine, produce-rich and naturally dramatic locations.”
Reservations are now open.
