Plans for site of acclaimed restaurant Van Bone announced
Tasmanian, Scottish and French cuisine combined, the new owners of Bream Creek’s restaurant space looked to build on the success of the acclaimed Van Bone. What to expect.
Tasmania
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The new owners of the site formerly host to acclaimed fine-dining restaurant Van Bone will launch their new venture early next month.
Scottish couple Bob Piechniczek and Jillian McInnes are the chefs behind Oirthir – pronounced “oor-heed”, the Scottish word for “coast” – a new restaurant on the five-acre Bream Creek site 45 minutes east of Hobart.
They say their menu will bring together their Scottish heritage, the best of Tasmanian produce, and “the sophisticated techniques of French culinary tradition”.
“We’ve got more of the French style because that’s what we’ve trained in, but we’re just using amazing Tassie produce because Scottish produce is very similar,” Mr Piechniczek said.
“Sort of relaxed fine dining is what we’re aiming for. We’re looking to do a set menu between six and seven courses on Friday through to Monday lunch, and then potentially doing some supper dinners at a reduced price on Friday and Saturday nights.”
Specialising in seafood, Mr Piechniczek said the venue’s location would be central to their menu.
“We want to use a lot of what’s from the coast, and we’ve got a lot of local producers like fishermen, farmers and vineyards who were working with as a community,” he said.
“We love being next to the sea so to have that on our doorstep is so cool.”
The couple met working at a restaurant in Edinburgh 20 years ago.
Following stints in Wellington and Melbourne, they honeymooned in Tasmania in 2019, with Ms McIness saying they “dreamt of coming down and settling here” ever since.
“We really liked it – it reminded us of Scotland,” the pastry chef said.
“It had the same kind of weather, culture and food, and the produce was fantastic.”
She said they aimed to maintain what former owners Timothy Hardy and Laura Ducken had “been doing in the garden and in terms of their philosophy”.
“We’ve worked closely with them and have quite a good relationship,” she said.
“It’s a new chapter, but our style.”
Van Bone opened to acclaim in February 2021, gaining recognition for its 12-14 course meals to quickly become a stalwart of the state’s culinary scene.
Mr Hardy and Ms Ducken announced its closure in August last year.
The new owners say while “definitely a challenge” to open a new business, the planning process had been “so good so far”.
“We stay quite true to ourselves and are pretty grounded and I think that will relate in the food as well,” Mr Piechniczek said.
“Over the last month we’ve been here, we’ve built up a really good community with the neighbours and local suppliers.
“They’ve been helpful and welcoming. It’s a testament to the area”.
Oirthir opens February 1. For more booking information visit oirthir.com
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