New dining experience expected to put little town on map
Bream Creek has always been beautiful but a new destination dining experience is set to give visitors another major reason to take the turn off. TAKE A LOOK INSIDE >>
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TASMANIA has gained a new destination dining drawcard and it is not in either of its largest cities but in a little town that is set to become a destination in itself — Bream Creek.
Bream Creek is about 30 minutes from Hobart and on Friday will become the home of the State’s newest regional restaurant, Van Bone.
The restaurant, on a hill in Marion Bay Rd overlooking Maria Island, is “jaw-dropping” according to Destination Southern Tasmanian CEO Alex Heroys.
And Mr Heroys expects Bream Creek to feel the effect of having a new “must-visit” dining experience in the town in much the say way as New Norfolk and Cygnet.
“Destination dining is very attractive to the tourism market Tasmania is attracting right now,” he said.
“The place screams Tasmania from the moment you walk in and will provide the State with another outstanding product in an outstanding location.”
Van Bone has been four years in the making and is owned by partners Tim Hardy (chef), Laura Stucken and Joe Naldering (who will concentrate on the permaculture garden which will feed the restaurant with seasonal produce).
It will feature degustation menus of up to 14 courses and business partner Laura Stucken recommends diners allow four hours to relax into their experience.
Van Bone will sit up to 20 people so it is expected competition to get into the timber dining hall will soon become fierce.
“We want it to be a really intimate and relaxing experience and will be taking three-month block bookings,” Ms Stucken said.
“My background is in interior architecture but I have always loved fine dining and it is exciting to be moving in close by and being part of Van Bone.”
Mr Heroys said Van Bone was certain to become a true destination dining experience.
“It’s also a remarkable story of passion and innovation,” he said.
“Tim, Laura and Joe met in Western Australia some years ago and have returned to Tasmania to create this special place from scratch – from the design and build to the menu concept and service delivery.”
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