The story behind Tasmania's top special occasion spot

THE recent restoration of Tasmania’s oldest and most iconic fine dining establishment is wowing loyal and new customers alike. 

THE recent restoration of Tasmania’s oldest and most iconic fine dining establishment is wowing loyal and new customers alike. 

Perched 17 storeys above the beautiful River Derwent at the top of the iconic Wrest Point Tower, Wrest Point General Manager Dominic Baker believes “you should do three full rotations to really enjoy and appreciate the Point Revolving experience”.

The recent restoration of Tasmania’s oldest and most iconic fine dining establishment is wowing loyal and new customers alike.  The sophisticated and elegant facelift has well and truly cemented the Point’s position as Tasmania’s greatest special occasion restaurant. 

Contemporary new décor allows for a comfortable, inviting and relaxing experience.  New lighting and ventilation adjust the ambience of the restaurant and focus the experience on the company, the location and the service.  Accompanied by some major mechanical upgrades while maintaining many of the original features, the Point Revolving looks and feels as good as she ever has.

The Point Revolving also looks different when visually represented.  New branding expressively reflects what is truly special about the Point experience.  A sophisticated font encased in a golden napkin ring represents not only the circular nature of the restaurant, but the most traditional and ageless symbol of connection, the ring.  Personalised napkin rings have been presented to friends of the Point Revolving for over 40 years, a true symbol of the connection that this iconic restaurant has with Tasmanians over a long period of time.

New, extended trading hours are proving to be favourable with guests, with many Tasmanian locals and tourists dining from Tuesday to Sunday. The dinner extension has been well received, but it is Tasmania’s Highest Tea that has been truly praised.  High Tea is now served in the Point Revolving five days a week and customer feedback has been phenomenal – not only is the menu and service first rate, but the location and outlook is simply to die for. 

Flambé cooking is still at the heart of the Point Revolving service. The restaurant is steeped in tradition and tableside cooking adds theatre, flavour and excitement to your experience.  Steak diane, Flambé prawns or Crepe suzettes are still a must order when you dine at the Point Revolving. 

2018 will be a big year for the restaurant. Manager David Bloom continues to deliver exceptional customer service and is buoyed by the response from the venue’s loyal and new customers to the direction he is taking the restaurant in.

New Chef de Cuisine, German-born Tobias (Toby) Mischke moved to Australia in 2013 after a very successful career at highly esteemed restaurants across Germany and Austria, including the Buelow Residence, Relais & Chateaux Hotel Rosengarten and Victor’s Fine Dining Schloss Berg.

In Australia, Toby has made his mark at Sydney’s Catalina Restaurant Rose Bay, before heading south to Tasmania. Since 2015 Toby has been based at Henry’s Restaurant at the Henry Jones Art Hotel and more recently, Landscape.  Toby is set to make a big impact at the Point Revolving.

Toby has a wonderful event schedule planned for 2018 with the Point Revolving dinner series set to deliver exceptional culinary experiences.  Not only will the events be an opportunity for Toby to experiment with some great flavours and wine matching, but an opportunity for guests to hear from some outstanding food and wine producers from throughout Australia.

The first of four dinners, A Tasmanian Affair, will be held on 21 February. A north versus south friendly, featuring Stefano Lubiana Wines, Holm Oak Tasmania and Freycinet Vineyards, appearances from winemakers and a paired menu will make this event one for Tasmanian wine lovers to celebrate.

The following dinners will be The Truffle Tradition partnered with Tahbilk scheduled for 15 August, followed by the Big Penfolds Grange Event which will be hosted by Wolfblass Fine Wine and Brand Ambassador George Samios on 24 October.  The year will be neatly rounded out with A Night of Sparkles, with extraordinary guest Ed Carr from House of Arras in attendance on 14 November.

If Mr Baker is correct, the ideal three rotations of the Point Revolving Restaurant should easily be achievable throughout 2018.  An extended dinner offering, Tasmania’s Highest Tea and a terrific special event series, gives diners the opportunity to experience Tasmania’s greatest special occasion restaurant in all its glory.

For more information or to book, please call [phone] or visit www.wrestpoint.com.au.

Originally published as The story behind Tasmania's top special occasion spot