“Everything is always evolving here. It’s not just about food, it’s about delivering the philosophies and energy of MONA, mixing old and new, fancy and grunge.”

Wallaby with beetroot, hazelnuts, wattle seeds, kunzea, and shallots; abalone with mushrooms, leaves, daikon, chicken skin, and master stock; and pork belly with almond and raisin mole, green apples, tamarind, and cauliflower.

The anarchic, groundbreaking Museum of Old and New Art (MONA) has put Hobart on the map, and The Source is spreading that mission to the plate. Taking its name from the epic John Olsen work in the foyer, this elegant glass eyrie overlooking the gallery grounds is the perfect place to debrief after a visit to the subterranean gallery spaces.

Chef Vince Trim keeps the menu approachable and all-Tasmanian: abalone in master stock with mushrooms and chicken skin; locally shot wallaby served with kunzea, a native thyme; steak tartare upping the interest with cured egg yolk and the funk of fermented black garlic. The source has an impresive ethical infrastructure, including a “worm hotel”, beehives , and reed bed water filtering. It’s the circle of life, writ large – how very MONA.

“The food is excellent, ambitious but sensible, and the wine list extraordinary – by Australian standards, not Tasmanian.” –John Lethlean, The Australian