The Agrarian Kitchen Eatery

“The very premise of the restaurant was to create an authentic local food experience, and the only way to do that is to be where the ingredients are. Our menu is seasonal and dishes can change weekly and sometimes daily.”

House-made stracciatella with fermented basil, lemon balm, and wood-fired flatbread; grilled Derwent Valley lamb with braised greens and dried mint; and wood-roasted toffee apple clafoutis with feijoa ice cream.

Authentic food with real ingredients. That’s the simple philosophy of Rodney Dunn and Séverine Demanet, who opened the Agrarian Kitchen Cooking School on their farm in 2008 and last year added the Agrarian Kitchen Eatery in nearby New Norfolk’s historic former mental asylum.

By staying true to their simple mantra, they’ve created destination dining only thirty minutes from Hobart. Agrarian-grown produce supplemented by a trusted group of small-scale farmers is transformed by young Chef Ali Currey-Voumard’s sympathetic, flame-based cooking into something more than the sum of their parts. Wood-roasted heirloom tomatoes, house-made stracciatella and sourdough; puffy potato bread layered with sliced potato, mussel cream and herbs; the farmhouse ideal of rhubarb and strawberry pie with clotted cream. This grand, shabby-chic dining hall with pressed metal ceilings and lino floor ought to be on every food lover’s must-do list.

“There may be no restaurant in all of Tasmania as bright and airy, as brimming with good feeling, as the Agrarian Kitchen Eatery...”

–Besha Rodell, The New York Times