Homestead Restaurant

“Our chef collaborates with local farmers and winemakers to curate a constantly evolving, seasonally inspired menu that celebrates the region.”

Ash roasted wallaby with elderflower-pickled carrots and pickled beetroot with herb sauce; pink ling poached in saffron, mussel, and apple cider with radish and raw enoki salad; and smoked wild partridge with speck, onion, soft apple, walnut, and verjuice sauce.

Piermont has few peers in Tasmanian wilderness lodgings, and its delicious Homestead Restaurant follows suit, delivering a menu that swings with the daily catch and rarely looks further than its own wild east coast world.

Housed in a 180-year-old building overlooking the pristine waters of Great Oyster Bay, and surrounded by a small collection of sustainably built lodgings, it’s a board-and-lodgings package designed for the new eco-minded luxury traveller.

The Scandi-chic accents chosen by design mavens Hecker Guthrie suit the rugged coastline, while the short but razor-sharp daily menu delivers the goods, from briny, just-shucked oysters from nearby waters to wallaby loin seasoned with native mountain pepper and onion ash served with house-cured speck.

A determinedly local drinks list, starring wines from nearby vineyards and locally brewed beers, completes the captivating sense of place.

“While those who need a menu may struggle, true bliss comes from letting go and seeing what lands ... It’s easy to believe that the restaurant exists just for you – a rare treat indeed.”

Gourmet Traveller