July marked the opening of Crowne Plaza Hobart, and the arrival of core restaurant and bar and THE DECK, two sustainably designed dining concepts under the leadership of Executive Chef, John Churchill.
Tasmanian local and culinary innovator John Churchill has brought an environmental influence to these new build restaurants, inspired by terroir preparation and a reduced waste focus, he lets the flavours and fields found in Tasmania assuage diners through a narrative-like presentation of produce and Tasmanian wines.
The concepts are underpinned by Tasmanian ‘terroir’ preparation and a nose to tail philosophy, meaning to use every part of the animal to reduce waste and extend ingredients so that the origins, topography and climate of the local produce are experienced in each dish courses at core restaurant and bar.
Located 4 levels above, THE DECK is an outdoor bar overlooking Hobart city with panoramic Mount Wellington vistas. The vibrant setting serves up sun, a relaxed breezy layout and the signature Rueben sandwich, as well as an extensive cocktail menu designed by Head Mixologist, Dan Conway. The relaxed atmosphere is enhanced with traditional local favourites including wood fired pizzas, burgers, small share plates and the best of Tasmania’s beers, wines, ciders, gins and whiskey.
Inside the hotel, core restaurant and bar is a Tasmanian modern dining experience with an open kitchen and exceptional menu, including the fresh cured and lightly cooked Huon ocean trout Local produce takes centre stage with specialties including the house made stracciatella and Weston Farm paprika, market fish, house made pappardelle and house made piccalilli. For both food aficionados and the curious, the ‘Trust the Chef’ option will serve up a selection of hand-picked dishes to showcase the heart of Tasmanian dining.
The strength of the local produce give patrons a holistic dining experience while promoting ethical waste management through the art of creation. Crowne Plaza Hobart is proud to deliver 90% of ingredients grown and sourced in Tasmania, with special consideration made to seasonal availability and what these flavours bring to the culinary representation of Hobart and Tasmania as a whole.
In addition, ORCA food waste technology also furnishes the kitchen at Crowne Plaza Hobart in an effort to further reduce and dispose and reuse food waste from each restaurant and bar as well as conferencing facilities.
Sustainable practice is also woven into each part of the guest experience, from checking in with bamboo keycards, to bulk bathroom amenities help to eliminate single-use plastics. Crowne Plaza Hobart is working towards a greener experience for every guest.
Crowne Plaza Hobart is a 235 room hotel located in the city’s central business centre, in close proximity to major government and commercial offices and shopping precincts. The city’s renowned Salamanca Place and Constitution Dock at the capital’s waterfront are also a stone’s throw from the hotel. Offering a connected stay with touch-pad controls and boutique amenities, the hotel features touches of timber as a nod to Tasmania’s forestry history. The hotel also offers six dynamic event spaces and a rooftop bar boasting panoramic views of the city, Mount Wellington and the harbour.
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