Birds of a feather.
South Australia and Tasmania are birds of a feather in the fine wine world – holding their own on the global stage with cool-climate drops from both boutique and big-name winemakers. And now, an Adelaide Hills icon has flown the coop to build another roost in Hobart.
Bird in Hand winery has recently revealed its new urban cellar door in the heart of the Royal Tasmanian Botanical Gardens, with a purpose-built Tasting Room, casual kiosk and an upcoming fine dining sister restaurant to South Australia’s acclaimed LVN.
Related story: Ten of the best winery restaurants in Tasmania
Opening just in time for the last of the autumn colour, the airy Tasting Room sits in the botanical garden’s overhauled visitor centre, with a covered balcony at treetop level, looking down across the lawns to the Derwent River in the distance.
Tastings revolve around Bird In Hand’s cool-climate portfolio. The Pinnacle Tasting Experience ($30 a head) uncorks wines from Bird In Hand’s premium range Nest Egg and Tribute, and includes chardonnay, pinot gris, syrah and a sparking wine to start. Doing the new home crowd proud, the Tasmanian Tasting ($15pp) showcases the winery’s fledging Tasmanian-made wines, including sparkling, riesling and pinot noir.
The local wines are evidence of Bird In Hand’s long-term investment in the island, with the family-owned business taking over two Tasmanian vineyards long before the botanical garden project was finalised. In 2020, founders Andrew and Susie Nugent established a 400-acre winery in Seymour on Tasmania’s staggering East Coast; then in 2024 took over the long-term lease of Tamar Valley’s Waterton Hall Vineyard – as well as its plots of riesling, chardonnay, pinot noir and shiraz. It’s the product of these ventures that take pride of place in the gardens.
Related story: The best food stops on Tasmania’s East Coast
To accompany the wines is a bistro menu peppered with some of Tassie’s best producers. Heritage-breed pork from Long Name Farm in Little Swanport is wood roasted then plated up with bitter leaves and drizzle of honey. Wild venison and wallaby will be regular menu features; while Hazelbrae Hazelnuts are tossed through pasta with in-season truffles. Even the sourdough alongside the soup of the day comes from cult Hobart bakery Pigeonwhole. Respected interior designer Georgie Shepherd, who also oversaw the point-perfect renovations of the Adelaide Hills cellar door, restaurant and accomodation, is responsible for the tonal, textural Tasmanian dining room.
Partitioned off from the Tasting Room by a gauzy curtain, JOY Experience will start operating as a fine dining restaurant soon, with an elevated menu similar in style to the one that made LVN one of Adelaide’s most respected degustation restaurants, but brought to life with Tasmanian ingredients.
With the new development, Bird in Hand has taken over as the official food and drink provider for the iconic 200-year-old gardens, and also feeds the visiting crowds at casual take-away counter Kiosk. As well as a cake counter and gelato scoops by Nice Guy Eddie, the Kiosk offers picnic options like baguettes and sausage rolls, to enjoy on the lawns when the winter sun is shining.
Bird in Hand Restaurant
Royal Tasmanian Botanical Gardens, Lower Domain Road, Hobart
birdinhand.com.au
Comments
Join the conversation
Log in Register