Flinders Island has long been regarded as a chef’s secret pantry thanks to its bountiful produce, handpicked from the wild seas of Bass Strait or harvested by its passionate producers. But until recently, restaurants were a rarity in this remote north-east corner of Tasmania despite its annual Food and Crayfish Festival dialling up interest in the region in recent years.

Now there’s more than just an annual reason to travel to the far-flung island, thanks to local couple Tom and Jo Youl. They’ve just opened The Flinders Wharf, a one-stop destination showcasing the best of the island in the one spot.

The wharf is home to local businesses including a zero-waste distillery, a retail outlet, a day-spa, a providore shop selling the best foods from the state, plus a live crayfish tank and a working beehive where you can BYO your own jar and take home fresh honey. If you’re keen to partake in a long lunch or a foraging tour, the wharf’s tourism office can help.

But the beating heart of The Flinders Wharf is a licensed café and restaurant. Open seven days a week, it sports jaw-dropping sea and sunset views and a punchy menu powered by the best produce on the island. The unfussy, produce-celebrating plates might include curried scallops, fish-of-the-day tacos or carrot cake.

Australian chefs are already showing their support for the venue, with David Moyle (Longrain), Ali Currey-Voumard  (Agrarian Kitchen) and Luke Burgess (Garagistes) confirmed to take part in a rotating roster of guest chef takeovers. Each will take up residency over a weekend that they’ll spend exploring the island’s bounty and devising a menu to be served exclusively during their time there.

If you’re keen to experience this rugged slice of foodie paradise, you can hop on a flight from Melbourne for the day or stay awhile at one of the accommodation options on offer.

Grab more details including opening hours head over on their website.