MEMORIES of a shack and a smoky campfire inspired chef Oli Mellers’ homecoming and the menu at Hobart’s newest culinary attraction. The Brand Tasmania ambassador has returned to his home state after working with the likes of Gordon Ramsey and Heston Blumenthal, to lead the team at Landscape Restaurant and Grill.
Dark and mysterious, Landscape is a trove of art, architecture and history; its menu is simple, sophisticated and uncomplicated, featuring premium Tasmanian and Australian steaks and seafood.
From leather placements handcrafted by a local artisan, to steak knives with deer horn handles and silverware pinched from the vault of Australia’s first casino, Mellers says Landscape promises a contemporary and refined sensory experience.
“I have these great memories of heading to the shack and cooking steak on a campfire, and for me that’s what Tassie is all about- great places and simple, but amazing food,” Mellers said.
The memory inspired the inclusion of an Asado Grill at Landscape, which the team fires with barrels from a local distillery, used to make port, sherry and bourbon.
“We add these to a mix of Tasmanian hard wood, to char and smoke over, and it gives the dishes a flavour you just won’t find anywhere else,” Mellers said.
Dishes ‘from the coals’ include local aged beef and wagyu, as well as seafood from the closest providence. Barrel sections have also been repurposed and sealed to serve cheese, alongside a house-made paste created with gin-soaked sloe berries, from local distiller McHenry’s.
Mellers expects the menu to change almost daily, underpinned with favourite staples and created with input from renowned Australian chefs Hugh Whitehouse and Tetsuya Wakuda.
Hugh Whitehouse consulted extensively on the wine list at Landscape and the team are trained to provide tastings and interpretations, knowledge and notes about old world, new world and emerging niche wines, matched with Landscape dishes. Former Executive Chef at the luxury Saffire resort, Whitehouse is now Federal Group Tourism Executive Food and Beverage Manager.
Ganche Chua, Designer at Circa Morris-Nunn Architects says he has created a restaurant space that celebrates the historic features of the iconic IXL jam factory, including wooden beams and convict stonewalls.
“The use of subtle and targeted lighting against a carefully crafted backdrop of dark coloured walls, carpet, sheers and timber, allow us to really showcase the exceptional food, wine and amazing John Glover artwork that is unique to this restaurant,” Chua said.
Landscape is located in Hobart’s Sullivans Cove precinct, a growing tourist mecca and bookended by Federal Group’s award-winning Henry Jones Art Hotel and the MACq 01 Hotel, set to open mid-next year.