burrata | pickled beetroot | caraway | hazelnut
$17
About Us
Sharing Our Island’s Harvest
Our food philosophy is simple – we are inspired by what grows here.
Our approach is innovative and imaginative, but we stay grounded, highlighting the bounty of Tasmania’s fertile soils and cold seas through the close connections that our Culinary Curator Ben Milbourne has made with farmers, fishers, growers and makers.
Ben curates the finest Tasmanian produce – our Head Chef Julian Volkmer transforms it into art on a plate. We keep food-miles to a minimum – Julian works with local ingredients harvested at the peak of their quality, to bring you creative dishes that showcase the true essence of our island.
We love to share the stories of the people who create our produce – on our menu you’ll meet winemakers, market gardeners, oyster farmers, vegetable growers, graziers and more. Make the connection – join us in sharing our island’s harvest.
Share the Experience
The Peacock and Jones dining experience takes you on a journey of our island’s finest harvest.
Our set tasting menus feature a variety of delicious combinations of the state’s myriad produce, all showcased as art on a plate. Within our taste of the island menu, you’ll discover seasonal delights such as sea urchin harvested from the state’s east coast and Bruny Island wallaby served with local foraging. Our premium food & beverage experience extends that showcase to include our Norfolk Bay oysters with a Peacock & Jones twist and Tasmanian Agricultural Company’s wagyu cross beef served with fresh Tasmanian truffle, all complimented by a range of cool climate wine varieties.
All dietary and dining preferences can be catered to following a conversation with our team. Please advise as necessary at the time of bookings so we can prepare a tasting experience just for you.
We work with local suppliers to create dishes with the freshest produce available. Sometimes, produce supplies change unexpectedly and our Head Chef Julian has to tweak the menu. This means our menus are subject to change without notice.
Our dishes change with the seasons – what surprises are in store when you come and share our island’s harvest?
snacks
summer tomatoes | mojama | tapenade
$16
seasonal potatoes | pistou | crème fraiche
$11
charcuterie | aioli | grilled bread
$25
beef tartare | classic garnishes | white anchovies | add french fries
$22/27
hiramasa kingfish | yuzukosho | spanner crab | mouse melon
$24
mooloolaba prawns | vadouvan butter | kasundi | fried curry leaves | lime
$25
ocean trout crudo | buba ganoush | chickpea crisps
$22
chicken liver parfait | preserves | madeira jelly | house brioche
$17
menu subject to change, depending on seasonality and availability
stracciatella |escabeshe | carrots | pine nuts 16
haloumi | persimmon | plum | chestnut 17
local pink fir potatoes (vegan option) | charcoal | ligurian olives | curdy 17
cheese two options: 60g of one cheese/60g of two cheeses 16/22
local honeycomb | quince | pigeon whole fruit toast
grilled sugarloaf (vegan) | sesame | nori | artichoke 28
smoked leeks (vegan) | barley miso & walnut | crispy onions 28
crumbed scamorza | onion puree | radicchio | pine nuts | currants 28
fries | aioli 10
green beans (vegan) | shallot dressing | olive crumb 12
rocket salad (vegan option) | blue cheese | apple | walnut | truffled dressing 11
Peacock & Jones Tasting Menu
$95 per person | $105 per person with cheese
consider a wine pairing $70 extra per person
allow 2.5 hours
dry-aged hiramasa kingfish
yuzu kosho dressing | finger lime
with 2019 chai saint etienne rose | coteaux du quercy, fra
pink fir potatoes
siberian caviar | lardo | charcoal
with 2019 utzinger chardonnay | legana, tas
grilled stanley octopus
nduja & fennel seed dressing | goats’ milk
with 2017 derwent estate late harvest riesling | derwent valley, tas
strelleyfield free-range duck breast
celeriac | cippolini | prune
with 2019 small island ripasso | tamar valley, tas
lyndall farm lamb saddle
bread sauce | artichoke
with 2020 sharmans syrah | relbia, tas
burnt sabayon
milk crumb | pear | matcha
with 2017 sweet soul iced gewürztraminer | king valley, vic
*dishes may vary
try our tasting menu
$95 per person | $105 per person with cheese
minimum 2 people | allow 2.5 hours
add black winter truffle supplement
a generous shaving on any entrée or main $19
entrees
cheeses (two options) 40g each 17/23
local honeycomb | carrot jam | toasted bread
stracciatella | escabeshe | carrots | saffron | pine nuts (v) 16
chicken liver parfait | madeira jelly | brioche 20
beef tartare | anchovy mayonnaise | rocket | potato crisps (df) (gf) 25
hiramasa kingfish | yuzukoshko | spanner crab | fingerlime 26
stanley octopus | nduja & fennel seed dressing | goats’ milk (gf) 26
local potatoes | charcoal | smoked lardo | scampi caviar | curdy (gf) 28
glazed lyndall lamb ribs | spices | sheep’s milk yoghurt | hazelnut (gf) 19
main courses
john dory smoked eel | celeriac | kohlrabi (gf) 38
strelleyfield free-range duck | chestnut | prune | kumquat mp
koji-aged pork chop | smoked leek | sugarloaf | roasted seasame (gf) (df) 39
lyndall farm lamb | bread sauce | sunchoke | cipollini 42
cape grim sirloin 250g mb4+ beetroot| horseradish | smoked ox tongue (gf) 56
sides
rocket salad | blue cheese | apple | walnut | truffle dressing (gf) (v) 11
fries | aioli (v) | add truffle & parmesan $9 10/19
green beans | shallot dressing | olive crumb (gf) (v) 12
dessert & cheese
grand marnier ice cream (gf) 9
soft dark chocolate | liquorice ice cream | turkish delight 17
burnt sabayon | milk crumb | pear | matcha 17
cheeses (two options) 40g each 16/22
local honeycomb | carrot jam | toasted bread
menu subject to change, depending on seasonality and availability
wines by the glass
2010 Sugarloaf Ridge “Lara” Sparkling
Tasmania
g: $16
2018 Quiet Mutiny “Charlotte’s Elusion” Riesling
Tasmania, Derwent Valley
g: $16
2018 Observatory Hill Sauvignon Blanc
Tasmania, Derwent Valley
g: $14
2018 Utzinger Chardonnay
Tasmania, Legana
g: $17
2018 Saint Etienne Rose
France, Coteaux de Quercy
g: $15
2018 Brinktop Pinot Noir
Tasmania, Bream Creek
g: $18
2017 Spring Seed Cabernet Sauvignon
South Australia, McLaren Vale
g: $12
2017 Riversdale Estate Syrah
Tasmania, Cambridge
g: $18
wines by the bottle
white wines
2010 Sugarloaf Ridge “Lara” Sparkling
Tasmania
b: $76
2008 House of Arras Grand Vintage Sparkling
Tasmania, Pipers River
b: $124
2016 Milton “Laura” Sparkling Rose
Tasmania, Cranbrook
b: $84
2008 House of Arras Grand Vintage
Tasmania, Pipers River
b: $124
2011 Larmandier Bernier “Terre de Vertus”
France, Champagne
b: $194
2018 Quiet Mutiny “Charlotte’s Elusion” Riesling
Tasmania, Derwent Valley
b: $80
2018 Pressing Matters R0 Riesling
Tasmania, Coal River Valley
b: $87
2015 Gala Estate Late Harvest Riesling
Tasmania, Cranbrook
b: $95
2016 Springvale Gewurtztraminer
Tasmania, Cranbrook
b: $70
2015 Brook Eden Pinot Grigio
Tasmania, Pipers Brook
b: $64
2018 Pooley Wines Pinot Grigio
Tasmania, Richmond
b: $82
2019 Observatory Hill Sauvignon Blanc
Tasmania, Tamar Valley
b: $67
2018 Stoney Vineyard Sauvignon Blanc
Tasmania, Campania
b: $70
2017 Domaine Simha ‘Simla Blanc’ Field Blend
Tasmania, Derwent Valley
b: $88
2017 Olivier Morin Aligote
France, Bourgogne
b: $89
2017 Vincent Gaudry Sancerre le Tournebride
France, Loire
b: $103
2017 Abellio Albarino
Spain, Rias Baixas
b: $58
2016 Kate Hill Chardonnay
Tasmania, Huon Valley
b: $80
2018 Utzinger Chardonnay
Tasmania, Legana
b: $85
2017 Altaness Chardonnay
Tasmania, Huon Valley
b: $107
2013 Benjamin Leroux Puligny Montrachet
France, Burgundy
b: $194
2016 Domaine Bernard Defaix Petit Chablis
France, Burgundy
b: $95
2013 Benjamin Leroux Puligny Montrachet
France, Burgundy
b: $194
red wines
2019 Springvale Shiraz Pinot Meunier Rose
Tasmania, Cranbrook
b: $70
2018 Saint Etienne Rose
France, Coteaux de Quercy
b: $74
2017 Brinktop “Killara” Pinot Noir
Tasmania, Coal River
b: $98
2015 Santa Macarena Pinot Noir
Chile, Aconcagua
b: $59
2016 Debussy Comte Tolosan Gamay
France, South West
b: $60
shiraz and blends
2018 Vinteloper
South Australia, Adelaide Hills
b: $63
2018 Paxton Graciano
South Australia, McLaren Vale
b: $70
2017 Riversdale Estate Syrah
Tasmania, Cambridge
b: $88
2017 Paxton AAA Shiraz Grenache
South Australia, McLaren Vale
b: $54
2017 Fetherston ‘Sakura’ Syrah Nebbiolo
Victoria, Pyrenees
b: $70
2016 Yangarra Estate Vineyard Grenache Shiraz Mourvedre
South Australia, McLaren Vale
b: $76
2017 Ben Glaetzer ‘Bishop’ Shiraz
South Australia, Barossa Valley
b: $85
2017 Spring Seed ‘Cockscomb’ Cabernet Sauvignon
South Australia, McLaren Vale
b: $52
2013 The Bend Cabernet Sauvignon
Tasmania, Swansea
b: $95
2014 Hickinbotham “Trueman” Cabernet Sauvignon
South Australia, Clarendon
b: $111
2014 Chateau Grand Village Bordeaux
France, Fronsac
b: $105
Meet the Team
Julian Volkmer, Head Chef
German-born and raised with over 18 years of experience in the hospitality industry, Julian is passionate about creating dishes that highlight produce at their very best. Discovering a love for food early on, Julian completed his classic French apprenticeship in a family-owned hotel and restaurant at 17 years old.
Julian travelled all over the world to gain a broad range of skills and experience in the kitchen before moving to Tasmania to continue on his culinary journey. From cruise ships to a Michelin star restaurant to MONA — Julian brings true experience and passion to the Peacock and Jones menu. Julian works with local produce harvested at their peak to bring you a delicious range of shareable dishes that showcase the true essence of our island.
Ben Milbourne, Culinary Curator
A Tasmanian local, Ben is an experienced culinary communicator, author, producer and TV presenter with a passion for the island’s produce.
Ben delves into the untold stories, quirky producers and spectacular food of his home state that will become part of the experience that you’ll enjoy when you dine at Peacock and Jones. Ben curates the finest local produce, keeping food-miles low, ready for Julian to work his magic on incredible seasonal menus.
Joshua Coad, Restaurant Manager
Having grown up in Hobart and seen the shades of change take place with his own eyes, Josh believes himself privileged to be in a position to authenticate and personalise that innate Tasmanian experience with each guest, every day. Believing in a workplace cultivated in empathy and integrity, those tenets hold true to the produce in the venue, the connections with suppliers and hospitality as a whole – you ultimately get back what you choose to invest.
Josh cannot wait to welcome you to Peacock and Jones, where he will curate an experience with Tasmanian wine and spirits to match the exceptional menus.
What makes Peacock and Jones Unique?
It starts with the finest Tasmanian produce, sourced from the island’s fields, farms, gardens and oceans by our Culinary Curator Ben Milbourne.
In our kitchen, Head Chef Julian Volkmer creates art on a plate, presenting imaginative dishes designed to share, matched with outstanding local wines.
You’ll dine in the unique surrounds of our historic sandstone building, with close connections to the rich stories of the past. Come and join us to share our island’s harvest.
Where we hide
33 Hunter Street, Hobart Tasmania 7000
