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

Our new menu features a variety of delicious starters, sides and desserts, all showcasing the best Tasmanian produce. But we think the highlight of the Peacock and Jones dining experience is when you opt for the tasting menu or explore our range of plates, designed for sharing. This is where you’ll discover delights such as East Coast sea urchins with burnt broccoli, fennel and radish – or Lyndall farm lamb with braised witlof, burnt onion and parsnip – and so much more. The dishes change with the seasons – what surprises are in store when you come and share our island’s harvest?

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.

View Dinner Menu View Vegetarian Menu View Dessert Menu

A Match Made in Heaven

We believe a great dish without a fine wine is an unfulfilled experience; it’s still great, but it hasn’t reached its potential. That’s why we keep 60+ bottles in our cellar at all times, from Tasmanian Pinots to Old World classics. Whatever we’re cooking, we’ve got the right wine to make it shine. And if you’re not dining with us but feel like a glass as you wander past, don’t worry: you’re still welcome. Anyone who likes wine is a friend of ours.

View Wine and Sprits

snacks

burrata | pickled beetroot | caraway | hazelnut

$17

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.

Learn More

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.

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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.

Learn More

 

Connect with our Heritage

When you dine at Peacock and Jones, all around you are connections to the many generations of people who have lived and worked here.

See the speckled mortar between the sandstone blocks in the walls? It’s a mixture of local clay, sand and lime-rich seashells, all dug from sites nearby.

See the chipped surface of the stones? Those marks were made by the hammers and chisels of convicts, who cut and shaped the rock into the building blocks of the early colony.

See the industrial machinery above your head and the historic photos of workers on the wall? They’re connections to the bustling business of jam-making that took place here, in the years when George Peacock and Henry Jones cooked and canned the fruits of Tasmanian orchards, sending their products to markets far and wide.

Today, we’re proud to showcase the heritage of this remarkable place as we add a contemporary chapter to the fascinating story of Peacock and Jones.

Who were Peacock and Jones?

George Peacock arrived in Tasmania from England in 1850. He sold groceries from a shop in Murray Street before branching out into jam-making and canning. He established his cannery in 1869 in one of the original sandstone buildings on the Hunter Street Old Wharf. George and his wife Margaret lived above their factory, now the site of the Henry Jones Art Hotel complex, including the Peacock and Jones restaurant.

When George retired in 1891, the business was taken over by his son Ernest, local businessman A.W Palfreyman and the factory foreman, Henry Jones.

Henry Jones was born in Hobart in 1862. His first job was as a 12-year-old boy, pasting paper labels on jam tins in George Peacock’s factory. That was just the start for this self-made man. Henry soon learned all the skills of jam-making, taking over and building the enterprise into a successful and profitable export business. To highlight the excellence of his products, he proudly branded them with the famous name ‘IXL’ (I Excel).

 

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

Get directions to Peacock & Jones at 55 Hunter St, Hobart
33 Hunter Street, Hobart Tasmania 7000