Aloft

The story

Aloft Restaurant Hobart | Modern Australian Dining on the Waterfront

The Kitchen Approach

Aloft in Hobart approaches modern Australian cooking as a direct conversation with the island state. The team builds its seasonal tasting menu around what small producers harvest that week. You can watch this process unfold at the open kitchen bar or settle into a window seat overlooking the Derwent River. This transparent setup earned the venue a sixteen point score in the 2026 Australian Good Food Guide.

Plates and Pairings

The menu moves quickly through the contemporary Australian kitchen, highlighting regional proteins and botanical elements. Lamb ribs arrive dressed with aromatic black vinegar while Cape Grim ox tongue carries a sharp horseradish finish. A recurring favourite is the crispy chili eggplant, which anchors the vegetable courses alongside silken tofu. The famous layered dessert changes constantly based on available fruit and garden extracts. Every course aligns with curated Tasmanian wines from vineyards like Derwent Estate.

Space and Setting

The name translates from Old Norse as an attic or high place, which explains the rooftop location. Guests dine on the top floor of the Brooke Street Pier, a four storey floating pontoon designed by Circa Morris Nunn Architects. The structure rises and falls with the tide while providing unobstructed harbour views. Round Table Studio shaped the interior to balance casual comfort with precise service.