Loading...
HOME 2018-01-25T06:06:11+00:00

It floats but it’s not a boat. Suspended over Sullivan’s Cove, The Glass House has redefined style on Hobart’s waterfront. Elegant cocktails, Tasmanian inspired shared plates, international flair and 280 degree water views.

In a Glass

Pour me another. A sophisticated cocktail menu, a Tasmanian centred wine list like no other. Then there’s the world-class local whiskies…

MORE ABOUT OUR DRINKS

The Chef

Originally from the UK, Executive Chef David Ball brings with him a wealth of international experience. David’s menu focuses on delivering approachable seasonal dishes, highlighting subtle differences in texture and flavour, and championing Tasmanian growers.

MORE ABOUT DAVID

On a Plate

A fervently Tasmanian menu. Each share plate tells a a story – from honey apiarists to early rising fishermen – delivered with Executive Chef David’s polished twist.

MORE ABOUT THE FOOD

Miss Fish Fingers

Miss Fish Fingers -the enigma. The figure-head of the Glass House, Miss Fish Fingers was born from the brilliance of local artist Michael McWilliam. Early on she took a liking to the Brooke Street Pier and was forthright in her demands for outfitting the bar in suitable colours complementary to her costume. Well versed in the lingua franca of the sea, she is keen to oversee the daily menus, maintain the discipline of the seafaring crew, and receive guests warmly.

READ MORE

A sputnik chandelier that last saw light in a 50s hotel on the Italian Riviera, a cocktail named Liverpool, Islington Hotel ties and a greeting by Miss Fish Fingers?
What’s the story with The Glass House?