The Glass House offers a selection of Tasmania’s finest drinks, matched with unique small plates.

Pull up a leather-topped stool and ask the master bartender for an old-style cocktail or a award winning Tasmanian whisky. Perhaps you’d like a Pinot from the Tasmanian centred wine list or a cool craft beer to match the view.

The Glass House prides itself on a locally sourced menu – each plate sharing a Tasmanian story. There are organic vegetables from farmers, soft sheep milk cheeses and oysters plucked from the Southern Ocean. We support the local farmers and producers, in return enjoying unsurpassed quality.

Head Chef Sam Gasson hails from New Zealand’s South Island. He spent the early part of his career with Andrew Speigel at Edgewater Resort, Wanaka.

After travelling to Europe to work as a private Chef, Sam then found his way to Australia, spending time with Melbourne’s Sand Hill Road Pub Group before reaching The Glass House. His menu embraces the seasonal local produce of Tasmania, and delivers ever-changing small and finessed plates.

The Glass House cocktails are inspired by the classics of old, with strong focus on Tasmania’s unique and world-class spirits.

Example Menu

Our menu changes regularly with the changes in the seasons; however, to get an idea of the type of food we serve view our example menu below.

Example Menu

Kitchen Open

Lunch 12-3pm every day

Dinner 6pm-10pm every day

Closed Christmas Day