Peacock and Jones Review


Publishedon 09/01/2017 - 03:47 am

For a quintessential dining experience that combines modern food with a touch of reminiscence of the Old Hobart Town days, you might want to consider giving Peacock & Jones a try.

One of two restaurants operated by Federal Group’s Henry Jones Art Hotel on the Hobart waterfront, Peacock & Jones occupies the space that was formerly used as the IXL jam factory since the late 1800's.

Out in the Atrium, some of the original factory fitouts have been retained such as the old beams, and black and white photos on the sandstone walls depict the old jam making days. Elegant mood lighting from giant candelabras and a flickering fire make for an atmosphere that is cosy and ambient.

Adding to the venue’s character is stylish, modern furnishings. Large round leather chairs, unique, earthy pieces of crockery, and leather bound menus.

Leather Chair

Inside the restaurant is an open kitchen. From the Atrium, a stone archway looks through into the impressive wine cellar.  The wine list is considerably Tasmanian focused, which is pleasing to see.  We opted for a glass of the Bream Creek Pinot Noir.

Artful plating is a key feature at Peacock & Jones. The meals are assembled with no-fuss, simple ingredients and with a strong focus on locally sourced, seasonal Tasmanian produce.  But from such simplicity, the end result is visually stimulating dishes; bright colours, glossy quenelles, and neat, clean shapes.

To start was Pigeon hole bread with cultured Tasmanian butter, and then Profiteroles with goats cheese.

We chose three different entrees as it was difficult to narrow it down to just two. The Ocean trout gravlax with fennel, dill, creme fraiche and little popping beads of roe was delightful - fresh, bright and stimulated the appetite. 

Three Entrees Flatlay

Our second entree choice was a vegetarian dish. Broad beans, buffalo mozzarella, zucchini ribbons, toasted seeds, raisins, fresh peas and mint - an absolutely delightful dish that was wonderfully balanced and well presented.  

Notably, there is a separate menu available for vegetarians. Gone are the days where vegetarians were limited to mushroom risotto, and they can now enjoy meals that have been put together with as much creativity and thought as the meat dishes.   

Beef tartare was the third entrée. This flavoursome dish packed a punch and was presented neatly on a bed topped with a little garden of tasty seasonings, served with thin crispy slices of Melville toast. 

Beef Tartare

For the mains, Huon Valley Meat Co. Smoked Tongue was well cooked and quite delicious. Confit of chicken a simple yet wholesome dish - the creamy cauliflower puree complemented nicely by crunchy almonds and sweetness of the dates.

Our dessert choices were Buttermilk panna cotta with preserved cumquats, freeze dried raspberries and frozen mandarin, garnished with tiny white flowers. The panna cotta appeared to have maybe collapsed, but it was incredibly silky and enjoyable. The frozen mandarin is a winning ingredient for this dish.

Panna Cotta

The Baked cheesecake with spiced cherries was also a very good dessert also  – nothing too fancy but was certainly delicious. The other two dessert options on the menu were cheese or ice cream.  Our only suggestion would be the addition of a chocolate dessert, although the menu does change.


The service was very efficient and friendly and could not be faulted. We were greeted at the door, and our waitstaff were warm, bubbly and knowledgeable and quick to take orders and top up our glasses.  

There is no pretence or stuffiness here, and this is a place where you can enjoy exquisite, beautifully presented plates of food in a quiet environment, but without needing to whisper. A regularly changing menu also means you can make return visits without losing the element of surprise.

Open 7 days from 4pm-10pm

For bookings contact