Location
410 Sandy Bay Rd, Sandy Bay, 7005 Tasmania, Australia
Telephone
(03) 6221 1888

Stay the Night

Prices from $129*

Depart date should be after the arrive date

*per room, per night twin/double share

Eat With Us

Please select the restaurant you would like to make your reservation at:

Find out more

Loading…

Make a reservation at
Wrest Point Buffet & Coffee Shop

Find out more

Loading…

Make a reservation at
The Point Revolving Restaurant

Enjoy a night out at Hobart's home of entertainment

Enquire about an event at Wrest Point

Offers & Specials

Sign in & save with Wrest Point Direct

Allow us to set you a table at the top. Seventeen floors above Hobart’s quaint bays, the revolving restaurant at Wrest Point radiates special occasion.

When the doors open and the view unfolds, you’ll understand why The Point has been a backdrop of memorable dining 40 years over.

Our French-inspired menu weaves some of Tasmania’s finest ingredients into a dining experience punctuated with theatre and flair, all while taking in the 360º revolving views of the Tasman Bridge, Mount Wellington, and the majestic River Derwent.

Menu

  • A La Carte

    Pacific oysters

    3 / 15 each additional 4
    Natural, lemon
    Kilpatrick, smoked bacon
    Bloody Mary sorbet
    Tempura oysters, black garlic aioli

    Entree

    Duck liver parfait , cipollini onion jam, blueberries, Sauterne gel, frisée lettuce, house made brioche, whipped duck liver fat 25
    Wild caught tiger prawns, truffled goat’s curd, sunflower shoots & seeds, compressed celery, lobster bisque 26
    Cape Grim beef tartare, confit of shallots, chives, garlic flowers, sherry, focaccia 27
    Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus 26
    Meander Valley marinated goat’s feta cheese, tomatoes, roquette, pine nuts, olive tapenade, herb focaccia 22

    Main

    Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, soured raspberry 45
    Nichol’s free range chicken ‘poached & fried’, sweetcorn, leek, shiitake 42
    Cape Grim sirloin 350gm, (MB4), Cygnet gourmet mushrooms, madeira, parsley, café de Paris butter, onion, Tallegio cheese, dark ale cracker, bone marrow 56
    Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette 35
    Flambé prawns, cooked at your table, served with coconut rice, pineapple salsa, coriander, puffed rice 59
    Eye fillet steak ‘Diane’, cooked at your table, served with green beans & speck, dauphine potatoes with thyme 69

    Sides

    Potato gratin, cream, garlic, onion & cheese 12
    Paris mash, brown butter, parsley 10
    Broccolini, oyster sauce, puffed wild rice, orange salt 10
    Heirloom carrots, barley, tarragon butter 12
    Assorted lettuce, radish, pickled shallots, croûtons, honey balsamic vinaigrette 7.5

    Dessert

    *Littlewood strawberries, honey brûlée, lemon curd, meringue, champagne, macadamia nuts 18
    *Fluffy milk rice pudding, apple, cinnamon, puffed rice, Kraken spiced rum & raisin ice cream 20
    *Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey 18
    Valrhona chocolate fondant, (baked to order) mixed berries, vanilla & coconut cream, pistachio, chocolate soil, yoghurt sorbet, Grand Marnier 22
    *Crêpe Suzettes, (cooked at your table) burnt orange ice cream, butter crumble, Grand Marnier 28
    *gluten free option available

    Cheese

    30g / 14 - each additional cheese 7.5
    Served with muscatel grapes, green apple, walnut bread, lavosh
       
    Coal River Triple Cream Brie | Tasmania
    Cow’s milk - very indulgent - robust, full flavour - snowy rind - mottling as it matures
    Tilsit Heidi Farm | Tasmania
    Cow’s milk - rich, dense texture - distinctive nutty overtone
    Coal River Farm Blue | Tasmania
    Cow’s milk - mild blue - Penicillium Roqueforti - unique, subtle flavour - slightly sweet, tangy - just the right amount of salt
    Bay of Fires Clothbound Cheddar | Tasmania
    Cow’s milk - traditional recipe - buttery, yellow colour - matured 12 months to 2 years - sharp, rounded, slightly salty - crumbly in texture
    Pyengana Mature Cheddar | Tasmania
    Cow’s milk - semi hard, artisan - creamy, crumbly, smooth texture - full flavoured, herbaceous, spicy
    Fourme d’Ambert | Rhône Alps, Auvergne, France
    Cow’s milk - blue mould - mild - firm, creamy texture - aromatic flavour - savoury, nutty after taste
  • Table d’hôte

    Table d’hôte

    3 course 89

    Entree

    Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, shiso leaves, enoki mushrooms
    Master stock braised pork belly, miso, caramelised cos lettuce, red mild chili, salted grapes, daikon, edamame beans
    Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
    Carnaroli risotto, cauliflower, chervil, radicchio, parmesan, truffle, dukkah spice

    Main

    Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, soured raspberry
    Three Rivers lamb, sweet potato, asparagus, yoghurt, sumac, smoked almonds, red onion, garlic chips
    Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
    Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette

    Dessert

    Valrhona chocolate fondant, vanilla & coconut cream, pistachio, chocolate soil, yoghurt sorbet, Grand Marnier
    Littlewood strawberries, honey brûlée, lemon curd, meringue, champagne, macadamia nuts
    Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey
    Coal River Farm Triple Brie, muscatel grapes, green apples, walnut bread, lavosh
       
  • Group Menu

    Group options

    Available for groups of 12 to 40 people
    glass of sparkling wine included
       
    Entrée & Main Course OR Main Course & Dessert 86
    Two Course
       
    Entrée, Main Course & Dessert 96
    Three Course
       
    Add Cheese - 30g / 14 - each additional cheese 7.5
    served with muscatel grapes, green apple, walnut bread, lavosh

    Entrée

    Master stock braised pork belly, miso, caramelised cos lettuce, red mild chili, salted grapes, daikon, edamame beans
    Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
    Carnaroli risotto, cauliflower, chervil, radicchio, parmesan, truffle, dukkah spice

    Main

    Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, soured raspberry
    Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
    Cape Grim eye fillet ‘Diane style’, mushrooms, mustard, brandy, dauphine potato
    Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette

    Dessert

    Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey
    Littlewood strawberries, honey brûlée, lemon curd, meringue, champagne, macadamia nut
    Warm chocolate brownie, vanilla & coconut cream, pistachio, chocolate soil, yoghurt sorbet, Grand Marnier
    Freshly brewed tea or coffee with petit fours
       
    Please note: variation when catering for larger numbers can be made in consultation with our Restaurant Manager.
    Please note: our menu contains many food allergens. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guests' dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.
  • High Tea

    High Tea

    Includes a glass of sparkling wine. 45
    Available Wednesday to Friday 2:30pm - 4:30pm

    High Tea menu

    Mixed Berry Tart with Kirsch Pastry Cream
    Valrhona Three Chocolate & Butter Galette
    Glass of Summer Berries, Hint of Lemon with Savoy Biscuit
    Dark Couverture Chocolate Bavaroise Dome with Gold Leaf
    Point Scones, French Preserves, Ashgrove Cream
    Cream Cheese & Cucumber Finger Sandwiches
    Slow cooked Chicken Breast, Cos Lettuce, Black Truffle Aioli, Shaved Radish on Freshly Baked Brioche Bun
    Poached Prawn Salad, on Grain Roll, Cocktail Sauce
    Onion & Gruyère Cheese Quiche
    TEA / COFFEE
    All menus are seasonal and subject to change without notice
    Please Note: Variations when catering for larger numbers can be made in consultation with our Restaurant Manager
  • Friday Lunch

    Friday Lunch

    Entrée & Main Course or Main Course & Dessert 62
    2 course
       
    Entrée, Main Course & Dessert 69
    3 course

    Friday Lunch Menu

    Entrée

    3 natural Pacific oysters, lemon
    Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, shiso leaves, enoki mushrooms
    Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
    Carnaroli risotto, cauliflower, chervil, radicchio, parmesan, truffle, dukkah spice

    Main

    Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, soured raspberry
    Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
    Three Rivers lamb, sweet potato, asparagus, yoghurt, sumac, smoked almonds, red onion, garlic chips
    Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette

    Sides

    Potato gratin, cream, garlic, onion & cheese 12
    Paris mash, brown butter, parsley 10
    Broccolini, oyster sauce, puffed wild rice, orange salt 10
    Heirloom carrots, barley, tarragon butter 12
    Assorted lettuce, pickled shallots, croûtons, honey balsamic vinaigrette 7.5

    Dessert

    Littlewood strawberries, honey brûlée, lemon curd, meringue, champagne, macadamia nuts
    Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey
    Coal River Farm Triple Brie, muscatel grapes, green apples, walnut bread, lavosh
       
    Please note: Our menu contains many food allergens and intolerances. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guest dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.
  • Children's Menu

    Young diner's menu

    Main

    Crumbed chicken, mash potatoes, vegetables 17
    Eye fillet 100gm, mash potatoes, vegetables 17
    Crumbed or pan fried local fish, mash potatoes, vegetables 17
    Macaroni cheese, toasted breadcrumbs, salad 17

    Dessert

    Chocolate brownie, banana ice cream 10
    Vanilla bean ice cream, meringue & fruit 10
       
    Please Note: Our menu contains many food allergens and intolerances. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guest dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.
  • Wine List

    Wine

    The Point Revolving Restaurant has an extensive premium local and international wine list. For any special requests please advise at time of booking.

High Tea

Indulge in the decadence of Tasmania’s highest tea, imperceptibly circling over French sparkling, delicate sweet and savoury pastries and treats. High Tea at The Point Revolving Restaurant is $45 per person.

Children are welcome at The Point Revolving Restaurant, we ask that guardians encourage children to experience this special occasion as they would and adhere to restaurant dress and standards accordingly.

Children under 5 may share off their parent’s plate, or book a seat at the standard cost of $45.

Book online or call Guest Services on (03) 6221 1888 to book now.

Book Now

Breakfast at The Point Revolving

Breakfast is served at The Point Revolving Restaurant on the 17th floor exclusively for guests staying in Deluxe rooms. Standing 58 metres high, the iconic Wrest Point tower is Tasmania’s tallest building, and The Point is the jewel in its crown.

From this vantage point, you can start the day absorbing the very essence of Hobart while indulging in Tasmania’s finest seasonal fare. Breakfast includes a hot selection from the a la carte menu complemented by a continental buffet and barista coffee.

Deluxe Bed & Point Revolving Breakfast

Group bookings

We welcome larger groups to our restaurant. Complete our enquiry form for group sizes of 12 people or more or call us to arrange your booking and dietary/menu considerations.

Book now

Dress code

Our Dress Code is an important tradition at The Point Revolving Restaurant. To provide a pleasant atmosphere for all our guests, we require Smart Casual attire. Please refrain from wearing athletic clothing or footwear, sporting uniforms or ripped clothing.

Gentlemen: please refrain from wearing shorts or sleeveless t-shirts.

Footwear: please refrain from wearing slippers, sandals or thongs. Gentlemen, please wear fully covered shoes.

Children: Children are welcome at the Point Revolving Restaurant while accompanied by an adult, and are the responsibility of their guardian at all times. We request that children remain seated while cooking trolleys are in use. The dress code for children is also Smart Casual.

Openings hours

Lunch from 12 noon, Friday only

High Tea  2.30pm – 4.30pm, Wednesday to Sunday

Dinner from 6.30pm – 10.30pm Tuesday to Sunday

 

Make a reservation

To book, please call Guest Services on (03) 6221 1888 or email guestservices@wrestpoint.com.au or Book Now online.

For all dinner reservations, we offer our valued guests free valet parking. Please advise of your parking requirements during the booking process.

Valet parking is available for High Tea and lunch for an additional $10 fee. Alternatively, Wrest Point offers free undercover self-parking across the property.

Book now
Tasmanian Tourism Award winners Read more
Australasian Dealer Championships Read more
A slam dunk for basketball in Tasmania Read more