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

Stay the Night

Book direct for best rate guaranteed

Depart date should be after the arrive date

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

    5
    Natural, lemon
    Kilpatrick, smoked bacon
    Bloody Mary sorbet
    Tempura oysters, black garlic aioli

    Entree

    Australian U10 King Prawns, shiitake dashi, bok choy, crispy leek dumplings, Daikon, coriander, edamame beans, sesame 27
    French style Cape Grim beef tartare, egg yolk cream & cured anchovies, Sherry, Winter truffle, garlic chives, Nasturtium, house made waffle potatoes 27
    Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus 26
    Master stock braised pork belly, mustard crust, lentil salad, baby gem lettuce, salted grapes, miso, carrots, broad beans, assorted micro herbs 22
    Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms 26

    Main

    Panfried local fish, carnaroli risotto, winter truffle, pumpkin textures, guanciale, lobster velouté, roquette 45
    ‘Coq au vin’, Nichol’s free range chicken, poached & panfried, carrot, caramelised onion, leek, red wine, mash & parsley 46
    300gm Cape Grim sirloin (MB4), carrots, onion, spinach, parsley, potato gratin, bone marrow jus with leaves, croûtons, walnuts, balsamic dressing 56
    Slow cooked Three River’s lamb rump, sweet potato, asparagus, yoghurt, sumac, smoked almond, red onion, wild Tasmanian garlic flowers 54
    Green peppercorn potato gnocchi, kale, mushrooms, pickled shallots, green raisins, almond, parmesan foam 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

    House made potato gratin, cream, parmesan cheese, shallots & garlic 10
    Paris mash, brown butter, parsley 10
    Broccolini, oyster sauce, puffed wild rice, pickled red chili 10
    Assorted lettuce, radish, pickled shallots, croûtons, honey balsamic vinaigrette 7.5
    Caramelised beetroot, Sherry vinegar, Meander Valley feta cheese, pumpkin seeds, roquette 10

    Dessert

    Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, spiced goat’s curd ice cream 18
    *Textures of rhubarb, honey crème brûlée, raspberry, milk crumble, licorice root, pistachio sponge 18
    Valrhona chocolate fondant, (baked to order) banana, coconut bavaroise, hazelnut, yuzu & lemon curd, chocolate soil, rum & raisin ice cream 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, Tasmanian quince paste, apple, walnut bread, lavosh
       
    Coal River Farm 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
       
    Ashgrove Mr Bennett’s Blue | Tasmania
    Cow’s milk - blue mould - smooth, creamy texture - aged several months - good depth of veining & distinctive bite
  • Table d’hôte

    Table d’hôte

    3 course 89

    Entree

    Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms
    Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
    Duck liver parfait , cipollini onion jam, blueberries, Sauterne gel, lettuce leaves, house made brioche, whipped duck fat

    Main

    Panfried local fish, carnaroli risotto, winter truffle, pumpkin textures, guanciale, lobster velouté, roquette
    Slow cooked Three Rivers lamb rump, sweet potato, asparagus, yoghurt, sumac, smoked almonds, red onion, wild Tasmanian garlic flowers
    Honey glazed duck breast á l’orange, kipfler potatoes, orange, parsnip, compressed celery, duck & orange jus
    Green peppercorn potato gnocchi, kale, mushrooms, pickled shallots, green raisins, almond, parmesan foam

    Dessert

    Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, spiced goat’s curd ice cream
    Textures of rhubarb, honey crème brûlée, raspberry, milk crumble, licorice root, pistachio sponge
    Coal River Farm Triple Brie, muscatel grapes, Tasmanian quince paste, apple, 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, Tasmanian quince paste, apple, walnut bread, lavosh

    Entrée

    Master stock braised pork belly, mustard crust, lentil salad, baby gem lettuce, salted grapes, miso, carrots, broad beans, assorted micro herbs
    Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
    House made falafel, panfried selection of Tasmanian mushrooms, caramelised onion, herb salsa verde

    Main

    Panfried local fish, carnaroli risotto, winter truffle, pumpkin textures, guanciale, lobster velouté, roquette
    Honey glazed duck breast á l’orange, kipfler potatoes, orange, parsnip, compressed celery, duck & orange jus
    Cape Grim eye fillet ‘Diane style’, mushrooms, mustard, brandy, Dauphine potato
    Green peppercorn potato gnocchi, kale, mushrooms, pickled shallots, green raisins, almond, parmesan foam

    Dessert

    Textures of rhubarb, honey crème brûlée, raspberry, milk crumble, licorice root, pistachio sponge
    Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, spiced goat’s curd ice cream
    Warm chocolate brownie, banana, coconut bavaroise, hazelnut, yuzu & lemon curd, chocolate soil, rum & raisin ice cream
    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 Sunday 2:30pm - 4:30pm

    High Tea menu

    Apricot Chartreuse bavaroise
    Blackcurrant financier
    Lemon meringue tart
    Tiramisu gâteaux
    Point scones, French preserves, Ashgrove cream
    Cream cheese & cucumber finger sandwiches
    Slow cooked chicken breast, cos lettuce, black truffle aioli, shaved radish on wholemeal semolina roll
    Poached prawn salad, on brioche bun, 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, micro herbs, enoki mushrooms
    Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus
    House made falafel, panfried selection of Tasmanian mushrooms, caramelised onion, herb salsa verde

    Main

    Panfried local fish, carnaroli risotto, winter truffle, pumpkin textures, guanciale, lobster velouté, roquette
    Honey glazed duck breast á l’orange, kipfler potatoes, orange, parsnip, compressed celery, duck & orange jus
    Slow cooked Three Rivers lamb rump, sweet potato, asparagus, yoghurt, sumac, smoked almonds, red onion, wild Tasmanian garlic flowers
    Green peppercorn potato gnocchi, kale, mushrooms, pickled shallots, green raisins, almond, parmesan foam

    Sides

    House made potato gratin, cream, parmesan cheese, shallots & garlic 10
    Paris mash, brown butter, parsley 10
    Broccolini, oyster sauce, puffed wild rice, pickled red chili 10
    Assorted lettuce, pickled shallots, croûtons, honey balsamic vinaigrette 7.5

    Dessert

    Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, spiced goat’s curd ice cream
    Textures of rhubarb, honey crème brûlée, raspberry, milk crumble, licorice root, pistachio sponge
    Coal River Farm Triple Brie, muscatel grapes, Tasmanian quince paste, apple, 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

Celebrate with Sparkles

This exclusive dinner at The Point Revolving Restaurant will feature the Zdar range, representing the pinnacle of wine making at Josef Chromy Estate.  Only exceptional parcels of wine are reserved for the Zdar label.

A 4 course degustation dinner plus canapes on arrival, hosted by Chief Winemaker & General Manager Jeremy Dineen.

Thursday 26 September  |  $195 Per Person

To book your seat call (03) 6221 1888 or visit Guest Services at Wrest Point.

View Menu

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

Breakfast (available to house guests only)
6.30am – 10.30am daily

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
The Point Named Best Restaurant Read more
Hobart’s best new waterfront venue now open Read more
Tasmanian Tourism Award winners Read more