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

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Prices from $129*

Depart date should be after the arrive date

*per room, per night twin/double share

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Wrest Point Buffet & Coffee Shop

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The Point Revolving Restaurant

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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 fat 25
    Wild caught tiger prawns, charred stone fruit, truffled goat’s curd, sunflower shoots & seeds, compressed celery, lobster bisque, yuzu 26
    Cape Grim beef tartare, confit of shallots, chives, garlic chips, sherry, house made waffle potato chips 27
    Rannoch Farm quail breast, creamy black lentils, celeriac, walnut & apple granola, cabernet jus 26
    Master stock braised pork belly, miso, caramelised cos lettuce, red mild chili, salted grapes, daikon, edamame beans 22
    Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms 26

    Main

    Local fish, saffron pasta, ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, freeze dried 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 fries, house seasoning, tomato sauce & smoked garlic aioli 8.50
    Paris mash, brown butter, parsley 10
    Broccolini, oyster sauce, puffed wild rice, pickled red chili 10
    Mixed Tasmanian mushrooms, pan fried kale, shallots, garlic, Madeira reduction, parsley 12
    Assorted lettuce, radish, pickled shallots, croûtons, honey balsamic vinaigrette 7.5
    Green beans, tarragon butter, speck, puffed barley 10

    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 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
    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, freeze dried 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, freeze dried 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.
  • Mother's Day Lunch

    Mother's Day Lunch

    Sunday 12th May 2019 130
    Available from 12pm - 2.30pm

    Mother's Day Lunch Menu

    Amuse Bouche

    Confit Duck Leg Croquette beetroot tzatziki, micro herbs

    Entrée

    Hiramasa Kingfish Sashimi cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, shiso leaves, enoki mushrooms
    Carnaroli Risotto cauliflower, chervil, radicchio, parmesan, truffle, house made dukkah
    Quail Breast creamy black lentils, celeriac, walnut & apple granola

    Main Course

    Braised Cape Grim Short Rib heirloom carrots, onion, potato gratin, kale, dark ale jus
    Local Loin of Venison beetroot variations, pistachio, barberries, fermented Granny Smith apple, bread dumpling, red wine butter sauce
    Fish of the Day saffron tagliatelle, house made ricotta, compressed fennel, spinach, lemon, ginger, velouté de poisson, pickled rhubarb

    Dessert

    White Chocolate & Brioche French Toast raspberries, elderflower, coconut, tapioca, reduced milk ice cream
    Pear Poached in Red Wine Valrhona Gianduja, honey crème brûlée, hazelnuts, lemon verbena, salted caramel ice cream
    Selection of Coal River Cheese Huonville apple, walnuts, muscatel grapes, fennel & sesame seed lavosh, walnut bread
       
    Tea or 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
  • Mother's Day Late High Tea

    Mother's Day Late High Tea

    Sunday 12th May 2019 50
    Includes a glass of sparkling on arrival.
    Available from 4.00pm until 6.00pm

    Mother's Day Late High Tea Menu

    Apricot Chartreuse Bavaroise
    Blackcurrant Financier
    Lemon Meringue Tart
    Tiramisú Gateaux
    Valrhona Dark Chocolate Mousse
    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
       
    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
  • 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
    Tiramisú Gâteaux
    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, micro herbs, 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, freeze dried 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 fries, house seasoning, tomato sauce & smoked garlic aioli 8.50
    Paris mash, brown butter, parsley 10
    Broccolini, oyster sauce, puffed wild rice, pickled red chili 10
    Mixed Tasmanian mushrooms, pan fried kale, shallots, garlic, Madeira reduction, parsley 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.

Celebrate Mother's Day Sunday 12th May 2019

Celebrate Mother’s Day Sunday 12th May 2019

This Mother’s Day enjoy a very special four course Mother’s Day Lunch at The Point Revolving.

Sunday 12th May 2019

12.00pm – 2.30pm

$130 per person.

Indulge in The Point Revolving Mother’s Day Late High Tea with delicate savouries and sweet treats especially for mum.

Sunday 12th May

4.00pm – 6.00pm

$50 per person including a glass of sparkling on arrival.

Please call Guest Services on (03) 6221 1888 for further details or to make a 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 both a cold and hot selection from the a la carte menu complemented by an organic fruit juice and barista coffee or freshly brewed tea.

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

Please be advised of the following changes to The Point Revolving Operational Hours

Friday 19th April Good Friday Dinner Only 6.30pm   ( closed for Lunch and High Tea )

Monday 22nd April  Easter Monday – Closed

Thursday 25th April Anzac Day Dinner Only ( closed for High Tea)

Sunday 12th May Mother’s Day – Lunch  12.00pm – 2.30pm

Sunday 12th May Mother’s Day  – Late High Tea 4.00pm – 6.00pm

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
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