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

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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

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

    Entrée

    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, white anchovies, Sherry gel, nasturtium, house made waffle potatoes 27
    Rannoch Farm quail breast, house-made falafel, onion, Cygnet mushrooms, herbs, red wine jus 26
    Master stock braised pork belly, barley, celeriac, apple, mustard, cos lettuce, tarragon, walnut dressing 24
    Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms 26

    Main

    Panfried local fish, carnaroli risotto, pumpkin textures, guanciale, lobster velouté, roquette, parmesan chips 45
    ‘Coq au vin’, Nichol’s free range chicken, poached & panfried, carrot, caramelised onion, leek, red wine, mash & parsley 46
    300gm grass fed Cape Grim sirloin (MB4), carrots, onion, spinach, parsley, potato gratin, bone marrow jus with leaves, croûtons, walnut-balsamic dressing 56
    Tasmanian slow cooked lamb rump & braised neck, cauliflower, sweet potato, snow peas, almonds, green raisins, herb salsa verde, dukkah seasoning 54
    House-made green peppercorn potato gnocchi, asparagus, kale, radish, green raisins, blue cheese sauce, savoury walnut granola 35
    Flambé prawns, cooked at your table, served with pineapple salsa, puffed rice, coriander & your choice of coconut rice or stir-fried 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, yoghurt sorbet 18
    *Textures of rhubarb & berries, honey crème brûlée, elderflower, milk crumble, lemon sorbet, pistachio sponge, meringue 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 fresh apple & purée, 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

    Entrée

    Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms
    Rannoch Farm quail breast, house-made falafel, onion, Cygnet mushrooms, herbs, red wine jus
    Duck liver parfait , cipollini onion jam, blueberries, Sauterne gel, lettuce leaves, house made brioche, whipped duck fat

    Main

    Panfried local fish, carnaroli risotto, pumpkin textures, guanciale, lobster velouté, roquette, parmesan chips
    Tasmanian slow cooked lamb rump & braised neck, cauliflower, sweet potato, snow peas, almonds, green raisins, herb salsa verde, dukkah seasoning
    Honey glazed duck breast, braised red cabbage, parsnip, bread dumplings, caramelised chestnuts, duck & orange jus
    House-made green peppercorn potato gnocchi, asparagus, kale, radish, green raisins, blue cheese sauce, savoury walnut granola

    Dessert

    Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, yoghurt sorbet
    Textures of rhubarb & berries, honey crème brûlée, elderflower, milk crumble, lemon sorbet, pistachio sponge, meringue
    Coal River Farm Triple Brie, muscatel grapes, Tasmanian fresh apple & purée, 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 fresh apple & purée, walnut bread, lavosh

    Entrée

    Hiramasa King fish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms
    Rannoch Farm quail breast, house-made falafel, Cygnet mushrooms, herbs, red wine jus
    Spiced barley salad, goat's feta cheese, cleriac, apple, lettuce, tarragon, walnut dressing

    Main

    Panfried local fish, carnaroli risotto, pumpkin textures, guanciale, lobster velouté, roquette, parmesan chips
    Honey glazed duck breast, braised red cabbage, parsnip, bread dumplings, caramelised chestnuts, duck & orange jus
    Cape Grim eye fillet ‘Diane style’, mushrooms, mustard, brandy, Dauphine potato
    House-made green peppercorn potato gnocchi, asparagus, kale, radish, green raisins, blue cheese sauce, savoury walnut granola

    Dessert

    Textures of rhubarb & berries, honey crème brûlée, elderflower, milk crumble, lemon sorbet, pistachio sponge, meringue
    Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, yoghurt sorbet
    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.
  • Festive Group Menu

    Group Options

    Available from 22/11/19 through to 24/12/19
    For Groups from 12 to 40 people
    Glass of sparkling wine included
       
    Three course only
    Entrée, Main Course & Dessert 96
       
    Add Cheese - 30g / 14 - each additional cheese 7.5
    served with muscatel grapes, Tasmanian fresh apple & purée, walnut bread, lavosh

    Entrée

    Wild caught Australian prawns, cos lettuce, heirloom tomatoes, shallots, cucumber, ruby grapefruit, cocktail sauce, focaccia
    Duck liver parfait, cipollini onion jam, blueberries, Sauterne gel, lettuce leaves, house-made brioche, whipped duck fat
    House-made falafel, pan-fried selection of Tasmanian mushrooms, caramelised onion, herb salsa verde

    Main

    Pan-fried local fish, carnaroli risotto, pumpkin textures, guanciale, lobster velouté, roquette, parmesan chips
    Turkey two ways, stuffed fillet & confit leg, bread dumplings, asparagus, peas, cocktail onion, cherry & brandy compote, potato
    Tasmanian slow cooked lamb rump & braised neck, cauliflower, sweet potato, snow peas, almonds, green raisins, herb salsa verde, dukkah seasoning
    House-made green peppercorn potato gnocchi, asparagus, kale, radish, green raisins, blue cheese sauce, savoury walnut granola

    Dessert

    Textures of rhubarb & berries, honey crème brûlée, elderflower, milk crumble, lemon sorbet, pistachio sponge, meringue
    Traditional Christmas pudding, cherries, almond, mulled wine, butterscotch ice cream, sauce Anglaise
    Coal River Triple Cream Brie, poached pear, walnuts, lavosh, walnut bread
    Freshly brewed tea or coffee with petit fours
       
    Please note: variations 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.
  • Point Revolving Breakfast

    Point Revolving Breakfast

    From 6:30am to 9:30am daily
    Bookings are essential
    Point Revolving Breakfast 32
    Continental tower + 1 hot breakfast option
    Includes organic fruit juice + a barista coffee or freshly brewed tea

    Continental Breakfast Tower

    Chef's daily breakfast special
    Freshly baked croissants, Danish pastries & condiments
    Seasonal fruit plate

    Hot Breakfast

    Free range omelette
    Choice of: mushroom, spinach & Pyengana mature cheese OR Scottsdale ham, cheese & tomato
    Ham & eggs: poached free range eggs, Scottsdale ham on toasted sourdough, Hollandaise sauce
    Smashed avocado, goat's cheese, fresh herbs: qith poached free range eggs on toasted sourdough, Hollandaise sauce
    The Point Big Breakfast: Your choice of P/F/S free range eggs, Scottsdale bacon, pork sausage, sautéed mushrooms & spinach, confit cherry tomatoes & toasted sourdough
    Toasted banana bread: with caramelised banana & pecan nuts, natural yoghurt & rapadura sugar
    Eggs on Toast: your choice of P/F/S free range eggs on toasted sourdough

    Sides

    5 each
    Scottsdale bacon
    Sautéed mushrooms
    Pork sausage
    Smashed avocado
    Smoked salmon
    Confit cherry tomatoes
  • High Tea

    High Tea

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

    High Tea menu

    Lemon & berry bavaroise, layered on pistachio biscuit
    Strawberry valrhona chocolate mousse tart, passionfruit gel
    Coffee, caramel & vanilla cremeux, coffee crystalline
    Hazelnut dome financier, nougatine
    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: 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.
  • Festive High Tea

    Festive High Tea

    Available from 1/12/19 - 29/12/2019
    Including sparkling wine 50
    Available Wednesday to Sunday 2:30pm - 4:30pm
       

    Festive High Tea Menu

    Lemon meringue tart, strawberry gel
    Dark chocolate tart, passionfruit scent
    Summer berry glass, savoy biscuit, hint of lemon
    Valrhona three layered chocolate gateaux
    Hazelnut dome financier, nougatine
    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
    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.
  • 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, house-made falafel, onion, Cygnet mushrooms, herbs, red wine jus
    Spiced barley salad, goat's feta cheese, celeriac, apple, lettuce, tarragon, walnut dressing

    Main

    Panfried local fish, carnaroli risotto, pumpkin textures, guanciale, lobster velouté, roquette, parmesan chips
    Honey glazed duck breast, braised red cabbage, parsnip, bread dumplings, caramelised chestnuts, duck & orange jus
    Tasmanian slow cooked lamb rump & braised neck, sweet potato, cauliflower, snow peas, almonds, green raisins, herb salsa verde, dukkah seasoning
    House-made green peppercorn potato gnocchi, asparagus, kale, radish, blue cheese sauce, green raisins, savoury walnut granola

    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, yoghurt sorbet
    Textures of rhubarb & berries, honey crème brûlée, elderflower, milk crumble, lemon sorbet, pistachio sponge, meringue
    Coal River Farm Triple Brie, muscatel grapes, Tasmanian fresh apple & purée, 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, seasonal vegetables 17
    Eye fillet 100gm, potato gratin, seasonal vegetables 17
    House-made, crumbed fish cake, sweet potato, seasonal vegetables, lemon 17
    Macaroni cheese, toasted breadcrumbs, salad 17

    Sides

    Bowl of chips, house seasoning & tomato sauce 7.5
    Vegetable chips & aioli 7.5

    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 & Beverage List

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

Breakfast

Breakfast is served at The Point Revolving Restaurant on the 17th floor.  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 Continental Breakfast Tower and choice of 1 hot option, complemented by an organic fruit juice, a barista coffee or freshly brewed tea.

Open for breakfast daily.  Bookings are essential.

Cost:  $32pp  ($28pp for house guests).

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

Book Now

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.

Festive High Tea including endless sparkling, Wednesday to Sunday in December $50pp.
For Festive High Tea bookings please note pre-payment is required at time of booking. Available 1 – 29 December.

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

Book Now

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 
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
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