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Salt & Ember

Eating in Hobart

Inside the Hobart kitchen that cooks over Tasmanian ironbark and she-oak, and the five things to order there

Why one waterfront kitchen burns two Tasmanian woods, what the open flame does to oysters, flathead and dry-aged sirloin, and where the farms behind the menu come in.

Ask for the chef's tasting menu
By the Salt & Ember kitchenWood-fired cooking on Hunter Street, Hobart4 min read
a close up of a fire with sparks coming out of it

The hearth on Hunter Street, burning down to embers before dinner service.

Ranked, best first

What to order when the kitchen runs on wood

From the meal that tells the whole story to the bottle you'll want beside it.

  1. #1Best overall
    Two people dining on gourmet dishes and wine at a marble table

    The chef's tasting menu

    9.8/10

    For the night you want the full story of the fire, told course by course.

    • WhereHunter Street, on the waterfront
    • Dietary needsmention them when you ask
    • The kitchen chooses every course, so you don't have to
    • Closed Monday and Tuesday
    Ask for the chef's tasting menu
  2. #2Start here
    Three roasted oysters in their shells, edges blistered from the fire, on a plain stone background

    Wood-roasted Bruny Island oysters

    9.5/10

    For the first five minutes at the table: warm, briny and smoky, and gone in two bites.

    • Orderedby the piece
    • Smoke and sea in the same mouthful
    • One each is never enough

    $6 each

    Ask for the chef's tasting menu
  3. #3From the water
    A golden pan-seared fish fillet seasoned with herbs on a white plate

    Flathead, burnt butter, capers

    9.3/10

    For anyone who judges a kitchen by its fish: butter taken to the edge of burnt, and the sharp snap of capers.

    • Three things on the plate and nothing hiding

    $46

    Ask for the chef's tasting menu
  4. #4For the table
    Thick slices of dry-aged sirloin with a dark charred crust and a pink centre, on a plain timber board against a dark background

    Dry-aged Cape Grim sirloin

    9.1/10

    For the steak lover in your group: dry-aged beef with the kind of crust only an open flame gives.

    • A crust only an open flame gives

    $58

    Ask for the chef's tasting menu
  5. #5To pour
    Two glasses of cloudy natural white wine on a plain dark timber surface, lit by a single candle

    The natural wine list

    9.0/10

    For the table that likes to talk about what's in the glass: a long list of natural wine, all of it picked for food from the fire.

    • Every bottle picked for food from the fire
    Ask for the chef's tasting menu

Let the fire choose your dinner

Ask for the chef's tasting menu

Salt & Ember confirms the night with you. Dinner Wed–Sun from 5.30pm.

The chef's tasting menu, Hunter Street

Ask for the chef's tasting menu

Tell us the night and how many are coming, and Salt & Ember will be in touch to confirm your table.

Dietary needs? Add them to your request.

This article is published by Salt & Ember, Hunter Street, Hobart TAS, about its own kitchen. The scores and rankings in it are Salt & Ember's own, and no particular experience is promised.

Dinner Wednesday to Sunday from 5.30pm; lunch Saturday and Sunday from 12pm.

This page is not part of, or endorsed by, any social network or advertising platform.

© 2026 Salt & Ember