This morning head to the Huon Valley where you’ll find Fat Pig Farm, the home of Matthew Evans. Former chef and food critic turned Tasmanian smallholder, Matt will introduce you to local producers before returning to Fat Pig Farm to cook a paddock-to-plate feast – all seasonal, all grown by hand, and all cooked in his open kitchen.
In the afternoon you’ll be seated at Matthew Evans’ long table in his farm kitchen at Fat Pig Farm, where he’ll serve up multiple dishes with everything sourced from his gardens and paddocks. It’s a one-off dining experience like no other.
This evening The Glass House wine bar and restaurant at the end of the Brooke Street Pier will serve you Tasmanian inspired mod-Asian small plates with 280-degree water views. Secure private seats in The Keep and a bottle of rare whisky in the ‘Whiskey Locker’ for when you next return.