Food & Beverage
Three Cuts Gin
Small batch spirits
Fusing the rich distilling traditions of Tasmania, with an innovative American influence, to create premium, small batch Gin, Vodka and Whisky that offer spirited and unforgettable adventures into taste and discovery.
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All of our spirits use Tasmania’s pure water, which originates in the mountain highlands and comes to us via the confluence of the North and South Esk Rivers. Our goal is to incorporate Tasmanian ingredients wherever possible.
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Meat Mistress
Butchers with a difference
Emma and the team at Meat Mistress (formerly Bayside Meats) in Sandy Bay are butchers with a difference. They visit the farms they source their meat from and can answer any questions you have about how your meat has been raised and sourced. They are strong advocates of nose-to-tail ethics, and eating better meat, not more meat.
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Agrarian Kitchen
Cultivating a passion for provenance
To be truly sustainable means looking hard and often at your own practices. For us, that means scrutinising every ingredient and product, and asking ourselves how we can do better, understanding that the answer to that question won’t often point to an easy solution.
In a world where you can access any food at any time from anywhere, we have made the decision to be hyperlocal, offering a food and beverage experience that creates an authentic sense of place.
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Pigeon Hole
A true paddock to plate experience
Richard and Belinda Weston of Weston Farm Produce acquired
Pigeonhole cafe to showcase their farm's fresh produce.
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They use organic principles and biodynamic practices to ensure
high quality sustainable farming.
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