Aloft

The story

Aloft Restaurant Hobart | Modern Tasmanian Dining on Brooke Street Pier

A perch above the water

Aloft sits on the top floor of the Brooke Street Pier in Hobart, a floating structure engineered by Circa Morris Nunn Architects that moves with the river's tide. The name references the Old Norse word for attic, marking this level as the highest point for dining above the busy pier. Large windows frame the harbour, offering guests a clear view of the water whether they choose a table seat or the bar area facing the kitchen. The venue serves a seasonal Tasmanian cuisine that treats the location and the landscape as equal ingredients.

From land and sea

The chefs present a fixed menu focused on raw Tasmanian produce, treating the island's biodiversity as the core of their cooking. Dishes shift with the market but feature items such as wallaby paired with balinese tomato sambal and tapioca, or lamb rib served with aromatic black vinegar. Smaller plates showcase oyster with house mignonette, while koji pork appears alongside beetroot and goats curd. The beverage programme complements these flavours with selections from regional vineyards, including Derwent Estate Riesling and Ashli Rose Semillon. A vegetarian iteration of the tasting menu runs every evening.

Green credentials and kitchen view

Aloft holds two radishes from the We're Smart Green Guide, a recognition tied to its commitment to local sourcing and environmental responsibility. The restaurant works directly with small producers across Tasmania to ensure the best quality ingredients reach the plate. Diners at the bar can watch the kitchen team prepare the courses in an open-plan layout designed by Round Table Studio. The experience balances fine dining standards with a relaxed, fun atmosphere suitable for any occasion. Group bookings and exclusive hires are available for those seeking a private event within this distinctive floating space.