The Tasman, a Luxury Collection Hotel, Hobart

The Tasman, a Luxury Collection Hotel — Hotel Review | Condé Nast Traveler

"Why book?   Take your pick of rooms in three buildings of starkly different eras in a first-of-its-kind Hobart hotel that matches the excellence of Tasmania’s food, wine, and nature. Set the scene   Hobart/nipaluna is Australia’s second-smallest capital city, so a brisk, hilly walk will get you to most spots. Even so, The Tasman is well placed, a few paces from the quaint delights of the city’s waterfront as well as Brooke Street Pier, where the ferry leaves for the Museum of Old and New ( MONA ). MONA’s impact on Hobart has been likened to that of the Guggenheim on Bilbao, Spain, and it’s rumored the museum and its festivals are part of why Marriott chose Hobart to plant its Australian flag. That, and the island’s next-level produce, cool climate wines, and nature experiences. The general outdoorsy-ness leads to lots of dressing down: Puffer jackets are called the “Tassie Tuxedo” for a reason. Many non-Tasmanians, meanwhile, may be jetting off to an adjoining island on a charter flight with baggage restrictions, so they’ve left the heels and hair straighteners at home. Go ahead and join in—it’s fun to clomp by the concierge in hiking boots. Places to go, platypuses to see! The backstory   Even allowing for pandemic delays, the Tasman took a bloody long time to open. Under construction since 2015, the buzz that little ol’ Hobart—not Sydney or Melbourne—had scored Marriott’s first Luxury Collection hotel began to fade. Yet still the tourists came. Visits to Hobart increased by 13 percent between 2015 and 2019 as hotels such as Mövenpick and Crowne Plaza zipped into operations. If Luxury Collection had aced reinventions of glam ex-palaces such as Gritti Palace in Venice and Matild Palace in Budapest , what was the hold up in Hobart? Turns out the thrill of The Tasman’s concept is where the nightmare began, with heritage peeps breathing down architects’ necks as two bordering-on-derelict buildings were transformed into rooms that also ticked all the non-negotiable “luxury digs” boxes across three adjoined buildings: the Art Deco building, the Heritage building (originally a hospital built in 1847), and the gleaming new Pavilion building. The risk was that the time travel aspect could have been a peculiar clash. The result? The Tasman emanates a genuine sense of oneness. The rooms   The 152 rooms are mainly kings, with 18 doubles and 13 suites. The lighting panels, bathroom potions, minibar, and Frette bed linens are the same across the three buildings. Design-wise, however, the rooms reflect each building’s original era. Fortunately it’s executed with nods, not exaggerated winks, and never feels theme-y. The Pavilion suites will appeal to people who don’t like old stuff and want to soak in the ozone-free Tasmanian sun on a palatial terrace with views of both the water and Mt. Wellington/kunanyi. My Art Deco king room brings the era’s iconic geometries into elegant 3D with furniture that features curves where angles or edges might normally be, set against bold striped carpet. The “well, I’ve never seen that before!” moment is a ceiling inlay crafted from Blackheart Sassafras wood that forms a deco-inspired sunray pattern that is unique to each room. The Heritage rooms swap a view for the leafy calm of St. David’s Park. The soaring ceilings and earthy pops of 1800s-era sandstone aren’t even the best part. Neither is caressing the velvety cushions or lathering up in leatherwood honey soap, made specially for The Tasman. It’s the residential vibe. You walk in, unpack, and think “so this is where I live now.” Where, exactly, is that though? It could be verdant upstate New York or an apartment sidling up to London’s Hampstead Heath. The fireplace (request one), lambswool rug, and ultra-quiet rooms up the “staying in today” stakes. Sadly, you can’t wander between buildings with your room key, but if enough people ask, maybe they’ll start a tour? Food and drink   Mary Mary (the bar), the Deco lounge (the all-day menu), and Peppinas (the restaurant) are not only philosophically open to non-guests, but practically, too. The hotel is set on a new square with easy entry for the public. Perhaps the locals would have swarmed anyway, because Chef Massimo Mele is renowned across the island—but not needing to enter via a hotel lobby sure helps. In the perpetual dusk of Mary Mary, you can sink into a chesterfield or sidle across the parquetry floor to the leather-lined bar to sample the house speciality, A True Local, featuring both apple brandy and apple juice. Peppinas is the first restaurant of its caliber and size in Hobart (the city has many smaller gems), and it’s a hit. Book well in advance. Chef Massimo, born in Tasmania and raised in Naples, serves up a local take on nostalgic Italian cooking. Because it’s popping off with locals and bigger groups, there’s scant awkward sightings of the same couple you saw at the hotel brekkie or on the yacht tour earlier that day. Skylights allow olive trees to grow indoors and, best of all, there are booths! Save room for a cheese platter enjoyed with a legendary Tasmanian Pinot Noir. The neighborhood/area   The waterfront is touristy, but not in an aggravating way. Meander Salamanca Market (Saturday) or meet the real locals up the hill at the farmer’s market (Sunday). Opposite The Tasman is the artisanal patisserie, Daci & Daci (the bombolini is *chef’s kiss*). Don't miss the “posh pit” (sparkling wine and snacks) ferry ride to MONA, where you’ll take a glass elevator plunge into what could be a Bond villain’s subterranean lair to view art that really wants to press your buttons. The service   I’m in Hobart directly after international borders open—and not long after state borders have opened too—so the service has none of that “I’ve been at this hustle all season” indifference. Greetings come thick and fast, bags are taken from trunks to trolleys before you’re out of the cab, and, over dinner, wait staff give impassioned spiels about wine brimming with reassurance that you’ve picked the right bottle. I can be a morning grump and quite enjoy going a few paces without replying “I’m well, thanks,” but if you like attention, you’ll get it here. While the keen-bean service may mellow out, the concierge service won’t. Whether it’s fly fishing, an exclusive golf game, a private winery tour, or dinner with Chef Massimo, most things can be arranged. Talk to them before you arrive. For families   Kids won’t really work here—and certainly not multiple small, noisy ones, though a baby or an older teen might be okay, depending on how many rooms and beds you need. Couples of all ages are here and, because it’s the new kid on a small block, you’ll eventually see the who’s who of Hobart enjoying tutti a tavola at Peppina’s with mainland mates staying here. Eco effort The Tasman has no single-use plastics, but it does have sustainable in-room amenities, a reputable green waste system, milk supplied exclusively in kegs, its own herb and veggie garden, and Chef Massimo’s commitment to using mostly local produce. Marriott claims to be working on further accreditations as it measures its impact. Accessibility   The hotel rooms and all public entrances are accessible. Anything left to mention?   The Tasman is built on respect for history. To extend this timeline back to respect the people here before Europeans invaded—and still here today—seek out a walking tour with takara nipaluna, the first and only Aboriginal tour of Hobart. Also of note, Mary Mary is currently only open Thursday through Saturday, so time your stay accordingly if a hotel bar is crucial to you. A startling number of shops close on Sundays and nearly everything powers down on a public holiday. Ensure you check the foodie and cultural calendar before you arrive so you can nab advance tickets. Finally, in 100 words or less, what makes this hotel worthy of Hot List?   Given its architectural challenges and costs, it’s doubtful anyone but a global hotel collection that has staked its reputation on such reinventions could have returned these beautiful Hobart buildings to such vivid life. And sure, it’s about the rooms, restaurant, and sandstone facade, but I also loved opening a door to discover a deserted staircase that wasn’t “re-invented” at all, with its original green-tinted glass brick windows and Art Deco pendant lights. Artifacts from excavation such as pipes, perfume bottles, combs, and marbles are displayed at Mary Mary, and exclusive wines and rare spirits will soon be stored in the old coal chute. Marriott has left plenty of room for history to keep peeping out from the past." - Kate Hennessy