Aloft

We had the chef's menu with wine pairing and it was top-notch. We were lucky enough to have seats at the bar, which allowed us to watch everything being prepared in front of us by chef Blair, who was great. Hard to fault anything about the evening. The swt menu felt like great value for money. Two thumbs up, certified fresh

Absolutely incredible experience at Aløft. We flew into Hobart in the afternoon and this was a brilliant way to spend our first evening in Tasmania. We were given a window seat with a stunning view of the harbour and the entire restaurant was very atmospheric. All the servers were incredibly friendly and knowledgeable. I had the vegetarian tasting menu and I thought every single dish was impeccable. I also appreciated how there was some vegetarian protein (tofu) included in some of the dishes and it wasn't all just vegetables (unlike veggie tasting menus I've had in other restaurants!). I also liked how I was given the option to have the regular dessert instead of the vegan one if I was fine with eating gelatin (which I was). Overall, it was an amazing experience from start to finish and an incredible introduction to Tasmanian cuisine.

Seriously one of the best meals I've had in a very very long time. All local fresh ingredients, beautifully presented and in a stunning setting overlooking the sea. I was sat by myself at the bar and couldn't have been happier, watching the chefs work their magic and tell stories about each dish. I was very well looked after and I will definitely be back!

We will be returning to Aloft if ever we are in Hobart again! We are from Melbourne where the food scene is competitive, and the tasting menu was some of the best food we’d ever had. We were given the beautiful window seat overlooking the setting sun over the Hobart Wharf, the staff were so friendly and non-pretentious. There was so much care explaining where the food came from. It showcases beautiful Australian produce. A special shoutout to the yellow-fin sashimi and to our CDC who let us try some experimental dishes after our tasting course. Thoroughly memorable!

We were welcomed and attended to very warmly by staff. The food was amazing - utilising local fresh produce and highlighting them with food cultures around the world. Every dish has a strong presence or flavour profile, but yet unique. I would have liked something more subtle to punctuate the strong flavours. There’s nothing wrong with any particularly dish, just a preference to have a more balanced flavour profile from start to finish. Nonetheless, I will definitely recommend Aloft to others and I will definitely re-visit. On the way out, we were also acknowledged by the chef, which was a good touch on their part.

I don’t believe perfection is possible but if it is, the Aloft “experience” is it. The food was amazing, the Aloft staff’s human-connection unseen and the vibe sensational. Sophisticated yet soooo understated! Wow, wow, wow.

We visited Aloft as Melburnians where the food scene is thriving and this was one of the best meals we’ve had!! Starting with the staff who were all so down to earth and friendly - no pretentiousness here which we just loved. We couldn’t fault a single one of the dishes which all showcased local Australian produce with an Asian twist. All so flavorful and delicious, we were in heaven the entire evening. The price point is incredible for a 5-course degustation which actually feels like a 10 course because there are so many dishes included within each course. We will definitely be booking again if we return to Hobart!

One of the best restaurants in Hobart (might even be in whole Australia, for me at least). Dined alone and sat at the bar and everyone are really nice and accommodating. All the ingredients was locally sourced and the chefs had really good attention to detail, it is really cooked to perfection. The FOH staff talked me through how the night will go in terms of the menu. Highly recommend adding the scallops as it was one of the best ive had. Top 3 dishes for me on the set menu that night would be Koji Pork, Sashimi, and Scallop. Safe to say i enjoyed my visit and would visit again once im in Hobart.

The food at Aloft is wonderful, absolutely scrumptious, and at times transportive. The set menu is incredibly well designed and perfectly portioned, incorporating creative and unusual local ingredients that engage the guest in an eye-opening and intimate way with Tasmania's unique natural offerings. It's very clear why Aloft is widely reputed as the best restaurant in Hobart. A lovely and unique highlight of our five-day vacation. I give five stars also to the service - professional, warm, attentive - and five stars to the view; a magical vista overlooking the deep blue waters of the stunning Hobart harbor as sunset edges into twilight over dinner.

Highly recommended!! Every dish served was full of flavor and delicious. The wine pairing went well with everything as well. Andy was an amazing server. This place just has an overall great vibe and it is so full of personality. No judgement here at all. Keep doing your thing Chefs, hope to cross your paths again in the future!

This is a must-visit and unique restaurant in Hobart. The chef's menu with wine pairing was exceptional and the service and ambience were perfect. We were celebrating a very special anniversary and the personal attention was not missed. Perfect evening with the best fresh delicious ingredients and wonderful wines. Oh and that lemon cocktail was to die for!

Time to review one of my current favourites. Pressure! Aløft opened in November 2015 after great anticipation and with high expectation, its head chefs coming most recently from Garagistes and Property of Pilgrim--and that's not even where the stellar lineup ends; both behind the bench and front of house are well-known faces. After having been a few times now I can confirm that my favourite spot is up at the bar, watching the chefs at work. That's no surprise, it's generally my top pick and I love that it's something you can do at Aløft. But it's only really suitable for a party of one or two people, as any more than that and conversation gets awkward. Anybody who's tried it knows this, it's no slight against Aløft but groups at benches. The food, if forced to describe it, is Asian influenced Tasmanian small plates. The menu is divided into three sections, untitled, but clearly snacks, small plates and larger plates. There is a banquet option for a group that's definitely worth the cost, but it's just as easy to pick out a few plates yourself. My absolute favourites are the pig ears in masterstock snack (so salty, so crunchy, so fatty) and the congee small plate. I could quite happily take myself to dinner and just have those two and be sated (if I wasn't ravenous). Throw in the ice-cream dessert for three courses. Add an oyster or two if you want a bit of fresh seafood. Get Alice to pick you a delicious wine and you're set. Missing a star because service has been a little slow to get food menus to us on more than one occasion (and I hate asking). They have been training some new staff though, so I'm more than willing to revise this after another visit or two, because there will be one (or two, or many more to come). Tables will generally require a reservation, but the bar seats don't have bookings--though you may still need to be early or lucky to get a spot. Aløft is hot hot hot right now.

Best staff! Sit at the bar and enjoy a chat with all the chefs. Quail entree was unbelievable!!!

Amazing restaurant. Food was exemplary and the staff was superb. Very friendly and welcoming and knowledgeable

Happened into Aloft and was seated at the bar. It turned out to be one of the best experiences of life!! Christian the owner/chef served us. Not only was the food superb, but the passion of this young entrepreneur was inspired. You must try this restaurant if you visit Hobart!!!

My expectations for fine dining are for the food to be beautifully balanced and a warm ambiance. The food was a juxtaposition of Asian and French with more confusion than fusion. The produce was good but the delivery was poor. We left feeling disappointed. The ambiance was ruined by playing poorly selected pop music. Staff were friendly and helpful. I can always forgive poor ambiance if the food is good.

Fantastic location, spectacular views, but above all, delectable, luscious local dishes. I was looking for a fine dining restaurant in Hobart to finish a lovely trip in Tasmania and found the menu of Aloft the most appealing from a selection of highly recommended establishments. I tried to reserve (several weeks in advanced), but was disappointed to find all the seating booked. I assumed that spots at the typically highly sought-after Chef's Table would be gone too, instead there seemed to be plenty of spaces! What a bonus! According to Chef Glen, this is a typical quirk in Hobart where seats at the Kitchen Bar are slower to fill. Perhaps this is assumed that there may be no view with these seats. While the seating is further back, we still enjoyed the beautiful water view from our lofty stools. Only the banquet menu is available for seats at the kitchen bar. This would be our choice regardless, but my goodness, was that tasting menu good! Masterstock pig's ears - I would travel to Hobart just for these. Egg custard, crab, ginger - excellent, with incredibly subtle dehydrated ginger. Lovely prawn and fig leaf, nice black pepper pork belly. The mushroom dumpling was fine, though larger slices of wood ear in the filling would provide that satisfying firm chew that is wood ear. But here, the menu again takes flight. The blue eyed cod (apparently a by-catch), sprinkled with dehydrated egg (perhaps seems strange) was perfection. A genius matching of flavours and faultless cooking. This is unexpectedly surpassed by the magnificence of the koji beef. A new food preparation experience for me, it was explained that the beef is briefly fermented in koji (used in sake, soy sauce, miso etc), before a laborious and careful process of multiple flash fire grilling. Sorry, best edited description I can provide. The result is flavour and texture I have not yet experienced - incredibly tender, though concurrently maintaining a firmness/structure in the bite. It now makes other comparable sous vide meat seem like an elementary, pasty cheat. The finale for us was the sable and condensed milk ice cream with coffee toffee. This was a luscious ice cream with toffee on a bed of shave 'sable'. What was the process of making the shaved sable? I don't know. The sable was a mouth melting, pencil shaving of what tasted like freshly baked, smooth as silk digestives. My husband never orders desserts, has taken an occasional spoonful of my dessert after firm badgering. On this occasion, he ate half of the dessert. It was very good. Exceptional food. Thank you