Cut into the Tasmanian countryside, close to the panoramic coastal landscape of Marion Bay, is Van Bone. Set to become one of Australia’s most exciting dining destinations, Van Bone is a small-scale country restaurant with a minimal intervention ethos and carefully crafted architecture. Leaving the main road, the sweeping views up the East Coast will grab your attention - until you meet Van Bone’s four-metre rammed earth walls which sets the scene for what’s to come as the transition from the towering walls flow down into a small entrance to gently remind the diner of their modest scale. 

Design integrity continues outside the restaurant and into the orchard and vegetable garden.   Meticulous landscaping features coastal natives with edibles and flowering specimens. Hannah Moloney of Hobart’s Good Life Permaculture designed the Market Garden and permaculture plans. Executive chef Tim Hardy works closely with the head gardener Stuart Rose in planning seed selections and the season’s planting, which dictates the following menu to come. The kitchen garden inspires the menu daily.