Breakfast at Harpers on the Beach offers cereals, home-made muesli, fresh seasonal fruit and juices plus a choice of cooked options from our menu. We use the best Tasmanian ingredients from award winning sausages to local free range eggs. Bread and jams are home-made and the freshly ground plunger coffee is from our local Hobart roaster, Villino. We also have a selection of teas. Gluten free options are always available and all dietary requirements are catered for. Start your day in the best possible way. Breakfast is included in some room rates and an optional extra in others.
Dinner is served by arrangement at our large dining table and, wherever possible, is based around local Tasmanian products, and fresh produce from our own organic gardens. There is nothing quite like home-made cooking, especially when the chef is also the owner of the establishment! Jill has even cooked for the Premier of Tasmania - and constantly for Jonathan, a food critic of the highest calibre!
We serve a set 3 course menu, which changes daily and can cater for any special dietary requirements. Cost is $55 per person. We have a good range of Tasmanian wines featuring the award winning Bream Creek wines, our local vineyard.
Here are some sample menus to give you an idea of the type of food we serve. These menus are for example only and the menus change daily to reflect seasonal changes and guest requirements. Just let us know the day before if you'd like to book in for dinner though it helps to know sooner! You can also book ahead when you book your room.
We sometimes fire up our outdoor pizza oven too so watch out for our pizza special nights.
And if you don't feel like dinner, maybe you'd enjoy our antipasto platter on the deck with a glass of wine.
The Chef & The Gardener
Although I have no formal training as a chef, I have always liked to cook. During our travels prior to moving to Australia, we stayed at a variety of hotels, B&Bs, farm stays etc but the ones we most enjoyed were the small French and Italian family-run hotels. This was an eye opener to local and regional cuisine and the environment in which it was served, two key ingredients that are often missing from restaurants and hotels. The 'home cooked meal', prepared and served for a small number of people, all eating together and sharing experiences will always have a certain feel to it that a restaurant can never replicate. '
John is a wonderful gardener and we are very lucky to be able to pick our own vegetables and have them on the plate the same day. To eat straight from the garden is a treat you can't miss.