Home Hill Restaurant 

The Home Hill Winery Restaurant has won numerous awards for its delicious menu, which strongly reflects our proud Tasmanian heritage.

Our concept is to source the finest Tasmanian products and enhance them with accompaniments from the Huon Valley. This delivers a modern Tasmanian dining experience which will undoubtedly exceed your expectations.

Our flavours are clean and robust, enhanced by herbs from our own garden at Home Hill, and of course our award winning wines. 

Where possible, our food is made from scratch, and our menu features such local ingredients as Bruny Island Oysters, Mountain River yoghurt, Huon Trout and Salmon, Tongola Goat Products and Willy Smiths Cider to name a few.
Our Head Chef
Terry Barrett, Home Hill's newly appointed Head Chef, has a long and successful career travelling various parts of the world to hone his culinary skills.

Having completed his apprenticeship under award-winning chef David Pugh at Restaurant 2 in Brisbane, Terry also had the opportunity to work alongside Tetsuya and the late Charlie Trotter. 

Following this, he traveled and worked extensively through South East Asia and South America, gaining experience in local cuisine styles. 

After working at Puka Park Resort on the Coromandel Coast near Auckland  and Versace on the Gold Coast, he joined the Henry Jones team in 2011, and most recently Home Hill in 2017. 

Our menu is largely inspired by Terry's travels, but incorporates the best local Tasmanian produce. 

Lunch Bookings
Lunch is available at Home Hill Winery 7 days a week from 11.30am to 3pm (excluding Christmas Day and Good Friday).

As we get extremely busy, you are best to contact Home Hill Winery on 62 641 200 to reserve your table. 
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