Hobart, and in particular, the beautiful area around the Docks, is a buzz with new developments and restaurants that can hold their own; and there are more exciting offerings to look forward to.
Before the end of this year we will welcome a new restaurant and wine bar to our water’s edge, Peacock and Jones, within the walls of the Henry Jones Art Hotel. In 2017, Macquarie Warf Shed One will have been transformed into a luxury $35 million hotel.
These two developments are being overseen by Matt Casey, General Manager of Tourism for the Federal Group in Tasmania, along with Property Managers Rod Black and King Santiago, and their very talented teams.
Peacock and Jones is opening mid-December. Mum’s the word on the menu’s details. But Matt tells us the focus of Peacock and Jones will be on celebrating the quality of the produce, discovering local gems, food without pretension, and engaging with both the kitchen and the front of house team in an intimate setting. Expect a menu that changes weekly and an opportunity to discover new wines.
In anticipation of its opening, this Girl sat down with Matt Casey to find out more about the man behind what’s new in Hobart’s Hunter Street precinct.
A Drysdale graduate at 18, Matt was part of the original Henry Jones Art Hotel development. He went on to be part of the development, and then management, of Saffire Freycinet.
With this impressive resume behind him, it’s clear that Matt strives for innovation and excellence. It’s demonstrated in his achievements to date and a sign of good things to come.
He says he’s lucky, and not just that he got to marry This Girl’s most beautiful and talented hairdresser, Gabi! His work allows for creativity, pushing boundaries and influencing greatness. I couldn’t help notice the professional and welcome greeting I received from the concierge at Henry Jones Art Hotel when I arrived for our chat. Mentioning this to Matt, he says his staff have a shared love of the industry and always want to improve. They create great engagements, interactions and experiences and have a shared passion; ‘positivity re-generates itself’.
It’s obvious that Matt is passionate about creating experiences in his hotels and restaurants; making an impact on both guests and staff – helping people develop – helping make someone’s day.
The Henry Jones Art Hotel is a luxury destination that is still accessible. It is warm and welcoming and showcases a number of the building’s original features. As part of the IXL complex, it is part of Tasmania’s colonial history. You can find out more through their Art and History Tours which are $15 per person and complementary for hotel guests. Of course the name of the new Peacock and Jones is a tip of the hat to the original jam makers and building occupants.
Saffire is an exclusive resort which prides itself on privacy. He doesn’t name drop. But he does say that the ethos behind Saffire is to create lifelong memories for guests. Because the team is there for the sole purpose of making guests feel special, it is possible to have meaningful interactions with them, moving past the fame to the real person behind the public presence.
When asked where they like to eat, it’s clear that Matt and Gabi have been spoilt by their time at Saffire and access to Chef Hugh Whitehouse, but they do love eating out in Tassie. He notes a beautiful meal recently enjoyed at Frank and also a great experience at Clements Hill, which Matt described as a beautiful setting and beautiful food.
Keep up with Peacock and Jones via their Facebook page
For more information about the Henry Jones Art Hotel and their history tours have a look at the website here
Here’s our post on Gabi’s amazing hair salon called Naked