Mary Mary (the bar), the Deco lounge (the all-day menu), and Peppinas (the restaurant) are not only philosophically open to non-guests, but practically, too. The hotel is set on a new square with easy entry for the public. Perhaps the locals would have swarmed anyway, because Chef Massimo Mele is renowned across the island—but not needing to enter via a hotel lobby sure helps. In the perpetual dusk of Mary Mary, you can sink into a chesterfield or sidle across the parquetry floor to the leather-lined bar to sample the house speciality, A True Local, featuring both apple brandy and apple juice.
The waterfront is touristy, but not in an aggravating way. Meander Salamanca Market (Saturday) or meet the real locals up the hill at the farmer’s market (Sunday). Opposite The Tasman is the artisanal patisserie, Daci & Daci (the bombolini is *chef’s kiss*). Don’t miss the “posh pit” (sparkling wine and snacks) ferry ride to MONA, where you’ll take a glass elevator plunge into what could be a Bond villain’s subterranean lair to view art that really wants to press your buttons.
I’m in Hobart directly after international borders open—and not long after state borders have opened too—so the service has none of that “I’ve been at this hustle all season” indifference. Greetings come thick and fast, bags are taken from trunks to trolleys before you’re out of the cab, and, over dinner, wait staff give impassioned spiels about wine brimming with reassurance that you’ve picked the right bottle.
The Tasman has no single-use plastics, but it does have sustainable in-room amenities, a reputable green waste system, milk supplied exclusively in kegs, its own herb and veggie garden, and Chef Massimo’s commitment to using mostly local produce. Marriott claims to be working on further accreditations as it measures its impact.
The hotel rooms and all public entrances are accessible.
Anything left to mention?
The Tasman is built on respect for history. To extend this timeline back to respect the people here before Europeans invaded—and still here today—seek out a walking tour with takara nipaluna, the first and only Aboriginal tour of Hobart. Also of note, Mary Mary is currently only open Thursday through Saturday, so time your stay accordingly if a hotel bar is crucial to you. A startling number of shops close on Sundays and nearly everything powers down on a public holiday. Ensure you check the foodie and cultural calendar before you arrive so you can nab advance tickets.
Finally, in 100 words or less, what makes this hotel worthy of Hot List?