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Food and Wine

On Board's excellent chefs have been willingly lured to join the team, enticed by a sense of adventure and freedom. Curated by Head Chef Courtney Drew, formerly at the helm of North Hobart's A’petit Bistro, the menu takes a fresh and sustainable approach, starring moreish plates of fine Tasmanian fare in a relaxed atmosphere.

“Top Tasmanian wines are poured after a day of hiking or bird-watching, complemented by fare that embodies the island in a mouthful.”

On Board’s chefs source top local produce and, of course, seafood plucked straight from the ocean. Dinners range from red-wine-braised goat to barbecued Cape Grim hanger steak to acqua pazza (poached white fish) with risotto bianco, the key ingredients changing with the season. Food miles are kept to a minimum, using only the freshest local ingredients and suppliers.

Top Tasmanian wines are poured after a day of hiking or bird-watching, complemented by fare that embodies the island in a mouthful: think Bruny Island oysters with a flute of bubbles, local-caught crayfish paired with chardonnay, King Island brie with a delicate pinot noir.

Share-style meals with a story or two are standard on Odalisque III. It's an open kitchen, so guests are encouraged to pop in and see what’s being sauteed, blanched or barbecued ahead of the next degustation.

In arguably the country's most remote bar, Odalisque III has two Moo Brew beers, a Willie Smith’s cider and a Tasmanian gin fizz on tap. The cellars, stocked with wines from Tasmanian vineyards like Mapleton, House of Arras and Ghost Rock, star local grape varietals including riesling, chardonnay, pinot gris and pinot noir. Featuring handmade ceramic plates and bowls, artworks by the likes of Tasmanian Michaye Boulter, a library of books and a wheelhouse where guests can chat with the skipper at the open Huon pine helm, this is no ordinary lounge bar.