"Food should be fun, delicious to eat and
driven by seasonality."

Mark Wilson, Head Chef

 

In the Islington kitchen, the focus is always seasonal, local and organic where possible. Our menu changes regularly to allow us to serve only the freshest local ingredients with an emphasis on the best Tasmania has to offer. We cater exclusively for in-house along with invited friends and family. 

 
1U9A4280.jpg
 
 
1U9A4263.jpg
 
 

Mark Wilson

Mark completed his formal training in Sydney and later moved to Hong Kong for what he describes as a second apprenticeship. Stints at Jason Atherton’s 22 ships and Alvin Leung’s 3 Michelin starred Bo Innovation provided an opportunity to learn modern contemporary techniques - an experience that still inspires Mark today.

Returning to Australia and relocating to Tasmania, Mark was inspired by the states seasonality. It was at this time Mark began to grow his own produce. His garden, a living palette of flavor, colour and texture, was now a major influence on the creation of dishes, bound and informed by season.

2 years as Sous Chef at the much awarded Saffire Freycinet, provided Mark with an amazing opportunity to explore Tasmania’s world-renowned produce.

 

Our philosophy

Food should be fun, delicious to eat and driven by seasonality.

Mark’s philosophy and approach at the Islington is to grow, forage and source our product from local growers, supporting and contributing to a community of like-minded individuals. To be informed by the season, to allow experience to influence inspiration so that there is an emotional connection to the dishes generously shared with our guest.

Our menu is continuously evolving to reflect an approach best described as hyper seasonal, showcasing the best on a daily basis and the wealth Tasmania has to offer.

 

 

Group Dining

Exclusive group dining is available to groups staying with us. The library can host up to 12 people on the 19th Century Mahogany dining table…

Custom menu design can be arranged prior to your stay with us and local guests can be invited too.

 
 
1U9A4472.jpg
 
 

 
 

Provedore / House Made

At Islington we believe that homemade is best. We make our own jam, relish, muesli, yoghurt and bake goods daily for guests to enjoy throughout their stay.

 
 

 
 

Supporting small business

We pride ourselves on supporting local businesses wherever possible. We’re so fortunate to have access to such wonderful local produce and love dealing directly with farmers and fisherman.

 
 
 
 
 
IMGL8837_3000px.jpg