"There’s no better place in the world to be a chef than in Tasmania"
Zac Shearer, 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.
After time at Lizard Island Resort, Bedarra Island Rainforest Retreat & Longrain in Melbourne, Zac returned to Tasmania where he originally fell in love with cooking.
His passion for the island’s best produce has shone through ever since.
Zac has worked in some of the best restaurants and cafes in Southern Tasmania (Peppermint Bay, The Source, Pigeon Hole) before opening his own business in 2012.
Crumb Street Kitchen won nationwide acclaim for its mouth-watering barbecue dishes, putting Zac’s food in Gourmet Traveller’s Hot 100.
Zac’s flair for the delicious is right at home in the Islington kitchen where he gets to work with the best & freshest ingredients every single night. Sourdough bread, bacon, cheese, salumi and pastries are just some of the products coming out of Islington Kitchen on a daily basis under Zac's watchful eye.
Exclusive dining options are available to groups staying with us. The library can host up to 14 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.
At Islington we believe that homemade is best. We make our own jam, relish, muesli, yoghurt, sourdough bread, charcuterie, cheese, pasteries 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.