AVC has unveiled its reimagining of the iconic Telegraph Hotel in Hobart, following a major makeover that ushers in a picturesque new rooftop space.
The Telegraph re-opened its doors this week, boasting a $5 million restoration that aimed to blend the best of Hobart’s heritage with the feel of an everyday pub, delivering a revitalised ground floor public bar, stylish first floor dining room, and inviting rooftop.
The new rooftop terrace takes in the atmosphere of the bustling harbour below, offering stellar views of Sullivan’s Cove and beyond. It incorporates retractable roof coverings and heating, to ensure year-round patron comfort.
A new menu complements the works, embracing Tasmania’s famous local ingredients.
Executive chef Christian and head chef James Chaston have created pub classics alongside modern, produce-driven dishes, such as the 300g free-range Nicholls Chicken Parmi and Fries, Cape Grim Beef Pie with Mash and Mushy Peas, Fired Eggplant and Mozzarella Pizza, and Meander Valley Cream Panna Cotta.
Beyond the usual options, the bar will range an enviable selection of local brands in whiskey, beer and wine, including Hobart Brewing Co, Lark Distillery, Willie Smith, Josef Chromy, and Moorilla.
Bookings are now being taken for the rooftop and the first-floor dining room, with its ‘Feed Me’ menu, featuring a selection of the chef’s favourite dishes.
Australian Venue Co (AVC) acquired the Telegraph operation mid-2021, taking over from long-time family owner-operators Stephen and Brendan Bourke, who say they are excited about the re-opening.
“The opportunity to partner with AVC to create a truly magnificent venue for locals and visitors is something we are very proud and thrilled to have achieved,” states Stephen.
“Since the 1850s, the Telegraph has enjoyed a robust and significant history and now we have a new exiting future to look forward to.”
