The Tasman, a Luxury Collection Hotel, Hobart – Hotel Review

This is the hotel Hobart had been waiting for. The first “Luxury Collection” hotel in Australia under the Marriott International brand, The Tasman celebrates its history but revels in offering a modern, luxe experience. Add in an intimate cocktail bar and an award-winning restaurant helmed by celebrity chef Massimo Mele and you have one very sexy package. Read on for the full review.

Where is The Tasman?

On the edge of the Hobart CBD and a short stroll from Constitution Dock and Salamanca, it’s in the heart of the action and about a 15-minute drive from the airport. If you’ve hired a car, the hotel offers valet parking for $45 a day.

What’s near The Tasman?

The shops and restaurants of buzzy Salamanca are a two-minute walk away; on Saturdays, the famous Salamanca Market is just behind the property. You’ll only have to cross a couple of streets to get to Brooke Street Pier, the home of the Mona (Museum of Old and New Art) ferry, and the “punts” of Constitution Dock for fish and chips. Historic Battery Point is a 10-minute walk.

Room types

The luxury property has three distinct sections: the sandstone Heritage wing, which was the 1847 site of St Mary’s Hospital; the 1940s Art Deco building; and a modern Pavilion section designed by FJMT Studios and Joseph Pang Design. Rooms in each section are styled “in their periods”, says general manager Stephen Morahan. “Your guest experience will be the same but your environment will be very different. We have 52 different room types in a 152-room hotel.” For a touch of the high life, book into the St David’s Park Suite, which overlooks (you guessed it) leafy St David’s Park and features a luxurious bathtub crafted entirely from native blackwood. Or go ultra-modern and book the Aurora Suite or Pavilion Suite, both of which offer floor-to-ceiling windows and incredible views of the harbour.

Restaurants and bars

Peppina, Massimo Mele’s Italian love letter to his Nonna, is one of Hobart’s top restaurants, offering a modern take on handmade pasta (don’t miss the ricotta cavatelli), local seafood and a wicked tiramisu. The food is complemented by the wine list which has been crafted by hotel sommelier Michael Fisher and heroes Tasmania’s boutique winemakers.

The restaurant is also where you’ll be offered breakfast. Eggs are cooked to order and the breakfast table features everything from smoked salmon to a zucchini, almond and goat’s curd salad. Looking for a pre-dinner drink? The sandstone bar, Mary Mary, is beloved by locals for its cosy nooks and of-the-moment cocktail list.

Sustainability

There are several sustainable measures sprinkled throughout the property. There are no single use plastic or glass bottles in the kitchen for example, while conservation tools (cling wrap, aluminium foil) are either compostable or biodegradable and collected oils are then converted into biofuel sources. 

Accessibility

The hotel has given considerable thought to accessibility and the main entrance, fitness centre, restaurants, meeting rooms and many rooms/suites are indeed accessible. There are roll-in showers and hearing accessible rooms (or kits) and service animals are welcome.

Travel for work

Rooms offer desks and the customary wi-fi, and there is a business centre (the boardroom sports an accompanying “parlour” for drinks or a breakout area). Guests are also welcome to use the various lounges scattered throughout the hotel. The private dining room is adjacent to Peppina and is a beautiful space for corporate dinners.

Gym

The compact but serviceable fitness centre is fitted with an array of machines and free weights.

What you need to know

On weekends, the Deco Lounge hosts a decadent high tea that includes a glass of NV Arras blanc de blanc and everything from a Tasmanian Lobster Roll to a raspberry and pistachio eclair. Book ahead.