Stock Market restaurant is located in a historic 150 year old flour mill in Salamanca. They focus on using the finest produce and supporting Tasmanian growers, suppliers and creators. 

Our Interview

Originally published 27 May 2021 

Bookmark Stock Market for your next dinner, or brunch, or even simply a takeaway coffee from their hole-in-the-wall. 

Head Chef Josh hails from Stillwater fame, having also worked in a number of restaurants around Hobart. He has brought his cooking style to this new(ish) venue creating a menu worth making an excuse to come back for time and time again. 

The team here offer up a unique way of cooking with wood-fired grill only. You read that right, they don’t have any gas on site and instead have a thing for flames! 

“We like to emphasise the wood-fired flavour into everything we have on the menu. For example the beetroots that are in our salads offered up cold have been cooking overnight in the coals” | says Josh. 

The team are getting a name for themselves as cocktail connoisseurs too. Offering up a range of classics alongside bespoke drinks. Want to order something interesting? Simply give the team an idea of what flavour you are after, and they will do the rest. 

“We let the team have full reign with the drinks. It allows them to be creative, flexible and come up with some serious gems for our customers”, says Jordan. 

Using Allpress Coffee, their coffees are also something they are proud of. Hello Hobart often stops on the way to work here for their caffeine fix. 

The menu here is produce driven. 

“We don’t have any big suppliers and everything has traceability. Many of the items come from my own garden including the honey. Whilst the crockery is handmade bespoke for the restaurant from local pottery makers” | Josh 

Their new addition to the week is Styx night on a Tuesday. The evening pays homage to the Tasmanian Styx Valley whilst offering up a menu of skewer based foods. This more casual dining evening is great to share with friends. 

The feed me menu is available at dinner for those who would rather let the team guide you through what is on offer. Whilst for brunch, you can add on the bottomless drinks option for a 2-hour sitting. 

“My favourite would have to be the Lamb Belly. For brunch it would have to be the Tasmanian Avocado as it is scattered with finger lime which is such a nice balance”, says Venue Manager Jordan. The Hello Hobart team had a nibble of the Lamb Belly, and we can report, it was exquisite. 

The name Stock Market? Well, we suggest you ask one of the friendly team to tell you. As we discovered, they each have their own story for the name. 

Open for brunch 7.30 am to 12 pm, Monday to Friday (from 8.30 am on Saturday) and for dinner Tuesday to Saturday from 6 pm. Bookings are highly recommended. The coffee servery is open all day Monday to Saturday. 

Located at 8 Brooke Street Hobart (formerly where the Black Footed Pig was).