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27 May | ShareBookmark 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.

“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
