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MASSIMO MELE ANNOUNCES ‘PEPPINA’ IN HOBART

Introducing Peppina, a celebration of old-world hospitality and
produce-focused cooking set to open at the end of the year in Hobart as the signature restaurant of highly anticipated luxury hotel, The Tasman. Led by Tasmanian native Massimo Mele as Culinary
Director alongside Head Chef Glynn Brynes, Peppina draws on Massimo’s Italian heritage and experience, borrowing his Nonna’s namesake to give Italian inspired cuisine a local Tasmanian twist.

Located on Salamanca Place and close to the waterfront, Peppina will be the culinary heart of Hobart’s Parliament Square development, also home to The Tasman. Within this setting, Peppina offers a captivating discovery for visitors and guests of the Tasmanian capital, while its roots are ingrained in the fabric of the neighbourhood, to be welcomed as a favourite among locals.

For Massimo, Peppina is a deeply personal expression of his love of food and love of Hobart. His passion lies in discovering and building connections with a network of the finest producers, many of which are found on the island. This highly seasonal, producer-led approach represents a level of commitment for Massimo that has been years in the making.

The building itself is entirely unique in its design, an expansive internal courtyard space filled with light during the day and featuring a sandstone wall border that marks out the original heritage building, bringing a strong sense of place within Hobart.

The 190-seat restaurant and private dining room seating 24, will be centred around the lively energy of an impressive open kitchen, featuring a wood-fired oven and open firepit that will present an ever changing menu of seasonal pastas, locally sourced meats and seafood cooked on the grill, and a selection of antipasti.

Glenn Byrnes joins Massimo as Head Chef of Peppina, originally hailing from Melbourne where he began his culinary career at some of the city’s best dining establishments. Glenn soon discovered a
love for the extraordinary quality of Tasmanian produce that inspired his move to the Island. He has since spent the past 6 years immersed in the Hobart dining scene, including senior posts at
Garagites, Aloft and Fico. His shared passion and drive for working within a culture of localised, ethically produced seasonal produce led him to collaborate with Massimo at Peppina.

Massimo Mele, Culinary Director, said: “Peppina represents the nostalgia and wholehearted culture of Italian hospitality in a way that I hope will make our guests feel relaxed and at home; while the
food is inspired by this incredible island and an emphasis on quality. I am proud of the effort and work that has gone on behind the scenes to capture the very best in produce, and look forward to
sharing this in a such a special setting.”

Taking inspiration from Massimo’s relationships with his farmers and producers, the wine list curated by Director of Food and Beverage Anthony Tran and Head Sommelier Michael Fisher, will
highlight wines of integrity from single vineyard producers that focus on the quality of grapes rather than the work in the winery. Whilst the wine list finds its spiritual home in Tasmania, the extensive wine list will feature benchmark wines by winemakers and grape-growers with Italian ancestry from across Australia as well as the many regions of Italy.

Peppina will be the signature restaurant of The Tasman, Australia’s first Luxury Collection Hotel by Marriott International, when this opens at the end of 2021.

 

 



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