Dier Makr in Hobart, Tasmania | Restaurant

Dier Makr

Locality: Hobart, Tasmania

Phone: +61 3 6288 8910

Address: 123 Collins ST 7000 Hobart, TAS, Australia

Website: http://www.diermakr.com/

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21.01.2022 For bookings visit diermakr.com/reservations #diermakr

21.01.2022 Now what indeed... We have to start with an enormous thank you to everyone who has reached out either to make a booking, or just to share some love. Thank you so much for all of your support and we’re looking forward to welcoming you all back. When that will be, we don’t yet know, so go hang out in @lucindawinebar until we’re ready. Meanwhile, we’re biding our time, reflecting on what we’ve done so far and where we want to go. It’s no secret that within the hospitality indus...try free time is a luxury, one that we’re not taking for granted. So, whatch this space, it’s gonna get weird. #itspronounceddiermakr #diermakr #hobart #tasmania #supernattyblackhole

19.01.2022 PSA: Our Negronis are available for take away in @lucinda.wine #notshit #supernattyisolation @taylorandsmithdistillingco

18.01.2022 Tonight is our last service for 2020. To those of you who have dined with us and supported us thank you all. To those of you dining tonight, we’ll see you soon. ... Lucinda will be open from 4pm. #diermakr

18.01.2022 Fig Boshi Thanks to the @roughrice post reminding us to start step two. Thanks @provenancegrowers for the Shiso... #diermakr #hobart @ Dier Makr

16.01.2022 A fresh and bright start to last weeks menu. Raw Rays Bream, Green Hazelnuts with Purslane and Tomatillo Juice. #diermakr

16.01.2022 We’re on hold, but @lucinda.wine is showing no signs of stopping. Open Tuesday to Sunday 11am - 7pm for take away food and wine.

15.01.2022 Celeriac Wellington. Our final savoury course from last October’s Vegetable focused menu. Buttered Celeriac from Seven Springs Farm, mushroom duxelle and puff pastry. It was served with a vegetable demi-glace balanced with smoked beetroot and desert oak. Some fresh dressed wild watercress finished the plate.... Bookings for all of November are now open through our website (link in bio) #diermakr

14.01.2022 Bookings for January are now open. Meanwhile, from last weeks menu. A wedge of baby gem lettuce from @fatcarrotfarm briefly poached in an Alfonsino fish stock (we serve the flesh raw as part of our snacks) Cooked just enough to wilt the leaves and make the stem feel even juicier. Dressed with Tasmanian clams from @kyeemaseafoodstasmania and chervil from @sulynsgarden ... For bookings visit our website (link in bio) #diermakr #hobart

13.01.2022 White Asparagus, Meyer Lemon and Bay Flowers. A dish that has been evolving recently, though the goal has remained the same. To highlight and compliment the flavour and texture of this beautiful ingredient in the short window it’s available. Spears of white asparagus poached in either a shark or conger eel stock. Seasoned with whole slices of meyer lemon and it’s juice. A few buds of preserved bay flowers from @twometretall giving bursts of fruitiness. Finally the remaining ...stock and cooking liquid was reduced and emulsified like a pil pil. Bookings through our website (link in bio)

13.01.2022 Southern Calamari, Green Asparagus and Elderflower. Playing with a range of textures. Green Asparagus, blanched and juicy. Calamari, quickly poached until it just begins to set, still so tender. ... Zucchini, cooked in smoked pork fat, hiding below. Green Almonds, still jellied, bursting with Acidity. Finished with a delicate broth made from the wings and tentacles. We now have a few spare seats this coming Friday November 20th. For booking visit our website (link in bio) #diermakr @kyeemaseafoodstasmania

12.01.2022 We’re looking for people to join our team. Chefs, front of house professionals and kitchen hands send your CV’s to [email protected] This is a sweet apple tamale, steamed, then topped with a kunzea caramel and a kunzea blossom ice cream. #diermakr

11.01.2022 From last weeks menu. A dish of charred leaves. Spigarello, parsley, broccoli leaves and broadbean leaves. Shredded over a set and savoury bay custard, with Persillade and our first green peas of the season. ... For bookings visit our website (link in bio)

10.01.2022 It’s hard to pick favourites, but this stone fruit dessert has been a contender. What started as a Swiss roll, ended up a soaked and layered sponge hybrid. Alternating layers of Génoise sponge and cream diplomat all soaked in syrup made from peach leaves. Which brings all the familiar aromas of amaretto and marzipan, and an added note that is distinctly peach leaf. Resting on a base of either apricot or nectarine purée and topped with finely sliced crimson plums. Familiar a...nd comforting textures and flavours with some unfamiliar subtleties. With all the constant changes to travel restrictions, our bookings are constantly changing too. So if you are thinking of joining us for dinner, visit our website for reservations. We do also constantly contact our waiting list. #diermakr #hobart

10.01.2022 Bookings for January 2021 open at midnight tonight. See you all soon, Love DM ... #diermakr

10.01.2022 Hibernation for us, has led to reflection. What do we like and what do we value? Why do we do what we do, and how do we do it better? But also, how can we look at a product and see its potentials, without preconceptions? ... For a few months, some drums of used kitchen oil were seen as a waste management problem. But now they have found a new direction. Sparked by a memory from @foolmagazine (you legends) and through some testing, we’re turning our used oil into soap. Coffee grinds, hard stems from woody herbs, inedible in their original form, now used to add texture and fragrance. We don’t don’t have a date yet, but we’re getting ready to welcome you back into our space soon. Stay tuned, it might get weird... @annalise.ringuet #diermakr #diermakrhobart #hobart #tasmania #wastenotwantnot #waste #zerowastegoals #notshit #supernattyblackhole #soap #makesoapnotwar

10.01.2022 We've collaborated with our friends from Hobart's Dier Makr to make the best cocktails you can put in a bottle. After their popularity at Dark Mofo’s Winter Fea...st last year we thought you might like to have them at home. We’ve also added a Dirty Martini to show off our new Dry Gin. Enjoy. https://www.taylorandsmith.com.au/shop Credits: Ice: Antarctic Ice Company, Design, packaging & art direction: Megan Perkins, Photography: Jesse Hunniford

09.01.2022 15-3-20 #supernattyblackhole

08.01.2022 From last weeks menu, this a sweet cake full of parsley from @sulynsgarden It was served still warm with an ice cream flavoured with parsley root from @sevenspringsfarmtasmania Its something we’ll be revisiting. For November bookings visit our website (link in bio)... #diermakr

07.01.2022 Tomatillos for Dier Makr and for you Salamanca Market tomorrow. We'll have carrots, beets, Nanna's potatoes, squash, zucchini, preserves and a lovely collection of edible plants.

06.01.2022 Bookings for October are now open. visit diermakr.com for details. #diermakr

06.01.2022 Tasmanians love to come together. This is why the cancellation of Dark Mofo 2020 was such a heartbreaker. We long to be in that long red room or outside by the ...fire, eating our neighbours' delicious food and drinks, wearing our Blundstones and our black puffers and beanies, sharing our culture with visitors from the mainland and around the world. In the near future, we will be alone or in small groups more than we would like. Fewer tourists will come. This will be enormously difficult for our fellow Tasmanians who run businesses that rely on us and others to walk through the door and buy their extraordinary products, services, and experiences. It will be difficult for artists and artisans. It will be difficult for workers and even more difficult for those who are looking for work. The coming season will be astoundingly difficult for Tasmanians who provide us with health care. Tasmanians are hard-working and inventive people. We're determined. We've defined ourselves by overcoming obstacles and hardships in the past. But at our best we've always done it together: supporting our entrepreneurs and artists, uplifting our neighbours, encouraging and inspiring each other. As we prepare for what is coming, think less about toilet paper and more about our tour operators, our creators, our manufacturers, our farmers, our cheese and wine makers, our distillers, our fishers, our restaurateurs, the people who make and do our favourite, most Tasmanian things. Let's promote and support them as much as we can: buy their food and drinks and books and boots and boats, listen to their music, wear their clothes and jewelry if we have the means. Let's be kind to one another, even on Facebook. How can we come together, in a pandemic, even when we can't come together?

04.01.2022 One of our evolving snacks. Potato, skewered, then grilled and topped with smoked Gummy Shark brandade. Different varieties bringing their own subtleties, Salad Rose, Burgundy Blush, Sapphire, Pink Eye, Russet Burbank. Threaded onto Bay or Peach branches. #diermakr #hobart

04.01.2022 12-12-20 Last weeks menu. #diermakr #hobart

01.01.2022 10am until sold out. We’re baking in @lucinda.wine @ Dier Makr

01.01.2022 Raw Garfish, Sea Urchin, Salted Blackberries. #diermakr

01.01.2022 Mackerel, a light cure followed by the lightest smoke. They’ve now been ageing in a box of toasted hay for close to three weeks. Perfumed and delicate. For bookings visit diermakr.com/reservations... #notshit #itspronounceddiermakr #diermakr #diermakrhobart #hobart #tasmania #editas

01.01.2022 Almost... #diermakr #diermakrhobart

01.01.2022 Raw Beef, charred sprouting broccoli and preserved hawthorn flowers. The first dish of many utilising the amazing beef from @twometretall we received this week. Currently hanging for 32 days. A portion of flank, raw and hand cut. Combined with what started as a snack from the previous weeks menu. Sprouting broccoli charred over the Hibachi and dressed with our beef Garum. We found ourselves snacking on the deliciously blackened stems after service once they’d cooled. Chopped ...and mixed throughout the beef they added the texture and depth the dish needed. Preserved Hawthorn flowers provided the needed acidity to tie everything together. Salted over night, soaked in vinegar and dried (a method applied to Sakura in Japan) they took on the appearance of a crumble or toasted rolled oats. It’s a small window into the crossover of seasons. We only have a few seats left for November. Bookings can be made through our website (link in bio) #diermakr