Pier One, Brooke Street, Hobart TAS
Photo Credit Dearna Bond
Aløft Restaurant was born out of the combination of a unique space with a view too good to turn down, along with a well-timed inspiring holiday to Oslo. Opening a restaurant of that size and calibre was a huge gamble but with an uninterrupted view of the Derwent River, an open kitchen that stretches right into the dining room, and the dancing flames of the Asado grill, diners at Aløft are spoilt for choice on where to look.
The minimalistic interior design of the restaurant, and its philosophy of using local, seasonal and embracing foraging, were all inspired by the similarities Hobart and Oslo shared. Head chef, Christian Ryan noticed that two-city living intertwined with the surrounding nature, with both cities built around small active harbours, similar seasons and ingredients.
While the Ingredients may be distinctly local, Aløft has never had a concrete answer to what kind of cuisine it falls under. While the flavours of many dishes fall under the pan-Asian banner, Christian likes to call the food “Modern Tasmanian.”
We find inspiration from so many different areas and cuisines, but they are always brought together by the Tasmanian twist we give them using ingredients that would otherwise generally not be used in many of the cultures we are inspired by. However, the one thing that we like all the food to have is a good punch of flavour. There is a huge place for subtle and toned-down food, but Aløft is not the place to find that.
“Although the food, wine and space itself are all key aspects to a great dining experience,” Christian said, “the biggest lesson over the last eight years is that Aløft’s greatest asset is its staff. I couldn’t do what I do every day without the phenomenal team I have around me. Without them, Aløft would not exist.”
“We like to surprise our diners with an elevated high-end dining experience combined with relaxed personal customer service, fun music and a general vibe that makes them feel quite at home. It can be a real art to find that balance, but when you do, it’s really something special.”
Recreate Christian Ryan's signature recipe -
POMMEAU APPLE BABAS with caramelised apples & dulce de leche
on P.252 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs & rediscover some of our oldest family institutions. Recreate your favourite meals at home & relive your most memorable food experiences with signature recipes from our most coveted restaurants & identities.