Harvey Hempcrete Houses

All food at Hotel Bruny is ridiculously fresh and as local as can be. Dave, their local fisherman fishes exclusively off the south coast of Bruny Island, his regular hauls of stripey trumpeter, trevally and calamari squid are delivered literally to their door, when they say 'catch of the day’ they mean it! Their Bruny Island oysters are grown for an average of 18 months in some of the cleanest waters on the planet. Jason, of Cloudy Bay Lamb, produces some of the finest product in the country, their sausages are hand-made by Darren and the crew at Snug Butchery and their monstrous chicken parmas are made from Nichols Tasmanian free-range chickens and topped with Bruny Island cheese. Here at Hotel Bruny, we believe in real food, locally sourced and produced here in their kitchen and yes, everything on their menu goes through a rigorous taste-testing process!

The Izzy Bar expresses how locals live, grow, harvest, ferment, pickle, eat & drink on Bruny Island. Resident artisan bakers cook with fire in the wood-fired oven creating wild fermentation pizzas, flatbreads and marinated delights. The onsite herb gardens and orchard guide the menu and neighbours deliver produce ~ goat curd, gin, and schnapps. The Izzy Bar is named after the iconic Isthmus, The Neck and is a little hidden gem sharing Tasmanian wine, beer, cider, cocktails and wood-fired food.

Bruny Island Premium Wines, Cellar Door and Restaurant is situated on Bruny Island in Tasmania's South. Carved from bush and pasture land on the outskirts of the settlement of Lunawanna, is Australia's southernmost vineyard. Owned and operated by a direct descendent of one of Bruny Island's first settlers, Bernice Dillon. Bruny Island Premium Wines is open for all day lunch, seven days a week all year round and Saturday nights during daylight savings, in a relaxed alfresco dining area overlooking the vineyard. An extensive menu specialising in local produce, all perfectly matched with their premium cool climate wines. The vineyard, established in 1998, is set on a gently-sloping site with a sunny north-westerly aspect. In an ideal season, Tasmania's calm, clear autumn days are perfect for the slow fruit-ripening conditions needed to create premium cool-climate wines. Their wines are grown, made and bottled by hand on site. The Cellar Door opened in 2005, constructed with timber from the original vineyard site, and offers tastings and sales.