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✔️Lunch ✔️Dinner ✔️Dine in
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Experience Hobart’s iconic Ball & Chain Grill, a steak lover’s paradise nestled in a historic, convict-built building on Salamanca Place. Since 1970, we’ve been perfecting the art of charcoal-grilled Tasmanian steaks and succulent seafood, offering a unique, smoky flavour that defines our legacy. Immerse yourself in our welcoming atmosphere and savour signature dishes, from tender porterhouse to the freshest local catches, all complemented by seasonal sides. Discover a dining experience steeped in history and quality at Ball & Chain, a favourite among locals and visitors alike.
Refined steak and seafood from a charcoal grill, in a historic building constructed by chain gangs.
Hours
| Monday | 5–9 PM |
| Tuesday | 5–9 PM |
| Wednesday | 12–3 PM, 5–9 PM |
| Thursday | 12–3 PM, 5–9 PM |
| Friday | 12–3 PM, 5–9:30 PM |
| Saturday | 12–3 PM, 5–9:30 PM |
| Sunday | 12–3 PM, 5–9 PM |
Address and Contact Information
Address: 87 Salamanca Pl, Battery Point TAS 7004, Australia
Phone: +61 3 6223 2655
Website: http://ballandchain.com.au/
Menu Photos
Order and Reservations
Reservations: nowbookit.com
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Ball & Chain Grill: The Best Restaurant in Salamanca
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Ball & Chain Grill – Salamanca by null. Information. 87 Salamanca Pl, Battery Point TAS 7004, Australia Get directions. Closed (Opens at 5:00 PM).
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Reviews
Chris McCann
Had a fantastic meal. Scallops were delicious. Main of 300g dry aged scotch fillet was cooked to perfection and the sides of potato flan, pickled cabbage, carrot and broccolini were great. The Korean beef on a cucumber salad was one of the best things I have ever eaten! The beef itself was tender, juicy and creamy. So glad I changed my order at the last minute.
Desserts were also good!
Service was excellent from all staff and the venue and atmosphere were amazing.
Highly recommend you give Ball and Chain a visit.
… moreDesserts were also good!
Service was excellent from all staff and the venue and atmosphere were amazing.
Highly recommend you give Ball and Chain a visit.
Ian W
EXCELLENT STEAK RESTAURANT IN HOBART CBD
Ball and Chain is a very good steakhouse on Salamanca Place. It’s located in an historic convict-built venue in Battery Point.
Huge range of steaks of all cuts .. including some amazing aged meats.
Staff are friendly and attentive. A selection of regular tables plus booth seating along one wall.
Extensive menu running the full gamut from starters to dessert.
Steaks come with sides of vegetables and yiu can also order extra sides.
I choose the 300g porterhouse medium rare with mushroom sauce for my main.. tender and delicious. Wine by the glass or bottle at reasonable prices.
Wander around to see the chefs at work, display cabinets of aged meats and the amazing building that has preserved the original structure.
People with mobility issues will be fine here as it’s all on one floor. Taxis / users can drop you right at the door as it fronts onto Salamanca Place. From our hotel (Grand Chancellor) it was an easy 10 minute walk.
… moreBall and Chain is a very good steakhouse on Salamanca Place. It’s located in an historic convict-built venue in Battery Point.
Huge range of steaks of all cuts .. including some amazing aged meats.
Staff are friendly and attentive. A selection of regular tables plus booth seating along one wall.
Extensive menu running the full gamut from starters to dessert.
Steaks come with sides of vegetables and yiu can also order extra sides.
I choose the 300g porterhouse medium rare with mushroom sauce for my main.. tender and delicious. Wine by the glass or bottle at reasonable prices.
Wander around to see the chefs at work, display cabinets of aged meats and the amazing building that has preserved the original structure.
People with mobility issues will be fine here as it’s all on one floor. Taxis / users can drop you right at the door as it fronts onto Salamanca Place. From our hotel (Grand Chancellor) it was an easy 10 minute walk.
Isabel
Amazing date spot or for family dinner if visiting Tassie!
Came here for dinner with my partner and we had an amazing time. Food was delicious, service was prompt and the atmosphere was unique! It was so much bigger inside than expected and the decor was like an old tavern but still cosy and clean. I highly recommend the seafood platter!!
… moreCame here for dinner with my partner and we had an amazing time. Food was delicious, service was prompt and the atmosphere was unique! It was so much bigger inside than expected and the decor was like an old tavern but still cosy and clean. I highly recommend the seafood platter!!
way tsang
Came with group of 16, pre-ordered a 2 course dinner. Beef vegetable soup arrived for all of us with good temperature. Soup was a bit on the salty side. The main course was a Huge chunk of pork. Grilled to perfection moist and tender. The rind was very flavorful. The gravy with the good balance of tart and sweetness yet not over powering the meat. Waiters were very attentive and took time to answer any questions.
… moreMao Victor
A very disappointing meal. We were extremely hungry after hiking and had planned to dine at Landscape or Astor, but couldn’t get a reservation, so we ended up here. We still had some hope based on Gemini’s recommendation. We waited for nearly forty minutes, and all the starters and steaks were served at the same time, leaving us in a rush to taste them all. The aged steak had no aged flavor at all. When we asked the waiter, she said it wasn’t cooked wrongly (I even thought it was a fresh T-bone by mistake). Maybe it was because the beef was too lean? We spent 200 for two people. Compared to Porteño, Gidley in sydney is much cheaper, but you’ve got the wrong reference. This is just the level of a pub steak!
… moreMichelle favotto
A good spot for dinner and a nice wholesome and generous meal. We shared an entree and had a main each and were so full we struggled to finish our mains. Steak was cooked to order request and food came seamlessly. Wine was generous and beautiful.
… morePaul Li
Ball & Chain – A Hobart Institution Coasting on Reputation
Ball & Chain trades heavily on its reputation as a Hobart institution, but what we experienced felt like a venue coasting on past glory rather than earning it.
To be clear, the servers were excellent—professional, apologetic, and clearly doing damage control for a kitchen that was failing them.
We were told 20–25 minutes for food. It arrived after 50 minutes, with no proactive update or explanation.
The Korean beef was not “charred.” It was charcoal—burnt, bitter, and dry. When this was raised, the manager responded with a patronising lecture about fatty cuts, sugars, and caramelisation instead of acknowledging the simple fact that the dish was badly overcooked.
The Korean beef was removed from the bill, not “comped,” and it was never redone. A remake was offered, but after waiting nearly an hour and witnessing the kitchen’s standards firsthand, we preferred to leave the venue rather than endure another round of knife-happy guesswork on the grill.
What we could see of the kitchen was alarming. Steaks were repeatedly cut open to check doneness, destroying the product in the process. What happened to using touch, or a probe thermometer? This is basic professional cooking, not a backyard barbecue.
Hygiene was equally concerning. Raw and ready-to-serve steaks were handled with the same hand. Gloves were worn but never changed—rendering them meaningless and representing a clear breach of food safety standards.
At the bar, staff were observed eating while pouring drinks. Hospitality 101. Has no one here completed a Food Handling course?
For a venue that calls itself a Hobart institution, this level of complacency is unacceptable.
• Excellent servers
• Poor kitchen execution
• Defensive, dismissive management
• Questionable food safety practices
A reputation built years ago does not excuse what’s happening now. This institution needs a serious wake-up call.
… moreBall & Chain trades heavily on its reputation as a Hobart institution, but what we experienced felt like a venue coasting on past glory rather than earning it.
To be clear, the servers were excellent—professional, apologetic, and clearly doing damage control for a kitchen that was failing them.
We were told 20–25 minutes for food. It arrived after 50 minutes, with no proactive update or explanation.
The Korean beef was not “charred.” It was charcoal—burnt, bitter, and dry. When this was raised, the manager responded with a patronising lecture about fatty cuts, sugars, and caramelisation instead of acknowledging the simple fact that the dish was badly overcooked.
The Korean beef was removed from the bill, not “comped,” and it was never redone. A remake was offered, but after waiting nearly an hour and witnessing the kitchen’s standards firsthand, we preferred to leave the venue rather than endure another round of knife-happy guesswork on the grill.
What we could see of the kitchen was alarming. Steaks were repeatedly cut open to check doneness, destroying the product in the process. What happened to using touch, or a probe thermometer? This is basic professional cooking, not a backyard barbecue.
Hygiene was equally concerning. Raw and ready-to-serve steaks were handled with the same hand. Gloves were worn but never changed—rendering them meaningless and representing a clear breach of food safety standards.
At the bar, staff were observed eating while pouring drinks. Hospitality 101. Has no one here completed a Food Handling course?
For a venue that calls itself a Hobart institution, this level of complacency is unacceptable.
• Excellent servers
• Poor kitchen execution
• Defensive, dismissive management
• Questionable food safety practices
A reputation built years ago does not excuse what’s happening now. This institution needs a serious wake-up call.
Reece Murphy
My partner and I had a stunning meal here, went on a Monday night with no booking and the place was packed, we got a table after about 10 minutes of waiting. But during this wait we could watch the chef’s prepare the steaks. We had scallops to start and then both had the lamb (I know it’s a steak restaurant but we seen this leave the kitchen and couldn’t focus on anything else) it was the right decision
I also enjoyed the Pina colada to drink.
… moreI also enjoyed the Pina colada to drink.
SalBerry
We all enjoyed our steaks and sides with a few small notes.
I had the pepper corn sauce which was super peppery, the others had the blue cheese and garlic sauce which they said could have been more cheesy as you couldn’t really taste the blue cheese, similarly we had broccoli and shaved parmigiano but the cheese was super subtle.
The staff were super nice, the food was overall fantastic, would deffo go again.
… moreI had the pepper corn sauce which was super peppery, the others had the blue cheese and garlic sauce which they said could have been more cheesy as you couldn’t really taste the blue cheese, similarly we had broccoli and shaved parmigiano but the cheese was super subtle.
The staff were super nice, the food was overall fantastic, would deffo go again.
Erica O’Reilly
Service was excellent! Wine was delicious!
Atmosphere was great! I left 4 stars not 5 as my hubby and I both had to add salt to our steak. (Steak loves salt!) Other then that the food was also very good. White chocolate cheesecake was definitely the pick for dessert
… moreAtmosphere was great! I left 4 stars not 5 as my hubby and I both had to add salt to our steak. (Steak loves salt!) Other then that the food was also very good. White chocolate cheesecake was definitely the pick for dessert