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✔️Lunch ✔️Dinner ✔️Dine in
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Address and Contact Information
Address: 357 Marion Bay Rd, Bream Creek TAS 7175, Australia
Website: http://www.oirthir.com/
Menu Photos
Related Web Results
OIRTHIR
Bream Creek 7175. Tasmania Australia. We acknowledge the Oyster Bay, Paredarerme people, the traditional custodians of the land we are on today and we pay …
Home — OIRTHIR
Oirthir. oirthir /ɤrʲɪrʲ/ (noun, Scots Gaelic). i coastline, ii. border. We are a … Bream Creek 7175. Tasmania Australia. We acknowledge the Oyster Bay …
OIRTHIR (@oirthir_restaurant) • Instagram photos and videos
… Tasmania. Reservations only. Photo by OIRTHIR in Bream Creek, Tasmania, Australia with @jonathanwherrett, @chefpiechniczek_bob. By popular demand we had …
Reviews
Sue Skinner
From the moment we walked into Oirthir we got the feeling we were in for a very magical experience. I don’t hesitate in saying it was the best restaurant I have ever eaten at. Every dish was a work of art and was created with so much passion, creativity and care. Chefs and owners Bob and Jillian have absolutely nailed the use of beautiful local produce. Jyoti was an absolute delight we felt like very valued guests, her knowledge of local wine and the background stories for the produce was extremely helpful and interesting. Thank you for a wonderful experience.
PS and the wooden knife Bob’s Dad crafted was magnificent
… morePS and the wooden knife Bob’s Dad crafted was magnificent
Carolyn Piechniczek
This was our last meal at this wonderful restaurant ( liked it so much we went twice !) before we headed back to the UK. The venue is amazing with wonderful views overlooking Marion Bay and the garden where they use the produce in their amazingly tasty dishes. I have tried Haggis back home and hated it but thought I would give Bob’s creation a go and so glad I did ! It was delicious !!
I don’t like Eggplant either, so I thought, but the Smoked Eggplant with Piperade and Basil was lovely. My favourite was the Scallop Pie which was another level !! In fact, all the dishes were wonderful !!
If you get the chance to go then do, I promise you won’t be disappointed, the whole experience is wonderful !!
A great team, thank you
… moreI don’t like Eggplant either, so I thought, but the Smoked Eggplant with Piperade and Basil was lovely. My favourite was the Scallop Pie which was another level !! In fact, all the dishes were wonderful !!
If you get the chance to go then do, I promise you won’t be disappointed, the whole experience is wonderful !!
A great team, thank you
Jon Hortle
Unmissable. Startlingly good food in an understated but world class stetting. The service was perfectly executed. Innovative but also earthy and familiar food that eloquently tells the stories of both Tasmania and Scotland. Every detail of the decor, wine list, seating, plating, flavours, freshness, … and everything was brilliant.
I was amazed to find similarities with the award winning Little Chartroom Restaurant in Scotland that we had visited a few months ago and then to learn that the chefs are best friends! (Also *rivals* IMHO as Oirthir deserves the same recognition.)
… moreI was amazed to find similarities with the award winning Little Chartroom Restaurant in Scotland that we had visited a few months ago and then to learn that the chefs are best friends! (Also *rivals* IMHO as Oirthir deserves the same recognition.)
Liz Alex
Wow wow wow! Have you ever walked into a restaurant and immediately felt at home while on holiday? That is exactly the feeling at THE Oirthir. The passionate chefs, husband and wife team, Bob Piechniczek and Jillian McInnes, are truly culinary magicians, using local and seasonal produce to create a menu that is nothing short of a masterpiece. Every dish is full of flavour, care, and pure joy. AND the experience does not stop with the food. Joyti is the heart ❤️ of the restaurant, welcoming every guest with genuine warmth and an incredible ability to read the room. Her connection with each table and her instinctive understanding of wine pairings elevate the entire experience to something truly special.
We loved every moment. A gorgeous and delicious lunch, beautifully paired wines, and a stunning view. We were genuinely sad to leave. Why must such a restaurant have an end to a menu? We could happily do it again and again. Thank you to the entire team. This was one of the best dining experiences. Thank you, and see you again very soon. And who knows, maybe a hotel in the future? PLEASE!
… moreWe loved every moment. A gorgeous and delicious lunch, beautifully paired wines, and a stunning view. We were genuinely sad to leave. Why must such a restaurant have an end to a menu? We could happily do it again and again. Thank you to the entire team. This was one of the best dining experiences. Thank you, and see you again very soon. And who knows, maybe a hotel in the future? PLEASE!
chloe b.
I was totally in awe of the creativity and talent displayed by the food at this restaurant. Each dish had such delicate yet rich flavours, and every detail (down to the table and utensils themselves) was perfection.
Do not hesitate to visit!!
The service is also extremely friendly, attentive, and accommodating. The lovely waitress / sommelier gave us some exceptional recommendations for non-alcoholic drink pairings.
… moreDo not hesitate to visit!!
The service is also extremely friendly, attentive, and accommodating. The lovely waitress / sommelier gave us some exceptional recommendations for non-alcoholic drink pairings.
Dea Pradnya
This is the first time I felt “at home” when I dined at a restaurant in Tasmania. So warm, so cosy. I won’t be too surprised if Oirthir becomes the top 1 restaurant in Tasmania in the future. The kitchen is so neat, with the garden that made us say several times “waaw! There is this plant here”. Thank you for Joyti, Chef Bob and Chef Jillian for the love you gave at Oirthir. No need for words you say, love is in every corner of Oirthir. Even for a quenelle of the sorbet, its so perfect! Can’t wait for the menu in the next season❤️✨
… moreDonelle Batty
A fabulous food experience that has been well thought out by the owners/chefs. Front of house service was exceptional. And the view! This is what makes it a destination restaurant and a unique dining experience
… moreBelinda Nunn
Referred to the restaurant by reading a review of the cottage we were staying at we discovered Oirthir was merely two kilometres away and only offering a seven course lunch. The attraction was immediate.
From the absolute get go this was always going to be a memorable dining experience.
The premise is easily accessible and obvious from the road. A sliding door reveals a moody lobby and a picture window into the working kitchen. We are cheerily welcomed by Joti who is everything stellar about the hospitality industry. You couldn’t find fault if you tried.
We are shown through the airy room to our seats against the windows overlooking the kitchen garden, the vineyards, the dairy cows in lush paddocks and the cliff faces jutting into the ocean. If you’re not here to eat you’ll still be satisfied by the view.
And so it begins. Joti serenely sets the scene and explains proceedings. I’ll omit this as it’s personalised. With a McHenry gin dirty martini for me and a negroni for my lunch companion we are primed.
Our menu, despite being the month of November, offered no summery influences and as Queenslanders we couldn’t have been happier to welcome back fare inspired by cooler seasons. A trio of Bangor Haggis, garden crudite and soda bread with seaweed butter was the first offering. I was on debut with haggis, but with the crumbing and whisky cream I was sold. The veggies were sunshine on a plate and the soda bread made me wish the art of less is more would be ignored for this occasion. But there’s six courses to go so I relax and sip (the expertly recommended) Marco Lubiana 2022 Chardonnay. I won’t share how much pleasure the next course gave me because you may not believe just how good goats curd and preserved lemon can be but you’d be so wrong and I’m not here for an argument.
At a bakery days earlier I ordered a scallop pie. It was a much-hyped choice and I was so excited for it. What I got was a glutinous, briny and ever so slightly rancid mess. The scallops had hated their life and gave no satisfaction in their passing in the gluggy flavourless goop. The pie pastry was weak, generic. Worse still no matter how I tried my pie choice haunted me. I couldn’t shake the lingering smell of the stinky scallop all day. So here now I saw scallop pie for third course, and I knew immediately redemption was mine. The pie was introduced and described in a way that brought a tear to my eye. Food is emotional to me and between Jillian and Bob every morsel has been thought of, comprehended and delivered with emotion. This consideration and contemplation makes my heart sing, and so my mouth. Exquisite silky slivers of scallop and cubed potato are lovingly slathered in a curry sauce that brings together a slew of ingredients to complete perfection. You’ll yearn for the chance but you won’t find this in any hotbox. The next courses are of equal standard. White asparagus at seasons end with blood orange influences that culinary dreams are made of; pork, crackling, blood pudding (another first for me and would go again for that savoury parfait experience) and garden peas and apple all topped with a gravy I wish was offered by the gallon; a sorbet of pink gooseberry and finally an Artic Roll, which I’d never heard of. I cringe at dessert because my palate is salty and savoury loving. Chocolate anything kills my food mood so I was very relieved to see a complete absence of the dessert ingredient I consider to be entirely one note. Berry and frozen creme fraiche cuddled by some ribbon of sponge was divinity and a most epic way to end the lunch.
I loved the entire experience. I’ll never forget the service, the sharing of the love of flavours and how easy life can be on a Sunday afternoon, with the generosity of epicurean insight, talent and spirit.
TL;DR Epic views, impeccable and unfussy service (your own cutlery drawer), food to savour and remember. The team know you don’t know how to say Oirthir and graciously explain it.
… moreFrom the absolute get go this was always going to be a memorable dining experience.
The premise is easily accessible and obvious from the road. A sliding door reveals a moody lobby and a picture window into the working kitchen. We are cheerily welcomed by Joti who is everything stellar about the hospitality industry. You couldn’t find fault if you tried.
We are shown through the airy room to our seats against the windows overlooking the kitchen garden, the vineyards, the dairy cows in lush paddocks and the cliff faces jutting into the ocean. If you’re not here to eat you’ll still be satisfied by the view.
And so it begins. Joti serenely sets the scene and explains proceedings. I’ll omit this as it’s personalised. With a McHenry gin dirty martini for me and a negroni for my lunch companion we are primed.
Our menu, despite being the month of November, offered no summery influences and as Queenslanders we couldn’t have been happier to welcome back fare inspired by cooler seasons. A trio of Bangor Haggis, garden crudite and soda bread with seaweed butter was the first offering. I was on debut with haggis, but with the crumbing and whisky cream I was sold. The veggies were sunshine on a plate and the soda bread made me wish the art of less is more would be ignored for this occasion. But there’s six courses to go so I relax and sip (the expertly recommended) Marco Lubiana 2022 Chardonnay. I won’t share how much pleasure the next course gave me because you may not believe just how good goats curd and preserved lemon can be but you’d be so wrong and I’m not here for an argument.
At a bakery days earlier I ordered a scallop pie. It was a much-hyped choice and I was so excited for it. What I got was a glutinous, briny and ever so slightly rancid mess. The scallops had hated their life and gave no satisfaction in their passing in the gluggy flavourless goop. The pie pastry was weak, generic. Worse still no matter how I tried my pie choice haunted me. I couldn’t shake the lingering smell of the stinky scallop all day. So here now I saw scallop pie for third course, and I knew immediately redemption was mine. The pie was introduced and described in a way that brought a tear to my eye. Food is emotional to me and between Jillian and Bob every morsel has been thought of, comprehended and delivered with emotion. This consideration and contemplation makes my heart sing, and so my mouth. Exquisite silky slivers of scallop and cubed potato are lovingly slathered in a curry sauce that brings together a slew of ingredients to complete perfection. You’ll yearn for the chance but you won’t find this in any hotbox. The next courses are of equal standard. White asparagus at seasons end with blood orange influences that culinary dreams are made of; pork, crackling, blood pudding (another first for me and would go again for that savoury parfait experience) and garden peas and apple all topped with a gravy I wish was offered by the gallon; a sorbet of pink gooseberry and finally an Artic Roll, which I’d never heard of. I cringe at dessert because my palate is salty and savoury loving. Chocolate anything kills my food mood so I was very relieved to see a complete absence of the dessert ingredient I consider to be entirely one note. Berry and frozen creme fraiche cuddled by some ribbon of sponge was divinity and a most epic way to end the lunch.
I loved the entire experience. I’ll never forget the service, the sharing of the love of flavours and how easy life can be on a Sunday afternoon, with the generosity of epicurean insight, talent and spirit.
TL;DR Epic views, impeccable and unfussy service (your own cutlery drawer), food to savour and remember. The team know you don’t know how to say Oirthir and graciously explain it.
Robyn Lake
An outstanding Tasmanian food and wine experience with a Scottish twist. Wonderfully hospitable hosts, great chefs to boot (owners & Chefs Bob & Jillian).Creative & delicious dishes with locally sourced ingredients plus produce from their own kitchen garden (that the restaurant overlooks).
Server & Somellier (Jyoti) makes everyone feel welcome & has great local wine knowledge – her recommendations hit the mark each time.
Beautifully designed building with views overlooking Cape Berniers, Maria Island & Marion Bay. Tasmania at its finest, so proud to talk this wonderful experience up. Can’t wait to return.
… moreServer & Somellier (Jyoti) makes everyone feel welcome & has great local wine knowledge – her recommendations hit the mark each time.
Beautifully designed building with views overlooking Cape Berniers, Maria Island & Marion Bay. Tasmania at its finest, so proud to talk this wonderful experience up. Can’t wait to return.
K B
Hospitable hosts, delicious dishes! A must do tassie unique experience! A cozy intimate restaurant perched on a unique and gorgeous location delivers stunning 5 star dishes. You receive the warmth and service of only a few tables in attendance by the amazing Jyoti and Chefs which feels so special and private, whilst the owners (Chefs) Bob and Jillian take you on an amazing degustation of locally sourced seasonal first class dishes. Each course was such an amazing suprise and delight! Most restaurants of this size would have a couple of drinks choices, but No…..it’s accompanied with an amazing wine, champagne, spirit list selection, cocktails and mocktails!
This is a must do restaurant whilst visiting Tassie or a special occasion!
Thanks Oirthir!!!!!
… moreThis is a must do restaurant whilst visiting Tassie or a special occasion!
Thanks Oirthir!!!!!