FLOATING ON HOBART'S WATERFRONT

A premier dining bar floating on the waterfront of Hobart, The Glass House was designed with both luxury and class in mind, but most importantly, to give every guest that walks through the door an unforgettable experience of food, beverages, service and location.

The impressive floating building where you will find The Glass House was designed to take advantage of Hobart’s stunning waterfront. Walking into The Glass House you will be blown away by the incredible glass structure, spoiling you with 280 degree, uninterrupted views over Sullivan’s Cove.

Of course, you can’t claim Hobart’s best waterfront and not complete it with luxury comfort and sophisticated styling. Soft leather banquettes, armchairs in frosted green, black table tops to balance the light, and a sputnik chandelier that last saw light in the foyer of a 50s hotel on the Italian riviera.

You really couldn’t find a more fitting location or view for the unique Raw Bar at The Glass House, serving Tasmania’s freshest seafood daily. Sit down, take in the views, and enjoy the very best of both food and beverages sourced from all around Tasmania.

The Glass House provides comfort and sophistication for all occasions; whether it’s a romantic dinner for two, a casual drink at the bar, dinner out with friends, or a stunning wedding venue. Bringing together Tasmania’s best food, beverages and views, we give you an unforgettable experience.

Our Chef David Ball

Originally from the UK, David Ball brings with him a wealth of international experience. He first established his career in the kitchen with Raymond Blanc at Belmond Le Manoir aux Quat’Saisons. Those skills and creativity have seen him lead kitchens in London, Paris, and most recently Sydney, before becoming the Executive Chef at The Glass House, Hobart.

David has embraced life on the island of Tasmania. His work is inspired by the local growers, farmers and producers by delivering seasonal dishes which highlight the subtle differences in texture and flavour, beautifully and delicately plated that it almost looks too good to eat. He loves that the produce he works with can often be sourced just 20 minutes from the kitchen, or simply from the ocean he can see from his kitchen bench at The Glass House.