” Peppina represents the fond memories and wholehearted culture of Italian hospitality in a method that I hope will make our guests feel unwinded and at house while the food is inspired by this amazing island and a focus on quality,” Mele stated.
The Tasman will mark the debut of Marriott Internationals Luxury Collection brand name in the Australia market, with the hotel nestled in the Parliament Square precinct and including 128 suites and spaces.
The white wine list will be curated by Director of Food and Beverage, Anthony Tran, and Head Sommelier, Michael Fisher, with a specific focus on single vineyard manufacturers and quality of grapes rather than winery production work. The list will consist of in your area sourced bottles in addition to benchmark red wines from growers with Italian origins from various regions in Italy.
Marriott International has actually presented its signature dining establishment which will lead the dining offering at The Tasman, with Peppina to be run and overseen as Culinary Director by native Tasmanian chef, Massimo Mele.
Peppina will consist of an internal dining yard with a sandstone border wall which outlines the structures heritage features. The restaurant will provide 190 seats together with a personal dining room for a more 24 clients, backed by an open cooking area permitting restaurants to see meal preparation in action, including a wood-fired oven and open firepit. The menu will see a regularly changing roster of seasonal pastas, locally sourced meats, antipasti and grilled seafood.
Opening by the end of 2021, Peppina will be a display of old-fashioned hospitality blended with produce-focused cooking, which will commemorate Meles Italian household heritage and premium cooking experience which will see Italian dishes given a Tasmanian flair.
The Tasman, a Luxury Collection home, will sign up with Marriotts Tasmanian portfolio later this year.
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Sitting alongside Mele at Peppina will be Head Chef Glynn Brynes, originally from Melbourne and who transferred to the Apple Isle due to his love of Tasmanian fruit and vegetables. Brynes has invested the last 6 years sharpening his craft at some of Hobarts finest dining establishments including Garagites, Aloft and Fico.
” I take pride in the effort and work that has actually gone on behind the scenes to record the extremely best in produce and look forward to sharing this in a such an unique setting.”
