Founded by owner and chef Nick Kavenagh after 15 years of cooking across Australia and internationally, Atlas & Vine is housed within a building with a remarkable past. Over a century ago, the site was home to a fine furniture maker turned coffin maker in the 1920s. Today, the space has been reimagined as a neighbourhood restaurant and wine bar, built on close relationships with Tasmanian growers, fishers, winemakers and artisans, celebrating exceptional produce, thoughtful cooking and genuine hospitality.

Our menu is designed for sharing which can change day to day, though guests are equally welcome to dine à la carte or enjoy our set menu. Rather than following the traditional seasons, we explore Tasmania throughout the year with our four quarters Seafood, Vegetables, Fermentation and Meat. Each quarter allows us to delve deeper into a different part of Tasmania's landscape, produce and culinary traditions, while our menu remains thoughtfully balanced so there's always something for everyone to enjoy.

Whether you’re dropping in for a glass of wine at the bar, sharing a meal with friends, celebrating a special occasion or gathering with a larger group, we hope Atlas & Vine becomes a place you’ll return to time and time again.