Dining Out
The award-winning Stanley Hotel Bistro serves up the region’s finest steaks and the freshest seafood
Stanley Hotel Bistro
Join us for lunch, dinner, afternoon coffee, pre-dinner drinks, or a late-night liqueur and dessert. Settle in and let us share our passion for exceptional food and wine.
At the Stanley Hotel Bistro, we take pride in serving locally sourced seafood and premium grass-fed beef, with a dedication to sustainability and quality. We work directly with local suppliers to ensure our vegetables are fresh and in season whenever possible. Tasmania’s temperate climate and distinct seasons influence our menu and specials, allowing each dish to showcase the region’s finest flavours.
Our premium Cape Grim grass-fed beef is r aised on Tasmania’s lush pastures. This exceptional beef, tender and rich in flavour, is hand-selected and graded to ensure pure quality, supplied by Greenham’s, a sixth-generation Australian family company based in Smithton.
We’re proud to feature Joel Gilby’s abalone, farmed right on the Stanley foreshore, and fresh oysters from Tarkine Fresh Oysters in Smithton, shucked daily in-house. We also stand by our commitment to fresh, locally sourced seafood, with the Hursey, Heathorn, and Hardy families supplying us daily with the latest catches from local fishing boats, including scallops, lobster (when in season), and octopus.
Our free-range chicken comes from Nichols farm in Sassafras, known for quality and sustainability, while our succulent pork is sourced from Scottsdale Pork, where pigs are paddock-bred in Cuckoo Valley in northeast Tasmania.
Local ingredients enhance every aspect of our menu. Our honey is sourced from Blue Hills Honey near Dip Falls, and our free-range eggs come from Shakespeare Hills nearby. The area’s renowned potatoes and seasonal varieties come straight from Robert Smith, who digs them daily, rain or shine, from his Green Hills farm. When in season, Robert also supplies freshly picked raspberries and strawberries, still warm from the sun.
From Forest, Sue from KimchiMe provides our mixed cabbage kimchi. The region’s rich volcanic soil yields a bounty of vegetables and berries, all sourced directly from local Circular Head farmers whenever possible.
We also feature La Cantara Cheese from Smithton, specialising in artisan Venezuelan and European-style cheeses. Visitors to their robotic dairy can even see the cows being milked and cheese made.
We love that our local suppliers often dine with us and enjoy the way we serve their produce – a recommendation we value above all.
STANLEY HOTEL OPEN HOURS
11:30AM - 9:30PM
Open for lunch and dinner, it is an easy 5 minute walk from Stanley Village.