Peacock
and Jones
Hobart, and in particular, the beautiful area around
the Docks, is a buzz with new developments and restaurants that can hold their
own; and there are more exciting offerings to look forward to.
Before the end of this year we will welcome a new
restaurant and wine bar to our water’s edge, Peacock and Jones, within the walls
of the Henry Jones Art Hotel. In 2017, Macquarie Warf Shed One will have been
transformed into a luxury $35 million hotel.
These two developments are being overseen by Matt
Casey, General Manager of Tourism for the Federal Group in Tasmania, along with
Property Managers Rod Black and King Santiago, and their very talented teams.
Peacock and Jones is opening mid-December. Mum’s the
word on the menu’s details. But Matt tells us the focus of Peacock and Jones will
be on celebrating the quality of the produce, discovering local gems, food
without pretension, and engaging with both the kitchen and the front of house
team in an intimate setting. Expect a menu that changes weekly and an
opportunity to discover new wines.
In anticipation of its opening, this Girl sat down
with Matt Casey to find out more about the man behind what’s new in Hobart’s
Hunter Street precinct.
A Drysdale graduate at 18, Matt was part of the
original Henry Jones Art Hotel development. He went on to be part of the
development, and then management, of Saffire Freycinet.
With this impressive resume behind him, it’s clear
that Matt strives for innovation and excellence. It’s demonstrated in his
achievements to date and a sign of good things to come.
He says he’s lucky, and not just that he got to marry
This Girl’s most beautiful and talented hairdresser, Gabi! His work allows for
creativity, pushing boundaries and influencing greatness. I couldn’t help
notice the professional and welcome greeting I received from the concierge at
Henry Jones Art Hotel when I arrived for our chat. Mentioning this to Matt, he says
his staff have a shared love of the industry and always want to improve. They
create great engagements, interactions and experiences and have a shared
passion; ‘positivity re-generates itself’.
It’s obvious that Matt is passionate about creating
experiences in his hotels and restaurants; making an impact on both guests and
staff – helping people develop – helping make someone’s day.
The Henry Jones Art Hotel is a luxury destination that
is still accessible. It is warm and welcoming and showcases a number of the
building’s original features. As part of the IXL complex, it is part of Tasmania’s
colonial history. You can find out more through their Art and History Tours
which are $15 per person and complementary for hotel guests. Of course the name of the new Peacock and Jones is a tip of the hat to the original jam makers and building occupants.
Saffire is an exclusive resort which prides itself on
privacy. He doesn’t name drop. But he does say that the ethos behind Saffire is
to create lifelong memories for guests. Because the team is there for the sole purpose of making guests feel special, it is possible to have meaningful interactions with
them, moving past the fame to the real person behind the public presence.
When asked where they like to eat, it’s clear that Matt
and Gabi have been spoilt by their time at Saffire and access to Chef Hugh
Whitehouse, but they do love eating out in Tassie. He notes a beautiful meal recently
enjoyed at Frank and also a great experience at Clements Hill, which Matt
described as a beautiful setting and beautiful food.
Keep up with Peacock and Jones via their Facebook
page.
For more information about the Henry Jones Art Hotel
and their history tours have a look at the website here.
Here’s our post on Gabi’s amazing hair salon called Naked.
