Marriott International has introduced its signature restaurant which will lead the dining offering at The Tasman, with ‘Peppina’ to be operated and overseen as Culinary Director by native Tasmanian chef, Massimo Mele.
Opening by the end of 2021, Peppina will be a showcase of old-fashioned hospitality blended with produce-focused cooking, which will celebrate Mele’s Italian family heritage and gourmet cooking experience which will see Italian dishes given a Tasmanian flair.
The Tasman will mark the debut of Marriott International’s Luxury Collection brand in the Australia market, with the hotel nestled in the Parliament Square precinct and featuring 128 rooms and suites.
Sitting alongside Mele at Peppina will be Head Chef Glynn Brynes, originally from Melbourne and who moved to the Apple Isle due to his love of Tasmanian produce. Brynes has spent the last six years honing his craft at some of Hobart’s finest restaurants including Garagites, Aloft and Fico.
Peppina will include an internal dining courtyard with a sandstone border wall which outlines the building’s heritage features. The restaurant will offer 190 seats along with a private dining room for a further 24 patrons, backed by an open kitchen allowing diners 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.
The 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 producers and quality of grapes rather than winery production work. The list will include locally sourced bottles as well as benchmark wines from growers with Italian ancestry from many different regions in Italy.
“Peppina represents the nostalgia and wholehearted culture of Italian hospitality in a way that I hope will make our guests feel relaxed and at home while the food is inspired by this incredible island and an emphasis on quality,” Mele said.
“I am proud of the effort and work that has gone on behind the scenes to capture the very best in produce and look forward to sharing this in a such a special setting.”