Homestead Restaurant

Homestead Restaurant occupies the original 1838 Homestead at Piermont Retreat, a heritage-listed building overlooking Great Oyster Bay. The dining room pairs the history of the Georgian property with broad coastal views, creating a setting that suits a long lunch, a relaxed dinner or a special occasion. The restaurant is open to both Piermont guests and visitors, making it a dining stop as well as part of the wider retreat experience.

The kitchen describes its approach as Mediterranean, with menus that change with Tasmania’s seasons. Piermont says it works with neighbouring farmers, local fishers and Tasmanian winemakers, placing East Coast produce at the centre of the offering. Sample menus have included local Pacific oysters, market fish crudo, seasonal handmade pasta, braised beef cheek with parmesan risotto, and vegetables such as roasted beetroots, Brussels sprouts and charred greens. Desserts have included homestead pavlova, chocolate crémeux and house-made sorbet. These examples come from seasonal sample menus, so the selection can change.

There is a strong sense of place behind the restaurant. The Homestead is the centrepiece of a property with a long history on Tasmania’s east coast, while the wider retreat reflects the conservation work begun by Rupert Von Haniel-Niethammer, who planted more than 10,000 native trees across the land. His daughter, Marie Von Haniel, now owns the family-run business and continues that vision with the Piermont team. The restaurant’s local food and wine focus sits naturally within this setting of coastal landscape, heritage and nearby wilderness.

Homestead can work for couples seeking a dinner by the water, friends sharing a leisurely lunch, and visitors exploring the Freycinet region from Swansea. Families are also catered for, with a red meat or seafood option followed by dessert for children aged 12 and under. Bookings are essential, and larger parties have set-menu requirements: groups of six or more dine on the Feed Me menu at dinner, while lunch groups of eight or more follow a separate set menu. Dietary requirements can generally be accommodated with advance notice.