Atlas & Vine
Local produce. Global perspective.
A neighbourhood restaurant
and wine bar shaped by
seasonality and place.
Atlas and Vine is a neighborhood restaurant and wine bar that celebrates Tasmania's remarkable produce while supporting local growers, fishers, winemakers and artisans.
Ingredient led & seasonally driven, our menu is designed for sharing, offering a selection of snacks, small plates, mains, sides and desserts that showcase the best of Tasmania throughout the year.
Founder and Chef Nick Kavenagh began his apprenticeship at 14 and qualified as a chef at 17. Since then, cooking has taken him from across Australia and around the world, working alongside incredible chefs, producers and hospitality professionals. Atlas and Vine brings together those experiences with a deep appreciation for seasonality, exceptional produce and genuine hospitality.
Opening Sometime In August
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Four seasons. Four expressions.
Our menu follows four seasonal quarters throughout the year, Seafood, Vegetables, Fermentation and Meat. Each quarter guides the direction of the menu, while still offering a diverse selection of dishes for every guest to enjoy. So don't worry we will always offer a selection of dishes for everyone to enjoy!
Seafood Quarter
Vegetable Quarter
Fermentation Quarter
Meat Quarter
Celebrating Tasmania's produce, one season at a time.
Acknowledgement
Atlas & Vine acknowledges that it stands on the unceded sovereign lands of the Muwinina and Palawa people of Nipaluna. We pay our respects to Elders past, present, and future, and the spirit of reciprocity that underpins Indigenous land management and community care.