Produce. Experiences. Hospitality. Sustainability.
Clinging to the north-east corner of Tasmania and surrounded by the often wild seas of Bass Strait, Flinders Island seems to hold the secrets of its elemental beauty and bountiful produce close.
Now, with the opening of The Flinders Wharf in April 2019, the best of this tiny island can all be found in the one place. The Flinders Wharf is the key to unlocking all that the island has to offer. Local businesses including A Taste of Flinders, the zero-waste Furneaux Distillery, Flinders Skin & Spa, Unique Charters, Flinders Island Aviation and accommodation provider Quoin Flinders Island will be operating from the Wharf.
The Flinders Wharf is a licensed cafe/restaurant open seven days, offering breakfast lunch and dinner using the best produce the island, and Tasmania has to offer. An exciting guest chef program is also planned for the venue with dates confirmed for David Moyle (8-10 May), Ali Currey-Voumard (31 May-2 June) and Luke Burgess (5 July-7 July). Guest chefs will spend the week prior to their residency exploring the island and devising a menu to be served exclusively during their weekend takeover.