this day, our wines are exclusively at their cellar door in Oatlands. So we’ve had a bit of a relationship over the time, and then we just kind of started having conversations about including them more in the city and their whiskies, because obviously Oatlands is a bit out of town. “We’ve had a really good success of having people coming and enjoying our wines, people who maybe hadn’t heard of us, and then us being able to get them to go out to the cellar door in Cambridge. So it is kind of the same scenario where Callington Mill will have this opportunity to have a branding on the waterfront and then be able to kind of tell people about going up to the main distillery. “I know I’m a bit biased but overall, the space is beautiful. It’s got such a perfect aspect looking out over the city. We would have definitely stayed and continued, but the talks went a different direction than we were expecting, and John and Rizk, were really bullish about what they are wanting to achieve at Callington, which is really exciting. And so we thought it was a good opportunity to pass it on.”
still sparks imagination. “It’s always been beautiful,” Shelley says. “I’m really just excited to see what they can what they can do with the space. I think breathing that fresh life back into it will be great for everyone in the building, and everyone on that side to have this fresh energy coming in.” With whisky cocktails, locally sourced seafood, and a warm invitation to explore Tasmania’s most awarded new distillery, Callington Mill isn’t just opening a venue. They’re opening a door – one that leads to deeper stories, richer flavours, and a fresh chapter on Hobart’s waterfront.
As the harbour breeze flows past the restaurant’s floor-to-ceiling windows, it’s easy to see why the space
11
Tasmanian Hospitality Review Apr/May Edition
Made with FlippingBook - professional solution for displaying marketing and sales documents online