“Every day coming in here when I was working with the builder, I was doing something different and the builder was going crazy with me, asking me ‘what you doing?’ But when I was finished, he said to me, ‘I’ve never seen a design like this’. It took me one and a half years to design it and varnish and finish it. And you look at where we sit now, I’m really happy with what I’ve done.” “My father was an engineer and my mum, she was a doctor and I had a background in engineering as well but... I love hospitality.” - Atef Seefan While the timber gives Wooden Horse its character, the food is where Atef’s passion truly shines. The menu blends Middle Eastern influences with local Tasmanian produce. Mixed grills, dips, and pizzas reflect both his heritage and his years of experience in kitchens around the world. Tasmanian ingredients also underpin the menu. Around three-quarters of everything served comes from local producers, from flour to vegetables. The wine list is exclusively Tasmanian, the beer taps
dedicated to local breweries. For Atef, it’s about grounding Wooden Horse in its community and celebrating the island’s abundance. “From our flour to most ingredients, vegetables and everything else, 75 per cent is all Tasmanian. We are so lucky that we have everything in Tasmania.” This effort has not gone unnoticed. Wooden Horse has already been recognised by Hobart City Council for its food quality and pizzas. The venue can seat around 80 people across its indoor space, while a beer garden can cater for a further 60 guests.
11
Tasmanian Hospitality Review October/November Edition
Made with FlippingBook - PDF hosting