PICS: STEVE BELL
Since its first voyage in 1993, the Spirit of Tasmania has provided the sea travel gateway between mainland Australia and our island state. It is the beginning – or end – of a Tasmanian journey. But when the new Spirit of Tasmania ships set sail in 2026, that journey won’t simply be about getting to the Apple Isle. It will be an experience in itself, a “walking tour of Tasmania” that encapsulates the food, drink, culture, and stories that define the place we call home. F rom humble beginnings in July 1985 when TT- Line’s Able Tasman made its maiden crossing, the ships have been a vital link for freight, passenger, and vehicle transport across the Bass Strait. The Able Tasman was replaced by the inaugural Spirit, and in 2002 and again in 2015 the vessels were completely refurbished to keep up with modern passenger expectations. Spirits IV and V will raise the bar even further for traveller comforts, delivering unparalleled comforts for even the most discerning customer. As Nick Harriman, General Manager of Retail and Hospitality at Spirit of Tasmania explains: “The whole idea of the ship is to take a walking tour of Tasmania. As you walk through the vessel, each aspect of the bars and the restaurants and
the accommodation tells a story.” These stories, told through local produce, bespoke furnishings, immersive design, and Tasmanian hospitality, promise to elevate the crossing into an attraction in its own right, boosting both tourism and the state’s broader hospitality sector. The Spirit’s new design is less about transport and more about immersion. Both new vessels will have a capacity of 1800 passengers, while vehicle lane capacity has been significantly increased from the current ships. The new ships will offer 4098 lane metres for vehicles, well over double the current capacity of 1675 lane metres. And from the moment passengers step aboard, they will feel they’ve already arrived. On Deck 8, travellers are greeted by the Maatsuyker Bar, inspired by the rugged south coast. “The bar itself represents the ruggedness and coastline of the south coast of Tasmania with a galley in there so we’re able to serve a selection of hot food, from fish tacos to hamburgers to some homemade pizzas, with a wide selection of local Tasmanian beers on tap,” says Harriman. “With its adjoining terrace seating 150 guests, live entertainment, and barbecue facilities, it’s set to become a buzzing social hub at sea.”
19 Tasmanian Hospitality Review October/November Edition
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