Dier Makr

Dier Makr An intimate restaurant in the heart of Hobart's CBD. Degustation Menu and 100% Grape Juice. For reservations visit www.diermakr.com Wine Bar. Bistro. Cellar
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Leaning into to the winter green.Grilled calamari, broccoli and mint.
12/06/2026

Leaning into to the winter green.
Grilled calamari, broccoli and mint.

Dry aged wild kingfish, charred eggplant and basil.It’s one of our snacks, until it’s not.
30/04/2026

Dry aged wild kingfish, charred eggplant and basil.

It’s one of our snacks, until it’s not.


Southern Calamari, cured pork, fried leek and sofrito.On last weeks menu.
16/04/2026

Southern Calamari, cured pork, fried leek and sofrito.

On last weeks menu.

It is such a joy to work with produce that looks this good and tastes even better.Thank you Stan and Bri
04/04/2026

It is such a joy to work with produce that looks this good and tastes even better.

Thank you Stan and Bri

Blue eye trevalla brandade, fried rosemary.It’s one of our snacks until it’s not.
20/03/2026

Blue eye trevalla brandade, fried rosemary.

It’s one of our snacks until it’s not.

Raw dry aged beef dressed with lovage, on an emulsion of preserved mackerel. Slices of hakurei turnip add an almost hors...
26/02/2026

Raw dry aged beef dressed with lovage, on an emulsion of preserved mackerel. Slices of hakurei turnip add an almost horseradish like heat. A few parsley seeds add a final lift and depth.

It’s on until it’s not.

A rainbow from .stem 📸 .gibson.photo
13/02/2026

A rainbow from .stem

📸 .gibson.photo

Quail galantine, poached crumbed and fried maryland (yeah it’s tiny and looks a bit like a fried lollipop), grilled blue...
19/01/2026

Quail galantine, poached crumbed and fried maryland (yeah it’s tiny and looks a bit like a fried lollipop), grilled blueberries on Douglas fir, and jus gras. leaning into some solid old fashioned techniques with an extra bit of help from for fancy shapes. 😘🔥

It’s a work in progress, but we’re pretty into it.

Bluefin tuna, cherries and shiso.They’re all hiding little cream that we’ve made from our own sourdough miso.It’s curren...
16/01/2026

Bluefin tuna, cherries and shiso.

They’re all hiding little cream that we’ve made from our own sourdough miso.

It’s currently the last snack in our menu.

Thank you again to Thank you to all our team members and guests that allow us to open our doors and have as much fun as...
15/01/2026

Thank you again to

Thank you to all our team members and guests that allow us to open our doors and have as much fun as we do daily.

Forever proud to be part of such a great food scene in Tasmania. Being able to work with so many brilliant producers, makers and growers everyday makes this whole restaurant game worth playing.

Address

123 Collins Street
Hobart, TAS
7000

Opening Hours

Thursday 6:45pm - 11pm
Friday 5:45pm - 11pm
Saturday 5:45pm - 11pm

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