About Us

 

Sharing Our Island’s Harvest

Our food philosophy is simple – we are inspired by what grows here.

Our approach is innovative and imaginative, but we stay grounded, highlighting the bounty of Tasmania’s fertile soils and cold seas through the close connections that our Culinary Curator Ben Milbourne has made with farmers, fishers, growers and makers.

Ben curates the finest Tasmanian produce – our Head Chef Julian Volkmer transforms it into art on a plate. We keep food-miles to a minimum – Julian works with local ingredients harvested at the peak of their quality, to bring you creative dishes that showcase the true essence of our island.

We love to share the stories of the people who create our produce – on our menu you’ll meet winemakers, market gardeners, oyster farmers, vegetable growers, graziers and more. Make the connection – join us in sharing our island’s harvest.

Meet the Team

Julian Volkmer, Head Chef

German-born and raised with over 18 years of experience in the hospitality industry, Julian is passionate about creating dishes that highlight produce at their very best. Discovering a love for food early on, Julian completed his classic French apprenticeship in a family-owned hotel and restaurant at 17 years old.

Julian travelled all over the world to gain a broad range of skills and experience in the kitchen before moving to Tasmania to continue on his culinary journey. From cruise ships to a Michelin star restaurant to MONA — Julian brings true experience and passion to the Peacock and Jones menu. Julian works with local produce harvested at their peak to bring you a delicious range of shareable dishes that showcase the true essence of our island.

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Ben Milbourne, Culinary Curator

A Tasmanian local, Ben is an experienced culinary communicator, author, producer and TV presenter with a passion for the island’s produce.

Ben delves into the untold stories, quirky producers and spectacular food of his home state that will become part of the experience that you’ll enjoy when you dine at Peacock and Jones. Ben curates the finest local produce, keeping food-miles low, ready for Julian to work his magic on incredible seasonal menus.

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Joshua Coad, Restaurant Manager

Having grown up in Hobart and seen the shades of change take place with his own eyes, Josh believes himself privileged to be in a position to authenticate and personalise that innate Tasmanian experience with each guest, every day. Believing in a workplace cultivated in empathy and integrity, those tenets hold true to the produce in the venue, the connections with suppliers and hospitality as a whole – you ultimately get back what you choose to invest.

Josh cannot wait to welcome you to Peacock and Jones, where he will curate an experience with Tasmanian wine and spirits to match the exceptional menus.

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What makes Peacock and Jones Unique?

It starts with the finest Tasmanian produce, sourced from the island’s fields, farms, gardens and oceans by our Culinary Curator Ben Milbourne.

In our kitchen, Head Chef Julian Volkmer creates art on a plate, presenting imaginative dishes designed to share, matched with outstanding local wines.

You’ll dine in the unique surrounds of our historic sandstone building, with close connections to the rich stories of the past. Come and join us to share our island’s harvest.

Where we hide

Get directions to Peacock & Jones at 55 Hunter St, Hobart
33 Hunter Street, Hobart Tasmania 7000