Dier Makr | Restaurant | Bar | Natural wines | Hobart | Tasmania

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Review
 
Dier Makr HeartHeartHeart
Restaurants and bars
Hobart
Open: Dinner Wed - Sun
Price: Moderate

Reviewed By

Sue Dyson and Roger McShane
Phone Number: +61 3 6288 8910
Address: 123 Collins St
Hobart, Tasmania, 7000
Country: Australia

Dier Makr burst onto the food scene in Hobart with only social media and alternative press to promote this relaxing space crouched in behind a quiet daytime café in Collins Street. But now it is acclaimed by the press and the restaurant guides placing it in the same company as Franklin, Templo, the Agrarian Kitchen Eatery and Fico.
Dier Makr (ask them about the name when you are dining there, but it is pronounced DIE-ER MAKE-ER) is a restaurant, a bar and a bottleshop all rolled into one appealing package. You can drop in for snacks and an amazing cocktail or a glass of wine, for a full meal at a very reasonable price or simply to buy a bottle of wine from their well-stocked cellar to take home.
The venue is the brainchild of Kobi Ruzicka and Sarah Fitzsimmons who moved to Hobart from Melbourne to establish the restaurant. Kobi has cooked at leading restaurants overseas including Relae in Copenhagen (one of our favourite restaurants) and In de Wulf in Belgium (now sadly, closed).
We have become regular diners here. Kobi is a very talented chef who can turn the most humble ingredient into an amazing treat. Go here for the lamb on eucalyptus skewers, the oyster emulsion with lettuce, the tartare with broccoli, the fish and pil-pil sauce (this Basque sauce is difficult to master, but we love the version here) or any of the other very tasty dishes.
The distinction between front and back of house almost disappears here because Kobi weaves his magic in full view of diners at the bar. Sarah looks after the front of house and is passionate and knowledgeable about the wines she has assembled, however diners at the bar might ask Kobi the same questions.
And we need to make a special mention of Jakob Etzold, the master mixologist. We first came across this master of the mixes at a high end bar in Melbourne where we were very impressed with two negronis he made for us. Well now he is creating some exceptional drinks at Dier Makr and we recently been very impressed with a mix called Sharon Joe (rum, strawberries, elderflower vinegar, sparkling wine) and another called Southern Can (Blanco tequila, smoked pineapple juice, venom golden ale) both had intriguing flavours and exhibited harmony and balance.
It is also possible to drop in here to buy a bottle of wine from their very interesting cellar.
 
     
 

Tags: #Tasmania, #Dier Makr #Natural wines

Disclaimer

The editors of foodtourist.com supply some of the wines to Dier Makr through their wine importing business Living Wines.

Living Wines

 
     


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