Tesoro is located in the Mövenpick hotel, the first Mövenpick hotel to open in Australia. Mövenpick Hotel Hobart brings understated European elegance to Hobart’s hotel scene.
Head Chef Glen Tilly has matched 4 beautiful courses to expressions from four eminent distillers.
Dinner includes a 4-course whisky matched dinner with 30ml pours of each expression. The distillers and Head Chef, Glen Tilly will talk about each course and why their whisky matches so well with the the course of Tasmanian produce.
The distillers will dine amongst guests and you can get up close and personal with these distilling legends.
Peter Bignell from Belgrove Distillery with Bogan Burnout
“This is my attempt at making the peatiest/smokiest whisky in the world. Why? Because I like a challenge. As it matured in the barrels it mellowed significantly and has developed sweet fruity notes, but it is still very smokey”. Peter Bignell
David Hunn from Hunnington Distillery with Triple Distilled Single Malt Whisky – Cask HD017.
Cask HD017 is the latest release of our triple distilled single malt. It was aged a little over two years in a twenty-seven litre Australian apera (sherry) cask.
Jack Sellers from Callington Mill Distillery with Entropy
This whisky was initially aged in small Tawny and Apera casks and then further evolved in a combination of Tokay, Muscat and Muscadelle Casks, from the Rutherglen region of Victoria.
Karin Ketalaar from Tas Whisky Selectors with XX467 Limited Release.
Only 37 bottles produced of this beautiful whisky. Matured in Tawny casks with Christmas cake, butterscotch, toffee and figs.
Glen Tilly, Head Chef
Tesoro Modern Italian
Tesoro head chef Glen Tilly is an expert in combining the best of Tasmania’s growers, farmers and makers with classic technique to deliver Hobart diners an immersive experience that explores the art of Italian cuisine. With years of experience in well-known restaurants around Australia, 2020 saw Tilly seeking a lifestyle change and Tasmania came calling.
Tilly loves that Tesoro’s name translates to ‘treasure’ in Italian because that’s exactly how he sees Tasmania’s delicious local wonders. The name also ties in with his personal food ethos and cooking style. “As a chef, trusting your supplier to give you something interesting and exciting to work with is key. It’s also a lot more interesting for the guest when you can tell them all about the farm their food came from,” said Tilly.
Teasing out the best in each ingredient without too much intervention is something that Tilly takes seriously. At Tesoro, Tasmanian meats are dry-aged on site, and Tilly’s kitchen team hand make fresh pasta and slow-ferment their own pizza dough. The menu and drinks list are designed to be a dazzling road trip around the state.
“If you’re short on time, just tell our team you’d like the ‘Chef’s Roadtrip’ menu and you’ll be able to experience the best Tasmania has to offer. I have no doubt you’ll eventually be back to eat your way around more of this amazing state.”
STAY THE NIGHT AT MÖVENPICK
Guests attending this Tasmanian Whisky Week event can enjoy 10% off* accommodation at Mövenpick Hotel Hobart including free à la carte breakfast at Tesoro for two adults.
To book, call (03) 6235 9888 or email HB7N8@movenpick.com and quote ‘WHISKY’ as your promo code.
*Offer valid for stays from 8 to 14 August 2022, subject to availability. You must be a Tasmanian Whisky Week ticket holder to qualify for this offer. Bookings must be made directly with the hotel by phone or email. Credit card required to guarantee your booking. Offer subject to standard booking terms and conditions.