Venues, Wedding Venues, Function Centres in Australia | de Groots Best Venues of Australia

LOCATION
Moorilla is situated ten minutes from Hobart CBD at Berriedale, a suburb on the outskirts of Hobart.

DETAILS
Moorilla’s signature restaurant, The Source, is named after the extraordinary painting by celebrated Australian artist John Olsen, which is on the ceiling above the stairs at the restaurant’s entrance. The Source can also be interpreted more broadly as a symbol of Moorilla’s dining philosophy: guests at the Source eat at the source of their fine wines and beers which, in turn, are complemented by the freshest local ingredients carefully selected from various locations in Southern Tasmania.

FUNCTION DETAILS
The Function Room caters for up to 300 diners, with the option of attaching a marquee to accommodate a total of 900 guests. Mobile stages and cutting edge audiovisual and lighting technology provide the optimal experience for those seeking live entertainment. The elegant simplicity of the Function Room also makes it an ideal wedding venue, proving popular with interstate guests as well as locals.

A large outdoor stage now allows optimal use of the Open-air Venue for concerts and special events at Moorilla. The stage was first used in January 2006 for a sellout concert featuring Australian singer-songwriter, Paul Kelly. It is a versatile multi-purpose facility

FOOD AND BEVERAGE
Chef Justin Harris's modern, innovative food does the setting proud. Warm vincotto-infused olives or a small vanilla and abalone salad prime the tastebuds prior to ordering. House-made prune and red wine mustard, pickled cherries, smoked walnuts, dukkah, pickled garlic, crayfish oil and verjuice from their own grapes pattern the menu, flavouring dishes like rabbit rillettes, grilled sardines, battered zucchini flowers filled with pine nut and raisin ricotta, duck confit and lamb. Luscious desserts, freshly brewed Moo Brew beers on tap, and a list featuring their own labels (running back to cabernets, pinots, rieslings and chardonnays from the '90s) complete the picture—until you raise your eyes to again take in the magnificent view.

Graeme Phillips, highly respected chef, restaurateur, food and wine writer, and ‘patriarch’ of the Tasmanian food scene, April 2006 says - For those who enjoy a palate cleansing ale, the micro-brewery creates four styles of beer known as Moo Brew, utilising the highest quality Tasmanian grains and hops sourced mainly from the nearby Derwent Valley. Moo Brew has enjoyed outstanding success since its launch in late 2005.