A look at four Southern Tasmanian venues — Oirthir, Scholé, Six Russell, and Ranita Ramen — show how minimalism, materiality, and mood can transform a dining experience. Through pared-back design, honest materials, and an emphasis on atmosphere, each space invites a slower, more intentional way of eating. Here, architecture and experience are deeply connected.
1. Oirthir — Coastal Dining with Global Roots
📍 357 Marion Bay Rd, Bream Creek
Design & Architecture
Acquired in early 2025 by chefs Bob Piechniczek and Jillian McInnes, Oirthir ( pronounced “oor-heid” and meaning “coast” in Gaelic) breathes new life into the original Van Bone site in Bream Creek, 45 minutes from Hobart. Set on five acres of coastal land, the building was conceived by designer Laura Stucken and remains a striking example of minimalist, place-driven architecture. Four-metre rammed earth walls anchor the structure to the land, while Tasmanian oak, polished concrete, and blackened steel provide a raw and textured palette that mirrors the surrounding landscape. A narrow, dimly lit entry draws guests in before revealing the warmth of a timber-lined dining space with panoramic views of Marion Bay and Maria Island. The materials act as quiet partners to the region’s agricultural and coastal identity, while the cuisine introduces a northern lens through a Scottish-French influence.
The Experience
Chefs Bob Piechniczek and Jillian McInnes bring Scottish heritage and classical French technique to Oirthir, shaped by their time in Michelin-starred kitchens. Their approach is thoughtful and restrained, driven by seasonal and local produce, and informed by years of training. Each dish reflects a clear sense of place, heritage, and craft.
Image Source: Oirthir Instagram & Oirthir Website
2. Scholé — History, Reclaimed and Refined
📍 227 Liverpool Street, Hobart
Design & Architecture
Located in the former Millington’s Coffin Factory, Scholé was reimagined by Taylor and Hinds Architects with project architect Gabrielle Phillips. The interior is lined with 100-year-old Tasmanian blackwood, salvaged from the site’s original coffin-making materials. Adding to its character, the storied building also briefly housed a confectionery in the early 1900s. Scholé’s minimalist and purpose-driven design centres around a single communal timber bench wrapped around an open kitchen, fostering a close connection between diners and the chef. Inspired by Japanese aesthetics, it features warm Tasmanian materials, clean lines, and handcrafted details.
The Experience
Scholé in Hobart delivers a refined, ingredient-driven dining experience led by chef Luke Burgess. The cuisine blends Nordic and Japanese influences with seasonal Tasmanian produce, presented through a creative menu. The space is intimate and relaxed, with warm, professional service. On Tuesdays, Scholé transforms into a casual Japanese-style standing bar (“tachinomi”), offering small plates and natural wines. It’s a thoughtful, unique modern dining destination that celebrates global ideas through a local lens.
Image Source: Schole Instagram and Taylor and Hinds Architects Instagram
3. Six Russell — From Asian Grocer to Modern Bakery-Bistro
📍 6 Russell Crescent, Sandy Bay
Design & Architecture
Six Russell is a carefully restored former grocery store in Sandy Bay, redesigned as a contemporary bakery and bistro. The original brick and concrete structure is retained and paired with timber, steel, and generous glazing to bring in natural light. Skylights, exposed materials, and flexible seating create a space that’s both functional and inviting. The quietly modern aesthetic is versatile in nature, transforming gently from bakery to bistro as day turns to night.
The Experience
Six Russell is a collaboration between the Tso family long-time Hobart restaurateurs and chef Kobi Ruzicka (Dier Makr, Lucinda). The concept blends a refined bakery and all day café with a neighbourhood bistro, focused on quality, simplicity, and local produce. Backed by a skilled team of chefs, bakers, and wine professionals, the venue offers slow fermented sourdough, fine pastries, natural wines, and a rotating bistro menu all in a relaxed, welcoming setting.
Image Source: Six Russell Bistro Instagram & Six Russell Bakes Instagram
4. Ranita Ramen — Minimalism, Maximise
📍 146 Liverpool Street, Hobart
Design & Architecture
This boldly minimalist ramen bar was built with precise objectives: clean lines, neutral colours and counter seating around the kitchen perimeter. Offering a mere nine-seats, the architecture delivers a deliberate and personal experience, with food preparation at centre stage.
The Experience
Ranita Ramen is founded by chef Javier and his partner Zoë. After years at Lucinda Wine Bar, Javi brings technical precision and warmth to a tightly focused offering. The concept is simple and refined: house-made noodles, a delicate shoyu broth (pork, chicken, dashi), and classic toppings like ajitsuke tamago. Every element is curated for an authentic, high-quality experience.
Image Source: Ranita Ramen Instagram Photo Credit: Adam Gibson
