At the Stanley Hotel Bistro, food is more than a meal, it’s a connection to the land, the sea, and the people who make north west Tasmania so special. We’re proud to be known as one of the best places to eat in Stanley, thanks to our focus on seasonal flavours and our strong paddock-to-plate philosophy.
Every dish tells a story of place. From beef raised in the clean coastal air, to fresh oysters and abalone harvested just metres from our shoreline, we aim to bring the essence of Tasmania straight to your plate. Our team works closely with local farmers, fishers, and artisans who share our passion for quality and sustainability.
Settle in for lunch, dinner, or a glass of Tasmanian wine as the sun sets over the sea. Whether you’re here for a casual bite or a long, lingering meal, the Stanley Hotel Bistro is where local produce, warm hospitality, and a stunning seaside setting come together.
Our Local Producers
Our menu is built on trusted partnerships with local growers and makers:
Beef from Greenham’s in Smithton, including Cape Grim and Tasmanian Natural Beef – world-renowned for its grass-fed quality.
Pork from Scottsdale Pork, paddock-bred in the fertile Cuckoo Valley.
Chicken from Nichols Poultry in Sassafras, leaders in sustainable farming.
Abalone from Three Friends Abalone, farmed on the foreshore of Stanley.
Eggs from Shakespeare Hills, truly free range and pasture raised.
Scallops, lobster, octopus from local generation fishing families
Oysters from Tarkine Fresh Oysters in Smithton
Fresh vegetables and berries grown in the volcanic soils of north west Tasmania.
To us, the greatest compliment is when our suppliers dine with us and enjoy the way we serve their produce. Pair these flavours with Tasmanian wines, craft beers, and spring water from our list, and you’ll experience the true taste of north west Tasmania.
