Frogmore Creek (formerly Meadowbank Estate) combines the best of Tasmania's lifestyle attributes - the freshest and finest local produce, elegant cool climate wines, a seasonal program of artistic, musical and gastronomic events and spectacular sweeping views across the vineyard and the valley. Newly appointed Head Chef Ruben Koopman has worked under the guidance of internationally renowned chefs such as Raymond Blanc, Marco Pierre White and Albert Roux in their Michelin starred restaurants. A picturesque setting, including a sunkissed flagstone terrace, offers an ideal way to enjoy your meal. A la carte lunches are available from noon until 3pm daily and fresh coffee, snacks and wine tastings are available throughout the day from 10am to 5pm.
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Surrounded by vines, at the entrance to Tasmania's most highly acclaimed wine region the Coal River Valley, Frogmore is a wonderfully inviting, double-storied architectural statement in itself. Unpretentious in its decor, it features rough-sawn timbers (Oregon beams that came as ballast in the apple ships returning from the Californian gold rushes over a century ago), a wall of huge glass folding-doors giving to the vineyard, and lofted gallery spaces. One such space has been transformed by celebrated local artist Tom Samek into a permanent art installation on the floor, telling the "Flawed (sic) History of Tasmanian Wine" since 1823, in a magical and whimsical jigsaw of timber mosaics and nonsense verse.
And the food, as they say, is well worth the detour – any detour. It's an aesthetically felicitous blending of the modern and rural rustic, with chef Ruben Koopman presenting artfully composed dishes. Combined with the vineyard's exceptional wines, Frogmore sits among the few at the very top of Tasmania's city or country dining.