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The Bangor Wine & Oyster Shed, Tasmania opens

A new Tasmanian wine and seafood venue and experience has opened.  The Bangor Wine & Oyster Shed is a purpose built venue overlooking the sea on the historic farm of Bangor in Dunalley, just 45 minutes from Hobart.
The ‘Shed’ is an impressive offside venue.  It caters for 80 guests seated or 100 cocktail in a warm, relaxed space with great atmosphere. 

Delegates will enjoy a genuine Tasmanian experience of history, seafood, wine and hospitality.

It is approximately half way between Hobart and the Port Arthur Historic Site, so it is also an ideal place to stop with groups en-route.   It is also an ideal meeting venue, with a private room for 30 people only 35 minutes from the Hobart Airport.

The ‘Shed’ is a farm gate shop and cellar door serving Tasmanian wine, cider, seafood and other local produce. 

The main feature of the menu is the cool climate wine produced by Matt and Vanessa Dunbabin of Bangor and the oysters grown by Alice and Tom Gray on the neighboring farm of Fulham, just 2.5 km away.

Both the wine makers and oyster growers are at the venue daily, so delegates will have a genuine meet the maker experience.  They offer wine tastings and oyster tastings for groups.  Whisky tastings can also be arranged on request.

The venue has views across the vines, the farm and the sea.  Oysters are plucked straight from the water in the morning and served fresh to guests that day. 

“You can actually see Norfolk Bay where the oysters are grown from the venue,” said oyster grower Tom Gray. “Customers would have to be on the oyster lease to get them fresher!”

“The oysters are served natural, dressed or grilled.  We have old favourites like oysters Kilpatrick and we’ve created new recipes.” 

The menu features interesting combinations like fresh thai lime oysters and grilled macadamia pesto oysters in a trio, ½ dozen or dozen. It also features seafood and cheese platters, beef pies made from beef raised on the property, mussels, and abalone, which is rarely seen on restaurant menus. The venue also has a fascinating history. 

Vanessa Dunbabin of Bangor said, “We opened the venue 372 years to the day after Abel Tasman set anchor off the shore of Bangor in 1642.”

“The wines are all named after significant historic figures who have left their mark on Bangor, such as the Abel Tasman Pinot Noir, the Captain Spotswood Pinot Noir, Jimmy Hill Pinot Gris, the 1830 Chardonnay and Bangor Sparkling.    

“Captain John Spotswood, a retired army officer, was the first settler to be granted land at what was to become Bangor, including the land where Bangor's vineyard now stands. Early accounts record that he rather enjoyed a drink! The bricks from his cottage, which tragically burned down in the recent Dunalley fires have formed the hearth of the fireplace in the new Bangor Wine and Oyster Shed.

“Jimmy’s Hill, the highest point on Bangor, was home to a convict era semaphore station. 

“1830 was the year when John Dunbabin, a convicted horse stealer, was transported to Van Diemens Land. He earned his freedom and bought his own land - paving the way for the 5 generations of Dunbabins that have farmed Bangor and still do today. 

“Delegates will be able to learn the full history from the interpretation on-site, along with information on how the oysters are grown.

“We also created an alcoholic apple cider from apples picked on a friends farm in the Huon Valley.  We called it Three Farms Cider because it is a collaboration of three Tasmanian farming families.  Matt Dunbabin said that the venue was designed to encourage people to spend time enjoying the Tasmanian produce.

“We have tables and couches indoors with a fireplace for cooler days.  We have bar seating on the verandah overlooking the vines and water, we have picnic tables with market umbrellas outside and picnic blankets to take out onto the lawns” said Dunbabin.  

The venture between the two farming families came about after the devastating Dunalley Bushfires.  Both farms were burned, but miraculously the vines survived and the oysters were safe in the water.   “From the devastation of the fires, the idea to create a new venture was born,” said Matt Dunbabin.

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