Scholé, nestled in Hobart's historic Liverpool Street, offers a unique dining experience in a transformed heritage confectionery shop. Helmed by acclaimed chef Luke Burgess, the venue features a seasonal, produce-driven à la carte menu and a curated wine list emphasizing organic farming and spontaneous fermentation. On Tuesdays, it becomes a Tachinomi-style standing bar, emulating Tokyo's izakaya culture with casual snacks and drinks. The intimate space, accommodating just 20 guests, fosters a sense of community and connection. Harmony, humanity, and curiosity are at the heart of all Scholé crafts.
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