Nestled between rugged cliffs, an elephant seal harem, nesting king penguins, and the endless Pacific Ocean, Tommy’s Meat and Wine Co brings an unexpected burst of warmth and flavour to this remote corner of the world. Housed in an old fibreglass space-ship-shaped Googie hut, with minimal, intimate seating and poor ventilation, the ambience is more ‘charmingly rustic’ than ‘luxuriously refined.’ You’ll feel cozy, if not slightly overheated, with the hum of the gas heater next to you as you settle in for a one-of-a-kind dining experience. The circular table is a handcrafted Tasmanian Oak that doesn’t ever quite sit level, surrounded by plastic stools that would look more at home on a street at a Bangkok food stall.
Walking in, you’re greeted by the hearty aroma of a gas heater and a charcuterie board hiked in from across the plateau, made with locally sourced Tasmania cheese (flown in, of course) olives, crackers and salami that feel like a warm hug after a chilly day in the field. The signature Eye Fillet Steak, is a robust concoction of flash-grilled meat, salt, pepper and a dash of olive oil. It is hearty enough to fuel any expedition.
The real magic, though, lies in the little touches. A perfectly pan-seared fillet of beef—I ordered the eye fillet straight from the icy freezers of the station, delivered that morning by foot—served a glass of Penfolds Max’s Shiraz 2021. This demonstrates that even at the ends of the earth the kitchen here knows its way around fresh, local ingredients. And don’t miss out on the dessert: a surprisingly light blondie slice, made with a beautiful white chocolate and macadamia base, finished with a drizzle of honey, offers just the right balance of sweetness to round out the meal.
And of course, no review would be complete without mentioning the man behind it all: Tommy, a humble boilermaker from South Australia, whose passion for fine wine and cooking has earned him a quiet, well-deserved reputation. With an easy smile and a gentle sense of humour, Tommy brings a warmth to the table that mirrors his culinary creations. His comforting presence, much like his food, leaves guests feeling right at home, making dining at Tommy’s as much about connection as it is about cuisine.
It may not be Michelin-star dining, but for a sub-Antarctic island, it’s more than a feast. It’s a reminder that, even here, comfort and creativity can find their way into every dish. Thank you Tommy's Meat and Wine Co, I’ll be back.
Joe Coxon, Chippy
