"Garagistes’ Luke Burgess returns with a 10-seat jewel — book Scholé for biodynamic, Japanese-inflected cooking you cannot get elsewhere in Hobart."
Scholé opened in April 2025 inside a heritage former confectionery shop on Liverpool Street in central Hobart, with just ten seats. It marks the return of Luke Burgess, the chef behind the acclaimed and much-missed Garagistes.
Burgess cites Japan as the inspiration for both the design and the technique, layered over a reverence for seasonal, biodynamic Tasmanian produce — a Japanese-inflected take on island cooking.
The menu is short and produce-led: steamed angasi oysters with wasabi oil, then seafood-centric plates such as smoked eel, raw scallops, albacore tuna and grilled swordfish. It is à la carte and designed to share midweek, with a set menu on weekends.
The room is tiny and characterful — ten seats in a preserved confectionery shop. On Tuesday nights it becomes Tachinomi, a Japanese-style standing bar of snacks and drinks on a walk-in basis.
For a milestone anniversary or a memorable first date, Scholé’s ten seats make it intimate and hard to get — book early. Compare it with Templo or Aløft for your Hobart shortlist.
Not for large groups or anyone wanting a flexible, all-night menu — with ten seats and a tight, produce-driven list, Scholé rewards planning, not spontaneity.
Scholé is led by chef Luke Burgess, previously of the acclaimed Hobart restaurant Garagistes. He opened Scholé in April 2025.
Japanese-inspired cooking built on biodynamic, seasonal Tasmanian produce — from steamed angasi oysters with wasabi oil to smoked eel, raw scallops and grilled swordfish.
Just ten. The restaurant occupies a heritage former confectionery shop, so tables are limited and booking ahead is essential.
At 227 Liverpool Street in the Hobart CBD. On Tuesday nights it runs as Tachinomi, a Japanese-style standing bar on a walk-in basis.
Only ten seats; reservations open in advance and fill fast.
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Where Scholé ranks among Hobart’s best tables, ranked by the occasion they fit.
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