A chef who worked his way up at Copenhagen’s Noma is opening his first venue in Hobart this year, bringing Michelin-star techniques into a relaxed neighbourhood setting.
Nick Kavenagh will launch Atlas and Vine on Liverpool Street in late August, transforming a building that previously housed a coffin-making business into the city’s newest restaurant and wine bar.
Kavenagh, 27, left school at 14 to chase a career in cooking.
He’s since worked at top restaurants including London’s Core by Clare Smyth and Melbourne’s Vue de Monde.
His nearly two years at Noma shaped how he thinks about food.
“It really taught you about working in seasons,” Kavenagh told Pulse.
“I’ve always worked in fine dining Michelin kitchens around the world and I thought I would bring all that technique and put it all into one and create a casual experience.”
The restaurant will be built around four seasonal themes – meat, seafood, vegetables and fermentation – with the menu changing throughout the year.
“It’s just inspired by those seasons. It doesn’t mean if it’s meat, everything’s gonna be meat,” he said.
Kavenagh chose Hobart after falling in love with Tasmania’s strong sense of community and standout produce during earlier visits.
“I’ve lived in big cities and it’s just nice to work and live in a place that’s really community-oriented,” he said.
“Big cities, I find, people do support each other, but it can be a bit competitive. [The] Tassie community, everyone really supports each other.”
The venue will source everything locally – from produce and wine to custom ceramics for the plates.
Atlas and Vine will open at 229 Liverpool Street in late August.
