This year, Tom and I have had the chance to pause and really think about the guest experience we offer. We love living on Flinders and we draw so much joy from sharing it with others – not just through the accommodation properties we offer but also by sharing our way of life here on the island – the incredible produce we have access to, our favourite walking trails, our secret picnic spots and most of all, the unique rhythm of the island. Time moves differently here (in a good way) and we want our guests to experience that. And so…we want to introduce our new accommodation, food and experience concept: ON ISLAND TIME.

Book your stay, take advantage of our in-room walking trail maps and let our chef, Mikey Yeo feed you. The Furneaux Distillery have you sorted for drinks too. Please check out our new brand that encompasses our accommodation, food, drinks, events and experiences.



A beautiful, cosy farmstay with a chef inspired kitchen and designer bathroom that includes a deep bath with views across the farm to surrounding mountains. We are now taking bookings.

Wombat Lodge, professionally designed, boasts three bedrooms, a beautiful bathroom that includes a deep bath with views across the farm to surrounding mountains and an Electrolux chef-inspired kitchen designed by acclaimed chef, Luke Burgess (ex Garagistes). This is the perfect spot to access all of the Mount Killiecrankie walking trails and it is a short walk to Diamond Gully and Stackys Bight Beach. Wombat Lodge is perfect for groups or couples up to 6 people.

The Flinders Wharf announces new lineup for their monthly culinary program, ‘On-Island Time’.

There has been a surge of interest in Flinders Island among both the Australian and international chef community following the success of the Food and Crayfish festival that launched in April, 2018. Locals Tom and Jo Youl, owners of the island’s newest food and beverage venue, The Flinders Wharf are building on this momentum by spearheading a monthly guest chef program dubbed, ‘On-Island Time’.

Guest chefs are invited across in pairs, providing an opportunity for two industry professionals to connect and work together in a truly unique environment. Chefs spend four-days exploring the island, diving, foraging, hunting and meeting producers before setting up shop at The Wharf (as locals refer to it) and serving up their own menu for a weekend.

Matt Stone and Paul Iskov
Matt Stone and Paul Iskov9th, 10th and 11th of January
Co-executive chef of Oakridge Wines, Matt Stone and Western Australian Chef, Paul Iskov from Fervor Foods. Matt has visited Flinders Island for the last two years running as part of the Flinders Island food & Crayfish Festival and he is excited to show Paul around one of his favourite places on earth.
Massimo Mele and Matt Adams
Massimo Mele and Matt Adams 14th, 15th and 16th of February
Tasmanian chefs, Massimo Mele of Grain of the Silos and Matt Adams of Timbre will join forces on Flinders. While Massimo and Matt both have a distinctly different approach to cooking, with Massimo drawing inspiration from his Italian roots and Matt leaning more towards a modern Australian style, both chefs have earned a reputation for their dedication to supporting small-scale Tasmanian producers.  We can’t wait to see what they cook up with our stunning island produce!
Jo Barrett and Analiese Gregory
Jo Barrett and Analiese Gregory 28th, 29th of February and 1st of March
Acclaimed chefs and friends, Analiese Gregory (Franklin) and Jo Barrett (Oakridge) will descend on the island just in time for the end of the crayfish season. Both keen divers, Analiese and Jo are excited to discover the island’s abundant seafood first-hand as well as work with local fishermen and producers to feature these beautiful ingredients on their weekend menu.

Flinders Island – we are a no-fuss community of passionate farmers, growers and producers

Located in Bass Strait, north east of Tasmania, Flinders Island is the largest in the Furneaux Islands region with a population of only 900 islanders. Famous for untouched beaches with crystal clear waters and some of Australia’s greatest produce, the island has been a chef’s secret pantry for many years.

On Flinders Island we are about raw, pure, untouched basics: the way food was grown before mass production and chemical interference. We grow and farm the world’s finest beef, lamb, garlic, honey, fruit, vegetables and seafood. You’ll also find premium Tasmanian whiskey, gin and beer.

flinders island button grass
Seasonal News
Getting Here
Getting Here


Jo & Tom Youl – Our Story

Tom Youl grew up on a wool farm near Campbell Town in the Midlands, Tasmania. He left school and became a qualified landscaper, ski bum/traveller and then he moved to Flinders Island to complete his building apprenticeship approximately 8 years ago. He is now a Licensed Builder. Jo grew up on a cropping farm north of Melbourne. After school Jo studied in Geelong, completing a Bachelor in Farm Business Management. Jo specialises in Agribusiness Marketing before she moved to Flinders Island approximately 7 years ago to be with Tom. Tom fell in love with the lifestyle on the Island and convinced Jo to move not long after. Jo and Tom were married in 2013 and now have three young children, Alice, Billy and Georgina.

Funnily enough, Jo’s family (her grandmother’s father) purchased a farm on Flinders Island and it has remained in the Hay and Clarke family since the 1930s. The Quoin has approximately 900 hectares of arable land that is best used to run beef cattle. A renovator’s delight, Tom and Jo now run about 500 Angus breeding cows and are improving the pastures and infrastructure year on year.

Jo started a business called A Taste of Flinders in 2015 that specialises in working with local producers. The ethos is to provide great local Tassie food and drink options for the community and visitors to Flinders Island. Jo is passionate about continually improving the visitor experience and is developing a new visitor hub on the waterfront in Whitemark. This will mean that visitors can go straight to the Wharf Shed to access the best and well-known produce such as crayfish, Tasmanian whiskey, fresh produce and order something off the menu in a great setting.

For more about Jo & Tom’s story go to Quoin.

Tom & Jo Quoin
wombat flinders island
Seasonal News


Our Team

The team behind the Flinders Wharf Experience are dedicated to quality and deliciousness. In the peak season between September and April, we are offering some short-term positions for a kitchen and front of house. We value our employees and work hard to train local talent. If you would like to apply for a position at the Wharf please email your resume to jo@theflinderswharf.com.au


Freedom to live by the natural order

Mother Nature on Flinders Island is not passive. It is raw, elemental, peaceful and breathtakingly beautiful. Mother Nature in the Bass Strait is wilder: powerful and unpredictable. We are forced therefore to be at its mercy. It’s untameable, we need to be in harmony, just breathe, and go with the flow.

Human nature – evolved from the early settlers, alone in the Bass Strait, we’re self-sufficient and independent. We nurture and co-operate, with a shared sense of responsibility. We go at our own pace, in our own way; our own unwritten law of the land. We exist as a community.

View Flinders Wharf Web Cam
View Flinders Wharf Web Cam


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