Supported by Regional Jobs and Infrastructure

Clinging to the north-east corner of Tasmania and surrounded by the often wild seas of Bass Strait, Flinders Island seems to hold the secrets of its elemental beauty and bountiful produce close. Now, with the opening of The Flinders Wharf in February, the best of this tiny island can all be found in the once place. The Flinders Wharf is the key to unlocking all that the Island has to offer.

Conceived and created by local couple Tom and Jo Youl, The Flinders Wharf is both a destination in itself and a stepping off point for those who want to explore and experience the raw splendour and unique flavours of the Island. Local businesses including A Taste of Flinders, the zero-waste Furneaux Distillery, Flinders Skin & Spa, Unique Charters and accommodation provider Quoin Flinders Island will be operating from the Wharf.

In addition, The Flinders Wharf is a licensed cafe/restaurant offering lunch and dinner that uses the best produce the Island, and Tasmania, has to offer. Each quarter, a guest chef will be helming the kitchen, in conjunction with Head Chef Cate Hardman, and the launch ambassadors are Chloe Proud (Ethos Eat Drink, Vita: Real Food Store) and Josh Andree (Willing Brothers). “We’re excited to welcome Chloe and Josh to Flinders Island. We know that our unique landscape will inspire them and we can’t wait to see how that translates into a spectacular food offering for diners,” says Jo.

The Flinders Wharf is also offering bespoke activity and dining packages that enables guests to experience the Island on an intimate level. These packages include activities such as diving, walking, cycling and foraging – all paired with a long lunch and drinks at a private location. Experiences start from $150 per person. “The opportunity to give guests to the Island a unique experience is something we’ve been dreaming of for a while,” says Tom. “We know that combining food and wine with exploration is a great way for people to have an unforgettable holiday.”