Located at the Hotel Grand Chancellor, the restaurant and bar caters to both in-house guests and residents enthusiastic about the Tasmanian food and wine scene

Recognisable names such as Shima Wasabi Farm and Van Dieman's Land Creamery will feature among the producers who will add their own flavour to the offering, all of which will have been grown, harvested and processed within the state.

It may have very Tasmanian roots, but executive chef Elliot Chugg said it was a menu "designed for anyone".

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The hotel prides itself on championing Tasmanian produce through all its many dining options, too.

"At any time I can run up to 30 menus at once," Mr Chugg said in the lead up to his Festivale appearance this year. "Our menus are 100 per cent Tasmanian. Any mainland products, we're not even interested in having a look at."

The new restaurant and bar menu will come as a set two-course meal, each paired by a regional wine.

For an entree, expect to see cured Macquarie Harbour salmon served with pickled Shima wasabi stems, roe and East-Coast saltbush alongside roasted chocolate fondant for dessert.

Cape Grim porterhouse will also appear, alongside Scottsdale lyonnaise potatoes and buttered dutch carrots and green beans from Forth.

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