Situated on a river, this luxury hotel is steps from Moorilla Estate and Museum of Old and New Art.
Claremont House and Tasmanian Transport Museum are also within 5 km.
Along with an indoor pool, this hotel has a fitness center and a bar/lounge. Free WiFi in public areas and free self parking are also provided.
Other amenities include a lazy river, a sauna, and conference space.
All 8 individually furnished rooms feature free WiFi and Select Comfort beds.
Guests can enjoy jetted tubs, and other standard amenities include kitchens with refrigerators and stovetops.
Come and stay with us at Mona - not in the museum (unless you’re dead), but in the super flash luxury dens on the River Derwent.
Each is named after an influential Australian artist or architect, and features artworks from the Mona collection.
Come sip and swill Moorilla wine and Moo Brew beer beneath
John Olsen’s The Source (2002 - 03); enjoy a variety of tastes.
09.30h - 17.00h
in January
Faro Tapas is named for "faro", the Spanish word for "lighthouse", which is the English word for "pharos", which is the Greek name of the new wing of the museum; keep up.
Faro has all the usual stuff you’d expect from a Spanish bar in a museum wing named after a Greek lighthouse: tapas and share plates galore, whipped up by Executive Chef Vince Trim and his compadres.
Also on offer: the signature pink sangria by the half or full litre, black margaritas, bull eyes encased in ice balls, a pig-slicing machine, bodacious design details -
from Venn diagram plates and chrome decanters to a black marble, blown-glass bar - and thirteen-metre high ceilings…
It’s all a bit overwhelming.
Which is the point: "It’s barely controlled chaos", says David Walsh, Mona owner and Faro bar fly.
It also has four new works by James Turrell, renowned light wrangler and cattle rancher.
You can order these off the menu when available (take your jamon iberico with a side of neural battering).
But for the full experience, treat yourself to a Fart: the food + art dinner experience, and another excuse for a confusing/juvenile acronym.
Includes exclusive entry to Turrell’s Unseen Seen and Weight of Darkness throughout the evening.
11.30h - 18.00h(for museum visitors)
from 18.00h
The brewery makes seven beers year-round, plus one or two seasonals here and there; no preservatives; no additives.
It all started with a bottle; now it is cans.
It’s fair to say these cans don’t look like anything else, with more surface area for John Kelly’s art.
The iconic custom crafted bottles are still at Moo Brew’s core, the team have just given people a choice of vessels.
The Moo Brew brewery was installed at Mona, then Moorilla Estate, in 2005.
In June of that year the first keg was sold and went on tap at T42° on Hobart’s waterfront.
In 2010 Moo Brew expanded and opened a second brewery site 10 minutes up the road in Bridgewater, Tasmania.
Due to continued expansion all brewery operations are now carried out at this secondary site.
Moo Brew represents a challenging beer experience for all beer lovers.
The team produces five core beers: a Pilsner, a German-style Hefeweizen, a Belgian Pale Ale, an American Pale Ale and an American Dark Ale.
They say the best place to drink beer is in the shadow of the brewery.
If you can’t come to here then use the Store Locator to find out how close the team are to you and if that fails the Cellar Door can organise shipping.
The Brewery also regularly releases a range of small batch beers throughout the year.
Moo Brew contains only the essential ingredients: malt, hops, yeast and water.
Moo Brew’s label designs display the works of Australian artist John Kelly.
In response to Kelly’s sculpture series based on William Dobell’s camouflaged cows, Moo Brew commissioned him to produce a series of paintings for the beer labels.
Kelly suggested that the connection between his sculptures and Moo Brew was a little trite and that he wasn’t working with cows any more.
Kelly now lives in Ireland.
On the beer labels, Kelly rails against the apparent corporatisation of art by the Australian Arts Council: their logo shows an image of the sun and a kangaroo, which the council insists must never be altered or separated.
Here Kelly has embedded the images in an art context.
Of particular interest is Alien (Skull), which redefined the Sidney Nolan masterpiece The boy and the moon (also known as Moonboy), using the sun and the ears of the kangaroo from the council logo- sucked in.
Moo Brew’s original brewery was located on the site of the Museum of Old and New Art - Mona.
Mona opened in Hobart in January 2011.
It is Australia’s largest private museum and displays a diverse collection that ranges from Ancient Egyptian mummies to some of the world’s most infamous and thought-provoking contemporary art.
There is a bar, cafe, restaurant, accommodation, winery, cellar door and cemetery.
Travel to Mona by ferry, bus, bike or car, and drink a Moo or two.
The winery, founded in 1962, focuses on a small, very high-quality output.
From estate-grown fruit, the ultra-premium wines are made using small-batch winemaking techniques in the gravity-assisted winery.
Taste it on site, at the festivals, or at select venues around the country.
The word "Moorilla" means "rock by the water" in various Aboriginal dialects.
For thousands of years, the Moorilla site was home to the Tasmanian Aboriginal Mouheneenner People; until it wasn’t.
The story of this rock by the water, like that of Van Dieman’s Land, is mired in the dark history of colonialism and dispossession.
They said it would never work; when Claudio Alcorso planted the first vines at Moorilla, the agricultural department said it was a rubbish idea - "Apples and pears, Mr Alcorso".
He did it anyway - the rest is history.
The southern vineyard shares the same site as Mona, located in Berriedale, just north of Hobart; look at the art; frolic among the vines.
The vineyard sits just one metre above sea level.
The steady breezes along the River Derwent, which hugs the site, help reduce the risk of frosts and fungal diseases.
The vines are kept cool, facilitating a long ripening process for the vines and greater flavour complexity in the fruit.
Wines from this vineyard tend to be less fruit-driven and more complex than those from St Matthias.
The Moorilla-grown wines show a greater range of flavours, aromas and spices, mixed with fruit and floral characters with a finer tannin structure and firmer acidity compared to St Matthias wines.
The site is characterised by its soil complexity.
A risen siltstone bedrock supports a soil profile that ranges from silty clay (up to four metres deep) to shallow stretches of sand (just three centimetres deep).
This creates huge differences in vine size and vigour, and the fruit ripens differently throughout the vineyard.
Moorilla’s soil diversity also impacts the size of each yield and demands tailored harvesting times - sometimes as much as three weeks apart.
Conor van der Reest, plucky Canadian and Moorilla winemaker.
This "wild child" of the wine world (thanks, James Halliday) has earnt his stripes the world over, delving into the old and new worlds of winemaking everywhere from Ontario’s Niagara Peninsula, Languedoc and Champagne in France, and all throughout Australia’s prime wine country, and now: Berriedale.
A few years after purchasing Moorilla, David Walsh wanted to overhaul the winery; revive the vineyards.
So he lured Conor down south and gave him free reign at Moorilla.
"Just make stupendous wines", said David.
So Conor did, establishing Moorilla as a leader in what is now one of Australia’s finest cool-climate wine regions.
Conor favours structural wines with new-world fruit and old-world complexity.
His wines are crafted to reveal Moorilla’s terroir, a term that describes a vineyard’s singular sense of place - from its icy river breezes to its ancient soils to its long-ripening fruit - clarified by the hand of the winemaker and captured in liquid-form.
Drink Moorilla and you drink the vineyard - rich and strange liquid indeed.
So, the winery is energy-savvy and self-sufficient.
It’s high-tech because it’s low-tech; it’s lit with passive lighting, it’s gravity-assisted (less ugly equipment, more laws of physics) and its underground cellars cool themselves naturally.
Its unconventional design eliminates the need for huge amounts of equipment and labour, but maximises the capacity to craft high-quality, small-batch wines by hand.
Here at Moorilla, the team are committed to producing wines worthy of ageing; age gives younger vintages context.
The cellaring program holds wines back from release, giving them time to mature in an environment controlling for temperature, light and humidity.
The team then releases them to Mona, restaurants with brilliant lists, and to the Moorilla members.
For something quick and easy, or a brief intermission from the feast of art below, head to the spiffy little cafe at the museum’s entrance.
You'll find hot coffee and tasty treats, and if you need to absorb everything you've just seen, there's a nice little sunny spot overlooking the jetty.
10.00h - close
Communal dining at Mona, brought to you by the Executive Chef Vince Trim; soak up sunset courtesy of James Turrell's rooftop
spectacular, Amarna, 2015, then retire to the Wine Bar for some top-notch tucker and flirty banter with the stranger on your left.
Wednesday & Thursday
The Source Restaurant takes its name from the John Olsen painting that hangs from the ceiling of the foyer.
The focus is on seasonal local produce, presented according to the whim of Vince Trim (ha), the Executive Chef, and his team.
Shared plates, fresh, uncomplicated food, and a lovely outlook over the museum grounds.
The wine list features more than ten thousand bottles from all corners of the globe, crafted by winemakers and brewers both big and small (including the very own Moorilla wine and Moo Brew beer, of course).
Take matters into your own hands, or ask the Sommeliers for advice.
Wednesday - Mondayfrom 07.30h
Friday & Saturdayfrom 18.00h
After descending into the depths you'll see a light; that's the Void Bar; it serves some of the best cocktails in Hobart - nay, Tasmania!
Nay, the southern hemisphere! - and, of a weekend in the cooler months, has free live music.
Relax and fill up on seasonal treats, share plates, and house-made breads and pastries before or after delving down into the museum’s underworld; sit inside or out, on the patio, or catch the sun on the grass - Moorilla or Moo Brew in-hand.
You can also peer into the inner workings of the winery, just behind the glass.
Here you can always bring your figure in order and your muscles in tone.
Enjoy a relaxing stay in the indoor pool in such an unusual location and with a beautiful view.
Kirsha Kaechele is an American artist and curator. Kirsha’s wild and wonderful weekly market, held at Mona on Sundays from January to March each year.
Small group, hassle free, eco-friendly tours ranging from mountain bike adventures to statewide sojourns and beyond.
Catch the ferry to Mona instead of driving. David created the museum to be approached by water. Plus, there are onboard bars and sheep to sit on.
Conference? Tick. Business-y shindig? Tick. Your mum’s 60th birthday? Tick.
The library is no mere appendage, and certainly no "monument to ego" (as Umberto Eco would put it), but rather a working research space that invites you to use. Just lower your voice, you hooligan, and spit out your gum.
Moo Brew is David’s equivalent of a home brew kit. It makes a range of craft beers and seasonal releases, just up the road from Mona. Take a tour of the brewery and smile indulgently at the brewers mildly amusing gags.
Take a guided tour of the southern vineyard and state-of-the-art winery. Taste vino straight from the tank, then enjoy a full tasting of Moorilla’s wares at Cellar Door or underground in the moody Barrel Room.
The parties are effing legendary. Just saying.
Leave Mona and cruise over Salamanca, the Tasman Bridge and Mount Wellington - all in under fifteen minutes. Speedy! Hate traffic? Fly directly from the airport.
It uses an internal positioning system to locate you in space, and to present different sorts of texts and audio about the artwork nearby: "Art wank" (look for the cock-and-balls icon, you can’t miss it) and others.
Do the hotel's team do weddings? Oh good Lord, yes.
Sample some of the state's best cider in the surrounds of an original nineteen-forties apple shed.
The hotel's team likes kids; here’s some new stuff for them: a playground by Tom Otterness; another playground - kind of like a
huge, knitted net - by Toshiko MacAdam; a child-care centre (ok, that’s not really for the kids but for their parents).
MONA PAVILIONS
Mona, Museum of Old and New Art 655 Main Road Berriedale Hobart Tasmania 7011 Australia