Timbre

A few words from Timbre

Timbre is a space to eat and drink from constantly evolving menus and drinks lists, powered by a local community of diners, producers & backyard growers.
From lazy Sunday lunches to pizza parties and bespoke events & weddings. Timbre is food & wine & people & place & time.
Timbre acknowledges and pays its respects to the original owners of the land on which we work, the Leterremairrener and Pangerninghe people, residing on the western side of Kanamaluka (Tamar river), Lutruwita. Always was, always will be.
Opening Timbre in 2016, Chef & owner Matt Adams created a space that represents the surrounding community of the West Tamar and Tasmania. Not just in the form of food on a plate but delivering proper Tasmanian hospitality. A relaxed, informal,
fun venue presenting well considered, wood fired and ultra-seasonal dishes. Matt oversees the kitchen and menus and if you're lucky you'll also find him working on the floor.
Launceston born and bred; Matt has been working in kitchens for 23 years. Starting his apprenticeship in Queensland (Ellmo's of Ocean Street) before returning home to work in many great establishments around Launceston (Fee & Me, Mud, Pierre's, Josef Chromy Wines) During his apprenticeship Matt received awards from his time at Tafe and was shortlisted in the national ‘proud to be a chef' competition and through the leadership qualities he possessed he was running kitchens from an early age. Whilst with Josef Chromy wines, the restaurant was listed in the Australians ‘hottest 50'. Matt has taken out best dessert at Festivale in 2014, 2015 and in 2018 won best dessert and best stall.
Matt and Timbre have great local support as they champion the area and have gone on to be featured in many national publications in both print and visual media. Matt works closely with Tourism Tas, Brand Tas, Visit North Tas, Launceston city of Gastronomy, Ferment Tasmania, Agricultured festival, Effervescence festival and more.
The backyard produce trading that Matt has created with locals has seen many close friendships formed. One kilometre up the road, is another Matt that Timbre's Matt works closely with each year, supplying a large amount of the vegetables used at the restaurant. Timbre will continue to evolve these relationships and is looking to expand to growing more product onsite as well. The purity and genuine flavour that comes from being able to cook with produce
harvested that day is what Matt aims to present to the guests. From the wood fired oven and preserving through fermentation and pickling you'll find the juxtaposition of the familiar and unfamiliar in dishes that are nostalgically influenced, pure and comforting.