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Best Known For

Beetroot salmon, toasted grains & pickled cauliflower. Crispy goat shoulder, cucumber, hummus & red onion. Seared venison back-strap, beetroot, braised shoulder, herb spaetzle & beetroot sauce

About Westend Pumphouse

Stepping up to the plate of Hobart's renowned food scene, West End Pumphouse encompasses a stylishly casual approach to dining, with a tagline urging diners to "experience it for yourself". Fresh, funky and innovative, West End Pumphouse has made its mark for fresh, quality blend coffee and casual by day, stylish by night dining options. Open for lunch daily and dinner five nights a week, West End Pumphouse takes advantage of Tasmania's delicious fresh produce with a menu that's both innovative and imaginative.


Location & Map

105 Murray St, Hobart CBD 7000 TAS - See Map

Features & Facilities

Payments Accepted: Visa, Mastercard, Amex, Eftpos

Seats: 130   Chef: Tom Westcott  

Opening Hours

Mon  Closed
Tue  8:00:AM - 6:00:PM
Wed  8:00:AM - 10:00:PM
Thu  8:00:AM - 10:00:PM
Fri  8:00:AM - 12:00:AM
Sat  8:00:AM - 12:00:AM
Sun  Closed

Groups & Functions

  • Up to 200 Guests
  • Christmas Party
  • Cocktail Party
  • Corporate Function
  • Dinner Party
  • Engagement Party
  • Wedding
  • Canapes
  • Cocktails
  • Finger Food
  • Set Menu

Leave a Review

Member Reviews (3)


Really good food, well sized, great presentation and simply put scrumptious. Staff took the time to inform those with less usual components of their meal what they could expect. Welcome twist on the personality front was both welcoming and entertaining.


The "Pumphouse" showcases the popular industrial style with high beamed ceilings, concrete flooring and exposed bricks. The decor is predominately black and white with one internal feature wall made of white plastic milk bottles, their exposed ends appearing very much like quilting. Large tree branches illuminated against a black wall, colourful bottle preserves, modern art and large red verses containing fruit, flowers and feathers all add interest. Cow-hide stools surround the circular black bar and huge murals adorn some walls, while the open kitchen overlooks the restaurant. Near the entrance there is a coffee bar area with high, pale wooden, table and chairs and comfortable deep sofas nearby. On the opposite side of the wall separating the coffee bar are stacks of large logs beside an antique brewery. The overall effect is modern, elegant and fascinating. We chose from an extensive menu, an entree of Vodka cured salmon and apple, with charred seaweed, delightful. Mains were, braised goat shoulder and seared loin, with carrot purée, baby beetroots and shallots; and a seared venison back strap with beetroot, smoked potato fondant, and fresh horse radish. Both meals were pleasing to the eye and pallet. The desserts were, Piña Calada, with candied pineapple, coconut mousse, spiced rum ice cream; Summer Berry Trifle, with berries, lemon meringue, chocolate soil and yuzu ice cream. We enjoyed very much our choice of wine from there wine list. Fabulous decor and ambience, plus great food, ensure the popularity of this very recent edition to the Hobart dining scene. Thoroughly recommended.


How rare is to get eggs poached to perfection! Brilliant & with roasted baby tomatoes on the vine on sourdough toast. Cappuccino needs to be stronger in taste. Great location/venue.