Blending Tasmanian produce and Mediterranean instinct to craft plates, wines and moments that linger.
We started small eight years ago, with the belief that a good meal is really about the people you share it with. Three venues later, that hasn’t changed, and Marlo is where we’ve brought everything we’ve learned along the way.
We keep the food simple and the ingredients fresh, and let the produce speak for itself. Our tomatoes come from just 30 minutes down the road, our meat from within 50km, and our wine from so many generous producers around our state and further afield.
And just like the others, Marlo was designed around a vibe: the conversation that runs long, the second glass, the table nobody wants to leave. It’s the part you can’t put on a menu, and it only works with you in it.
Come for breakfast, stay for a long lunch, settle in for dinner or drop in for a drink at the bar. Pull up a chair and stay a while.
