Almost difficult to find in the courtyard behind the Henry Jones Art Hotel, Peacock & Jones is a marvellously atmospheric space with huge timber beams and a ceiling hung with old jam-making machinations. Drinks and snacks roll out from 4pm (ocean trout pastrami, chicken liver parfait); dinner starts at 6pm (try the braised pig's tail and mushrooms). Casual but classy.
Interesting fact for the day: Henry Jones was Hobart's big-wig jam maker back in the late 1800s and early 1900s, but George Peacock (for whom Jones worked) preceded him in the trade by some decades.
