Timbre

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Timbre Timbre Kitchen
Food & W**e experience
Situated at Velo W**es in the West Tamar, 10 minutes from Launceston
OPEN THURSDAYS, FRIDAYS, SATURDAYS, SUNDAYS
(264)

Timbre
Food & W**e experience in the Tamar Valley

Matt resisted all season but a simple message from Pipers Brook Truffles sealed the deal. This happened a couple of mont...
08/10/2026

Matt resisted all season but a simple message from Pipers Brook Truffles sealed the deal. This happened a couple of months back. Cape grim tbone, bone marrow jus, truffle...see you next year i guess?

Heavily glazed and charred silver warehou from Kyeema Seafoods , ‘25 vintage plum boshi ketchup, wintermelon collected b...
18/09/2026

Heavily glazed and charred silver warehou from Kyeema Seafoods , ‘25 vintage plum boshi ketchup, wintermelon collected by the POTHEAD 🪴 plants n pots team pickled by the Timbre team.

Coupla beautiful long necks from L’appel and Paul & Gilli Lipscombe this week
16/09/2026

Coupla beautiful long necks from L’appel and Paul & Gilli Lipscombe this week

Another play with vegetables coming out of winter. Butternut pumpkin, kale and confit chestnuts 🌰. Spicy marg to bring ...
09/09/2026

Another play with vegetables coming out of winter. Butternut pumpkin, kale and confit chestnuts 🌰.
Spicy marg to bring on spring.

Dylan collected the rosehips, that go to Timbre, to make the cordial, which we like best. Rosehip martini. Floral and fa...
09/09/2026

Dylan collected the rosehips, that go to Timbre, to make the cordial, which we like best.

Rosehip martini. Floral and faerie like. A good ‘introductory’ martini if you will.

This one hasn’t made it to the actual menu. A couple of friends have had the chance. It’s just hard to find space someti...
03/09/2026

This one hasn’t made it to the actual menu. A couple of friends have had the chance. It’s just hard to find space sometimes. So many Jerusalem artichokes came in the back door this year. We cleaned and juiced and reduced down to caramel. We took the by product pulp and fried it off slowly to a nutty, sandy texture. Others, we roasted until deliciously caramelised and blended through creme anglaise for the ice cream. The caramel sits on the bottom with some candied cumquats, the ice cream sits in a pool of zabaglione - of which i can’t remember which way I went with it. I don’t know.

Man plays with fire
02/09/2026

Man plays with fire

Our rotating vegan 3 plates this time saw wood roasted beets, cashew, kale and sprouted beans. Open for lunch, sun is ou...
29/08/2026

Our rotating vegan 3 plates this time saw wood roasted beets, cashew, kale and sprouted beans. Open for lunch, sun is out, get in.

Our backyard produce trading brought us so many figs, quinces and the like. We made a lot of paste amongst other things ...
27/08/2026

Our backyard produce trading brought us so many figs, quinces and the like. We made a lot of paste amongst other things yet can’t sell enough cheese plates to work through the pastes. We can use it in sauces and glazes but that use is of minimal effect. Braydon and myself were talking about sticky date pudding for a bit, maybe 3 days... sticky fig pudding was born from this. A classic creme anglaise. No garnish needed. It is what it is. Well, it was what it was. Generous in portion but visiting tables that had ordered it as an individual dish - clean plates haha. The suns out, it’s gone now. Maybe next year. - Matt.

Open for lunch, open for dinner. See you soon.

Bit of a veg side/salad switch up the last couple of months with charred aromatic carrots, a kefir curd, burnt citrus ch...
26/08/2026

Bit of a veg side/salad switch up the last couple of months with charred aromatic carrots, a kefir curd, burnt citrus cheong (similar to burning honey) and an appropriate seedy texture coated in a numbing chilli/pepper oil.

Address

755 West Tamar Highway
Legana, TAS
7277

Opening Hours

Thursday 11am - 4pm
Friday 11:30am - 9pm
Saturday 11:30am - 9pm
Sunday 11:30am - 4pm

Telephone

+61363303677

Website

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