Helmed by innovative and esteemed chef Luke Burgess, this thoughtfully curated restaurant’s connection to community expands beyond the walls of its petite space. And, much like kids in a former candy store, diners at Japanese-inspired Scholé delight in a sensory feast.

The communal dining table at Scholé sees a mingling of patrons gathered to bask in the warmth of the restaurant’s carefully designed interiors and the fecundity of Luke Burgess’s evolving menu. On Liverpool Street in Hobart/Nipaluna, Scholé is full of seasonal surprises. While dishes from its produce-driven menu arrive on its central table, diners watch on in a state of elated wonderment. This inimitable restaurant and wine bar, which is attracting travelling gourmands from near and far, is housed inside a long-standing, historic confectionery shop and, despite having only opened in April 2025, the restaurant’s limited seats are almost always filled.

Burgess, who previously headed up highly acclaimed restaurant Garagistes, cites Japan as a source of inspiration for both the design of Scholé and the culinary techniques used in its kitchen. The size of the venue is also akin to the tiny restaurants of Japan, which informs the chef’s approach toward food that’s “there to share".

The venue’s name was chosen for its Ancient Greek meaning, pertaining to ‘leisurely learning’ – a concept that underpins the ethos here. The philosophy behind Scholé, Burgess tells Australian Traveller, is “to present an environment in which you can approach things without a chaotic mindset – a place that inspires connection through art, design, and a connection to the wider world. It’s not just about food. It’s about all the things you can do in a positive light to engage with the world."

Collaboration has been key to the successful launch of Scholé. Burgess says, “Our team’s greatest source of pride is the collaboration that’s been a part of opening this 10-seater – collaboration between myself, our manager, Millie Oxley,  architects Taylor + Hinds, the builders of Lane Group Construction, and local makers. We’ve worked with local people on joinery and ceramics, for example, which is not always the wisest business choice, but it’s a source of satisfaction and pride for us that reflects the collective creative approach of Scholé. The space won two design awards last year, which has given us a boost – seeing the outcome of all these design decisions coming to fruition."

While ‘locally sourced’ might have become somewhat of a buzz phrase across the dining landscape internationally, Burgess explains that it’s almost a necessity to source local ingredients when you’re creating a menu in Tasmania. Closely managed biosecurity restrictions ensure any produce shipped interstate arrives sprayed in heavy-duty pesticides. Engaging local growers means avoiding these measures. Though, he says, they’re also at a geographical advantage on these Palawa lands, with access to some truly special ingredients."

“Each day the menu changes slightly, and more significantly with the seasons. Farmers will inform me about what ingredients are available based on weather conditions, so you need to know your ingredients and the people who grow them well. You need to be flexible, too. You can’t choose a dish then look for the ingredients. Here, it’s the other way around."

The results of this approach shine on the plates of his evolving à la carte menu, filled with dishes that form considered expressions of the hard-earned produce. Take, for instance, the wildly short season of the white asparagus, which, until recently, guided the Scholé menu.

“To have my first full season using Weston Farm’s white asparagus has been quite an exciting time – no other place has the same cultivar. Growing it is demanding, and it’s such a short season that when they finish you’re almost lamenting their season’s end."

One-part wine bar, the restaurant’s wine list demonstrates the team’s dedication to supporting organic farming practices, featuring many winemaking friends who practice spontaneous fermentation. Leaning into that Japanese influence, sake is also a highlight on the restaurant’s drinks list.

Burgess’s support of the local community stems beyond the walls of his restaurant, which he hopes will add to Hobart’s hospitality offerings – rather than compete against it.

“We’re about being complimentary to all the other places in Hobart, not about creating competition. It means people have choices. In a place like Hobart, we’re not in competition with each other – we’re a unified offering in competition with the world. I believe we need to have an approach where if we’re full, we can recommend other places nearby. And everyone gets a share of the pie."

Encouraging residents of Scholé’s neighbourhood to make a regular habit of visiting the communal dining space, the restaurant offers weekly tachinomi – a standing bar service during which guests can pop in for informal drinks and bar snacks.

“We also make our pricing structure more approachable to locals during the week. Dynamic pricing gives people incentive to dine more regularly and stratifies our offering."

As the business settles into Hobart, Burgess’s long-term goal is to invite emerging front-of-house staff, chefs and cooks to embark on Scholé’s ethos of leisurely learning, while he steps back and oversees goings-in.

“The hope is to see younger talent progress on their journeys within the industry, and that they can learn from me – and I can learn from them.

“I’ve been in the industry for 31 years and I wouldn’t mind having a couple of nights off," he laughs.

Details

Address: 227 Liverpool St, Hobart, Tasmania
Opening hours: Tuesday 4:00pm – 8:00pm (Tachinomi); Wednesday – Saturday 5:30pm – 12:00am (bookings essential)
Website: Scholé