Open Wednesday to Sunday evenings from 6pm,
Closed Monday and Tuesday nights and Public Holidays
Nestled in the lap of The Nut 25 Church St started its life as a haberdashery. It has also been a community bank and an ice-cream palour. Xanders Restaurant is fondly named after the grandson of current owners Denise and John Stronach. They bought the building in 2008 when it was a 20 seater restaurant called Paddock to Plate.
In 2009 Denise and John closed Xanders to carry out renovations, maintaining the building’s heritage whilst tastefully modernising the interior using Tasmanian specialty timbers. It became Xanders the Experience, then Brasserie at Xanders, followed by Xanders on Church, now returning to the stewardship of John and Denise with Grant Samperi as Head Chef, we are passionately Xanders Restaurant.
To support and in turn be supported by our local producers is the essence of the Xanders philosophy. Our octopus, calamari, scallops and fish are caught, processed and supplied by the Hardy family at TOP Fish in the heart of Stanley village. Our exquisite lamb supplied by our dear friends the Medwins at Gateforth Farm, Black River. Beef hand selected and supplied by family run local butchers Perry Quality Meats. Cape Grim beef is selected by Greenhams. Fish is caught and supplied with a smile by Craig Garland and Southern Shark. Pork and specialty cuts supplied by the great man Darren “Smiley” Donohue. Our special thanks to Alan Poke our fresh produce hero
Fresh food, hand selected, cooked with love. We welcome you to share in the journey of Xanders.