Ball & Chain Grill

Situated in the heart of Hobart’s historic Salamanca Place, the Ball and Chain Grill is one of Hobart’s longest standing restaurants, offering diners quality, consistency and friendly service. The present day site of the Ball and Chain, was originally called “Haig’s Store”, after the original owner, Captain Andrew Haig, and was used as offices by Shipping Agents dealing with wool, whale oil, food and grain stocks. In 1842, the building was sold to Mr. George Reid for 2000 pounds sterling, and the property passed from his hands to the Kennedy family in 1891.

Today, the Ball and Chain is a popular, modern eating house, run by Matthew Davis (chef) and Craig Farrer, specialising in steaks, local seafood and other Tasmanian meats, all cooked on a chargrill, using only charcoal (no gas or electricity). The flame and temperature are closely monitored to deliver a unique flavour, and a beautiful texture to the food. 
While steaks are a specialty, with meat from local farms that has been aged to perfection, the Ball & Chain Grill also prides itself on the freshness and quality of their seafood, poultry and vegetables. The seafood arrives fresh on the docks daily, just two minutes from their front door. The poultry is free range and their vegetables are delivered from all corners of the state.

Attention to detail and an intimate knowledge of the source of all the food that they use allows Matthew and Craig to put complete faith in the quality that they can deliver.


87 Salamanca Place, Hobart, TAS 7000
p: 03 6223 2655
e: This email address is being protected from spambots. You need JavaScript enabled to view it.

Open: Lunch from 12pm everyday except Saturday and public holidays
Dinner 5.30pm to 10.00pm everyday except Christmas Day