Meet Matt Adams
Opening Timbre in 2016, Chef & owner Matt Adams created a space that represents the surrounding community of the West Tamar and Tasmania. Not just in the form of food on a plate but delivering proper Tasmanian hospitality. A relaxed, informal,
fun venue presenting well considered, wood fired and ultra-seasonal dishes. Matt oversees the kitchen and menus and if you’re lucky you’ll also find him working on the floor.
Launceston born and bred; Matt has been working in kitchens for 23 years. Starting his apprenticeship in Queensland (Ellmo’s of Ocean Street) before returning home to work in many great establishments around Launceston (Fee & Me, Mud, Pierre’s, Josef Chromy Wines) During his apprenticeship Matt received awards from his time at Tafe and was shortlisted in the national ‘proud to be a chef’ competition and through the leadership qualities he possessed he was running kitchens from an early age. Whilst with Josef Chromy wines, the restaurant was listed in the Australians ‘hottest 50’. Matt has taken out best dessert at Festivale in 2014, 2015 and in 2018 won best dessert and best stall.
Matt and Timbre have great local support as they champion the area and have gone on to be featured in many national publications in both print and visual media. Matt works closely with Tourism Tas, Brand Tas, Visit North Tas, Launceston city of Gastronomy, Ferment Tasmania, Agricultured festival, Effervescence festival and more.
The backyard produce trading that Matt has created with locals has seen many close friendships formed. One kilometre up the road, is another Matt that Timbre’s Matt works closely with each year, supplying a large amount of the vegetables used at the restaurant. Timbre will continue to evolve these relationships and is looking to expand to growing more product onsite as well. The purity and genuine flavour that comes from being able to cook with produce
harvested that day is what Matt aims to present to the guests. From the wood fired oven and preserving through fermentation and pickling you’ll find the juxtaposition of the familiar and unfamiliar in dishes that are nostalgically influenced, pure and comforting.
Utilising the strengths of the individuals that form the crew of Timbre has been pivotal to its success. From the lush interior plant life tended to by plant guru Dylan, to the amazing photography and documentation through social media by Matt’s fiancé Ella there is a piece of every member in the Timbre pie.
Matt and the Timbre crew hope to see you soon. With some veg. Or not. That’s up to you x
Proudly partnered & working with
FOOD
Our menus are written daily. We have formed strong friendships with backyard
growers in the community that bring us produce. We barter. We make no demands, we
simply receive and work with it and put it on the menu. It invites creativity and
ingenuity into our daily routine. Preserving through pickling and fermentation
features heavily throughout our plates as a result of this ‘reverse’ menu
writing style. We present shared table banquets so you can get the best overview
of place and time and seasonality in one sitting.
WINE
We are situated at Velo wines. One of the first vineyards planted in the Tamar
Valley. We champion their wines on our list and it’s a pretty lovely view out the
window. With vineyard management under local legend Rod Thorpe and the
collaborative efforts of Rod Thorpe and Matthias Utzinger on the act of turning
those grapes into wine, the wines are welcomed with great response and become more refined each year to the point of selling out before next vintage! Luckily we have
a full list of fun and serious wines, beers & spirits from Tasmania and the big
island.
PEOPLE
The people really are what makes us. The neighbour dropping off some cucumbers,
the actual winemaker delivering the wine, the timbre crew, the traveller & you. We
aim to provide a warm and welcoming experience through genuine interactions and
conversations. Whether you’re visiting for the first time or an avid fan we hope
you leave feeling like you’re part of the family.