Hobart’s Ogee Guesthouse Embodies “Home Away From Home”
Enjoy the Tasmanian capital in a chef-approved accommodation filled with next-level attention to detail
Unsurprisingly, North Hobart’s Ogee Guesthouse has a beautiful kitchen. Owned and operated by Ogee restaurant’s Monique and Matt Breem, the two-bedroom heritage property is a blend of vacation rental and boutique hotel, offering all the space and privacy of the former with the gorgeous design and culinary focus of the latter. Located next door to the 28-seat wine bar and restaurant (one of our favorites in Hobart, Tasmania), the 120-year-old home was refurbished by Matt and Monique who enlisted architect duo Mark and Adele Drury and interior designer Aneka Sidoti to handle the overhaul.
They kept elements of the Victorian’s charm while updating plenty of functionality and aesthetics—the old-fashioned kitchen (complete with dinky little stove) was obviously a priority for Matt, who designed it with commercial-grade functionality and chef-approved equipment: high-quality Japanese knives, stainless steel cookware, locally made tableware, and next-level glassware. (It’s the exact opposite of those woefully inadequate kitchens in many vacation rentals, where guests can find one blunt knife and a tiny frying pan.)
“Each room was intentionally designed,” the couple explains. “We wanted it to be an extension of our offering at Ogee. Think dark moody tones, soft lighting, luxurious features and fixtures, jazz playing on arrival.”
The lounge room is more than just seating—this cozy space invites guests to linger with a vintage record player, bronze Pitt & Giblin speakers, over 50 carefully selected albums and books, and an array of textures that create tactile delight, from original floorboards to the leather, fabric, and steel of the furniture and decor. Both spacious bedrooms feature queen-sized beds with comfy linens.
The bathrooms showcase glossy floor-to-ceiling tiles with standout details like red grout, a divine round-footed bathtub, heated floors, plus all necessary amenities and HYS bath salts. “We have some pretty special and unique products that won’t be found in many places,” they say.
This focus on detail continues with the generous welcome gift—which is full of chef-selected goods: “A bottle of wine, Ogee negronis, locally made bread and chocolates, cultured butter, eggs and seasonal vegetables. We want the guests to feel like they have everything they need when they arrive, so they can make the most of their stay.” And while Ogee is just steps away, the team is expanding their offerings to offer in-room dining with dishes crafted by the chefs next door—especially useful when the restaurant is fully booked. “We provide something that’s a little different to a lot of accommodation in Hobart and, with the restaurant next door, it’s become a nice little hub for our guests.”
A 14-minute walk or two-minute drive from their other venue Sonny—in the center of Hobart—it’s a great neighborhood to explore. As the pair says, “It’s a vibrant area with a pub right across the road and the North Hobart ‘strip’ down the road which is full of bars, restaurants and cafes. Up the hill from us is the famous Hill Street Grocer where you can get a great selection of cheeses and Tasmanian produce.” (Order one of their charcuterie, cheese or seafood platters a day ahead or drop by to buy locally made goods on the spot.) Guest feedback so far has been overwhelmingly positive, with visitors telling Matt and Monique, “They wished they hadn’t made so many plans in Hobart so they could just sit back at the guesthouse and relax.” It’s an ideal winter retreat, providing a cozy hangout when many travelers avoid Tasmania’s colder months, but it’s a tranquil sanctuary regardless of the season—especially for visitors who enjoy the sublime rituals of mixing drinks, cooking, lounging on the couch, yapping and listening to music, and unhurried days that flow into cozy late nights.
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