G’day and welcome to Weldborough Hotel. In 2009, Mark, Flic, Marty and Sue took on the running of the hotel and campground. Repairs, cleaning, maintenance and on-going costs were all factored in and we thought we could just about do it - The hotel needed some major projects completed and a key market that could help sustain the business - making it an attractive destination for everyone!

Well - we worked hard, renovated, repaired, upgraded and updated the menu, improved the drinks choices...So we started serving fresh produce sourced from the area and a small collection of Tasmanian craft beers and ciders. Pretty soon - we had the biggest collection outside of Hobart!

Well, time has run its course. on 31 August new owners took on the hotel which will enable us to have more quality time with family and friends. We are moving on and are exceedingly grateful for all the support we have received from our suppliers, customers and staff during the seven years we had the privilege of owning and running Weldborough Hotel.


We strive to reduce our impact on the environment at all times. We believe in a sustainable future and try and balance this with our responsibilities.

  • Our oil waste is recycled into bio-fuel
  • We are moving to 100% biodegradable chemicals
  • We are limiting the amount of chemicals used on site
  • We recycle aluminium cans
  • We are starting to recycle glass and paper as the facilities become available
  • We monitor our electricity use and have implemented energy saving measures

Economic Sustainability

We source from local suppliers and producers where ever possible. This helps our local economy by re-investing into it. It also helps cut down on our carbon footprint.

We take the time to piggy-back supply delivery so that we reduce the amount of transit any product has around the island.


We are a heritage listed building, stucko finish on original frame and have a significant presence in the town. Established in 1876, Re built in 1878, Restored in 1927.

Press and Blogs


Tas Brew Trail

we launched the Tas Brew Trail


Tasmanian Hospitality Award winners


A quick drink at the Weldborough Hotel

Earlier this week, after a trip to Eddystone Lighthouse, we stopped into the Weldborough Hotel for a drink. It was such a sunny afternoon and the beer garden of the hotel so inviting that we couldn’t drive by...

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Digging up good ol' hospitality 

Further along is tiny Moorina with its golf course and a flash, new sign to a Chinese Monument that might be in the cemetery. I make a brief attempt to find the monument, fail and continue to my destination: the Weldborough Hotel.

Today's Weldborough is small and quiet; it seems an unlikely place for Tasmania's first casino.

Yet in the 1880s the boom mining centre's Chinatown had just that. Maj jong was the game of choice and Europeans joined Celestials in chancing their hand. "In the roaring days of the Weldborough mines the lights were never dimmed,'' wrote the historian W. H. MacFarlane.

Weldborough had up to 700 Chinese in its heyday, more than half of the number in Tasmania.

The town's Chinese temple was such a fine example of a Joss house that it was sent to Launceston's Queen Victoria Museum and Art Gallery in the 1930s for safe keeping.

"Weldborough became practically a Chinese village,'' MacFarlane wrote.

The walls of the Weldborough Hotel are covered in old photos of families, Chinese and European, who broke the ground of the surrounding countryside to make their living.

There are photos of the construction of the massive Mount Paris Dam, built to provide water for the mines. It has been decommissioned but is still worth a visit to marvel at the determination of early engineers.

At the pub, a worker has finished a day pulling swedes on an organic farm at Pyengana. A couple from Channel have pitched a tent and are reconnoitering bushwalks for a return in spring.

Publican Martin Montgomery's father Mark is pouring glasses of cider from the tap and the atmosphere is convivial. The conversation is about wild places, like Tasmania's south-west coast, and matters of moment like the difference between swedes and turnips.

...The other guests give a Janoschka-worthy thumbs-up to chicken curry and pan-fried trevalla and I love the scotch fillet with blue cheese sauce.

The fish is from the wharf at St Helens, the scotch fillet from a butcher at Ringarooma.

Mark Montgomery says that they are trying to make great meals that people will come back for; they seem to be getting it right.

I stay that night in one of the pub's seven rooms. They are old-fashioned, clean and so comfortable that I can't make much of a dent in MacFarlane's History of the North-East before zzzzzzzzzzzzz.

Travelways 2010