Tesoro has unveiled a new dining experience with the launch of a tableside cacio e pepe cheese wheel ritual inspired by one of Rome’s most iconic pasta dishes!
Available from Thursday, 22 January 2026, the experience sees Tesoro’s chefs finish house-made linguini tableside inside a 25-kilogram wheel of Italian Pecorino Romano, cracked generously with black pepper and expertly tossed to create a rich, creamy sauce.
CHEESE WHEEL PASTA
The linguini is made in-house and brought to the table to be finished in the wheel, allowing the heat of the pasta to gently melt the cheese and coat each strand, creating a moment of theatre and connection at the table.
Mövenpick Hotel Hobart General Manager, Andrew Walling, said the experience reflects the hotel’s commitment to culinary craftsmanship and memorable guest moments.
‘Tesoro’s cheese wheel experience brings together tradition, providence, quality ingredients and a sense of occasion. It’s a dish that encourages sharing and conversation, and perfectly complements the warm, welcoming atmosphere we aim to create at Mövenpick Hotel Hobart.’
ABOUT CACIO E PEPE
An iconic Roman dish, cacio e pepe is a celebration of simplicity, relying on just three quality ingredients – pasta, cheese and cracked pepper – to deliver depth, balance and authenticity. The pecorino used at Tesoro is Vivaldi Pecorino Romano, sourced from Italy’s Lazio region near Rome, where the dish has been enjoyed for centuries.
As part of the preparation and a nod to local artisans, the cheese wheel is briefly ignited using Clearsouth Vodka. Produced by Stillworks in Forcett, Tasmania, the vodka was elected for its high alcohol content which ensures maximum flame to melt the cheese wheel in preparation for the pasta. It also adds a subtle moment of theatre to the experience!
Tesoro Head Chef, Glen Tilly, said the dish is a tribute to Italian technique and paired back refinement.
‘Cacio e pepe is all about balance and respect for the ingredients. By finishing the pasta in the cheese wheel, we’re allowing the pecorino to melt naturally and coat the linguini without overpowering it. It’s a beautiful, traditional way to showcase a dish that’s been enjoyed in Rome for generations and we’re proud to bring that tradition to Tesoro.’
CHEESE WHEEL PASTA WINE PAIRINGS
Tesoro Restaurant Manager Jarrod Farrell has selected two white wines to complement the saltiness of the pecorino and the warmth of cracked pepper:
- Broad Arrow Pinot Gris, Tamar Valley, offering ripe pear and stone fruit flavours balanced by natural acidity.
- Monte Tondo Mito Soave DOC, Veneto, a classic Italian white with citrus, pear and mineral notes.
Both wines provide a fresh counterpoint to the richness of the dish.
CHEESE WHEEL PASTA BOOKINGS
- The cheese wheel ritual is available for dinner only, Thursday to Saturday, for a minimum of two guests.
- Priced at $60* per wheel, it’s designed to be enjoyed alongside Tesoro’s menu of modern Italian dishes, including dry-aged Tasmanian meats and freshly made pizza.
- Guests dining solo can still enjoy the same cacio e pepe flavours, with the dish available from the kitchen for $30. The full tableside experience remains exclusive to groups of two or more.
- The tableside experience can be pre-booked online, allowing guests to add the cheese wheel ritual as an upgrade when making a reservation.
*Cheese wheel experience available at dinner only Thursday to Saturday from 22 January 2026, subject to availability. Minimum 2 people required. Cannot be combined with any other promotion or discount.