DJ DynOmite

Love for the funky beats playing groovy tunes from Funk, RnB, Rare Grooves, Break Beats, Hip Hop & Soul from the four corners of the earth. Played guest spots in various bars & clubs in London.
2008 ended with the 3Hedz crew at the Reading Festival. Moved to Aus (Hobart) 2009 and worked my way into the DJ Fraternity. Established a small name for myself in 2014 after winning local DJ Open Deck at the infamous
VicTav bringing back the true art of Vinyl DJing. I soon landed a regular spot as the first resident DJ at The Brunswick.
In 2015 became part of the Soul Sessions Crew at The Republic Bar, a unique band of brothers also with a love of pure vinyl. Soon after I had requests to play at one of Tasmania’s most popular annual events The Taste of Tasmania (2014/15/16/17). During this time I also played various DJ spots at The Homestead; Grand Poobah; Watermans Beer Market (The Lawn) and a return to The Brunswick (The Yard). Also DJ support for Chet Faker 2015; Matt Cant (Melb) 2017; Norman Jay MBE (UK) and the Freestylers 2018, proving that I can hold my own with the best in any genre. Ended my 2018 playing the Field Stage at Falls.


Native bounty feast


Chilled with saltbush crunch

Wallaby lahmajun

Grilled flatbreads with wallaby, tomato and herb filling

Sea parsley tabouli

Parsley and onion salad with lemon, using
east coast sea parsley

Vegan, GF


Whipped Tassie garlic dip

Vegetarian, GF

Fire roasted lamb shoulder

With fragrant green herbs and garlic


Warrigal zhoug

Warrigal greens and chilli condiment

Vegan, GF

Fire roasted pumpkins

With tahini yoghurt and toasted pepitas

Vegetarian, GF

(Vegetarian option)

Walnut and garlic stuffed roasted beetroot

Vegan, GF

Kunzea knafeh

Pastry with kunzea custard filling and sugar


Seafood brunch platter

Abalone fried rice

With local greens, egg and herbs


Cray cakes

With dill and lemon mayo



And spicy tomato dressing


Squid skewers

With saltbush and pepperberry


Thank you! Your subscription has been confirmed. You'll hear from us soon.