Sorell is small and the dining is mostly practical — cafés on the main street, takeaway fish-and-chips, a couple of pubs serving the standard Australian range of steaks, schnitzels and parmas. The town's role as the last service stop before the Tasman Peninsula means the cafés are used to feeding day-trippers on tight schedules.
Better eating is in the wider district. The Coal River Valley, a short drive northwest through Richmond, is one of Tasmania's most respected food and wine regions; cellar doors at Frogmore Creek, Pooley Wines and Domaine A all do food alongside the tastings. Cygnet to the south and New Norfolk to the north are within easy reach for a longer evening out.
For local produce, the Sorell Fruit Farm on the eastern edge of town (with seasonal pick-your-own berries) and a small farm gate or two on the road to Richmond are worth stopping at.