I've sailed on every Spirit of Tasmania ferry. Here's how the new ship compares

There was a moment when I boarded the new Spirit of Tasmania IV and just stood silently impressed. Forgotten, for a few seconds, was the drawn-out journey it took to get here.

But for a Tasmanian, you can't ignore the history. A cancelled contract, political posturing and the ultimate absurdity: a finished ship sitting idle while its home port wasn't ready. It is a costly, embarrassing story that cast a long shadow over the first official voyages. Perhaps it was fitting that dark skies brought rain as we headed to Devonport for this historic sailing.

As a child, a student and a dad, I've travelled on each of the three previous generations of Bass Strait ferries. The chance to experience the next generation - the first to be purpose-built for this route - was too good to pass up.

A quick transfer up the vehicle ramp and we walk-on passengers found ourselves in the hub of Deck 8. Stepping out of the lift and turning the corner is what stopped me in my tracks. It was the sheer, undeniable scale of what opened up before me. The soft timber finishes and clever lighting add a touch of modern warmth, but the overwhelming first impression is pure space. You can't appreciate how much bigger the new Spirits are until you are standing inside one.

The new Spirits are larger in every respect, meaning they carry more passengers, vehicles and freight. But it is the width - wider than a full-size basketball court is long - that makes the greatest difference. And the design takes full advantage by extending the interior to the edge and making outside decks along the sides a feature of the past. Don't worry: you can still get fresh air at the back end.

For most passengers, arriving in port on a Spirit of Tasmania ferry is not the end of the journey, but an overnight stopover. As they drive off the ramp and, when in Tasmania, clear biosecurity, they may have an hours-long drive to look forward to. So it's important to be well rested.

Spirit IV and her sister ship, Spirit V, boast 301 cabins - a big jump on their predecessors' 227. We stayed in a four-berth porthole cabin. The most popular option is said to be the four-berth inside cabin (that is, no porthole). If you're budget-conscious, the lower cost makes it a sensible option, especially because for the most part there will be nothing to see out of a window you don't have. While more modern, the cabins feel similar to those on the older Spirits, and there was a sense of the familiar in finding the doona folded neatly with a towel on top.

For those looking for luxury, there is the deluxe porthole cabin, with a queen-size bed, a larger ensuite, a mini fridge, TV and almost twice the space. There is also something very different for those who cannot bear to be separated from their "fur babies": pet-friendly cabins. Book this option to bring up to two dogs or cats in your private cabin. Another new offering, meanwhile, is the six-bed porthole cabin, ideal for the larger family.

If you're really looking to save money, standard recliner seats come at no extra cost to your basic fare. A more comfortable option, about half the price of the cheapest cabin, is the business recliner, which definitely looks to be a cut above with lie-flat seats.

On the Spirits, there's a longstanding balancing act evident in catering - literally - for two distinct markets. On one hand are the travellers, generally Tasmanians, for whom it is about getting from point A to point B. On the other are the tourists for whom it is all part of the experience. While one wants cheap and cheerful, the other is happy to pay for premium and wants Tasmanian.

For me, the new Spirits thread the needle with more options than ever, and reasonable pricing matched with quality. And no matter what you choose, you will get the tastes of Tasmania.

The Tasmanian Market Kitchen at the front of the ship is the main eatery, and it differs from previous ships in having five "stalls" rather than a buffet. The Crossing offers seafood; Spice Traders serves world dishes; Family Table has familiar staples; Highland Smokehouse brings the meat; and Farm Gate Sweets rounds it out. There are a few good options for kids, though be warned: mine would argue it's not truly a kids' menu without nuggets and chips.

We dined here on our return crossing, and while the food was great, there are a couple of teething issues to manage. If you want meals from different stalls, you visit each to order, pay and collect. If a family of four all want different cuisines, a parent might be queuing up to four separate times while the food gets cold. The layout also means that diners are milling about, trying to read what each has to offer. My tip is to study the menu on the information screens around the ship, or pick one up as you enter.

At the opposite end of the ship, still on Deck 8, is the Maatsuyker Bar. There's indoor and outdoor seating, and the casual dining options currently feature a range of tasty 10-inch pizzas and loaded fries, with burgers to come. I recommend the barbecue chicken. The bar hosts live music on some sailings, so it's sure to be a popular place to while away the evening.

Back in the sprawling central hub of Deck 8 is the Mersey Cafe and Bar, which offers drinks and quick bites, and you can get a pie or sandwich from the Bass Strait General Store, which also had a revelation for me: the best choc top ice-cream I've tasted, made by Easy Tiger out of St Helens. That's a good example of how right throughout the Spirits Tasmanian produce is given pride of place. The Huon Lounge takes that further by showcasing selected wines, spirits or even chocolates, so be sure to check it out. Finally, if you want a quieter, more refined space to enjoy a wine and some cheese, head up to the Cradle Lounge on Deck 10.

For visitors to Tasmania, the Spirits may be a last chance to pick up a souvenir, and the Bass Strait General Store delivers on that front. It is well worth a browse, and for this sports fan, the JackJumpers and Devils merchandise was great to see.

Pressure is the ultimate test, and for the staff and crew we encountered it came with the territory of bringing into service new ships and new ways of doing things. It was compared to opening a new hotel, and I think that's fair.

Teething problems were to be expected given we were on the first sailings, and they were handled with a calm, professional manner. The crew seem friendly and more than happy to help, patiently answering any questions that came their way.

The writer was a guest of Spirit of Tasmania