Frank Restaurant

Executive Chef Scott Heffernan puts aside his renowned seafood-based background to bring some of the celebrated beef-focused culture and cuisine of Argentina to this funky waterside restaurant in Hobart.

The large and eclectic space, with an impressively stocked cocktail bar, wins you over the moment you enter the room. The eye-catching light fittings and large communal tables make for a particularly convivial experience.

While the menu is distinctly South American, it is hard to resist the quesadilla of the day – the daily special may perhaps offer a generous rich confit duck filling, nicely counterpointed and complemented by the acidity of vibrant salsa. The hearty serving of tender beef and lamb mole with green rice delivers serious depth of flavour, excellent spicing and a nicely measured heat note. The spectacular grass-fed King Island rump cap is served precisely to order, with chimichurri and salsa picante offering alternative ways to enjoy this premium produce.

PSST! The exceptional cocktail list, featuring classics like pisco sour, mojito, and piña colada, also offers up an appealing rum-spiced espresso martini to end your night with.

Reviewed for the 2019 Guide