It is immensely talented and innovative chefs such as Analiese Gregory who will shape, define and showcase the national relevance of the modern food scene in Hobart in the years to come.
Dating back to 1923, this former Ford showroom is now an eclectic open space that features a ten-tonne Scotch oven, which is the heart and soul of Franklin’s kitchen.
The philosophy is simple, with carefully sourced local produce rightfully given star billing. For example, the sensational wood-roasted octopus with sweet and sour currants and smoked almonds is multilayered in both flavours and textures. The dish reads like it is Mediterranean-inspired, but it tastes and feels like a celebration of modern Australian cuisine. The same could be said of the simple yet elegantly presented Huon Valley Berkshire pork neck, served with sublime spelt miso and garnished with black radish, which proudly presents this stunning Tasmanian produce in a contemporary context.
PSST! The prime dining seats are at the bar, but the vibe is so convivial, and the dining mosaic so diverse, that simply being part of the experience is satisfaction enough.