With the closure of city’s uber-cool Garagistes, Hobart needed a dining space which is modern, cutting edge and exciting. Franklin on Argyle Street fills that niche admirably. The food here is wholesome, delicious and also takes risks – which explains why you need to book at least two months in advance to secure a table.
The cavernous white space was once a car showroom but now all eyes turn to the massive open kitchen. The eclectic menu, designed by chef David Moyle, showcases fine Tasmanian produce, such as octopus, Jerusalem artichoke and black truffle, but is never fussy or ridiculously minimalist. The wine list offers a number of exotic labels and cheeky wine styles. The menu changes daily. Open from Tuesday to Saturday for lunch and dinner.
