Without flourish, but instead honesty in flavour and substance, Frank really lives up to its name. It's fast securing its prime position on the Hobart waterfront by turning out local produce in a predominantly Argentine style. The layout is social rather than romantic and the tableware is staunchly practical. Entrées are straightforward: best to grab an empanada and some sopaipillas, bite-sized fried bread made worthy by a Chilean tomato salsa. Either navigate the drinks menu with the canny staff, stay focused with a South American cocktail, or match the soft tannins of a malbec with the flat-iron steak. Lamb rump from the charcoal grill has a perfect blush, spiced up with a combination of salsa picante and chimichurri. Be certain not to skim over the vegetable dishes, where charred sweet potatoes are paired with a goat's curd of citrus, garlic and coriander. Dessert perhaps reads better on the menu than the plate.
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