Adam Gibson
The interior may be all concrete and sharp corners, but the essence of Franklin couldn’t be further from its industrial setting. With specialist local producers on board, eyes peeled for wild ingredients and – among other tools – a woodfired Scotch oven, Analiese Gregory assembles flavours of exquisite delicacy. A single skewer of char-grilled oyster mushrooms dressed with a frothy wakame sabayon lingers memorably, as does a chicken liver parfait sweetened with preserved quince and served on yeast crisps. The juicy pop of pickled currants and the crunch of smoked macadamias roll perfectly against sea-salty, smoky octopus, and a whole flathead built for sharing is served with a wickedly rich sea urchin butter. Sommelier Forbes Appleby’s wine list, meanwhile, is as impressive as ever: clear, concise and reliably on the pulse. Gregory’s crisp potato with brown butter mousse and salted caramel remains a signature dish with good reason, and neatly encompasses her creative approach driven by flavour and finesse.
Phone:
(03) 6234 3375
Website:
Bookings:
Bookings recommended
Features:
Licensed
Bar
Private room
Wheelchair friendly
Accepted card types:
American Express
Eftpos
MasterCard
Visa
Chef:
Analiese Gregory
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
2020 Top 50 Rank – #44
Wine: ★★★
Gourmet Traveller’s restaurant guide gives a yearly snapshot at the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 50. The wine star-ratings, which range from zero to three stars are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
