Pinbone is heading to Hobart

Pinbone, Sydney

Pinbone, Sydney

Frankbone? Pinklin? The official title is actually "Pinbone at Franklin", meaning that, yes, Pinbone, Sydney's favourite culinary young-gun trio, is making its way to Hobart for the summer. Since the 'Bones - chefs Jemma Whiteman and Mike Eggert, and manager Berri Eggert - decamped from their Woollahra digs in winter, they've done pop-ups as far afield as Singapore, but their stay at Franklin looks to be more like a residency, as they hitch their wagon to the Hobart hot-spot for three months. Details are still being worked out, but Mike Eggert says a Sunday takeover is a lock, with Franklin chef David Moyle joining Eggert and Whiteman  "cooking and slinging booze in a much more casual style", while Thursdays, Fridays and Saturdays may see Team Pinbone doing either a "ghetto Chinese restaurant or a small, Sidecar-style wine bar" as an adjunct to regular Franklin operations. The adventure begins in early December. Stay tuned for more details.

Franklin, 30 Argyle St, Hobart, Tas, (03) 6234 3375



Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Melbourne is now home to a Champagne vending machine
11.08.2017
Is Kisume’s new upstairs menu Melbourne’s most luxurious degustation?
03.08.2017
On the Pass: Fatuma Tikuye, Blue Nile
24.07.2017
Hot Plates: Hong Sa Bar, Yandina
20.07.2017
Mode Kitchen & Bar opens in Four Seasons Sydney
20.07.2017
Marta: New Roman dining in Rushcutters Bay
19.07.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×