Templo, Hobart

Fried brioche with sweet ricotta

Fried brioche with sweet ricotta

Our restaurant critics' picks of the latest and best eats around the country right now: Templo, Hobart.

You can count the good options for eating out on Sunday and Monday nights in Hobart on one hand (and have fingers to spare). Which means tiny new neighbourhood restaurant Templo, with 20 or so seats and open Thursday to Monday, has been welcomed with open arms by locals. If you're a visitor here, don't be surprised to find that everyone else in the restaurant seems to know each other. And, while it's licensed with a small wine list, its BYO policy, with $15 corkage per bottle of wine, makes it that bit more endearing.

Owners Matt Breen and Chris Chapple, chef and front of house respectively, do virtually everything themselves, and that adds to its charm. In such a tiny space, with a few small tables in front of a light-flooded window, three seats at a petite bar and a round table that can seat a group of eight - the kitchen visible from all of them - it's impossible not to engage with both of them. Breen's food has an Italian bias, reflecting his time working at Hobart's Smolt and, before Templo opened, a few months at Melbourne's Tipo 00. He makes gnocchetti daily and serves it with broccolini and chilli, and the equally Italianate beef carpaccio with radicchio and anchovy cream is also a regular on a blackboard menu of around 10 dishes. Both are highly recommended. Lemon semifreddo with a simple pistachio garnish is a good way to finish, maybe after veal cotoletta.

Templo's menu is available all day, so it's a good option for lunch, as well as a gin and tonic or glass of wine in the evening with a couple of small plates. The beginning of the week is looking up.

Templo, 98 Patrick St, Hobart, Tas, (03) 62 347 659. Open Thurs-Mon 11am till late.

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.



Newsletter

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

Latest news
Morgan McGlone to open a New York-style grill in Melbourne
12.12.2017
First look: Bondi Beach Public Bar unveils menu – and a squish burger
11.12.2017
Andrew McConnell is taking over NGV this summer
07.12.2017
Eight new restaurants and an Art Series hotel opening on the Brisbane River in 2018
06.12.2017
Clayton Wells to open A1 Canteen
27.11.2017
Deliveroo opens Australia’s first delivery-only kitchen
24.11.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
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...

Ettie’s

Riding the Hobart wine-bar new wave, Ettie's is the safe wo...

Three Japanese

A clean, slightly stark room and neat plywood furnishings a...

Aløft

The ingredients on every one of Aløft's dishes, Tasmanian t...

Lebrina

Lebrina has been doing its Old-World French/Italian-inspire...

Me Wah

Me Wah is where Hobart goes when it wants a fine night out....

Smolt

Calling Smolt a safe pair of hands is underplaying it. Sure...

Templo

You can eat a la carte at Templo, but going your own way in...

Landscape

When the wine list comes with a table of contents and the w...

Frank

Smolt's younger funkier sibling is all about the share. The...

Fico

If there's duck ravioli del plin, don't hesitate to order i...

Dier Makr

From the unpronounceable name to the conspicuous lack of si...

Garage sale

Book that Tassie trip soon: the restaurant that changed the ...

Franklin opens in Hobart

David Moyle's new Hobart venue is open for business. Well, p...

Fun Dining at Room for a Pony, Hobart

Our restaurant critics' picks of the latest and best eats ar...

Pinbone is heading to Hobart

Sydney's favourite culinary young-gun trio, Pinbone, is maki...