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Smolt

Among the sandstone edifices of bustling Salamanca Square, Smolt spruiks its Spanish- and Italian-inflected mod-Oz menu with a youthful team of eager-to-please floor crew at the helm. Groovy interiors of metal and timber flow from a “formal” dining room to the open-plan casual seating, framed by walls of windows overlooking the square. Next door is Tassal’s shopfront, so it’s just steps for the chefs to procure salmon for their brilliantly simple ceviche, judiciously dressed with citrus, olive oil, shallots and herbs. Seasonal changes to the carefully curated Tasmanian-heavy wine list keep the savvy coming back; so too the opulent crab and corn risotto, finished with tangy pecorino, herb brioche pangrattato, chilli oil and chives. Relax with dessert. The dense baked chocolate mousse tart with vanilla chai ice-cream brings together sweet richness with perfumed spice.