Templo's charred carrots with bagna càuda and almonds represent everything this Hobart destination aims to achieve: contrasting textures and sharp flavours enhancing humble ingredients. Recent years have seen Hobart lift its game but Templo remains as intriguing as ever. Even the bread - scorched sourdough served with olive oil - which doesn't even make it onto the blackboard, leaves a lasting impression. There's more of the crisp, blackened toast as a base for an entree of well-seasoned raw tuna with a chervil top note. And then there's the signature gnochetti – light and soft, its accompanying Bolognese sauce rich, silky and spectacular. Waitstaff bearing the next dish or bottle weave around the tiny space and the communal table where voices rise progressively throughout the evening and table neighbours swiftly become new friends. Pick a time based on the occasion: early for a brisk and efficient first sitting or later for a longer, more laissez-faire experience. Either way, don't forget the basics: eat your vegetables.