Franklin encapsulates much that's great about Hobart today. It's a celebration of local culture and nature held against a backdrop of industrial surfaces worn to smooth warmth by time and use. A place where a person can sidle up to the bar for a beer and a lamb rib daubed with the leatherwood honey and fennel pollen chef Analiese Gregory picked up on her way to work. Or settle in at a timber table for linguine enriched with sea urchin, scattered with fronds of that same wild fennel. Or for the garfish plucked from local waters that Gregory expertly coaxes to succulence in the Scotch oven and sauces with oyster butter and chive flowers. Possibly with a glass from Forbes Appleby's bold and exhilarating wine list. Franklin is a restaurant in its element, a joyous place where a diner feels blessed to be part of the dance rather than a mere spectator. Get amongst it.
(03) 6234 3375
- Private room
- Wheelchair friendly
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.