One of Australia’s most acclaimed new restaurants happens to be in Hobart, where chef David Moyle uses Tasmanian ingredients such as King George whiting fish, which he roasts in a wood-fired brick oven, stuffs with lemon leaves, and finishes with urchin butter. The modernist dining room, housed in an old Ford showroom next to the former offices of Hobart’s Mercury newspaper, is decorated with blond wood tables and animal-hide rugs.
This appeared in the Jan/Feb 2016 issue.
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This industrial-style restaurant with polished concrete floors and an open kitchen serves up the best of Tasmania's amazing produce with an emphasis on just-caught seafood. While you feast, watch the chefs sweat it out in front of the 10-ton Scotch oven cooking fish and meat over a wood fire. The menu changes daily, so you’ll always get the freshest of what’s in season.