One of Australia’s most acclaimed restaurants happens to be in Hobart, where chef Analiese Gregory plays with local, foraged, and homegrown ingredients in her daily-changing menu. One night, you might find burrata curd tossed with saltbush and fermented Jerusalem artichoke. Another, it’ll be licorice-seasoned lamb ribs, grilled for everyone to see in the 10-tonne Scotch oven, which emits the smell of burnt honey. The modern concrete dining room, housed in a 1923 Ford showroom next to the old Mercury newspaper offices (reimagined as the Press Hall), is outfitted with blond wood tables and animal-hide rugs. House-made wines and tangy desserts—perhaps strawberry gum milk sorbet scooped over rhubarb and damson plum sauce—add to the fun.
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.