Another highly praised restaurant which we checked out in Tasmania was Franklin restaurant in Hobart. We had booked for a late meal at the end of a busy day seeing the sights. The restaurants has large glass windows which are very visible from the street. The restaurant interior is paired back with concrete and industrial fittings, providing clean visual features. The open kitchen and bar provide the ability to watch what is going on. It is a busy restaurant but the staff are attentive. The ambience is buzzing and this makes for a great dining atmosphere.
The drinks list includes craft beer, interesting wine options, including natural wine and there’s also a mix of cocktails and craft spirits.
The menu has a number of inviting options and was headed up with some exciting small bites. A must eat item is the scotch quail eggs. This tasty morsel has a crisp outer crust, a tasty mid layer of sobrasada and the yolk of the quail egg oozing out once cut into.
The octopus and salt bush dumplings may not be the most appealing looking bite, however this was made up for by the texture and flavour. We were also provided some amazing complimentary bread.
The mushroom dish was full of umami from the braised wakame and egg yolk sabayan. This was the tasiest dish of the evening. With the oyster mushrooms providing a meaty texture.
Potatoes are certainly abundant in Hobart and were well put to use in the potato galette with an emulsion of huacatay, a Peruvian herb sourced locally on the Tasman coast.
This accompanied the main source of protein we ordered, the woodroasted littlewood lamb, served with braised almonds and pickled kohlrabi.
This dish was very simple looking on the plate, however the flavour of the lamb was incredible and the almonds provided texture and the pickled kohlrabi cut through the richness of the lamb.
Franklin is great place to enjoy a meal in Tasmania to savour some local produce and wash ot down with a quality drinks list.
30 Argyle St, Hobart TAS 7000