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Franklin

Hobart, Australia

Rising star showcases Tasmania's natural bounty

Chief reason to visit: Tasmania's stunning natural produce has a new champion in Franklin's co-owner and head chef David Moyle, who cranks out deceptively simple seafood dishes from a customised 10-tonne oven nicknamed 'the beast'.

What to eat: The menu changes daily depending on what local foragers and farmers bring, but expect steamed periwinkles with aioli and housemade bread and butter or urchin with leek and nasturtium leaf, followed by seared bonito with a nettle sauce.

What's the dining room like? Housed in a 1920s car showroom, wedged between a former newspaper office and car park, it's a quirky space combining high ceilings and concrete floors. Animal skin rugs and plants add warmth, as does the bustling open kitchen.

A word on the chef: Previously co-head chef at critically acclaimed Melbourne restaurant Circa, Moyle has also worked at the Pacific Dining Room in Byron Bay and The Stackings in Peppermint Bay, south of Hobart.

What else? Moyle combines his twin passions of food and surfing on his days off, riding the waves off Bruny Island and foraging kelp for the restaurant.

Chef portrait: Caroline McCredie/Delicious

On the pass

  • David Moyle

Style of food

  • Modern Australian

Standout dish

  • Steamed periwinkles with aioli