Franklin

David Moyle is the undoubted pin-up boy for Hobart's growing-up-fast food scene. In this clean-lined, concrete-clad restaurant with its minimalist Scandinavian furniture, broad kitchen bar and high-integrity wine list, Moyle focuses on locally sourced and often foraged produce, much of it cooked in his trusty, 10-tonne scotch oven. Sea urchin and leek could be wrapped in nasturtium leaf, wood pigeon roasted whole, and flathead cooked with lemon leaf and miso.