Franklin: Hobart restaurant review: Restaurant review – Gourmet Traveller

The interior may be all concrete and sharp corners, but the essence of Franklin couldn’t be further from its industrial setting. With specialist local producers on board, eyes peeled for wild ingredients and – among other tools – a woodfired Scotch oven, Analiese Gregory assembles flavours of exquisite delicacy. A single skewer of char-grilled oyster mushrooms dressed with a frothy wakame sabayon lingers memorably, as does a chicken liver parfait sweetened with preserved quince and served on yeast crisps. The juicy pop of pickled currants and the crunch of smoked macadamias roll perfectly against sea-salty, smoky octopus, and a whole flathead built for sharing is served with a wickedly rich sea urchin butter. Sommelier Forbes Appleby’s wine list, meanwhile, is as impressive as ever: clear, concise and reliably on the pulse. Gregory’s crisp potato with brown butter mousse and salted caramel remains a signature dish with good reason, and neatly encompasses her creative approach driven by flavour and finesse.

Phone:
(03) 6234 3375

Bookings:
Bookings recommended

Features:

• Licensed
• Bar
• Private room
• Wheelchair friendly

Accepted card types:

• American Express
• Eftpos
• MasterCard
• Visa

Chef:
Analiese Gregory