Went for the first time yesterday and thoroughly enjoyed the experience. It was somewhat unique in that the menu was bespoke due to a fundraising event for the Australian bushfires which meant several different venues had banded together on the day, but the overall result was brilliant. The venue is fantastic as were the staff.
I thoroughly enjoyed my time here and look forward to heading back the next time I am in Hobart when it’s just business as usual.
You needn’t look further than the head chef who was like a puppeteer with her staff, the most organised and beautiful kitchen to watch in action. Every plate was at the highest possibly quality and flavour
Visiting from Sydney we are so glad we had this place recommended to us. The stand out dish was the potato and butter dessert. Every dish that came out was beautifully prepared and tasted amazing. Would love to come back!
Enjoyed some of the dishes, went for the tasting degustation. I have to say their cauliflower was divine!!! A must have also their octopus, favourite dish of the night. Would recommend dining here if you are ever in Hobart
One of the best meals both my partner and I have ever eaten. The char grilled oyster mushroom skewers were to die for and definitely the highlight of the meal. Coupled with premier service and a waitress who was down to earth and extremely accommodating. Will definitely be recommending to anyone who decides to take a trip to Hobart. Thank you Franklin!
A must to visit when in Hobart. Truely a great atmosphere. Walking distance from Grand Chancellor Hotel and most other cbd hotels. Upon arrival we had wine by the open fire. Cosy atmosphere. Friendly welcoming staff. The food was amazing, we had 5 courses with some local wines
This was my second visit to Franklin and it is truly an example of how the Hobart food scene has taken leaps and bounds over the last 4 years. I couldn’t bypass the chicken parfait starter, absolutely delicious, smooth, savoury and light way to start a meal. There are a number of small bites and small dishes to share. The vegetable dishes were fresh and layered with flavours, the colours were vibrant and beautiful. The wine list is interesting with a great selection of sake which I would definitely recommend. Portion sizes are small so you will need several dishes to complete a meal. The interior is modern and spacious on both occasions I have sat at the enormous polished concrete bar. Though for groups there are some nice spaces dispersed throughout the open space. Definitely recommend for a special occasion with friends to share.
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.
![Zomato]( "Recensione")
We managed to nab a booking for a late dinner here so most pleased about that. The restaurant is the creation of Analiese Gregory. Located close by to Franklin Square, this restaurant had a hip vibe about it. We had arrived early for our reservation so they advised us to take a seat at the casual seating area till our table was ready where we could order drinks whilst we waited. The waitstaff were all super friendly and accommodating. Anything questions we had they could answer quite easily.
Once we got seated at our table we were advised that the majority of the dishes were to share. Our waitress explained that the menu was divided into small bites, bigger bites, and larger dishes.
We started off with Chicken Liver Parfait With Yeast Crisp, Octopus Head And Saltbush Dumpling, and Scotch Quail Egg With Sobrasada. All the bites were delicious but the highlight for the table was the scotch egg. Lovely crunchy outside with a yummy meat coating in the middle, once cut it revealed a gooey yolk from the perfectly cooked quails egg. The complimentary bread and butter was lovely.
We then continued with Tunnel Hill Oyster Mushrooms With Braised Wakame And Egg Yolk Sabayon. The mushrooms were roasted and had an earthy toast that was very meaty in taste. The sabayon provides a lovely sauce to the mushrooms.
Our main meat dish was the Wood Roasted Littlewood Lamb. Juicy pink pieces of lamb were served with almonds and kohlrabi. It was a fantastic dish. We got the Potato Galette to accompany it and the dish was amazing. Layers of potato with a crisp top...yum!
Finished off with Cherry Kernel Custard. It was accompanied by fresh cherries and fig leaf granita. It was a well composed dish. Great textures and flavours like the creamy custard, the bite of the cherries and coolness of the granita.
Definitely worth a detour if in the city and make sure you reserve early as tables can get snapped up quickly.
Does My Bomb Look Big In This
+4
Hobart has a lot of beautifully preserved architecture, and the heritage-listed, Argyle Street art deco exterior of Franklin Hobart is no exception. Prior to housing the Mercury newspaper’s printing press, the minimalist restaurant space was once a 1930s car dealership called City Motors. Today you’ll find it sleek, dark and angular, dominated in the light-filled front room by an austere polished concrete and metal bar. In the darkened rear, it has been softened with painted paling faux-walls, fifties-inspired furniture, and gauzy drapes that try to create some cosy lounge-room type nooks inside the industrial space. In the large open kitchen, centred around a wood-fire Scotch oven, you’ll find Analiese Gregory. You might recall Gregory’s cooking from her last Sydney venue, Bar Brosé, before she relocated to this island state. At Franklin her emphasis is showcasing...
Unexpectedly impressed by this restaurant - was not disappointed by a single dish.
The proteins in particular were excellent. The quail and lamb were some of the best I've had.
Very reasonably priced for food at this calibre.
Great local wines and craft beers too.
Not to be missed in Hobart.
The food and service was immaculate. We experienced the 8 (or 9) course banquet that was faultless. It was impossible to pick a favourite dish and the accompanying cocktails were exquisite. Our wait staff were friendly, efficient and very affable. Our food arrived quickly each time but with sufficient rest periods in between. Definitely one of the best restaurants in Tasmania. Looking forward to going again
I really enjoyed dining at Franklin
The food was excellent and the menu was innovative
Looking at some of the other dishes in the review section, I am very glad we got the set menu we did which was more fish focussed.
We did not like the vegetable in fish stew
The staff were attentive but not very warm.
The wine was a good selection and the bottle we shared was lovely
I had a fantastic dinner experience here about a month ago. I went with the "feed me" option - you'll get about nine or ten dishes in total (including desserts). Great food and awesome service. The industrial decor looks great too. I would definitely come back for more. Highly recommended.
Sarah charles (Thewhereto)
+5
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.
![5]( "Recensione")
What an awesome experience. A warm welcome set the tone right for the evening. Then a delicious twist on the martini got us settled. The menu is a bit different and uses some great local produce including abalone! We started with some in house bread and then had a scotch quail egg (with gooey centre), abalone skewers and some salami with (I think) Russian mustard.
Then we had probably the most perfect dish I've had for a while. Wood smoked octopus served with wild herbs and currants. The octopus was perfectly cooked with a crunchy texture (cooked without being rubbery like it usually gets served) and the smoking was delicate and slowly built on the palate without ever getting overwhelming. We would go back for this dish alone!
We then finished up mains with a delicately cooked lamb belly in whey brine which came with a mix of natural flowers and leaves ranging from a parsley type flavour to aniseed.
This restaurant is in Hobart CBD so there's really no excuse not to visit this spot for an amazing culinary experience with excellent backup from the staff on the floor.
Everything we tried was really delicious , we definitely enjoyed our meal here. It was nice to see an open kitchen and have such a tasty meal in a non stuffy environment. Top notch!
Make a reservation
Order online
Find the best restaurant in Hobart
An error has occurred! Please try again in a few minutes