Following on from the success of The Stackings restaurant at Peppermint Bay in Woodbridge, we’re making new memories from our new home in an old Ford showroom within Hobart’s historic Mercury Newspaper Building.
Our chef Analiese Gregory has worked in world-class kitchens in the Aubrac, San Sebastián, Paris, London and Sydney (Bras, Mugaritz, Le Meurice, The Ledbury, Quay, respectively) and with every day, she channels these experiences into our ever-changing produce-driven menu.
Our 10-tonne wood-fired Scotch oven is the linchpin of our open kitchen. It’s where whole just-caught flathead or Littlewood Farm’s finest lamb might be roasted slowly and plated up right before your eyes.
Our menus change depending on what’s at its best. Gregory likes to stop on her 40-minute drive to the restaurant each day to forage the likes of wild rocket flowers or fennel (perhaps later folded through linguine with Bruny Island sea urchin) and to meet one-on-one with the bounty of independent Tasmanian producers who we champion daily.
A made-from-scratch mentality (and curiosity) informs everything we do – whole beasts are broken down onsite, we bake our own bread, cure our own meats and craft our own cheese. If you’re lucky, your dinner might end on a taste of our camembert or brie, aged in Franklin’s own wine cellar.