Following on from the success of The Stackings restaurant at Peppermint Bay in Woodbridge, we’re making new memories from our home in an old Ford showroom within Hobart’s historic Mercury Newspaper Building.
At Franklin, our menus change depending on what’s at its best. Our chefs meet one-on-one with the bounty of independent Tasmanian producers who we champion daily. Foraging for the likes of wild rocket flowers or wild fennel (perhaps later folded through linguine with Bruny Island sea urchin), is a regular part of their work routine.
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.
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 house-made goat cheese, aged in Franklin’s own wine cellar.