Hobart's most ambitious restaurant, a small upstairs room above the cocktail bar Lucinda on Collins Street. Chef Kobi Ruzicka and Sarah Fitzgerald serve a set tasting menu of around eight courses, almost entirely Tasmanian produce, often with foraged ingredients (sea spinach, native lemon myrtle, pippies from the East Coast) and a clear influence from Nordic and modern Australian cooking.
Bookings essential, often a month out. The dining room seats around 20 and is run with admirable lack of fuss. The wine list (with a smart focus on Tasmanian and Victorian producers) is one of the better lists in the country. Vegetarian and vegan menus available with advance notice.