A handsome industrial-modern dining room carved out of a former Mercedes-Benz showroom near the waterfront, with a long open kitchen running the full length of one wall and a glowing wood-fired oven as the visual centrepiece. Chef David Moyle (also of the Longsong group) designed the kitchen as a single working brigade behind a marble counter; almost everything is finished over fire.
The food is modern Australian with a strong emphasis on Tasmanian seafood (whole-roasted flathead, scallops in their shells), wood-roasted vegetables, and game (wallaby, Cape Grim beef). Service is informal but precise. The bar at the entrance pours excellent natural wine and is a good standalone option for a glass and a snack.