A 20-seat, no-choice Italian set-menu restaurant in a converted weatherboard cottage on Patrick Street, on the western edge of the CBD. Chef Matt Breen and Ali Currey-Voumard cook a single four-course menu each night, mostly Italian and mostly from Tasmanian produce — handmade pasta, a wood-fired meat or fish, vegetable dishes that taste of the day's market. The room is plain, the service is informal, and the cooking is exceptionally good.
Bookings open three months in advance and fill within hours; phone or join the waitlist. Wine list is short, mostly Tasmanian, and well chosen. No corkage, no à la carte. One of the small handful of restaurants worth flying to Hobart for.