Mures has been Hobart's seafood institution since 1973 and still operates its own fishing fleet — the boats moored just outside the restaurant unload their catch directly to the kitchen. The Upper Deck is the sit-down restaurant on the first floor, with windows over the dock; the cheaper Lower Deck below sells fish and chips at counter service to be eaten on the dock wall.
The menu rotates with the catch: Tasmanian flathead fillets, blue-eye trevalla, ocean trout, Bruny Island oysters, scallops in their shells. Service is efficient rather than smooth, the room is a bit dated, but the seafood is among the freshest you will eat in Australia. The Tasmanian wine list is strong on Riesling and Pinot Gris.