Frank

Frank is the Murphy-family-run Argentine asado-grill institution on Franklin Wharf — directly opposite the Brooke Street Pier, with the most photographed Hobart waterfront view — and is the city's most reliable mid-tier shared-plate dining room. The Murphy family opened the kitchen in 2014 and built it around a serious Argentine fire-cooking programme that draws on the Mallmann tradition.

The cuisine is Argentine asado with deep Tasmanian sourcing. Signatures include a slow-grilled Tasmanian ribeye over Tasmanian-cask wood; a salt-encrusted whole Tasmanian salmon baked on rescoldo; a hand-rolled empanada with Tasmanian-lamb filling; rescoldo-grilled seasonal vegetables; the famous 'asado para dos' — a sharing-plate meat and vegetable selection for two from the asador.

The wine list runs to 350 references with deep Tasmanian smallholder coverage and a serious Argentine Malbec section that no other Hobart restaurant carries. Glass pours start at A$10 and the by-the-glass programme runs a generous twelve-glass Tasmanian-Argentine flight.

The dining room and outdoor terrace together hold seventy-two covers; the kitchen times the dessert course with the sunset for diners booked on the western edge of the terrace. Service is family-run.

Frank is the close-a-deal room in Hobart — the asado-shared-plate format works for any group dynamic, the waterfront terrace at sunset is the conversation, and the wine list is forgiving on a multi-bottle dinner for eight. Book the corner four-top on the western edge of the terrace.