Frank

Frank might not look like much from the outside: it’s hidden in an office-like building with reflective windows and a pink granite exterior. Yet follow the grand timber door and you’ll find a sleek diner with pops of colour, stained-glass windows and plenty of opulent seating, including a grand table wrapped by a wrought-iron cage. The waterfront views are just a bonus.

The focus here is Argentinian-style dishes with an Aussie twist. To start the night, empanadas are almost non-negotiable. Yet the main draw is the meat, with many Argentinian steakhouse classics cooked over an asado grill. The best example is the classic entrana, a juicy sliced skirt steak with chimichurri and salsa picante, while the lamb and beef mole with green rice is complex and satisfying.

To drink, try an on-theme and upbeat Pisco Sour or Caipirinha. Or, for a mood shift, check the wine list for Tasmanian and Argentinian drops – a glass of torrontes or malbec is a strong choice.

Hobart hospitality veteran Scott McMurray (Smolt Kitchen, now-closed Smolt) is behind Frank. As at McMurray’s other venues, high quality Tasmanian produce is a strong focus. You might enjoy Wagyu from Robbins Island Wagyu Beef, oysters from Tasmanian Oyster Co, and mushrooms from Mr Brown & Towns.

Named after Franklin Wharf (the building it’s set in) there’s a sense of fun and revelry at Frank, whether you’re dining solo or with a group. It’s an ideal spot for a quick drink and snack, a long feast (the Feed Me option is an erudite choice) or a quick nightcap and dessert.