Located opposite Franklin Wharf in Hobart, Tasmania’s capital, Frank provides a unique dining experience with its South American inspired cuisine made from premium Australian ingredients. It’s open ambiance and top notch service enhance the culinary journey we embarked on.

I’m here with a group of friends from Sydney, enjoying a five day cruise with Hobart as our only port of call. We’re excited to explore all that this vibrant city has to offer during our limited time ashore. After a visit to the Salamanca Markets, we head to Frank, located nearby.

Situated on the ground level of the Commonwealth Bank building, Frank is a stunning venue. However, our seating area is bathed in strong sunlight on this clear Autumn day. Some blinds would mitigate this, and I apologise for any shadows in the pictures.

The Two Tonne Riesling is indeed a delightful choice. A cool climate wine, its crisp acidity and vibrant flavours make it a perfect accompaniment to our food, in fact we polish off three bottles of these!

With just three of us oyster enthusiasts, we’re keen to sample Frank’s offerings of both the natural and roasted oysters. Hailing from Boomer Bay near Hobart, these Pacific oysters are celebrated for their sweetness, thanks to the low salinity of their cultivation waters. A Tasmanian coastal treasure.

I could have easily devoured a dozen of these oysters. They’re incredibly clean, fresh, and briny. While the vinaigrette is delightful, I lean towards enjoying the natural oysters with just a squeeze of lemon. They’re simply perfection.

The chef behind the fire-roasted oysters with chorizo, garlic butter, and ash salsa deserves an award. The very slightly charred oysters complement the spicy chorizo and garlic butter adds a mellow richness. It’s a masterpiece of flavours.

The beef carpaccio at Frank offers a unique flavour combination with capers, peperberry mayo, and parmesan. However, I’m surprised by the meat—it tastes cooked, which deviates from the traditional raw preparation. I am sure I must be wrong here though…

Tiradito, a Peruvian delicacy akin to ceviche but thinly sliced like sashimi, bears the influence of Japanese immigrants on Peru’s cuisine. The kingfish, dressed in spicy aji amarillo sauce, delights us with occasional crunchy bites of chulpe, roasted corn kernels. It’s a surprising and delicious fusion of flavours and textures.

The chorizo at Frank is a delightful balance of flavour—not too spicy, yet rich and full bodied. Paired with the vibrant chimichurri, it becomes an irresistible treat enjoyed by everyone at the table – we really should have gotten another serve of this dish!

My lovely friend Michelle orders the Mole. Mole is a traditional Mexican sauce known for its rich and complex flavours and is typically made with chilli peppers, chocolate, and spices. Michelle is sitting right next to me so I (with permission) stick my fork into her lunch to try some of this. It’s tasty, the meat is soft and flavoursome. Michelle does comment however, that she is not a fan of the green rice.

Acknowledging South America’s mastery of steak, Mark clearly relishes the Black Onyx striploin, savouring each bite and leaving an empty plate. His praise underscores its excellence. The Black Onyx, with a marble score of MB3, is purebred.

Red chooses the tiro de ancho, a tantalising spiral cut of rib eye. It looks divine, and with Red finishing every last bite, I am sure it’s safe to say it was indeed delightful!

My dear friend Jen and I both choose the Cola Glazed Pork Belly. While the cola flavour is subtle, the crispy skin and well rendered fat impress. Personally, while I understand the the salsa may cut through the richness of the pork, I’m not fond of the pineapple salsa—no fruit with savoury dishes for me!

Although dukkah isn’t traditionally South American, its nutty flavour complements the lime infused fresh green beans wonderfully, creating a delightful fusion of flavours.

Crunchy and zingy is how I would describe the cabbage with parmesan and white balsamic. The white balsamic elevates the humble cabbage, transforming it into a lovely side dish.

We all thoroughly enjoyed our lunch at Frank. It’s a fantastic restaurant with excellent service. For me, the highlights were the oysters and the kingfish, but most of all, it was a pleasure dining with my wonderful friends and making memories while in Hobart.

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