The Hobart

Frank Restaurant

by Stephanie Williams
Frank Restaurant

Years ago I travelled through Morocco and there’s one dish that still haunts my memory. It was a smoky evening in the Djemaa El Fna, Marrakech’s main square, and I found a very busy but non-descript stall serving fish with a seemingly simple fresh, cold tomato sauce.

It was so good I went back the next night and practically drank the sauce. Ever since, when I see a Moroccan cookbook I scour the pages to find how I can recreate that sauce. And I can’t. I had written it off as a moment in time – perhaps being on the road made it taste better than it was. I certainly wasn’t expecting to find it in Hobart.

Frank is on the ground floor level of the Marine Board Building on the waterfront, and apart from a small sign and glimpses of light behind the reflective glass, you could miss it. The menu is modern Australian with South American influences – the tone is set as you walk in to scented wafts of char-grill in the air.

The menu is for sharing, so we order a selection of starters and main sizes. I ordered the pumpkin cakes as a starter and I was so pleasantly surprised when it came with a side of fresh tomato sauce. Could it be my elusive Moroccan one? I was so impressed when it came pretty close, so I ordered a second serve just to be sure. Local natural oysters matched beautifully with a Tassie sparkling, a glass of Kreglinger. Next up was chargrilled broccolini, cavolo nero and stracciatella with a garlic and anchovy dressing, which we had alongside the hanger steak served with chimichurri and salsa picante and a serve of the beef and lamb molé with green rice. It was a great combination of flavours and the rice helped to fill up the hungrier of the two of us.

The cocktail and wine list is interesting, with lots of local options and a few from the mainland and further afield. I can’t go past trying a glass of “tap wine” just to see what it’s like (spoiler alert, it’s the same as regular wine, delicious!) and there’s also a reasonable beer selection, local and afar.

With no room for dessert, we call time but I’m already planning my return, if only for the condiments. ■

Dining Out meals are always self-funded.

Frank Restaurant

1 Franklin Wharf,

Love this

Cold Water Wake Up Call
It seems everywhere I turn someone is talking about or participating in cold water swimming right now.
A Short Geelong Getaway
Since the Spirit of Tasmania terminal moved from Melbourne to Geelong late last year, a visit to Geelong has been on the radar.
27 Hobart Friends Get Snipping For One Off Wine
The borders were declared shut in Tasmania on the 30th of March, 2020; the first stare to do so amid the COVID- 19 pandemic and hard lockdown of Hobart followed.
Danphe Nepalese and Indian Food + Peppermint Bay Bar and Bistro
Nepalese food is a comfort in our house. Having spent much time trekking and mountain climbing in Nepal as a younger man, Nepalese food is something I always love to go back to.
That’s DR Hannah Gadsby To You
From Smithton to Netflix and the Emmys stage, Tasmanian stand up comic Hannah Gadsby has forged an unlikely path. Following on from the massive success of her shows Nanette and Douglas, Hannah brings her new show Body of Work to Hobart this month.
PODCAST: Incat founder Robert Clifford on why electric boats are the future
Robert Clifford is the founder of Incat, a Hobart company building fast ferries for the world. Always looking to future opportunities, he has identified where Hobart sits in the next wave of transportation. For more of this interview listen to The Hobart Magazine podcast.
Is Tourism Ready For More Forestry Wars?
Tasmanian forests are special. They’re home to centuries-old trees, including the tallest flowering trees on the planet, and support unique native species. Yet not everyone agrees on how these forests should be managed.
Hobart Chefs: When The Obsession Becomes Real
Tasmania’s brand as a foodie haven is cemented. But within the local hospitality industry there are those who love to use local produce...and those who are next-level obsessed with it. We spoke to a bunch of Hobart chefs who are top of the game when it comes to fostering relationships with local farmers and growers.
Did You Know Australia’s First Female Doctor Was Hobartian?
Tasmania, despite its small size and population in comparison to the mainland, has produced more than its proportionally predicted percentage of significant figures and heroes of Australian history. 
Return Travellers Adding Pressure to Hobart Housing
For all of us 2020 was a year like no other, punctuated by rapid change and plenty of new challenges. For vulnerable people in Tasmania, including people facing homelessness, those on low incomes and those facing increasingly higher rents, it was very challenging. We are seeing a growing demand for homes in Tassie from international travellers returning home, people moving for work and others seeking the lifestyle that our Apple Isle has to offer.
AboutContributeAdvertiseNewsletter Sign UpContact
February 2024

Stay up to date with everything happening at the Hobart Magazine.

Thank you to Luke Brokensha for mobilising his friends and local residents recently to host two rubbish clean ups along the Hobart Rivulet after heavy rains.
The warm weather returns...hello summer.
Need a laugh? Check out @theinspiredunemployed feed on Instagram.
Moto Vecchia Cafe in Bellerive and Czegs Cafe in Richmond have joined the Clarence City Council dementia program, creating dementia-friendly spaces for all patrons.
It’s hard to believe it’s not standard practice to have a working phone in every aged care room - shared phones make private conversations impossible and increase the risk of spreading COVID-19.
Tacks on the tracks. Mountain bikers beware of tacks being left on certain tracks on the mountain.
Just when you think your cousins are alright. NZ Opposition Leader Judith Collins took aim at Tassie during her recent (unsuccessful) campaign, calling us Australia’s “poor cousin.” She also seems worried about us nabbing tech businesses, “It’s a lovely part of the world but do you necessarily want to go there with your high- tech business? Possibly not,” she said. We beg to differ!