Ever since MONA put Hobart on the map, Tassie's food and wine scene has flourished, bringing in hordes of tourists eager to sip and sup on its award-winning fresh produce and superb whiskey and artisanal spirits.
Read any guide to travelling the state and you'll find Franklin, a cool kid café/restaurant in Hobart, top of the must-visit list. Helmed by chef David Moyle, who also has a bar above Melbourne's Longrain in the works, the emphasis at Franklin is on just-caught seafood and local produce. "I found a lot of the secondary produce in Tasmania was underutilised," Melbourne-bred Moyle says of his first impressions on moving to the state. "Everyone was cooking it at home, but no one was using it in restaurants. Things like octopus, calamari, sea urchin, periwinkles and clams."
Next week, on Thursday August 4, Sydneysiders can sample Moyle's acclaimed cooking at Icebergs Dining Room in Bondi, where he'll be hosting a one-night-only pop-up. Dubbed Franklin Dining Room and Bar, the pop-up's menu will be matched to wines selected by Icebergs' wine director James Hird, along with Tassie beers.
The pop-up costs $120pp with an additional $80pp for matching wines. Head to idrb.com to book.
Icebergs Dining Room and Bar, 1 Notts Ave, Bondi Beach, NSW.