Mara Kovac spent two years on a fishing boat out of Triabunna before she opened this room. The menu still starts with what that boat lands, and everything except the bread and the ice cream goes through the oven.
- Service
- Wed–Sat, sittings 5:45 and 8:00
- Menu
- Five courses, $145. Wines $85
- Walk-ins
- Eight counter seats, every night
- Find us
- 14 Salamanca Place, lane entrance
This week
Everyone at the table eats the same five courses. Every course has a vegetarian version. Tell us about allergies when you book; the kitchen plans for them.
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Fish from F/V Southern Cross, Triabunna. Vegetables from Fat Carrot Farm, Cygnet, and Provenance Growers, Richmond. Beef from Cape Grim.
A sandstone store from 1830, with the oven where the loading bay used to be.
Twenty-six at tables. Eight at the counter watching the oven. Four at the window if you ask for it.
No music after nine; the room is loud enough on its own. Level access from the lane, bathrooms on the same floor. Whole room for thirty-eight on Wednesdays and Thursdays.
Mara cooks. Ten people run the room and the fire with her.
Eight years at Franklin, two on the boat, and Lantern since 2019. She buys direct from four farms in the Huon and Coal River valleys and names them on the menu because the growers deserve the credit and you deserve to know.
The oven is a two-tonne oak burner. It is lit at two in the afternoon and is still warm when the cleaners arrive.
Hours
Wednesday to Saturday
Sittings at 5:45 and 8:00
Sunday lunch from 12, June to August
Getting here
14 Salamanca Place, Hobart
Entrance from Kelly's Lane
Two-hour parking on Castray Esplanade
Groups and gifts
Seven or more, ring us
Whole room Wed and Thu
Gift vouchers by email
Good to know
A card holds your table
Under-twelves eat at 5:45, $45
Dinner takes about two and a half hours
Reserve a table
We confirm by text within the hour during service, otherwise first thing in the morning. Counter seats are walk-in only.
Phones answered from 2pm
Thank you. We will text you before service to confirm.