"An Argentinian parrilla on Hobart's waterfront, Robbins Island Wagyu over fire, $90 to $115 Feed Me menus. Book it for clients."
The grill faces the harbour at Frank, and the parrilla is lit before the first table sits. Hobart hospitality veteran Scott McMurray runs this South American-inspired bar and grill at 1 Franklin Wharf, on one of the city's landmark waterfront buildings. The kitchen leans on Tasmanian produce, from Robbins Island Wagyu to Tasmanian Oyster Co shellfish, and the Feed Me menus run 90 dollars for three courses and 115 for five. Gourmet Traveller has reviewed it.
Frank is built around the parrilla, the Argentinian wood-and-coal grill, and the cooking follows Buenos Aires more than Buenos dining trends. Cuts come off the fire and arrive with chimichurri and a salsa picante, the Robbins Island Wagyu the centrepiece for anyone ordering à la carte. Tasmanian oysters open most meals, and small plates such as a coconut-tinged white fish and a prawn ceviche cover the lighter, South American side of the menu.
Scott McMurray, a long-standing Hobart operator, keeps the focus on Tasmanian sourcing, and the bar matches it with a South American and Tasmanian wine and cocktail list. The Feed Me format, Menos at 90 dollars and Más at 115, makes the room easy for a group. For where it sits, see our best steakhouses worldwide.
Frank occupies a glass-fronted waterfront space on Franklin Wharf, with leather banquettes, snug table settings and a long bar facing the harbour. The mood is buzzy rather than hushed; this is a room for conversation and a drink, with the sunset over the water doing much of the decorating. Dress is smart-casual, the lighting is warm, and the open grill keeps the energy up. Window and bar seats are the ones to ask for.
Book Frank for a client dinner or a celebratory group because the harbour setting does the impressing for you. The open parrilla is a talking point, the Feed Me menus keep a table moving without a long order, and the wine list gives a sommelier-free table plenty to explore. The room handles a lively group better than a quiet tête-à-tête. See our guide to impressing clients and the best team dinner tables.
Not for a quiet, intimate dinner. Frank is a lively waterfront bar and grill, the room runs loud on a weekend, and the parrilla menu is built for sharing rather than a private two-top.
Yes, for a fun waterfront meal. Frank is an Argentinian-style parrilla on Hobart's Franklin Wharf, and the draw is fire-cooked meat, Robbins Island Wagyu and Tasmanian oysters, eaten over the harbour. The Feed Me menus, 90 dollars for three courses and 115 for five, take the guesswork out for a group. It is not cheap, but the produce and the view earn it. Book ahead for a window table.
Moderately. Frank is a popular waterfront room, so Friday and Saturday evenings and the summer tourist season fill first. Book through the restaurant's website or by phone a week ahead for a weekend table, longer over the festive season and during Hobart's summer events. Midweek and early sittings are easier, and a harbour-view table is worth requesting when you reserve.
Smart-casual. Frank is a lively bar and grill rather than a formal dining room, so neat everyday clothes are right; there is no jacket requirement. The leather banquettes and harbour glass front make it feel dressed-up without demanding it. Most diners arrive in smart-casual wear, a little sharper on a weekend night out.
The Feed Me menus are the simplest guide: Menos is 90 dollars for three savoury courses, and Más is 115 dollars for five courses with oysters and dessert. Order à la carte from the parrilla and prices vary with the cut, especially the Robbins Island Wagyu. With wine from the South American and Tasmanian list, plan for roughly 130 to 180 dollars a head.
Yes. The harbour setting, the open parrilla and the shareable Feed Me format make Frank an easy room for a relaxed client dinner or a celebratory group. The fire-cooked meat is a talking point and the wine list spans South America and Tasmania. For more options see the Hobart dining guide and our best tables for impressing clients.
Via website or phone · book a week ahead for weekends
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Frank brings a Buenos Aires parrilla to a Tasmanian harbour. See how the world's best fire-and-meat rooms compare in the World's 50 Best.
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