My sunny position is inside the venue’s covered deck area, with a view across the River Derwent and out towards the foothills of Hobart’s outer suburbs and Eastern Shore. Here, with a glass of Tassie Pinot Gris and a fresh pizza (and perfect light, crispy dough), I find myself sitting with a colleague, enjoying a post-Friday wind down after a long week.

The location is exceptional, just a stone’s throw from some of our best hotels, conference venues and, of course, the many galleries and artisan outlets that populate Salamanca Place. Recently reimagined in 2022 by locally operated Pub Banc Group, the venue boasts three dining areas, including the deck, a stylish bar area and seafood restaurant. It is also home to an upstairs conference centre for up to 500 that has hosted some epic events since its opening.

The venue recently welcomed Executive Chef, Paul Foreman, into the fold, and he’s brought with him a wealth of experience from restaurants around the nation. With the ethos that ‘local is law’, his menus are seasonal and a celebration of produce available locally.

 

“Sustainability is one of many things that we try and achieve at Franklin Wharf Restaurant & Bar. It is and should be the key to any business, as it ticks so many boxes; environmentally, economically, and socially. Supporting local producers where we can, is very important, but it can be a balancing act, between cost, communication & understanding the seasons and what they produce.”
Executive Chef, Paul Foreman

 

 

When asked about his approach to seasonality and produce, he recalls a recent dish of white nectarines sourced from Cherrycot, about 20 minutes from Hobart, which he paired with a creamy burrata, “the [nectarine] season is relatively short, with the ‘sweet spot’ between December and January, so it takes time and management, but the rewards are so worth it” he says.

Inside the restaurant, tables boast unencumbered views of the comings and goings of the Hobart waterfront. From here, watch ferries packed with locals heading home over the Derwent River, or maybe even catch the Antarctic vessel heading off on its next big adventure. As a venue that caters to a diverse range of customers, the friendly staff are knowledgeable about allergies and the menu provides a good selection of gluten free options. They’re approachable and knowledgeable, quickly recommending a selection of dishes that fit an array of dietary considerations.

As the sun sets on a busy Friday afternoon, my wine pairs perfectly with the sounds of local musician, Christo Jones, whose blend of nineties and noughties adds a toe tapping vibe on the deck. The blend of good conversation, happy hum of a busy venue, plus a fantastic menu and view make this a fantastic spot to take the work week down a notch and breathe a little deeper.

 

“Nestled on the waterfront, Franklin Wharf Restaurant & Bar and Function Centre offers an unparalleled setting across two stunning levels. With six unique event spaces, we cater to every occasion, from intimate gatherings to grand celebrations. Renowned Executive Chef, Paul Foreman, has recently joined the Pub Banc Group, bringing a fresh perspective to our restaurant, casual dining, and function menus. Showcasing the finest Tasmanian produce, Franklin Wharf delivers an exceptional dining experience in a breathtaking location, making it the premier destination for waterfront events.”

Laura Curtain, Operations Manager

 

 

This article was taken from the Business Events Tasmania Magazine – March Edition. For more business event inspiration and news, be sure to check-out the full magazine, available to read for free today.