Housed in one of the original heritage-listed buildings in the town’s main street, this restaurant serves contemporary regional fare in two rooms with open fires in winter. The local fleet of cray boats ensures the freshest crayfish in season end up in their signature risotto, drizzled with truffle oil. Other local produce includes Hopkins River beef and Western District lamb. Typical entrées are Tasmanian oysters, green-tea noodles with pickled ginger, light soy sauce and wasabi, and a Caesar-style salad of locally smoked ocean trout. Roast duck breast with confit leg is a popular main course, while churros (Spanish doughnuts) with hot chocolate sauce are tops for dessert. There is an interesting list of boutique wines.
78 Liebig St; (03) 5561 3188; open daily for dinner; Tues–Sun in winter