Suzie Luck's

A lively room on Salamanca Square, this family-run kitchen swings between southern China and Southeast Asia while keeping one hand firmly on Tasmanian produce. Bold and unashamedly loud, the menu cheerfully warns that it loves its nuts and chilli, the cooking pairs local ingredients with far-flung flavour: Taiwanese-style potstickers, Bruny Island oysters dressed with coconut and strawberry cream and finger lime, a generous lunchtime thali built for vegans and gluten-free eaters alike. The bar plays the same game of cross-pollination. A Bangkok Old Fashioned leans on aged coconut spirit and Thai-tea syrup; another cocktail folds cashew and Thai chilli into something sweet and prickly, and the wine and beer lists make room for Tasmanian names. The mood is spice-forward and sociable, the sort of place where a table orders too much and lingers over it. Dinner runs nightly from five, with lunch mid-week for those who want the flavours in daylight. What sets it apart in Hobart is the collision it stages so happily, Sichuan heat and Southeast Asian brightness meeting island mushrooms, oysters and produce, served in a Salamanca space that trades restraint for genuine joy. Come with an appetite and a tolerance for chilli.