Perched within the riverside Wrest Point complex on Sandy Bay Road, this dining room brings a genuine banquet culture to a city not overrun with it. It is a partnership between a long-respected Tasmanian Chinese restaurant and the waterfront hotel, and the pedigree tells: the cooking ranges confidently across Cantonese, Sichuan and Shanghai traditions, with a menu built for the round table rather than the solo diner. Dim sum is a particular focus, the small steamer baskets arriving to be shared and argued over, and the kitchen makes a point of drawing on Tasmanian produce where it can, so seafood and seasonal ingredients carry a local accent under the classical technique. The name translates loosely as noble man, and the room aims for a sense of occasion to match, with sweeping views over the Derwent and private spaces for larger gatherings. This is Chinese dining in the celebratory register: lazy Susans turning, plates multiplying, a meal measured in courses rather than mains. For Hobart, where this kind of ambitious, multi-regional Chinese cooking has been scarce, it fills a real gap, and does so with the polish of an operator that has been feeding Tasmanians well for a long time.