The recent explosion of world class restaurants in Hobart is set to continue with an exciting new eatery opening soon. We were given a preview by Executive Chef Andy Third.

The venue is starting to look like somewhere you’d like to eat but there’s still a way to go. As we chat deliveries arrive of fresh fish to be experimented with, the menu is still a work in progress. Crates of wine and glassware are being unpacked. The kitchen is still very much shiny and new. There’s a lot of excitement in the air though and Andy talks passionately about what is planned.

The brief was to create a hotel restaurant that wasn’t a hotel restaurant. Somewhere devoid of the ubiquitous club sandwich. It was planned from the beginning to appeal to the locals as well as the hotel guests as a standalone contemporary dining experience. There’s still some ties though, a buffet breakfast will run for guests each morning and they will offer takeaways in noodle boxes as a form of room service.

The drawcard though is a menu inspired by South East Asian street food with a modern and Tasmanian twist. Andy was known for presenting a lot of these flavours and ideas at The Westend Pumphouse and sees this as a step up from his work there. Plates are designed to be shared with a group but you won’t be shamed dining alone. Local produce will be the star with chicken from Marion Bay, pork from Scotsdale and fresh local seafood. As a teaser a twist on the famous Massaman Curry is planned using wallaby shanks from Lenah Game Meats and pinkeyes from South Arm. Small bites such as Bao will start around the $6 mark with small plates priced $12-$14 and larger dishes $20-$30. There are also plans for even larger dishes such as a whole suckling pig, lamb shoulder, and pork hock.

The space is set out as open plan and seamlessly transitions from bar to restaurant with a variety of seating arrangements to fit any occasion. More is planned along the laneway for the warmer months as well. The bar itself is an island surrounded by stools for those wanting a drink or a nibble. The kitchen is spectacularly placed in the centre of the restaurant providing theatre for diners.

The drinks list will feature Tasmanian wines alongside Asian beers with plans for some interesting Thai whiskies down the track. Some cocktails will be made tableside with a drinks trolley circling the room. Staff are being encouraged to actively engage with the customers. It’s casual and contemporary and all very exciting.

The name comes from an expression which roughly translates to a kind stranger, someone you respect and would like to know. We can’t wait to be better acquainted with this one.

Mr Good Guy is planned for opening in mid July 2017 with breakfast, lunch and dinner served 7 days a week.

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