Related Article The dish ‘I ate one of the best meals in a long time by myself at the bar’: Chef David Moyle’s dining favourites Set inside a one-time bakery, the beautifully converted brasserie is the brainchild of former MONA chef Julian Volkmer, with a classically French menu that might feature the likes of gruyere souffle, boeuf bourguignon and steak frites, coupled with a fine selection of French and local wines. The daily catch comes straight from Mures’ own fishing boat, Diana, working the deep waters around Tasmania, and the trademark green restaurant, sitting into the middle of the docks beside Hobart’s floating fish vans, has twin options: casual on the Lower Deck, and fine dining on the freshly renovated Upper Deck with its prime water view.