Charlotte’s Restaurant

Charlotte’s is the restaurant at Franklin Manor, and it is open to everyone, not only house guests.
Chef Mathieu grew up in Sète, a fishing port on the French Mediterranean, and cooks classical French technique using Tasmanian produce. Fish comes from the waters you can see from the Esplanade. Beef, dairy and vegetables come from farms across the state. Butter is churned in house and sauces are built from scratch. The menu changes as the season does.

Dinner is served in the manor’s original dining room, beneath high ceilings and stained glass, at a pace that assumes you have the evening. There is a three-course menu and a longer tasting menu, each with an optional wine pairing drawn from a cellar weighted towards cool-climate Tasmanian bottles.

The bar is open beforehand for a drink by the fire.

Strahan is a long way from anywhere. The cooking here is one of the reasons to make the trip rather than something you settle for once you have arrived.