Part beer garden, part live music venue, part food hall, this “cultural precinct” is almost all things to all people. Taking up nearly an entire city block, the split-level space is decked out with a huge stage, loads of seating, plenty of shade and toasty fire pits. It’s all serviced by shipping containers offering a slew of reasonably priced Tassie beers and wines (Moo Brew and Moorilla getting a fair look in here). To eat: Oryza does pan-Asian dumplings, rolls and noodles, you’ll find tacos and nachos at Mother Mexico and there’s stall selling Mod Oz and Detroit-style pizza that’s called, rather obviously, Pizza Pizza. 112 Murray St, Hobart; inthehanginggarden.com.au.

Punters start lining up outside this pocket-sized wine bar around 4pm each day – even on days it doesn’t open, such is its popularity (that’s all of February in 2023, FYI, same with sister venue Ogee). Local sommelier Alister Robertson oversees a blackboard wine list divided by fizzy, white and red, though there’s much crossover between those categories given the natural lean to his local and international selections. A short, oft-changing selection of small plates usually starts with oysters, there’ll be something on toast (jamon/anchovy/prosciutto) and always a handmade pasta. 120a Elizabeth St, Hobart; sonny.com.au.

Taking up residence in the old Franklin site (once Hobart’s best restaurant) is The Still, a whisky bar from Lark that gives a tasting-room-meets-moneyed-Manhattan cocktail bar vibe. There are scheduled tastings and masterclasses, but you can swing by for a drink anytime. In fact, they’re open seven days, which is a blessing in this town. The list features hundreds Aussie whiskies, plus a smattering of internationals, all the other distilled liquids you can handle, and a cocktail menu illustrated by local artist Zoe Lovell. The food offering is minimal, a shame considering the Franklin kitchen still stands, so make this your go-to for a pre- or post-dinner tipple. 30 Argyle St, Hobart; larkdistillery.com.

This Spanish-leaning spot can be found in an old carriageway off midtown’s main drag (it’s the closest thing Hobart has to a laneway bar). With a name that translates to “the crazy sardine” it’s not surprising that excellent parties happen here – what was once a sunny courtyard for sipping spritz turns into a dancefloor in the wee hours. The aperitivo-style menu runs until 10pm weekdays and midnight on the weekends, think salt cod croquetas, juniper-cured mackerel, charred zucchini with curd and white bean puree. 100 Elizabeth St, Hobart; lasardinaloca.com.

Kobi Ruzica’s natural wine bar follows the same ethos as his degustation restaurant, Diet Makr: no farmed salmon; no Van Morrison. He’s never had a Tasmanian wine on the list, either. Nothing personal, they just don’t meet his self-described “hardcore” biodynamic standards. Instead, you’ll find a verbal list of lo-fi, mostly European wines plus daily changing wine-friendly bar snacks that hero the island’s most ethical producers. A silky parfait utilises duck livers from Long Goose Farm, the cured mackerel was line-caught by Aiden Jackson, and cabbage rolls are filled with rye grown by whisky producer Belgrove. 123 Collins St, Hobart; lucindawinecom.