Tasmanians are spoilt with Thai, Japanese, Southern American, Indian and Italian. What was missing from this multicultural culinary landscape was South American. Until the crew of Smolt Restaurant boldly founded Frank.

It’s a much-needed addition to Hobart’s waterfront where you can enjoy the sweet, smoky flavours and generous serves of Latin America.

Never mind the mundane façade: Frank’s interior is a big, brash delight. Stained glass windows, Ed Hardy-style, are just one piece of eye candy. A cage, graffitied chairs, baby blue share table and some sort of giant suspended telescope are some others.

The choice of seats is many. Larger groups are best at share tables while lonesome diners will enjoy the expansive slab of timber in the front window, from where you can admire the yachts, fish punts and desperate seagulls. Otherwise there are stacks of floating tables with upholstered chairs to keep you comfy during that long lunch. You’ll find many a businessman stationed here during the week, while bright young things carry Frank’s fiesta flavour of a weekend.

Menus are ready and waiting at your chosen spot. Not far behind is the waiter, a switched on chap who will happily tell you what to eat and maybe what not to. The daily corn tortilla is spectacular, so is charred sweet potato and goat’s curd teamed with grilled octopus. The hanger steak is pouring with juice and the taste of barbeque. You’re awarded a mighty big blade to tackle it, but that’s hardly necessary given just how succulent this bit of beef is. To finish: the ideal marriage of charred banana and salted caramel ice cream.

Then there’s the cocktails. Mojitos made like no other and pina coladas to make you sing are a couple of classics done well and kick off a fun night. Throw in an extensive wine list showing off the best booze from Argentina and a fair whack from Tassie, and you’ve got yourself a thirst defying experience.

Not to be confused with Franklin up the road but apparently easily done, Frank obviously subscribes to the robust, comforting share style of its influencers. While others are keeping it minimalist, Frank slaps local produce together with a bit of South American sugar and spice and serves you a wonderful slow-cooked feast on the docks.