“We just like having fun. We are super stoked to push fresh, organically grown, ethically produced food from local farmers, and we love minimalintervention wines. We often have customers questioning why we choose to stock only natural wines, and we love having a big ol' chat with them about it.”

Flounder with pickled tomatillo and anchovy sauce; mushroom broth with autumn greens and reds; and baked pumpkin custard with pumpkin seed caramel, candied walnuts, and thyme syrup.

If it’s fermented, organic, lowintervention, foraged, or native, it’s bound to be on the Dier Makr menu. This envelope-pushing cool kid run by a young couple fleeing Melbourne’s exorbitant rents is the epitome of the chef’s own restaurant, a passion project with a belief in the Tasmanian ethos that underpins the island state’s clean, green image.

Chef Kobi Ruzicka is the king of innovation in the ridiculously tiny open kitchen, conjuring beauty with a Japan-esque twist from everything he touches – maybe a bunch of market leaves in an umami-bomb mushroom broth, or a vegetal dessert of parsnip and dandelion root.

On the floor, his partner Sarah Fitzsimmons acts as tour guide through a wine list wedded to the same organic, minimal-intervention ideals as the food. As she says, “Why bother having such gorgeous food if the wine is full of chemicals?“