With chef Luke Burgess having crafted his art training with Tetsuya Wakuda in Sydney and working at the infamous Noma in Copenhagen, you can expect very good things. Located in a former garage in the heart of Hobart, Garagistes serves dishes that are created from organic, regional produce that is designed to complement the bio-dynamic wines they serve. Burgess’ clever style of food is mildly challenging (sea urchin) yet still comforting (chargrilled fatty lambs ribs) which keeps the locals queuing out the door most evenings.