Small-fry Hobart may be one of the city’s smallest kitchen spaces, but it has to be one of the greatest. This unique venue is all about creating delicious breakfasts and lunches in a casual yet intimate setting. Open 7 days a week, this is a place that should not be missed on your ‘to eat’ locations when out in Hobart.
‘We like to think of the food and the service in our venue as being of the caliber that you would find in a top-tiered Tasmanian restaurant in the night time service. For a venue during the day to be trying to execute that, well that’s pretty unique’, tells owner Rhys.
Hello Hobart got chatting with Rhys earlier this week, who has owned Small Fry for a touch over 4 and a half years. His partner April is the pastry chef who creates all sorts of delicious sweet treats. We tasted April’s doughnuts and damn she is the doughnut queen!
Rhys has been working in kitchens since he was 15. He decided to work in hospitality due to a strong influence in food and gardening from his parents.
If you have ever visited Small Fry, you will understand how refreshing the restaurant is. Instead of having the kitchen out the back away from prying eyes, Small Fry has embraced a more unique and intimate setting. There is one space, where kitchen meets dining area. You can sit by the bench and watch as your meal is being cooked.
‘I really love being able to break down the disconnect between a person eating in a restaurant and the food that’s on their plate. I can remember working in Europe where you would send food out of the kitchen and it would go through 3, 4 sometimes 5 pairs of hands before it got to the customer. As a result, there can be an enormous disconnect between who is eating, what their eating, who has cooked it and where it has come from. For all sorts of reasons we need to make that connection with people and there’s no better way of connecting someone with the food that’s on their plate than having them sit close to you while you cook their meal’, said Rhys.
The food on offer at Small Fry is delicious, refined and seasonal. They source local produce as much as they can. Tasmania grows some pretty amazing produce and as Rhys told us, the produce grown in Tasmania tastes better (hear hear). The team also make everything they can on-site, including their own marshmallows for the hot chocolates!
‘At the moment the Carpaccio dish is the one that I am connected to the most for a few reasons. We are going through a bit of a phase of revisiting old ideas and Carpaccio is a great example of that. It’s a dish that was on the menu a number of years ago, it was good then but in a great analogist way to the venue itself, it has grown up a lot, it has come a long way and it knows a lot more about itself and what it is doing and why it’s there. And that is certainly Small Fry as a venue and certainly me as a chef’, says Rhys.
‘We’re a small player in what is an otherwise extremely big and diverse industry, so we’re just Small Fry’, says Rhys. This place is simply incredible.
They are open Monday to Friday 7.30 am to 2.30 pm and Saturday/Sunday 8.30 am to 1 pm. They even do private dinner parties by appointment. Please note that the kitchen closes 1 hour before closing time. Find them at 3/129 Bathurst Street, Hobart.