At Ethos, set in a historic building dating back to 1820 (and boasting Tasmania's oldest plumbed toilet, an unimportant but weirdly fascinating fact), chef Iain Todd and his team show off Tasmania's finest artisanal produce in its best light. The daily-changing six- or eight-course set menus could include Spring Bay mussels in a striped trumpeter broth; raw mackerel with pea miso and radish; or roasted zucchini with pulled pork.