On the top floor of the innovative Brooke Street Pier, you can take a window seat for a view of Hobart's spectacular waterfront, or grab a spot at the bar for a view over the kitchen hard at work. Chefs Christian Ryan (Property of Pilgrim) and Glenn Byrnes (Garagistes) serve platters of Asian inspiration and Tasmanian provenance, from oyster, spanner crab and chilli to crisp quail with lime and pepper berry and master stock pig's ear with prickly ash.