It may be tiny, with just 20 seats, but Matt Breen and Chris Chapple's savvy newcomer has Hobartians excited. Having cooked at Melbourne's Tipo 00 and Hobart's Smolt, Green brings a relaxed Italian attitude to the kitchen, resulting in veal cotoletta with purple kipflers, cured kingfish with pinenuts and salsa, and meyer lemon semifreddo and averna.