Asian eatery Mr. Good Guy opened in Hobart on 21 July. The fusion venue offers a modern twist on South East Asian dishes, with a night market ambiance and flexible approach to dining.

The 140-seat venue focuses on food made for sharing created by executive chef Andrew Third, who previously worked as head chef of Westend Pumphouse.

Diners can enjoy a range of smaller plates, bigger plates and big meals for the table. Asian vegetables and herbs are procured from local Asian market gardener Nhia Xiong and oyster mushrooms are grown in a disused train tunnel in Tunnel Hill. Pork comes from Scottsdale Pork in Cuckoo Valley and free range chickens from Marion Bay. Prawns are sourced from Queensland, with all other seafood from Australia or New Zealand.

Dishes include massaman curry with Australian wallaby shanks, local pink eye potatoes and peanuts; Singaporean curry puffs with Tasmanian scallops; and fried chicken wings with fish sauce caramel. Also on offer are three types of bao buns: pork belly, fried chicken and fried tofu. Guests can also choose the ‘Trust Mr. Good Guy’ banquet, which will provide a selection of dishes chosen by the chef.

The drinks list includes coconut water, Tasmanian wines, beers and cocktails such as the Vietnamese Espresso Martini – made with sweetened condensed milk.

Mr. Good Guy is open seven days a week from 6.30am until late.

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