Franklin chef David Moyle's dining room on level two at Lexus Pavilion.Kristoffer PaulsenDavid Moyle is the undoubted pin-up boy for Hobart's growing-up-fast food scene. In this clean-lined,concrete-clad restaurant with its minimalist Scandinavian furniture,broad kitchen bar and high-integrity wine list,Moyle focuses on locally sourced and often foraged produce,much of it cooked in his trusty,10-tonne scotch oven. Sea urchin and leek could be wrapped in nasturtium leaf,wood pigeon roasted whole,and flathead cooked with lemon leaf and miso.