The newest project in TV chef Ben Milbourne's culinary journey is CharlotteJack, a modern Australian-style restaurant that brings ethically sourced local ingredients to the plate. Milbourne and wife Sally (below) will be serving dishes like poached crayfish tail with a mussel emulsion and lamb and potatoes (two of Tassie's fine ingredients).
CharlotteJack is located at Sunday Markets from 10am-2pm weekly as well as Friday Twilight Markets from 5-9pm.
The precinct is home to Southern Wild Distillery as well as the Tasmanian Chip Company. The next phase of the project includes a 150-room hotel which is currently out to tender.