It was a Ford showroom in the 1920s then home to The Mercury newspaper. Now you’ll find a pared-back, concrete and blond-wood space where a wood-fired scotch oven takes centre stage. If you love the essence of simple dishes cooked with passion, this is the diner for you. You can come for eggs, great coffee or Pigeon Whole bakery pastries during the daytime; in the evening enjoy chef David Moyle’s deceptive simplicity – be it a wood-roasted flathead simply dressed with butter, a piece of hangar steak or raw kingfish with salt bush. Franklin also boasts a delightful selection of natural wines on its concise, well-considered list.