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Hi there, I'm Hannah, head chef and owner at Salt & Ember. Thanks for joining us. Wood-fired restaurant on the Hobart waterfront: Tasmanian produce cooked over flame, a long natural wine list and a private dining room for twelve. Salt & Ember sits on the Hunter Street waterfront, where the fire is lit before the doors open and never goes out until the last plate leaves the pass. Over the next few days I'll send you two short emails: from booking to the last course, and the easiest way to start. If you have a question before then, just reply. It comes straight to me.
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