Charlotte's Restaurant Logo

RESTAURANT | BAR | CELLAR

Circular badge with a red star in the center, displaying 'AGFG Award Winner 2026' in red and gray text.

Open for Breakfast: 7 days per week
Open for Dinner: Tuesday to Saturday, 5:30pm until late

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DINING AT CHARLOTTE'S ISN'T JUST DINNER OR BREAKFAST, IT'S A CONVERSATION BETWEEN TWO PLACES.

Between Sète in southern France and Strahan, Tasmania. Chef Mathieu has a passion for bringing French-inspired cuisine to Tasmania utilising its amazing produce. What he creates at Charlotte's honours both traditions, introducing you to the farmers behind your plate, the stories behind your wine, and the land and sea that make Tasmanian produce exceptional.

Whether you’re staying at Franklin Manor or visiting Strahan, Charlotte’s is a destination in its own right.

Chef Mathieu preparing a dish in a professional kitchen with hanging pots and pans in the background.
A person using a fork to eat a dessert in a large cracked glass bowl on a white table, with two glasses of white wine and a glass of water nearby, and a wooden menu stand with a map of a vineyard.
Fire flaring up in a frying pan on a stovetop with a person holding the pan handle.
A woman seated at a dinner table being served beef stew or pot roast with gravy, with a glass of red wine in front of her. The table has a white tablecloth, a glass of water, a plate with a slice of bread, and a menu or map in the background.
Chef plating sliced steak with vegetables into white bowls in a professional kitchen.
Elegant dining room with tables set for a meal, featuring white tablecloths, wine glasses, and floral centerpieces, with large bay windows revealing lush greenery outside.
A person pouring syrup onto a dessert served in a cracked glass bowl with ice cream and toppings at a kitchen counter.
A elegantly set dining table with multiple wine glasses, plates, silverware, a small vase with pink flowers, and a lit candle in a decorative holder, in a warmly lit room with large windows showing greenery outside.
Chef pouring sauce onto a stone plate in a professional kitchen.
A waiter serving food to a woman in a restaurant with a fireplace in the background.
A chef with tattoos on their right arm is chopping fresh parsley on a white cutting board in a professional kitchen.
A woman with blonde hair seen from behind, sitting at a table in a restaurant, facing a smiling waitress holding a menu or notepad. The restaurant interior features wooden paneling and a shelf filled with bottles of liquor.
A man and a woman are sitting at a dining table in a restaurant, holding glasses of wine and smiling at each other, with a decorated fireplace in the background.
Chef preparing seafood dish in a professional kitchen with stone plates, fruits, and sauces nearby.
Interior of an elegant restaurant with white tablecloths, wine glasses, and floral centerpieces, featuring large windows with curtains and wall art of a cartoonish scene with a grand piano and musicians.

Local and seasonal

Menus evolve with the seasons, guided by the best produce that Tasmania’s farms, waters, and vineyards offer.

From house-made butter to carefully crafted sauces, every element is prepared from scratch. Each dish reflects the landscape it comes from.

A couple dining at a restaurant, with the woman wearing glasses and the man with a bald head, enjoying a meal together.
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French technique

From the coastal town of Sète in southern France, Chef Mathieu brings passion and precision to every plate. His cooking reflects a deep respect for producers and a belief that great food begins with great ingredients.

Franklin Manor is honoured to have Chef Mathieu bring his culinary skills to the West Coast of Tasmania and share his special gift with our guests.

Chef Mathieu preparing a dish in a professional kitchen with hanging pots and pans in the background.

TASMANIAN PRODUCE

We are proud to support local farmers, fishermen and artisan producers who supply us with world-class meats, fresh fish, rich dairy and seasonal vegetables. Without their dedication, we could not create the exceptional dishes we are proud to serve you today.

Our wonderful producers include:

  • 41 Degrees South

  • Cradle Mountain Honey

  • Mr Brown & Towns Mushroom Garden

  • Fork It Farm

  • Grandvewe Cheeses

  • Hazelbrae Hazelnuts

  • La Cantara

  • Lenah Game Meats

  • Mt Roland Free Range Eggs

  • Peter and Una Seafoods

  • Rannoch Quail

  • Seven Springs Farm

  • Summerlea Farm

  • Tarkine Fresh Oysters

  • The Grain Family

  • Tongola Goat Products

  • Wattle Hill Olives

  • Westerway Raspberry Farm

Two people clinking glasses of white wine during a toast at a dining table with a white tablecloth, a glass of water, a small vase with pink flowers, and a wooden menu holder with a map of Charlotte, North Carolina.
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Secure your table

Bookings are essential.

Celebrating something special? Let us know when you make your reservation.

Please specify any dietary requirements you may have.

As an option for our guests, we offer a full vegetarian menu, however due to our French-inspired menu, we cannot cater for dairy free or vegan diners.

A elegantly set dinner table with three wine glasses, a small floral centerpiece, a white napkin, silverware, and a small plate, in front of a fireplace with a fire burning.
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Cancellation policy