Melbourne’s restaurant scene is about to score a vibrant, fresh and downright packed-to-the-brim-with-flavour diner. Pincho Disco–it’s not just a restaurant, but a bar of celebration, nodding to the big and bold flavours of South America.
From the Kickon Group (Cinder, Terminus, The Continental Sorrento), Pincho Disco is hotwiring Collingwood with a bright and boisterous dining room, nestled perfectly on Langridge Street. The space itself has been crafted by Studio Tate, who designed an atmosphere that brings the colourful energy of Latin-America, while finishing off with a Melbourne kiss.
Jake Furst, culinary director of Kickon Ground and AHA Victorian Chef of the year, has curated a menu dense in flavour that offers playful expressions on classics. And who better to bring this to life than th just-appointed Head Chef Diego Cardenas, whose skills have been harnessed in some of Columbia’s most distinguished restaurants.
These two are a dynamic duo, inspired by the coastal regions they’ve devoted a raw bar to seafood–expect to feast on kingfish cannelloni with caviar and coriander, snapper carpaccio and a surprise ceviche of the day. Drawing inspiration for the name is a selection of pinchos cooked over fire.
“The dishes and traditions of Latin America offer so much excitement, and a diverse continent of flavours to explore. There’s incredible depth to the cuisine of each country – combine them all and you have an enormous flavour bomb waiting to explode. Expect plenty of fun creations that will offer the unexpected,” says Furst.
The new kids on the block are setting out to break the mould of traditional dining, encouraging guests to linger long and enjoy everything this beautiful venue has to offer. The extensive drinks list is a love letter to carnival parties, featuring ever-evolving signature cocktails using house-made syrups, garnishes and fusions.
And if you’re chasing something more sessionable to accompany your meal, there are plenty wines and neighbourhood beers that pair perfectly with this considered menu.
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