With views down the Yarra, that CBD backdrop, and a menu inspired by Tasmania and the Bass Strait Islands, Pure South Dining has got to be your next go-to for a special occasion (or a cheeky treat-yo-self dins).
Owners Phillip Kennedy and Peter Leary (who’ve owned the joint for more than 12 years) believe that the produce from Tasmania and Bass Strait Islands is some of the best in the world. A trip to their Southbank restaurant will pretty much have you singing the same tune.
The dynamic duo have led the way in helping put Tassie on the culinary map, forming close relationships with local farmers and fisherman to make sure the food landing on your plate is the freshest, highest quality.
Executive Chef David Hall is in charge of all the kitchen magic (and it really is magic). This guy has also worked in Michelin-starred restaurants over in the mother-land, so you know you and your bellies are in damn good hands.
Oh, and did we mention the menu is all-day? Say goodbye to craving lunch for dinner and dinner for lunch. Por que no las dos, fam.
So what’s on the menu? The supply of fresh seasonal produce means there's small changes happening almost every day.
Still, current entrées include St Helens lease 65 oysters (which usually take a permanent spot on the menu), King Island beef tartare tacos and Bass Strait wild-caught scallops.
For mains, maybe some King Island pasture-fed wallaby (RIP), Scottsdale pork, King Island grass-fed beef cheek and Flinders Island lamb loin. There’s some killer desserts too. Think warm tapioca puddings, choccy sorbet and poached pears with a twist.
We’ve gotta take a sec to talk about them views as well. Pure South pretty much hangs over the Yarra, with knock-your-socks-off kinda views of the city. The newly renovated interior nods to the shifting shapes, colours and textures of Tassie, and you can even choose whether you’d like to dine at one of the terrace bars, the open kitchen or something a lil’ more intimate (if you’re trying to lure a lover).
Image credit: Griffin Simm