Stokehouse Pasta & Bar


30 Jacka Blvd
St Kilda, 3182 VIC
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The Details

  • Italian


Pontoon, the beachfront little brother of Melbourne institution Stokehouse, has gotten a facelift, a name change and a whole new menu. Open now, they’re ushering in a new era by introducing the new and improved Stokehouse Pasta & Bar.  Open every day from midday til late, the venue will be focusing on fresh Mediterranean flavours, highlighting the beautiful simplicity that makes coastal dining so appealing. 


The menu is going back to basics, but that doesn’t mean the food will be rudimentary. Stokehouse alumni Executive Chef Jason Staudt will be leading the vanguard with chef Brendan Anderso, with the same emphasis on quality that Stokehouse is known for, albeit with a more casual atmosphere. 


Dishes to expect will include the salumi plate with Jamón, Mortadella, Salami, Gnocco Fritto and pickles, as well as Spaghetti with chilli and crab, and Pesto Lasagne. If you’re feeling famished, mains will include a 600g whole Murray cod with Pepperonata and chips. Desserts are also covered, especially in the form of the iconic Stokehouse Tiramisu. 


Drinks are on the menu as well, with a selection featuring both local and international names hand selected by Group Sommelier Wil Martin. The array will include classics for the more traditionally inclined, while also having some more experimental wines on offer for those a bit more daring. 


“We’ve taken what people loved about Stokehouse downstairs and returned to memory and the nostalgic feel of what people used to know and love”, says general manager Hugh van Haandel. 


To underscore the beachside vistas and St Kilda location, the renovation has seen the venue transformed into something softer and more casual. With light wood finishings and sand-coloured tones throughout, the space brings a calming coastal palette. There’s dining available inside as well as outdoors for those breezy summer nights, with a front-row seat to St Kilda beach, and maybe a sunset if you come at the right time.

Image credit: supplied

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