Wilson & Market
It was a long time coming, but Wilson & Market is finally complete. The Brasserie (open as of right now) is the last in a three-part rollout that began with hole-in-the-wall Mr Wilson’s Tuckshop back in March. A cafe was added in June, and now there’s a classy wine bar and bistro to go with it, transforming a quiet pocket of the Prahran Market into the ultimate all-day dining venue.
It’s all the brainchild of British chef and restaurateur Paul Wilson, who stormed onto the Melbourne food scene at The Botanical in the 90s. The venue now seats over 250 patrons, and is known for its farm-to-fork contacts with Victoria’s best produce suppliers. This place isn’t about following trends or flashy gimmicks. Paul’s mission is just to dish up the best-sourced and most in-season ingredients every night: organic and biodynamic produce from Transition Farm on the Mornington Peninsula or Daylesford’s Angelica Farm and Herb & Spice Garden.
The menu is set to change eight times a year (to take advantage of seasonality). It’ll lean towards European flavours in winter and sunny Med seafood in summer. There’s a custom-designed rotisserie, wood grill and smoker for the protein, but Paul is quick to point out that it’s not there to score style points:
“The method of cooking over natural fuel is not a trendy thing,” he says. “It’s just the best way of cooking to get the most flavour.”
Thirsty? Head to the Luxe Bar where you’ll find cocktails designed by Four Pillars brand ambassador Sam NG. Expect curated gin and vodka mixers, Australian boutique spirits, an aperitif list as long as your arm and classic martinis (the dirtier the better).
Yep, this place is your classic triple threat. A brunch bar and brasserie that transforms with the seasons, sourcing some of the best grub from all over the state. Might be time for a visit to the Prahran market...
Image credit: Michelle Jarni