The modern European menu has had punters coming through the door for years. With the recent addition of Head Chef Sam Wilson to the kitchen staff, the dishes have taken off to new heights. A blend of bar and restaurant, this is the local watering hole for the surrounding office buildings. Leather-upholstered booths line the side of the bar and are cordoned off by exposed brick walls, creating a cosy enclave in which to dine.
From small bites to large dishes, there is something tasty on the menu for all hunger levels. Pan-fried scallops with chorizo, parsnip puree, cranberry and baby gem is more-ish. Sweet and sticky cranberry jam balances the spice and saltiness of the other elements, while the parsnip puree adds depth and brings the dish together. Cooked sous-vide and finished on a chargrill, the 240g veal scotch fillet is well seasoned and succulent. It comes with a generous serve of bearnaise sauce, hand-cut chips and a watercress and sugar snap pea salad.
PSST! Located in Melbourne’s popular theatre district, Collins Quarter is a wonderful place for pre- and post-theatre dinner and drinks.