Executive Chef David Hall boasts the most sublime Tasmanian produce in his exceptional cooking at Pure South Dining.
This glorious spot offers views that overlook the Yarra and the CBD skyline, attracting tourists and white-collar city dwellers looking for an exceptional meal and outstanding wine list.
The evolutionary menu could change daily to showcase the magnificent produce on offer in the season. You could start with freshly shucked oysters and a glass of Tassie bubbles. Starters include chargrilled asparagus, corn and mountain marigold, served with a luscious floral hollandaise and lemon balm flowers for a subtle, elegant touch. Larger dishes include a crispy-skinned, pan-roasted Huon salmon fillet with paper-thin circles of crunchy kohlrabi, segments of mandarin and dollops of hazelnut and hollandaise. Free-range chicken is cooked to perfection in a thick jus and served with celeriac, mushrooms and pearl onions. Finish off with a Tassie cheese platter or a decadent chocolate mousse with raspberry, sesame and shards of meringue.
PSST! For a celebratory occasion, Sunday lunches at Pure South have free-flowing champagne matched with premium Tassie food.