Saint Crispin is a collaboration between Scott Pickett and Stuart McVeigh (ex-Union Food & Wine), with Chef McVeigh running the kitchen. The contemporary menu changes frequently to take advantage of the best available produce and aims to provide inspired but accessible cuisine. The space is light-filled and unpretentious. The decor features exposed brick and wood, while a green marble bar overlooks the open kitchen.
Diners can choose from an à la carte menu, or a five- or seven-course chef’s tasting menu. Queensland spanner crab is delicate and sweet, and rests on a bed of chawanmushi (silky egg and dashi custard). Studded with chestnuts and flavoursome wild mushrooms, this dish is interesting and well executed. Flinders Island wallaby has a pleasant texture: tender but with bite. Potato, chives, sour cream, finely shaved biltong and smoked turnip add substance and flavour.
PSST! Saint Crispin is the patron saint of cobblers. The restaurant’s name is a homage to the building’s original use.