Accomplished Head Chef Ollie Hansford, who has worked with both Simon Hague and Galton Blackiston in the United Kingdom, ensures that the new Stokehouse in St Kilda is more than just a typical seaside restaurant.
The spectacular rebuild of this iconic restaurant brand offers beachgoers the accessibility and informality of Pontoon on the boardwalk, while the more refined dining upstairs, which is accessed from the street side, attracts an A-list demographic.
The thoughtfully constructed menu – divided into raw, snacks, starters and mains, along with seven sides – is structured to offer the diner a diversity of options, including two quality beef choices. The more-ish bug tail caramelle pasta, served with a noteworthy and punchy XO sauce and shallot puree, signals that there is considerable talent in the kitchen, judging by the level of execution showcased in this excellent dish. Similarly, the generous serve of Humpty Doo barramundi, which is astutely seasoned to the edge, is not only well-priced, but also hits the mark perfectly.
PSST! For the ideal end to your meal, retreat to the stylish bar and enjoy your dessert with a stunning view and sea breeze.