Executive Chef Donovan Cooke is no stranger to the Melbourne culinary scene. At The Atlantic, he skilfully showcases Australia’s best and freshest seafood. The restaurant’s grand maritime theme is accentuated by the views over the Yarra River and Melbourne’s CBD. The clever use of slatted room dividers allows for privacy yet gives the diner an opportunity to catch glimpses of the open kitchen.
Chef Cooke’s menu is driven by the catch of the day, but there are some exciting non-seafood dishes as well. Slow-roasted pork rack is served carved, with the pinkish meat presented with the bone. The meat rests atop citrus-scented braised cabbage, spiced figs and sweet and sour apple puree. Grilled dory fillets are laid out on a bed of prawns, citrus segments, grilled asparagus and baby leeks. Aromatic saffron-infused dressing adds complexity and depth.
PSST! Make sure you visit The Den, The Atlantic’s basement cocktail bar. It takes you back to the subterranean bars of America’s prohibition period.