Pure South Dining at Southgate reopened late last year after a major redevelopment, with the restaurant opening its doors and menus wider.
Encompassing dining areas over two spacious levels with stunning city and river views Pure South is all about bringing you the best of Tasmanian produce with stunning cooking and modern Melbourne hospitality.
The Southgate fixture since 2004 now seats 250 across two floors — fine dining upstairs and a lower level devoted to more casual all-day eating and drinking from breakfast to post-theatre tipples and cheese, all the while retaining its focus on fare from Tasmania, King Island and Flinders Island. In an age when we care a lot about where food comes from, this is ground zero for good provenance.
Chef David Hall and his large team put a light touch on the Tassie produce on both menus and have dispensed with the entrée-main carte, and embraced a new era of all-day dining. It’s grown-up without being stiff with food that’s artfully presented and cheffy where it needs to be. Think Flinders Island Saltgrass lamb loin with leek, polenta and black olive.
The space is functional and handsome, with lots of wood, concrete and metal. Chairs are comfy and tables are spaced to take advantage of the fold-up windows with views to the Yarra and passing crowds.
The strong wine list is made up of mostly Tassie, Victorian and South Australian drops, many of these available by the glass.
To get to know Pure South Dining better, you can find them here
3 Southgate Ave, Southbank, VIC, 3006
Phone: 03 9699 4600