best Southbank Restaurants

Executive Chef David Hall has been with Pure South Dining for nine years, previously with the Michelin started ‘Number One Restaurant’ at Balmoral Hotel. Hall’s deep connection with Tasmanian ingredients is evident in every dish. His classic French techniques, honed over years of experience, underpin contemporary menus that celebrate the provenance of every ingredient. One standout dish Valent highlighted is the plump lobster tail, “gleaming on an eye-catching plate that also features kohlrabi cooked in orange juice and dots of peppery turnip puree.” Valent further praised the “complex dish,” remarking on how the sweet, juicy shellfish “appropriately, is the star.” This balance of flavours, textures, and presentation demonstrates the level of care and creativity that goes into every meal.

The review also noted Chef Hall’s ability to take daring culinary risks while remaining rooted in the Tasmanian ethos. A prime example is his blue-eye trevalla, which Valent called a “firm, flaky fish that plays nicely with the bold punch of the garnishes.” This dish features peanut puree and a version of the Cameroonian stew mbongo tchobi, “rich with slow-cooked tomatoes, lifted with lemongrass and ginger.” The interplay between Tasmanian seafood and global flavours adds a refreshing twist, further solidifying Pure South Dining as a standout among the Southbank Restaurant scene.

Additionally, Hall’s approach to Tasmanian game birds, sourced from Eddie Hanslow, also stood out in the review. Valent noted that Hall “hangs Hanslow’s ducks for a week, increasing density and tenderness,” which brings out the deep flavours in his dishes. Served with maple syrup-basted parsnips and a sauce finished with dark chocolate, the complexity of this dish showcases Hall’s ability to create multi-layered flavour experiences that linger long after the meal is finished.