We’ve got our bags packed and we are about to land in King Island for another visit to our Farmers & Fishermen. 

What a way to end celebrations for our 20th Birthday, then a Chefs Hat from the Good Food Guide. 

After a tough couple of years for Pure South Dining during COVID. The team are thrilled to be awarded the coveted Chefs Hat. 

Since our beginings in 2004, Pure South Dining has been supporting numerious local charties. Tuxedo Junction Ball is one of them. This event has raised $1.4 million for cancer research since 2007.

Find out more and go into the draw to win a new car!

Pure South has been a mainstay on the Yarra River since March 2004, bringing the very best of Tasmanian produce to Southbank. 

Find out more about our celebration here

Perfect for quick mid-week lunches with collegues, clients or friends.  Enjoy two or three coures overlooking the Yarra River.

Choose from a selection of entrees, mains & desserts
that highlight the best of our Tasmanian family. 

Available in the Pure South Dining Room, Wednesday to Friday. 

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Recently we took the chefs out of the kitchen and headed south on a tour Tasmania and its islands to meet some of the farmers, fishermen, and artisan producers that supply our kitchen and are the backbone of our story. 
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From the deep, cold waters of the Tasmanian continental shelf comes this delicacy of the deep, Tasmanian King Crab.

We work pretty hard to find the best produce, and we get to some pretty crazy places and find some ‘different’ products, but even we are still gobsmacked occasionally.
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Like the view? It’s from 7000 by Pure South Dining, the test kitchen we have opened whilst our flagship venue is being re-imagined.
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If you’ve walked past Southgate recently you would have noticed a bit of activity at the corner site we’ve called home for the last twelve years.  Don’t worry, we haven’t gone away; we’re expanding!
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31 year old David grew up with a chef for a father. It follows that the native Glaswegian has a passion for cooking from a young age and has been around kitchens since the age of 14.

David’s classic training comes from 3 prestigious Scottish kitchens including ‘The Three Chimneys’, ‘Brian Maule @ Le Chardon D’Or’ and the famous, Michelin starred ‘Number One Restaurant’ at the Balmoral Hotel.
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Flying in to King Island on a small plane (that is pretty much the only way to get there) King Island appears in Bass Strait like a green pillow on a sea of blue.

In February, Chef Ashley Davis and the Pure South team are creating a lunch menu on King Island for the first time. We have teamed up with our local Islander friends for a special event.
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