exclusive event
celebrating 20 Years of pure south dining
Pure South Dining Southbank
Since its inception in 2004, Pure South Dining has set a gold standard in farm-to-table dining, offering a unique opportunity to experience the finest ingredients from Tasmania’s pristine, remote regions—right in the heart of Melbourne. Nestled in Southbank with stunning views of the Yarra River, Pure South Dining is a culinary haven that brings the essence of Tasmania’s bountiful landscapes to life, seamlessly blending authenticity, sustainability, and exceptional taste.
The vision of founder Philip Kennedy has been the driving force behind Pure South Dining’s enduring success. His commitment to provenance and his dedication to forging lasting relationships with farmers, fishermen, and winemakers across Tasmania have set the restaurant apart. Long before “farm-to-table” became a culinary buzzword, Philip championed the philosophy of sourcing directly from the land and sea, ensuring every dish tells a story of its origin.
At the heart of Pure South Dining’s ethos is its close collaboration with some of Tasmania’s most celebrated producers. Through years of fostering relationships, the restaurant has brought Melbourne diners closer to the island state’s farm gates, cellar doors, and fishing boats. From King Island beef to ethically caught seafood from Flinders Island and artisan cheeses from local dairy farms, the ingredients on your plate represent the best of Tasmania’s natural bounty.
Pure South Dining isn’t just a restaurant; it’s an experience. Every aspect, from the meticulously sourced ingredients to the thoughtfully crafted dishes, reflects the spirit of the Tasmanian landscape. The restaurant’s menu evolves with the seasons, ensuring that every meal is a celebration of what is fresh, sustainable, and in harmony with nature. With each bite, guests are transported to Tasmania’s rugged coastlines, lush pastures, and fertile valleys.
Located in the vibrant Southbank precinct, Pure South Dining pairs its farm-to-table ethos with a modern, sophisticated ambiance that complements its riverside setting. Floor-to-ceiling windows provide panoramic views of the Yarra River and Melbourne’s cityscape, creating a dining environment that’s as beautiful as the food it serves.
More than just a dining destination, Pure South Dining is a testament to the deep connections between Melbourne and Tasmania. It offers a chance for locals and visitors alike to immerse themselves in the stories of Tasmania’s producers—stories of passion, tradition, and sustainability. It’s a place where the artistry of the kitchen meets the authenticity of the land, resulting in an unparalleled culinary journey.
Whether you’re a food enthusiast, a sustainability advocate, or simply someone who appreciates great dining, Pure South Dining Southbank promises an unforgettable experience. Explore a menu that celebrates Tasmania’s rich heritage, crafted with care and served with flair. Discover why Pure South Dining continues to be a cornerstone of Melbourne’s fine dining scene, connecting the city with the pristine beauty of Tasmania
ethical | sustainable | provenance
Pure South Dining’s commitment to their suppliers is reinforced through regular visits to Tasmania, where they meet with producers and farmers who are not just suppliers but people they count as long-term friends. Philip’s continued appreciation of sustainable farming is reflected through all of his supplier partnerships, old and new.
This includes fifth-generation Tasmanian farmer Guy Robertson from Mount Gnomon Farm, home to rare-breed pigs, cattle, and sheep who provide pork and charcuterie. As well as Eddie Hanslow, who provides game birds, including free-range ducks, guinea fowl and pheasants. Both Guy and Eddie have been sending produce since 2004, spanning the 20 years of Pure South Dining’s operation to date.
Craig Lockwood from St Helens’ Lease 65′ oysters has also been providing fresh, sustainably farmed oysters directly to the kitchen for over a decade, and most of this time, Pure South Dining has been the only mainland Australia customer for their product.
our tassie family
To mark the milestone anniversary, Pure South Dining has launched a limited edition 20th birthday dinner series, ‘A Chef’s Tour of Tasmania’, running every Friday and Saturday night from 28 June until 31 July.
The six-course degustation, curated by Executive Chef David Hall, will see each dish feature a key ingredient from six of Pure South Dining suppliers, including Helens’s ‘Lease 65 oysters, King Island Lobster, Hanslow Game Birds, Mt Gnomon Farm Pork, King Island Beef and Pyengana Dairy who have all played a part in defining restaurant’s culinary style over the past two decades. Each menu will be slightly different from the last, being crafted from the fresh ingredients of the day that arrive on small planes from the islands.
As an additional element to bring these relationships to life, the dinner series will feature a visit from select winemakers and producers, providing guests with a unique opportunity to engage directly with the artisans behind the ingredients.
Exclsuive pure south chefs tour dinner
As Pure South Dining looks ahead to the next 20 years, Co-Owner Peter Leary and his team remain committed to preserving the restaurant’s rich heritage while contributing new experiences to the ever-evolving culinary landscape in Melbourne. Our 20th birthday dinner series is not only a testament to our enduring commitment to quality and provenance but also an opportunity to reaffirm our connection with our loyal supporters and the wider Melbourne community.