Our Journal

The re-imagining is underway!

May 2016 | Pure South

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!

In May the exciting development started and will take our operation over two levels. We’ll still be the Pure South Dining that you’ve come to know well over the last twelve years with an authentic commitment to great service and the best produce we can find in Tasmania, King Island & Flinders Island; but we will be opening our doors wider to you with a variety of experiences and spaces within the restaurant.

The added bar/dining options will cater for very different moods. The dining areas and bar design is very sleek and very modern; expect the best window seats and the best river views in Melbourne.

“We are answering the need that Melbourne has demanded of us, for incredible produce, executed in a very Melbourne way. We have always held a philosophy around ethical and sustainable produce, well before they became industry buzzwords, and we can now offer that in a much more diverse and more relaxed space,” said owner Philip Kennedy.

The amazing seafood direct from the boats, the rare-breed farmers and artisan producers will all still be there, but you’ll be able to join us for either a morning coffee, a cold beer and some oysters in the afternoon or a spectacular dining experience in the evening. We will have such a variety of spaces within the two floors, there will be something to suit everyone, whatever you are in the mood for.

“We have never been slaves to trends but we have discovered and served some remarkable produce over the last twelve years. With Chef David Hall heading up our kitchen team, and with the opportunity to welcome new friends and regulars to the venue, we are entering a very exciting chapter in the Pure South Dining story,’ said Peter Leary.

Being part of the Southgate precinct for the last twelve years has been both enjoyable and rewarding, we now believe the time is right to continue our evolution by by working with the Southgate team in creating a reimagined space. To do this we are working with Melbourne design and architecture practice Herbert & Mason for the project’s design and fit out. They have tried to reflect our values and the Pure South Dining story in the new spaces. Their portfolio includes Barangaroo in Sydney, Meatsmith by Andrew McConnell in Collingwood, The Association in London and Australia House in Japan.

We are excited about our plans and the opportunity to showcase more of what we do with you.

Reser- vation