Stokehouse St Kilda has just launched a fresh new lunch menu that's all about dishing out a snapshot of the restaurant's best seasonal plates. Head chef Ollie Hansford will devise a new menu regularly, from which you can choose an entree and a main. For example, you might get to enjoy a wild mushroom-and-hazelnut risotto with shallots; crisp salted cod brandade with Port Lincoln mussel escabeche; slow-cooked smoked Robbins Island beef brisket with a fresh Warrigal green puree and baby turnips; or grilled Cone Bay barramundi tail with salsa verde and celery.
Each two-course lunch is based around the best Victorian produce available, and it is only available for a limited time. The menu is a snapshot of the full menu, and it is available for $40.
If you want to make it into a long lunch, you can peruse Stokehouse's wine list of over 500 wines different drops, curated by sommelier Gavin Cremming. You can also add a dessert made by group pastry chef Lauren Eldridge. And of course, the sweetest thing of all might just be the dining room's stunning views of the ocean.