Celebrated chef Karen Martini has breathed new life into the former Saint Hotel to reopen its doors as a Mediterranean-inspired bar and restaurant. Christened as Saint George, the freshly revitalised space boasts two distinct dining areas (the Grill and the Tavern), bright modern art and an Italian-leaning menu that features dishes Martini would personally “cook for family.”
Although she spent her youth growing up in the vibrant beachside suburb, the project was born of a desire to focus on the future.
“St Kilda holds a special place in my heart, but this return isn’t for waxing lyrical about the past.”, Martini explains, “Saint George is a completely new and of-its-time venture for us, and a challenge to totally reinterpret a venue that has lived many lives. We’re reacquainting Melbourne with what dining in this eclectic seaside pocket can be. Maybe it’s a well-earned pub stint or a proper sit-down feast with friends — Saint George is what you want it to be depending on the occasion”.
Along with partner Michael Sapountsis, Martini has joined forces with hospo supergroup Public (Clifton Hotel) to dream up the new fit-out and menu.
In the Tavern (which is walk-in only), expect casual bites like fresh oysters, a glammed up take on chicken schnitzel – seasoned with Martini’s secret recipe of 17 seeds and spices, hearty burgers and share plates. Seemingly simple food is elevated to new heights; a crisp, salty potato cake comes with an indulgent dollop of whipped cod’s roe and caviar, and humble gnocco fritto is served in the style of a ritual.
“The gnocco fritto is a fried pasta dough served with parmigiano crema, parmesan and culatello”, Martini says. “You crack a piece of gnocco fritto off, dip it into the parmigiano crema, then wrap some culatello — like prosciutto, but sweeter — around. It’s a delicious and very moreish snack to be enjoyed with a really nice glass of wine if you’re dropping into The Tavern”.
The Grill takes things up a notch, with rich beef tartare, lovingly made pasta dishes, an assortment of primi and antipasti, and flame-treated meats from the Josper grill. Here, a proper sit-down dinner is in order. A highlight is the paccheri marinara, which bursts with flavours of fresh tomato sugo and flash-fried garlic, pipis, calamari, prawns and crab.
For more information or to make a booking, head to the website.
