Asian fusion is still alive and well at St Kilda's Spring and Summer, a restaurant by ex-Lucas Group chef Golf. Spreading his wings after spending three years in the kitchens of Chin Chin, Kong, and Hawker Hall, the Thai chef has put together a menu combining Thai, Korean, Japanese and Malaysian flavours with sous chef Eryk Lawes.
The modern Asian menu features dishes like a BBQ corn with gochujang Korean chilli paste and smoked cheddar (it works), tempura soft shell crab with a Malaysian coconut curry sauce, and a matcha panacotta. It's not all fusion flavours either, the king prawn pad thai, whole fried barramundi, and jungle curry is as close to traditional as it gets.
Pair the share dishes with cocktails that look and taste like tropical island holidays. With names like Bangkok Mule, Full Moon Party and Business trip to Japan, you know you're in for a good time.