Yep, Stokehouse reopened its doors to let that fresh St Kilda air in; restored, rejuvenated and completely remedied after the fire that left a blackened spot on the foreshore for nearly three long years.
The fit-out here runs with the beach shack theme, with wide, rough-sawn boards and tubular glass chandeliers that undulate just slightly in the breeze. The tables are well-spaced and linen-clad, which is like the Stokehouse of yore, as are the waiters, a full battalion of them, who are uniformly good. All is as it should be.
The menu is curated by executive chef Jason Staudt and head chef Mark Wong, with offerings like seafood platters, beef tartare, pan-seared Murray cod and Cape Grim sirloin. For dessert, you can expect dishes that utilise fresh and seasonal fruits and locally-sourced dairy products, like summer berry pudding served with clotted cream, passionfruit mille-feuille and house-made gelato or sorbet.