What was once a grotty old pub is shiny and new again – The Smith is a smart and elegant all-day eatery with obligatory open kitchen, bar area up front, restaurant out back and double function rooms upstairs. You know the drill – this one’s just shinier. Michael Lambie and Scott Borg (both ex-Taxi Dining Room) probably pissed-off a lot of restaurants around town when they opened this one. Most of the staff base are ex-colleagues of the pair, poached from some of Melbourne’s finest locales. Our gain, the service is excellent.
The menu leans towards whatever’s hot right now (matching the clientele to a tee) and follows nobody’s rules – South American/ Italian/ Mexican with Cuban braised wagyu osso bucco in a fajita; Thai style with a green papaya salad with peanuts and dried shrimp; Southern American/Thai with hickory smoked ocean trout in sweet fish sauce. The menu might seem confused but actually, it just works. Fork out $70 for a six-plate chefs selection and start working your way through the cocktail list. It’s a winner.
|Venue name:||The Smith|
213 High St
|Opening hours:||Daily noon-late|