Australia’s Most Southerly produce Comes to live at Pure South’s 7000 eatery at Melbourne’s South Gate.
The passion for not only the culinary arts, but for bringing the best most southerly Australian produce to appreciating diners in Melbourn, Peter and Philip, the creators of Pure South Dining which has long been a dining hotspot along Melbournes South Bank have (due to renovations) temporarily launched their pop-up eatery 7000 inside the the left wing of the South Gate Building.
For those that have previously enjoyed the Pure South dining concept, it is a definite must visit, for those that have as yet not experienced the all Tasmanian produce based dining concept – it is not negotiable to experience it if you love food.
While the layout of the restaurant found on the second floor is simple (if not zen), a light-flooded open space affair with neat rows of small tables, plus terraces on either side accommodating up to 200 people in total, it was instantly obvious that it’s all about the food which held the main focus against this sleek backdrop blessed with city-scape and Yarra views.
7000 is the epitome of true hospitality, with the super attentive staff, a tightly run ship and a menu that leads you to assuming Tasmania is the modern day Schlaraffenland, an isle overflowing with the best of the best come to foods, be it seafood, meats, produce, cheese or wine, the entire menu features only the best brought especially in from Australia’s most southerly land to delight us in the heart of Melbourne.
With the location ideal for pre-theatre diners and relaxed lunches, just a stroll away from the bustling south bank crowds we were seduced by the impending culinary journey and the warm welcome as soon as we arrived. We knew we were in for a treat.
From the freshly opened oysters, the size I have not seen before, which instantly took us to feeling as if we were sat by the ocean’s edge the moment we tasted them; to the delicate dance of flavours and textures of the wallaby main; the smoked ocean trout taco entree, to the parsnip and white chocolate dessert – the menu was like no other, flavours eloquently married, textures played aginst each other and beautifully presented, the experience 7000 offers is simply second to none
Settling into our seats by the window, a selection of ideal share starters to get us into the mood and likewise recommended as a great way to ease your group into the dining experience that is to come, we were treated to the house’s own 2010 Rumney Cloud ‘Nicole’ Vintage Sparkling that accompanied the freshly shucked oysters well. The smoked trout blend dressed with salmon roe served in a squid ink died mini taco shell and the unique creation of broccoli donuts oozing with a small centre of melting cheese made the ideal way to kick off our 7000 experience.
To say the least, we were impressed, both visually and our taste buds. Often recommended as a great sharing start, these were only some of the all-Tassie delights offered for the early start of your meal. Next, there are a range if choices as entrees or you can jump straight into mains, which again herald the best from our most southerly island, be it from the sea or the farm.
We were delighted with what co-owner/founder Peter selected for us, the wasabi cauliflower with octopus, smoked eel and chorizo topped with fine strips of seaweed, a dish somewhat simple from its ingredients yet delightfully executed to be a festival of flavours delicately complimenting each other.
Its companion, a splash of 2014 The Barracks ‘Madeleine’ Riesling matched perfectly and made this a highlight of the day. Being a hard act to follow, the medium rare wallaby served with roasted red cabbage and a piquant red onion and beetroot relish instantly caught our eyes with its rich red colouring as it literally popped off the white plate. And, what our eyes had read into this plate was surpassed once we tasted it. An interesting combination of textures and flavours this dish put many a classic steak dish into its shadow. Unlike an easy eat of melting meat, this dish demanded more attention, both in taste, chewing texture and in its concoction of flavours, best appreciated slowly, consumed along with a glass of their self-procured Rumney Cloud ‘Daniel’ Reserve Pinot Noir, as an all red but all excellent finish to the savories of our stint at 7000.
We were feeling fully nurtured and filled now, succumb to the diversity of the creations with exec chef David Hall and Sous-Chef Sam a tight team that had migrated from Brooks restaurant only a year early obviously making a perfect team with owners Philip Kennedy and Peter Leary, two men oozing with passion for the culinary art.
Feeling ‘in love’ with what the 7000 team does with its all-Tassie imports, we were presented with a helping of their delicate white chocolate and turnip dessert, which we were not sure of at first, but succumb to easily once tasted. Not too overpowering and sweet, more delicate in flavours and a perfect finish to what has become one of my favorite dining experiences in Melbourne.
7000 is open for lunch Wednesday – Friday (12 -3) and dinner Tuesday – Saturday (5 – late), booking is advised as they do enjoy quite the following, and the word is spreading fast to yet non-believers. Come the later part of 2016, with renovations/expansion to their former home due for completion, we will see Pure South back in its new old home adjacent to the footbridge, yet 7000 may well remain – regardless 7000 is a must visit eatery if fine food is one of your vices. www.puresouthdining.com.au
5 out of 5 Forks
(which is rather rare)