Southbank resident restaurant, Pure South, has flown north for the winter. Two floors up, to be precise.
The long-time running venue is undergoing a massive makeover which, it appears, has left owners Peter Leary and Philip Kennedy with a case of restauranteur FOMO.
In response to this, the passionate purveyors of Tasmanian produce have launched a temporary kitchen on the upper level of the Southgate complex, adding a whole new perspective to things.
Overlooking the Yarra, the Arts Centre and Flinders Street Station, this 'pop up' is offering a taste of the known and a touch of the new. The space and the menu is designed to accommodate guests with, well, whatever they happen to feel like at the time.
A glass of Tasmanian sparkling on the terrace, crunching on long planks of puffed pork, or succulent cobbed corn with melted raclette goodness. A slow, group lunch or dinner with something a bit heartier. Or perhaps a timely pre-show bite, just a few minutes away from the Arts Centre and conveniently on the same level.
The passionate, dedicated, herb-foraging talent that is Executive Chef, David Hall, has worked tirelessly on crafting days-in-the-making dishes with Sous Chef, Sam, that are creative and innovative, like an up-coming take on the caesar salad that is truly unique.
Not just a pretty face, 7000 by Pure South also seems pretty to the core with a relationship-focused team who appears to love looking after everyone around them; their guests, their staff and their suppliers.
If you're Southbank bound, drop in and say hi to the family that is 7000 by Pure South and soak up a taste of Tasmania right here in the heart of Melbourne.