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.
The view from within the lounge area and terrace at 7000 by Pure South
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.
7000 by Pure South
Dinner: Tuesday to Saturday
Lunch: Wednesday to Friday
Southgate Complex, upper floor, Arts Centre end
Bookings accepted - online, or 03 9699 4600