#instagood#puresouthkitchen#melbournefoodie#southbank#butfirstcoffee#tasmania#pshungry

OUR STORY IS OF STUNNING TASMANIAN PRODUCE,
IN A VERY MELBOURNE MENU,

MORNING, DAY, NIGHT + DRINKS

MELBOURNE LOCALS LOVE 'PURE SOUTH KITCHEN':
UNPLANNED, RELAXED WITH FRIENDS, UNPRETENTIOUS.

HUGE WINDOWS OPEN TO MELBOURNE RIVER BOARDWALK.
AUSTRALIA HAS NOT HAD SUCH AN ICONIC PEOPLE-WATCHING SPOT SINCE
THE FAMOUS ‘BIRD WATCHER’S BAR’ IN 1980’S SURFERS PARADISE

FARMERS, FISHERMEN AND ARTISAN PRODUCERS
OF TASMANIA, KING ISLAND AND FLINDERS ISLAND
ARE THE HEROES OF EVERY DISH.

PURE SOUTH KITCHEN IS OPEN,
WEDNESDAY - FRIDAY FROM 12NOON AND 11AM WEEKENDS.
‘TIL LATE

UPSTAIRS IS OUR AWARDED FINE DINING ROOM: ‘PURE SOUTH DINING’.

  • The menu is appealingly simple, the ingredients are stellar, the execution is exemplary. . . the window seats at the enormous concrete counters on Southgate’s western corner should rival the Flinders Street Station clocks as an iconic meeting place.

    Dani Valent, The Sunday Age, January 2018

  • Sunday was a glorious day for a walk along the Yarra and South Bank. We couldn’t resist going in and having a leisurely glass of wine and a snack. The windows were wide open, the buskers at work. The people watching was sublime, framed by the open windows it was a truly a surreal live theatre. The theme a great life in Melbourne.

    Were hooked on pure south - Trip Advisor

  • The menu’s built around the same top-notch King Island and Flinders Island produce, it’s just had the starch ironed out of it. For brekky, start with the chia pudding with Burlington farm berries, lemon curd and almonds, or step it up with a pillowy P.S. Brioche bun (the Nichols chicken and lemon aioli and king crab with salmon, avocado and cos lettuce are both knockouts.

    Thu Urban List

  • Opted for casual dinning downstairs which was a wonderful spot with windows wide open overlooking the river. Food and service were great with a real focus Aussie ingredients - great option.

    Wonderful Spot - Trip Advisor

  • Would you like your eggs fried by an Irishman recently crowned the world's best young chef? How about having your cream whipped by an experienced head chef on sabbatical? Or perhaps you fancy your fruit bread toasted by a finalist in a local young chef award? All are likely to happen when you breakfast at Pure South Kitchen, the downstairs portion of Pure South.

    Dani Valent, Good Food, January 2018

OUR ETHOS

We can trace our world class produce to ethical farmers, fishermen and artisan producers,
in Tasmania, King Island and Flinders Island, who all enjoy the luxury of the cleanest seas,
the lushest fields and most pristine air measured on the planet.
Our ethos is reinforced with regular visits to the apple isle to meet with these farmers and producers,
people we know by name and call our friends, and by taking the time to discover their stories where we share a common philosophy.

ETHICAL

We choose products that have been farmed in an ethical manner using methods that nourish the animals and the environment. Our suppliers speak the truth about how their food is grown from one season to another and seek to continually improve. Ethical farming is principally about animal welfare and respect for the land; treating livestock as animals .. not numbers.

SUSTAINABLE

We believe food should be produced, processed and eaten in ways that provide social benefits. It should contribute to thriving local economies, that create good jobs and secure livelihoods. It should enhance the health and variety of both plants and animals, protect natural resources such as water and soil, and help to tackle climate change.

PROVENANCE

We think food tastes better when you know where it comes from. Pure South Dining continues the practice we started over 13 years ago of seeking out, supporting and building close relationships with small, specialist growers and producers. It helps you trace what’s on your plate back to its place of origin and understand how it has been grown and harvested. It gives you the confidence to know what you are eating.

BOOK A TABLE