194 Verified Diner Reviews

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Total Score

194 reviews
Value for money
Jonathan Parks

dined on Sat, 10 Aug 2019

Wonderful Tasmanian sourced food. Great venue and atmosphere. Service was disappointing.

dined on Thu, 13 Jun 2019

Loved ocean trout, brocollini, dumplings average but the broth they were served in was stunning. Loved flavours of all dishes we tried, thought calamari just a touch overdone and a slightly chewy. Will return.

dined on Fri, 5 Apr 2019

Great location is the best thing I can say. Tourist trap on Southbank serving Tasmanian food, but sadly its all precooked and just a plating restaurant. Same short rib on menu from 18mths ago. I got tricked into going by social media seeing the chef had changed and a new menu, but should've looked into it further. A good spot for a pre-football meal maybe, but as a destination restaurant for an experienced diner, you'll be disappointed.

dined on Sun, 15 Sep 2019

Unfortunately the staff decided to shut the kitchen early without any notice to our table, and after we had ordered our mains the waiter returned to advise us that our only option was dessert or a cheese platter. After only a starter to share, desert and some wine we left hungry and disappointed.

dined on Fri, 30 Aug 2019

We had a nice casual grazing lunch which they accommodating without fuss, great Tasmania produce with easy going good service.

dined on Wed, 28 Aug 2019

Nice ambience with views out over Yarra River. Good service and interesting menu. Reasonably priced.

dined on Mon, 26 Aug 2019

The snapper was very fresh, black rice sorbet was good. Service was excellent. Naan bread was a bit burnt

dined on Tue, 13 Aug 2019

The Tassie tasting menu is delicious and generous, great value.
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Christmas Day Lunch

Our Christmas Day lunch is a celebration and the Menu is created from ‘the best of the season’ A Special occasion dining experience to be shared with friends & family; driven by quality produce from the best farmers, fishermen and artisan producers of Tasmania, King Island & Flinders Island. A special day to enjoy with a premium list of beverages and a few surprises included. 4 Course Lunch including a Premium Beverage Package Lunch $199.0 Teenagers $95.0 Kids $75.0 0-2 Years Free In order for us to process your reservation we require full payment. Our reservations team will contact you to confirm payment details.
25 Dec 2019
Wed 11:45 AM - 1:30 PM
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New Years Eve Late River Level

Bring your friends and join us at Pure South Kitchen for a night to remember. You'll enjoy front row seats to all the action + some of Tassie's finest fare. Pure South Kitchen offers a premium dining experience on New Year’s Eve. Bookings are available from 8.15pm $199 pp for a 4-course menu including a premium beverage package. $249 pp for a guaranteed window table In order for us to process your reservation we require full payment. Our reservations team will contact you to confirm payment details.
31 Dec 2019
Tue 8:00 PM - 10:30 PM
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About Pure South Kitchen

Pure South reopened this year with a new look space and a killer Tasmanian menu, designed by Executive chef David Hall. Upstairs you’ve got Pure South Dining: an a modern, special occasion restaurant with beautiful views over the Flinders St footbridge. Downstairs is the newly revamped P.S. Bar & Kitchen. This is Pure South’s relaxed and laid back little bro, an all-day eatery and bar with big bay windows facing Southbank promenade (get in early to score the people-watching window seats—people settle down and raise a family before they give up those bad boys). 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. The menu switches up for lunch and dinner, with a few bigger plates doing the rounds. Think slow-cooked Scottsdale pork belly, or a Huon salmon fillet, pan-roasted and served up with heirloom tomatoes, seaweed ketchup and King crab kewpie mayo. Save room for dessert though—there’s a Tasmanian apple pie with a big dollop of Pyengana Dairy cream.

Pure South Kitchen Address

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