- Value for money
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.