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Where

Pure South Kitchen

Average price $65
8.1/10
110 reviews

Free serviceImmediate booking

Restaurant menu

Chef's recommendations

Average price $65 Special request

Scores & Reviews

Very good
8.1/10
based on 110 reviews
Only customers who have dined at the restaurant after booking on TheFork can leave a review.
Food :8.3/10
Service :7.8/10
Setting :8.3/10
  1. Greg B.
    Greg B.
    • one review
    7.75/10

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

  2. Jonathan P.
    Jonathan P.
    • 2 reviews
    7.5/10

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

  3. A A.
    A A.
    • 264 reviews
    7.25/10

    Nice food and a great view of the city.

  4. A A.
    A A.
    • 261 reviews
    10/10

    We were a party of 8 who booked for brunch, delicious food, very friendly staff, we were made very welcome even with 3 small children! We will definitely be back :)

  5. A A.
    A A.
    • 264 reviews
    9/10

    Great food, enjoyable dining experience

  6. Shane G.
    Shane G.
    • 8 reviews
    9/10

    Great Tasmania produce and lovely atmosphere!

  7. Ian d.
    Ian d.
    • 127 reviews
    8.5/10

    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.

  8. A A.
    A A.
    • 252 reviews
    7.5/10

    Excellent views and solid food / drinks when we went for a late lunch / snacks and drinks. Service was a bit patchy.

  9. A A.
    A A.
    • 268 reviews
    8.75/10

    Great share plates and we were tastily impressed with each dish. Along the windows is most atmosphere.

  10. A A.
    A A.
    • 277 reviews
    8.25/10

    Had the dumplings in broth and beef ribs for main, food was good, thought reasonably priced. Waiting staff were attentive. We would come back to PS Kitchen.

  11. A A.
    A A.
    • 275 reviews
    9.25/10

    I loved the moo beer and Japanese ocean trout.

  12. A A.
    A A.
    • 253 reviews
    9.25/10

    Great spot for enjoying great food with amazing view of Melbourne

  13. JENNY A.
    JENNY A.
    • 46 reviews
    9/10

    Love PS Kitchen. The Tassie produce is amazing, & Menu is always very interesting. Service is Excellent.

  14. John H.
    John H.
    • 11 reviews
    9/10

    Lovely food and friendly service

  15. Richard H.
    Richard H.
    • one review
    8.75/10

    Fantastic lunch with clients from the US, Pure South is always consistent and impressive

  16. A A.
    A A.
    • 279 reviews
    7/10

    The overall atmosphere was quite good, but the menu is a bit limited and the serving size on the small side.

  17. A A.
    A A.
    • 264 reviews
    7.5/10

    Have been there a couple of times. Nice view next to the river and friendly staff. We enjoyed our small eats with a nice and a glass or rose wine.

  18. Daniel H.
    Daniel H.
    • 6 reviews
    10/10

    Could not fault the restaurant it was fantastic

  19. A A.
    A A.
    • 285 reviews
    8/10

    We always have a great meal here, we are never disappointed.

  20. Teresa S.
    Teresa S.
    • 2 reviews
    10/10

    Entree of lobster wontons in broth was amazing. Chocolate dessert first class.

More information

How to get to the restaurant

Southgate Building 3 Southgate Ave, 3006, Southbank, Australia

Directions to get there

Melbourne City, South Wharf, Southbank

About the restaurant

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.

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