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MELBOURNE | 7000 by Pure South Dining (“PSD”) is a temporary test kitchen located on the upper level of Southgate precinct, occupying the space formerly owned by Walters Wine Bar. The test kitchen will remain open whilst the venue’s hatted sister restaurant, Pure South Dining, undergoes renovations to become a larger, more diverse restaurant and bar venue. The City Lane was invited to spend an afternoon with owners Philip Kennedy and Peter Leary to learn more about the PSD story and their goals for the new PSD restaurant once it opens, and to try some of the food on offer.
For the last 12 years, PSD has been committed to showcasing provenance, and providing food that is sustainable and ethical. Sourcing ingredients and produce directly from Tasmania, King Island and Flinders Island, the stories of the farmers, fishermen and producers are told through innovative dishes created by Executive chef David Hall and his team. From a young age, David has learnt the importance of establishing relationships with suppliers, as they often form part of the story behind a dish. A list of the suppliers for the featured dishes can be found at the back of the one-page menu, informing guests of where their food has come from.
Using 7000 by PSD as a test kitchen, David and his team are keen to explore their creativity with the freshest Tasmanian produce, giving diners something different, but familiar. Because the availability of produce is unpredictable and there is a constant change in seasons and flavours, the menu at PSD varies almost daily. As Philip and Peter explained to us, the restaurant industry has started to veer away from classifications such as ‘fine dining’, and is instead focused on providing a broad range of dishes that can be eaten for any occasion. Featuring a one-page menu of small and large dishes, they have tried to position PSD as the ideal venue for a casual bite to eat with a drink, or a superb dining experience in the evening.
During this ‘Taste + Talk’ afternoon, we were lucky enough to meet the whole PSD team, watch David and his sous-chef Sam Prance-Smith at work, and taste a selection of the dishes that currently feature in 7000 by PSD. The wines we tasted were also produced in Tasmania, harmonizing with the story of produce-driven dishes. We started with some bar snacks such as black rice boiled in water and vinegar, rinsed and smeared to form black rice crackers, topped with a burnt shallot emulsion and ground nori. Accompanying this were puffed pork crackers smeared with kimchi and mandarin puree.
Starters include items such as corn on the cob glazed in miso butter and sprinkled with raclette cheese, and beautifully plated dishes of pastrami, eggplant and pickle which display a delicate balance of flavours and textures. Served in a shallow white bowl, grilled scallops are garnished with wild mushrooms and sea herbs, surrounded by a broth packing a powerful punch of flavour. Larger dishes such as wallaby with red cabbage and beetroot, and PSD’s take on a Chicken ‘Caesar’ are also highly recommended for their balance, sophistication and inventiveness.
Finishing the afternoon, dessert tastings included a chocolate pave with cashew and caramel buttermilk, as well as a rhubarb and vanilla panna cotta.
It is clear that the entire team at 7000 by PSD have a common passion in highlighting the origins of their produce to their diners, and in constantly pushing the boundaries when it comes to combinations of ingredients, textures, cooking techniques, flavours and presentation. We would definitely recommend checking out the re-imagined space of PSD once they finish renovations and reopen later this year. But in the meantime, 7000 by PSD is the place to visit for a culinary adventure right in the heart of Melbourne.
7000 by Pure South Dining
Upper Level, Southgate Precinct
3 Southgate Avenue
Southbank
Victoria 3006
Australia
Telephone: (03) 9699 4600
E-mail: [email protected]
Website: http://www.puresouthdining.com.au/
Open
Wed – Fri: 12:00pm to 3:00pm; 5:00pm to late
Sat – Tue: 5:00pm to late