With his father a chef, David Hall developed a passion for cooking at an early age. David is currently Head Chef of Pure South Dining at Southgate on the banks of the Yarra River. This unique Melbourne restaurant showcases the farmers, fishermen and artisan producers of King Island, Flinders Island and Tasmania. With a focus on trace-ability, ethical farming and sustainability, Pure South delivers a premium dining experience inspired by the pristine Tasmanian environment.
A native Glaswegian, David was classically trained in prestigious Scottish kitchens including The Three Chimneys, Brian Maule @ Le Chardon D’Or and the famous, Michelin starred Number One Restaurant at the Balmoral Hotel. It was here that the young Sous Chef, still only in his mid-twenties, stepped in to the Head Chef role and maintained the Michelin Star before setting off for Australia.
Upon his arrival in Australia David joined the kitchen at Brooks of Melbourne as Sous Chef under Nicolas Poelart, before stepping up to the Head Chef position two years later. In 2015 David embraced his current role as Head Chef at Pure South Dining.
Pure South has recently been re-launched, expanding over two levels and complementing its amazing river views with stunning interior design and craftmanship. Upstairs is the refined Pure South Dining Room, reborn with a modern twist and generous private or semi-private dining areas for special occasions. At River Level the team have developed P.S. Bar & Kitchen, an all-day eatery & bar with a relaxed and casual dining space where you can watch the buzzing Yarra boardwalk passing by from a custom designed window seat.
The unique re-design has caught the attention, not only of Melbourne’s passionate foodies but also of design aficionados, with the venue’s builders Hedger Constructions receiving the coveted ‘Excellence in Fit-Out Award 2017’ from the Master Builders Association of Victoria.
With Tasmanian produce flown in several times a week, Chef David and his team update their menu almost daily to reflect the changing seasons and the premium produce received.
David Hall has kindly shared his recipe for Hotcakes with Miso Maple and Honeycomb. Enjoy this dish for breakfast at P.S. Bar & Kitchen, or view the recipe on the Flowerdale Farm website.