Congratulations to Pure South
Recipient of a Chefs Hat by The Good Food Guide.
The recent review by Dani Valent bestowing the Chefs Hat is a testament to Pure South Dining’s philosophy of Ethical, Sustainable and Provenance. Pure South Dining has cultivated long-lasting relationships with its ‘Tassie Family’, the fishermen, farmers, and small producers who are the heroes behind each dish.
Pure South co-owner Philip Kennedy describes the uniqueness of these relationships, “We met Eddie Hanslow and his ducks back in 2004, with Eddie’s duck and pheasant finding a home on our menu. Eddie breeds and grows his game birds free-range on his own property. The birds live in the house-orchard and love the vegie patch with visits to the creek at the bottom of the cow paddock “.
The Chefs Hat is also a reflection of our front-of-house team’s passion and excellence. Co-Owner Peter Leary: “We aim to deliver a refined, knowledgeable and humble service experience incorporating our genuine story of the friendships we share with our suppliers of 20 years from across Bass Strait. This is also reflected in the commitment by our team, with some have been with us for over 8 years.”
Pure South Dining is a culinary experience not to be missed. Saviour Tasmanian dishes from their a la carte menu or indulge your senses on the six-course tasting menu, available with matching wines from the extensive wine list. The culinary journey of Tasmania is complemented by unsurpassed vistas of the Yarra River & Melbourne’s Skyline and the relaxed atmosphere of the upstairs dining room.
Read the full review by Dani Valent here.