Almost eight months after shutting its doors for a huge renovation, Pure South has reopened, literally bigger than ever.
The restaurant, a Southgate fixture since 2004, has more than doubled in size, adding an event space, open kitchen, bar and dining rooms upstairs and a buzzy dining room and raw bar at promenade level.
And with the new look comes a new feel. Executive chef David Hall maintains Pure South's focus on Tasmanian produce, while adding breakfast and grazing dishes to the mix.
![Smoked scrambled eggs with beetroot and Flinders Island wallaby.](/web/20161221041311im_/http://www.goodfood.com.au/content/dam/images/g/t/e/c/5/e/image.related.articleLeadwide.620x349.gt79wp.png/1482129003894.jpg)
Both menu and dining room have been rebuilt around the idea, "What are you in the mood for?"
So brunch might be St Helens oysters and champagne at a communal table or smoked Huon ocean trout taco with finger lime and avocado at a window seat overlooking the Yarra.
At night, guests might flit in before or after the theatre for a few shared bites at the bar, or settle in upstairs for dinner from the a la carte menu.
![Tuna, pea, lemon and herb emulsion at Pure South.](/web/20161221041311im_/http://www.goodfood.com.au/content/dam/images/g/t/e/c/5/5/image.related.articleLeadwide.620x349.gt79wp.png/1482129003894.jpg)
The light-filled interior, seating around 300 people over the two levels, makes ample use of spotted gum, polished concrete and metal, providing a neutral backdrop to the colourful dishes.
Open Mon-Fri 7am–late; Sat-Sun 8am–late.
3 Southgate Avenue, Southbank, 03 9699 4600, puresouth.com.au