Stokehouse, St Kilda: Restaurant review

Like Taylor Swift, Stokehouse has its eras and the one it’s in now is arguably its best yet. The prime waterside real estate with views of the boardwalk, beach and bay has been an obvious drawcard since the upstairs restaurant opened in 1990, but with executive chef Jason Staudt at the helm the food holds as much sway as the outlook. Staudt is a skilled practitioner who understands the style of food demanded by the luxe, sandy-hued atmosphere. His menu is deceptively simple and fun to eat. Try creamily dressed spanner crab served with a doughnut, a crunchy saltbush and vinegar potato cake, or expertly cooked beef served with brilliant potatoes Dauphinoise and bordelaise sauce. Grilled marron glistens with lime-spiked brown butter, while a rhubarb and mandarin tart is elevated by coconut and lemon thyme. Service from a crack team is as thorough as the voluminous drinks list. A classic era, for sure.

Price Guide

$$$$

Bookings

Recommended

Wheelchair Access

Yes

Opening Hours

Lunch and dinner daily

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