The moody colour scheme and lighting accented by Art Deco detail within an industrial design create a relaxed ambience that is perfect for socialising.
The kitchen is in safe hands under the guidance of Head Chef Paul Muir. Muir’s talent is palpable, courtesy of a successful career in Victoria’s epicurean scene, having previously headed the kitchen at Bacash and Stones of the Yarra Valley.
In line with Public House’s social setting, the menu items are designed primarily for sharing.
Tempura battered zucchini flowers filled with Persian fetta & mint
The tempura zucchini flowers stuffed with Persian fetta and mint and served atop a dollop of luscious hummus were excellent. The batter encasing the zucchini flowers was ethereally light and crisp while the stuffing was rich and flavoursome. Combined with the creamy hummus, the dish was a delight to eat.
Grilled Hervey Bay scallops, waikami, salmon roe
The scallops were perfectly seared and bursting with sweetness - further enhanced by the restrained savouriness of the waikami.
Fried soft shell crab tacos, corn & avocado salsa, kewpie mayo
We adored the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of freshness from the sweet corn salsa and fresh herbs, it was a playful and delicious dish.
Grilled Calamari, du puy lentils, chorizo, parsley sauce
The grilled calamari was another crowd favourite. Tender ribbons of beautifully grilled, unbelievably tender calamari were enhanced by spicy chorizo and fresh parsley sauce. The calamari was beautifully cooked and perfectly seasoned with a distinctly Spanish influence.
Crispy pork belly, hoi sin, Vietnamese herbs, picked vegetable salad
Each pork belly slice had been succulently roasted to retain a porky juiciness and retaining a healthy layer of melt-in-the-mouth fat in the process. The accompanying salad featured dazzlingly fresh ingredients which blended harmoniously, resulting in a clean and bright dish with balance.
Pork Belly Bao
The pork belly bao was wonderful. Featuring the tried and true flavour combination of hoisin sauce and crispy pork belly, it truly hit the mark. The outside of the bun was pan fried, resulting in a crisp exterior which echoed the crispy pork belly within.
Ricotta gnocchi, roasted pumpkin, walnuts, shaved parmesan, basil oil
Our favourite dish of the night, the house made ricotta gnocchi was simply superb. It was a faultless dish of light, fluffy gnocchi with a crisp exterior combined with sweet roasted pumpkin, crunchy walnuts and wonderful freshness from the basil oil.
Rhubarb & frangipani tart, soft meringue, vanilla bean ice cream
This striking dessert of Rhubarb and frangipani tart was an explosion of flavour. The soft meringue was addictively sweet and melted in the mouth. Paired with the exquisitely short crumbly pastry, gooey rhubarb centre and vanilla bean ice cream, it was a beautifully balanced dessert.
Chocolate & Nutella pave, saffron pear, mascarpone
Featuring rich chocolate and Nutella, the pave was a decadent end to a decadent meal. The saffron pear was desirably tender and fragrant and paired well with the chocolate, as did the mascarpone.
Selection of truffles (white chocolate, lemon & coconut, cherry & dark chocolate, almond & dark chocolate, pistachio & dark chocolate)
Located in the heart of Richmond, Public House delivers on all fronts - the dishes are bold and diverse, the staff friendly and the environment modern and relaxed.
Location: 435 Church Street, Richmond, Melbourne
Phone: 03 9421 0187
Cuisine: Modern Australian
Cuisine: Modern Australian
Gastrology bloggers dined courtesy of Public House.