The new 7000 by Pure South Dining

Bar snacks Pure South style

Tasmania has been having a moment for a while now.  All that clean air and fresh and fabulous produce is a great lure for foodies but two people who were onto Tassie well before the rest of us are Peter Leary and Philip Kennedy, the owners of Pure South Dining restaurant in Southbank.

Bar snacks Pure South style
Bar snacks 7000 by Pure South style

Pure South Dining started 12 years ago as a way to showcase Tasmania’s best ingredients straight from the producers.  That’s still the impetus behind the restaurant but it’s also being reinvented with new chefs, a new menu and new location. I was invited along with a bunch of other food obsessed people to check out the test kitchen (dubbed 7000 by Pure South Dining) which is operating while construction goes on. 

Yarra River views from 7000 by Pure South Dining
Yarra River views from 7000 by Pure South Dining

The new restaurant has moved to the Arts Centre end of Southbank making it a good option for pre/post theatre dining. But most importantly chef David Hall (ex Brooks) and Sam Prance Smith have come on board and are making the most of Pure South’s connections with Tasmania’s top producers.

Corn on the cob at 7000 by Pure South Dining
Corn on the cob at 7000 by Pure South Dining

The food they’re cooking is quite technical but still tasty.  You can have a three course meal here or just pop in for a drink.  If it’s the latter and you want something to go with your glass of Tasmanian sparkling there are puffed squares of nori and black rice ($6) or a sophisticated take on pork scratchings in the form of puffed pork teamed with tangy mandarin ($7). Just charred corn on the cob is slathered in miso butter and a sprinkling of raclette ($8) and it’s hard to stop at one. 

Pastrami at 7000 by Pure South Dining
Pastrami at 7000 by Pure South Dining

Plates like the pastrami ($12) are great for sharing with folds of pastrami teamed with dollops of eggplant puree and slices of pickle to add kick.  

Wallaby with beetroot and red cabbage at 7000 by Pure South Dining
Wallaby with beetroot and red cabbage at 7000 by Pure South Dining

There’s an emphasis on native ingredients like the wallaby ($22) where the gamey meat is paired with bitter red cabbage and sweet beetroot.  It’s a symphony in red but the flavours all work together.

Scallops with mushrooms and foraged sea herbs at 7000 by Pure South
Scallops with mushrooms and foraged sea herbs at 7000 by Pure South

I now have a whole new appreciation for Australian sea herbs after trying Pure South’s scallops ($22) which are burnished and served with wild mushrooms, a rich broth and some salty sea herbs the chefs forage themselves. 

Chicken Caesar 7000 by Pure South style
Chicken Caesar 7000 by Pure South style

The chicken “Caesar” ($26) is bound to become a must order dish with Pure South reinventing this classic 80’s salad so that it’s heavy on the chicken and light on the lettuce including the most moreish chicken wing stuffed with raclette, crumbed and fried. 

Rhubarb Pannacotta
Rhubarb Pannacotta

At the sweet end of the deal there’s a spectacular chocolate pavĂ© ($16) layered with caramel (although it’s so rich that sharing is probably best) and a wobbly pannacotta topped with tart rhubarb ($16). 

Chocolate pave at 7000 by Pure South Dining
Chocolate pave at 7000 by Pure South Dining

The main restaurant is still under construction but there’s a lot to like about what’s happening already at 7000 by Pure South Dining. 

Gourmet Chick was a guest of 7000 by Pure South Dining

Essentials
Details: 7000 by Pure South Dining, Upper level, Southgate, Southbank (Ph 03 9699 4600)
Damage: Pricey
9/10
Pure South Dining Menu, Reviews, Photos, Location and Info - Zomato
 

2 comments

  1. Thank you for this: Gourmet Chick was a guest of 7000 by Pure South Dining
    Informative, good images – we all know where we stand.

    1. Thanks John. I mentioned that I was invited to the restaurant further up the post as well. It’s my policy also to mark any posts I am paid for as “sponsored” in the heading and at the bottom and to also mention in any social media posts whether I’ve received anything free or am being paid to post. Have enjoyed reading your coverage of this issue.

Leave a Reply

Your email address will not be published. Required fields are marked *