12 Jul St Hotel, St Kilda

Undergoing an revamp and rebranding in 2014, St Hotel is a multi-story European bar and resaturant featuring menus by Head Chef Ben Isaacs. A big focus of the food menu revolves around their ironbark wood-fired BBQ, and Australian pasture and grain-fed beef prepared in their bespoke barbeque are their pride and joy. As well as the spacious main dining room and bar area, multiple private spaces and bars upstairs are available for use.

Crumbed Pacific oysters w tartare sauce and lemon

Smoked ocean trout rillettes w rye crisp and Yarra Valley caviar

Parmesan gougeres with truffled gruyere sauce

Our dinner tonight is matched with wines curated by Red + White. NV Mojo Brut is paired with plump and juicy crumbed Pacific oysters, perfect with tartare sauce and a squeeze of lemon. Rye crisps come topped with smoked ocean trout rillettes and Yarra Valley caviar. Fluffy, cheesy parmesan gougeres are packed with a truffled gruyere sauce, the light, airy filling matching that of the choux pastry. It’s a good start to the night.

Wood roasted jamon wrapped buffalo mozzarella with wild mushrooms and bitter leaves

2015 La La Land Pinot Gris

Another winner is the wood-roasted buffalo mozzarella, wrapped with caramelised and slightly crispy jamon. Toast spread with a mushroom pate and a tumble of wild mushrooms come on the side, and bitter leaves are drizzled with a sweet, grainy mustard dressing.

Wood roasted chateaubriand served a la bourguignonne style

Wood BBQ wild barramundi with wild mushrooms, burnt butter and sage

Succulent wild barramundi is perfectly cooked in the wood BBQ, flavoured with wild mushrooms and a burnt butter and sage sauce, paired with 2014 In Dreams Chardonnay. Matched with 2014 Tar & Roses Shiraz, their wood-roasted chateaubriand is prepared a la bourguignonne style. The tender fillet meat is cooked to medium rare, and though we aren’t provided with steak knives, we don’t need them. Chunky cut mushrooms, onions and bacon provide extra flavour. It’s a perfectly heart-warming and comforting winter dish. Sides include a moreish cauliflower and gruyere mac n cheese complete with crunchy topping, salty braised cavolo nero with shavings of cheese, honey and thyme roasted carrots and French Fries.

Elderflower panna cotta with blueberries and lemon

The night comes to a sweet end with the elderflower panna cotta with blueberries, lemon and meringue shards. It’s a light, refreshing and slightly tangy dessert that pairs well with the Borgo Mascato d’Asti.

St Hotel does European well. It’s a warm and casual environment inside, perfect for enjoying quality produce from the contemporary menu.

Disclaimer: I was invited as a guest to St Hotel, however, opinions expressed here are purely my own and not influenced by them in any way

St Hotel
54 Fitzroy St
St Kilda, VIC, 3182
(03) 9534 2944
www.sthotel.com.au