The Post Hotel, St Kilda

The Post

The Post has been serving local pub goers since 1893, but times have changed, and though it looks like a regular pub on the outside, it has evolved into a modern gastro-pub, with a bar, restaurant and beer garden. The food menu is designed by head chef Matt Dunbar and David Donlan, and the atmosphere is casual, spacious, warm and friendly.

The Post

The Post

The Post - Grilled Hervey Bay Scallops with Corn Puree, Crispy Prosciutto and Truffle Oil ($13)

We started with some shares, first, the grilled Hervey bay scallops with corn puree, prosciutto and truffle oil. The tender scallops, crispy prosciutto, creamy corn puree and subtle accents of truffle came together to create mouthfuls of delight.

The Post - Southern Style Lamb Ribs with Corn Bread, Coleslaw and Chilli Sauce ($16)

The Southern style lamb ribs came with crumbly corn bread, coleslaw and chilli sauce, which were perfect accompaniments. The lamb was incredibly juicy and tender, though we did find it to be quite fatty.

The Post - Twice Cooked Pork - Crispy Pork Hock with Sugar Caramel and Five Spice ($16)

Next was the twice-cooked pork hock with sugar caramel and five spice. It was interesting to see a bit of an Asian slant to some of the menu items. The pork hock was indeed mouth-wateringly crispy and decadent and it was W’s favourite of the three share plates.

The Post - Crispy Tofu Salad with Thai Basil, Chilli, Kaffir Lime & Lemongrass ($18)

W’s pick of the mains was the light and fresh crispy tofu salad with thai basil, chilli, kaffir lime and lemongrass.

The Post - Cape Grim Beef Rib with Twice Cooked Jerusalem Artichoke, Chorizo and Thyme ($29)

I went for something quite different from salad, going with the hearty Cape Grim beef rib with twice cooked jerusalem artichoke, chorizo and thyme. The dish was generally on the sweeter side, but the chorizo added a more savoury note and some spicy interest to the beef. It was a perfect dish for colder weather, and also one that is well suited to sharing – I didn’t quite expect it to be so big!

The Post (30) House-Made Sorbet – Ginger and Quince, Strawberry ($7)edit

Though incredibly full, we tried some of their house-made sorbet. The flavours for tonight were ginger and quince, and strawberry. The ginger and quince was an unusual combination but was rather good, and the strawberry one really tasted like real strawberries were used.

The Post

We were both surprised with how large the serves were, being used to paying more for less food. Fortunately it wasn’t a case of quantity over quality and we left having had a good and satisfying feed, and positive impressions.

The Post

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


The Post Hotel
304/306 St Kilda Rd
St Kilda, VIC, 3182
(03) 9534 7678
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