Launch of Stoke Bar + Kitchen, Melbourne

In 2014 The Stokehouse rose from the ashes and was resurrected as Stokehouse City in the CBD. The landmark venue on Alfred Place isn’t a stranger to change; it was previously home to Comme and the legendary Mietta’s high end-dining salon in the 1980’s. After being destroyed by a fire in January 2014,  Stokehouse City has now taken permanent residence.

Just a year after opening, the downstairs bar of the characterful Stokehouse City building has reinvented itself once again into [Stoke] Bar + Kitchen – a more casual offering to its fine dining counterpart upstairs. The new venue is designed to offer a relaxed bar and eating experience where you can catch up for a quick drink, enjoy a few bar nibbles, or stay for a substantial meal.

I was kindly invited to the launch of [Stoke] Bar + Kitchen where we were treated with a selection of the menu which has been superbly crafted by head chef Sam Webb, working in consultation with Stokehouse City Executive chef Ollie Gould.

The beach aesthetic has been replaced by a brooding, sexy interior. The fit out has been brilliantly  executed  by designer Rabindra Naidoo to create a whole new separate space with its own personality. Upon entering you are greeted by a moody, sexy space with warm black gloss sprayed ‘ombre’ walls and stripped back blonde parquetry floors,

The drinks list is extensive with a selection of wines starting from $8 a glass from Shadowfax and Michael Hall and a good  selection of craft beers including Little Creatures and Furphy.

Sam Webb is the mastermind behind the food menu, working in association with Stokehouse City Executive chef Ollie Gould. The all day menu features a sumptuous selection of small plates and larger dishes including Ollie’s famous fish pie with snapper, smoked trout, prawns and puff pastry.

During the evening we were treated to a selection of the menu’s delectable goodies. Thanks to Roz from In Love with Brunch for the food photos.

Seasonal Natural Oysters with charred cucumber mignonette..

Oysters Kilpatrick with tomato, butter and chorizo.

Salt cod and speck croquettes with romesco sauce.

Roasted beetroot risotto, horseradish, walnuts and sorrel.