If this chic pub is anything to go by, South Melbourne's industrial past is well behind it. The Clarendon has undergone a bit of a transformation, with Geyer Design dusting off the old pub and giving it a sleek new look that's both achingly stylish and comfortingly bohemian. A shiny white marble bar reflects the light of the Flos chandelier which is suspended like a floating jellyfish above it, while elegant bistro fittings are mixed with eclectic knick-knacks in the dining room (which also features a cosy fireplace). The menu is similarly stylish, featuring several nods to traditional pub bistro food while being further from it than you can imagine. Shepherds pie and Romsey rib-eye steak satisfy comfort-food cravings but the menu revolves around more gourmet fare such as confit duck leg with duck lasagne; soft-shell crab with pickled zucchini, fennel and capers; and a platter of air-dried, cured and grilled meats.
Chef: Robert Szabo and Andrew Lockyer
 |