Send to a friend

Print

del.icio.us this

Digg this

Stokehouse

Melbourne’s favourite restaurant for special occasions seems immune to both financial downturns and the whims of fashion – brilliant bay views and verandas never seem to go out of style. Chef Anthony Musarra continues to focus on expertly cooked seafood and big Mediterranean flavours, though some might wish he could turn the volume down a little at times. The individual parts of a salmon and kingfish tartare with almond gazpacho, pickled cucumber and chive crème fraîche are great, but they can be competitive on the same plate. A bouillabaisse sauce accompanying excellent John Dory, perfect cuttlefish and fresh vongole is similarly hefty. Redemption more than arrives in the form of the bombe, a dessert of frozen white chocolate parfait, strawberry sorbet and toasted meringue, and the voluminous (expensive) wine list will satisfy even the pickiest buff.