The evolution of a Melbourne dining institution, perched above St Kilda Beach for more than three decades.
With sweeping views across the Bay, the restaurant brings together thoughtful cooking, warm hospitality and a sense of occasion. Familiar yet evolving, Stokehouse remains a place for long lunches, celebrations and sunsets over the water.
MAIN COURSE
$72
Today's catch - coral trout, pil pil
$72
$59
John Dory, red mullet, mussels, clams & sauce bouillabaisse
$59
$48
Risotto bianco, globe artichokes & broad beans
$48
$56
Aylesbury duck breast, mustard greens, grilled grapes
$56
$64
Roast lamb rack, txistorra, sweet peppers & sheep's yoghurt
$64
$65
Gippsland beef tenderloin, roasted bone marrow & sauce Provençale
$65
$190
Blackmore family Wagyu striploin, 200g
$190
STOKEHOUSE CLASSICS
$70
Whole butterflied King George whiting, hand-cut chips
$70
$240
Dry-aged grass-fed Gippsland rib-eye, 1.1kg
$240
$230
Lobster "Champeau"
$230
SIDES
$19
Spring peas, green asparagus, spinach & crème fraîche
$19
$18
Ox heart tomatoes and anchovy
$18
$16
Shaved fennel & cabbage salad, pecorino
$16
$16
Signature house salad
$16
$15
Hand-cut chips
$15
TO START
$42
Oyster ½ doz - Boomer Bay, Merimbula, Pambula
$42
$12
Sourdough bread
$12
$21
Spring crudités selection
$21
$12
Tuna tostada
$12
$18
Bikini - Jamón & Manchego
$18
$21
Royal red prawn tart
$21
$14
Fried zucchini blossom, goat's cheese & honey
$14
$195
Caviar service, traditional accompaniments
N25 Kaluga 375, Oscietra 290, white sturgeon
$195
RAW BAR
$24
Goldband snapper, tangerine & guindilla pepper
$24
$32
Tuna taro, preserved lemon, ponzu
$32
$28
Shark Bay scallops, ginger vinaigrette
$28
$38
Today's selection
$38
ENTRÉE
$38
Southern calamari, chorizo & green harissa
$38
$48
Tasmanian white asparagus, picked mud crab, Marcona almonds & brown butter
$48
$29
Cucumber & purslane salad, feta, green chilli, oregano & vine leaves
$29
$34
Grilled quail, frisée, lardons, mustard cream & green apple
$34
$32
Mooloolaba prawns, Thai dressing
$32
Menu is subject to change depending on seasonality and availability.