Overview
Australian spirits are having a serious moment right now. Even so, you won't find many watering holes celebrating them as completely as newly hatched St Kilda bar Land of Plenty. Taking over the site once home to Uncle, this latest venture from Stacy Kewish-Lucas is putting local booze firmly in the spotlight — everything behind the bar and in the kitchen is sourced from inside Australia.
The space itself has been transformed into a comfy, moody drinking den, with warm timber and a touch of corrugated iron. Upstairs, a cosy rooftop space is decked out with native Australian bamboo and grass trees, and a mural of bar mascot Wade flying the Whipper Snapper (a Perth whiskey distillery) plane splashed across one wall.
Alongside a lineup of local craft brews and wines, native ingredients and Aussie spirits star throughout the cocktail list. Try concoctions like the Sunburnt Country — with house-made macadamia orgeat, dark rum, spiced rum and orange juice — or the vibrant Flamin' Galah, a revamp of the classic Clover Club infused with house-made rosella syrup.
A big charcoal grill is put to clever use for the food menu, another all-Aussie lineup that trips from drinking snacks to larger feasting options. Snack on the likes of charred corn on the cob teamed with salted ricotta and chipotle aioli, a saltgrass lamb tartare starring native sea succulents and crispy saltbush, or the kingfish which is cured in Australian breakfast tea.
A range of skewers pulls inspiration from across the globe — think, Basque-style chicken thigh, or the lamb souvlaki with sheep's yoghurt tzatziki — and there's a lineup of snags, handful of steaks and a slew of vegan and vegetarian options, too. And for a true-blue dessert, you'll find it hard to pass by the Milo damper paired with a wattleseed cream.
The weekly Thursday special is primed for date night, offering a shared starter or dessert, a 500-gram dry-aged rib eye, two sides and a bottle of wine for $80.
Find Land Of Plenty at 188 Carlisle Street, St Kilda. It's open Wednesday–Thursday 5–11pm and Friday–Sunday midday–11pm.