Ex-Kong BBQ Chef Opens Pan Asian Eatery Spring and Summer
Seasonal Asian cooking just in time for the warmer months.
Spring is in the air — and what better way to celebrate than with a meal at St Kilda's new seasonal Asian eatery and bar. Headed by chef Golf — a Kong BBQ, Chin Chin and Hawker Hall veteran — Spring and Summer will bring an eclectic mix of Thai, Japanese, Korean, Malaysian and Singaporean cooking to Barkly Street, along with Asian-inspired cocktails to make it feel like summer all year-round.
Starting service, fittingly enough, on the first day of spring, the 50-seat restaurant features a small but appetising menu that will evolve with each passing season. Entrée options include fried school prawn with lime mayo, lotus root chips with shichimi salt, and kingfish sashimi with green nam jim and coconut cream. Mains, meanwhile, range from tempura soft shell crab with coconut curry sauce, to caramelised pork belly with papaya salad. The inaugural menu also boasts a pair of killer dessert options in a matcha pannacotta with chocolate soil and sesame brittle, and pandan coconut ice cream with yellow bean and sweet potato chips.
As for the liquid refreshments, diners will have the run of a summery cocktail menu. Standouts include the Bangkok Mule (coconut tequila, coriander and alcoholic ginger beer), the Full Moon Party (spiced rum, coconut tequila, pineapple juice and coconut cream) and the Business Trip to Japan (beefeater gin, maraschino liqueur and lemon juice). Alternatively, they can choose from a number of beers, wines or sodas.
Find Spring and Summer at 192 Barkly Street, St Kilda. For more information visit springandsummer.com.au.
