Overview
Melbourne's hot new hotel, Hannah St, has arrived, and it's bringing Euro-inspired dining to the CBD in the form of its corner bistro, Coupette. The venue blends old-world sensibilities with modern design, creating an unmistakably Melbourne feel.
Operated by The Mulberry Group (Hazel, Dessous, Lilac Wine) and designed by David Flack of Flack Studio, Coupette Corner Bistro & Bar is set up for success. Its opening forms part of Southbank's evolving hospitality offering, drawing locals and visitors alike to the often underutilised part of the city.
As a hotel venue, it moves seamlessly from morning coffee to late-night cocktails and is well-suited to everything from a quick post-work snack and drink to a leisurely, celebratory meal as part of a weekend getaway or staycation.
"Coupette is about comfort, ease, familiarity and fun," says Nathan Toleman, founder of The Mulberry Group. "We wanted to create a corner bistro that feels immediately comfortable and connected to the surrounding neighbourhood. Somewhere you can drop in for a quick breakfast, stay for lunch, or come back in the evening for dinner, and feel just as welcome every time."
Executive Chef Andrew Beddoes and Head Chef David Warne have built an all-day menu with European influences that still champions quality Victorian produce. For breakfast, there are the usual suspects, which sit alongside signature dishes such as the blue swimmer crab omelette with chilli and coriander. For lunch, opt for light yet exciting options such as iceberg with truffle dressing, zucchini flowers with ricotta and sugo, or a chopped salad with chicken. Or go big with a cheeseburger with pickled green tomatoes, or steak frites with Montpelier butter.
A selection of small plates makes for perfect pre-dinner snacking, such as anchovies with sourdough, steak tartare with crisps and prosciutto with parmesan and cornichons. Lamp rump is served with sweetbreads, eggplants and labneh, and market fish comes alongside cabbage, clam tartare and beurre blanc.
Beddoes says, "Our approach is simple. We cook delicious food that people want to eat regularly. Dishes that feel comforting and familiar, but done properly, using great ingredients."
Images: Anson Smart, Kristoffer Paulsen, Pete Dillon.
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