The Frog Club

Overview

In a sea of continual new openings, you've got to make a splash to stand out. And The Frog Club's arrival, landing on Chapel Street with the chic timelessness of a New York steakhouse, the glitz of a refined French brasserie, and a touch of Melbourne's inimitable cool, has done just that. With a kitchen pumping out dishes until midnight, personalised hospitality, signature cocktails and a curated music program, The Frog Club has made its mark as an instant hangout spot. 

James McBride and Marc Gurman know a thing or two about Melbourne restaurants where people come for the scene as much as they do for the food, operating South Yarra's always-bustling Gilson restaurant, which heaves at the seams on any given sunny morning, and most evenings. With the launch of The Frog Club, they're shifting their focus to late-night dining, with a kitchen that pumps out its full menu until midnight. 

"We wanted to create the kind of place Melbourne doesn't have enough of anymore. Somewhere you can stay all night, walk in for a martini, or have dinner on your own at the bar. Great food, great drinks, and genuine hospitality never go out of style," says McBride. 

Culinary Director Angel Fernandez's (formerly of Victor Churchill and Rosetta) menu is a tale of luxury and decadence with a signature caviar tart, the Plateau de Fruits de Mer (a fancy shellfish tower on ice), a prawn cocktail with Mary Rose, a showstopping one-kilogram Chauvel wagyu cote de boeuf, lobster frites, roasted duck, and a nostalgic make-your-own Sundae dessert. 

The venue, with interiors designed by Nathan Ruttner, is divided into three dining rooms, with curated contemporary art juxtaposed against heritage architecture. Mingle at the energetic central bar, hide away in the secluded upstairs lounge, or chat with the DJ, whose tunes are delivered through a Swiss-made Varia Instrument rotary mixer (the system's debut in the Southern Hemisphere). 

"The Frog Club is built around the sort of hospitality we love — generous, timeless, and fun. It's a place where every part of the experience matters, from what's on the plate and in the glass to what's coming through the speakers," says Gurman. 

Images: Supplied. 

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