An Exclusive Evening at St Kilda’s New Steakhouse, The Saint Hotel
Two-storey venue the Saint Hotel has just reopened in St Kilda – but it resembles little of its former self. After a total refurb, the iconic Fitzroy Street spot now has five new drinking and dining spaces.
The centrepiece is Saint Dining, the ground-floor fine diner with moody lighting, marble and bronze tabletops and buttery-soft banquette seats. Executive chef Gary Lai (Amber Hong Kong, The Atlantic) has developed a produce-driven menu that celebrates modern Australian cuisine. Every dish is touched by a Josper grill, including premium cuts of beef, locally sourced seafood, and even desserts.
Next door, there’s a casual sister eatery and a soon-to-open wine cellar. Upstairs, you’ll find a sophisticated bar inspired by New York’s famous Studio 54, and a cocktail bar and listening lounge with a custom-designed sound system.
Over three courses, expect dishes such as charcoaled flatbread served with confit garlic oil, whipped flathead roe, salmon caviar and bottarga; a 300-gram grass-fed Southern Ranges steak with fries; and a sumac meringue topped with vanilla-dressed rhubarb and a refreshing strawberry and elderflower granita to finish.
You’ll also have the option to purchase drinks from an extensive wine, beer and cocktail list.
On the night, Broadsheet publications director Nick Connellan will host a Q&A with Lai and general manager Mrinal Beekarry to discuss how the new menu was brought to life.
Tickets are $95 per person. There are limited spots available, so be quick to reserve yours.
|This event is exclusively available to Broadsheet Access members. If you’re not already a member, you can sign up for less than the price of a cocktail each month.|