While the ocean view will be hard to replicate, you can still enjoy Stokehouse’s refined seafood, care of executive chef Jason Staudt.
There’s a mix of the signature offering and new seasonal dishes on the menu, available a la carte so you can create your own bespoke menu.
Available now: a half-dozen freshly shucked oysters; yellowfin tuna crudo with a pepperonata and anchovy emulsion; crayfish and bouillabaisse fettuccine; flourless Valrhona chocolate and hazelnut cage; classic apple strudel; and a cheese plate of all Victorian cheeses, plus accompaniments.
You can also add a Saltbush Margarita, a Beach Bird (spiced rum, Campari, burnt lime and pineapple) or bottles from the restaurant’s wine list.
Orders are available for click-and-collect only at Stokehouse. The current menu is available for pick-up from Thursday September 16 to Saturday September 25 – expect it to change regularly.