It happened pretty quickly and without too much fanfare, but the new look Albert Park Hotel (APH) dining room is open for business- keep an eye out for the soon to be installed neon Oyster Bar & Grill sign. The focus is on sustainable fishing practices as well as top quality seafood, with Consulting Chef Paul Wilson (Middle Park Hotel and Ex-Botanical) a passionate supporter of both.

The dynamic team bringing Mr. Wilson’s new menu to life are Group Head Chef Stephen Burke (previously of Courthouse and Half Moon) and APH Head Chef Dan Szwarc (ex-Oyster Little Bourke).

Not surprisingly Melbourne designers, Six Degrees, are responsible for the overhaul of the space (they took care of the sister refurb over at Middle Park Hotel late last year) and with giant ornamental fish tanks soon to be filled above the open servery, a view to all the drama of the kitchen and a catch-of-the-day display, there promises to be plenty to look at.

Not to mention a sly nod to a bit of fish’n’chip history, with disposable menus mimicking old newspaper wrappings, a giant jar of pickled onions on show and chalkboards for daily specials. But it’s all in a days work for gastro-pub masterminds Tom Walker (of Middle Park Hotel) and Julian Gerner (of Middle Park Hotel and Royal Saxon). We’re just pleased to see that Fish’n’chips at the pub has been gussied up and pulled out all the stops.

What: Relaunch of the Albert Park Hotel Dining Room (Oyster Bar & Grill)
Where: APH, corner Montague Street and Dundas Place, Albert Park
When: Open Now www.thealbertpark.com.au