Last week, Broadsheet Access members poured into the newly revamped Prince Dining Room for our latest Editor’s Preview. These exclusive events offer members a chance to attend some of the city’s hottest new restaurant openings. With the space all to themselves, guests had the opportunity to explore, mingle with other members and enjoy a special taste of the new menus.

After closing at the end of March, the storied St Kilda venue underwent a full menu overhaul before reopening at the beginning of May. A bold take on modern Australian cuisine, the new dishes were designed by food and creative director Mitch Orr, who most recently opened Kiln at Sydney’s Ace Hotel, and head chef Ben Parkinson of Pipis Kiosk. Two distinct menus have been created, with elevated pub classics and homemade pastas at the bar, and refined, woodfired mains in the dining room.

An expansive, open-plan space, the dining room still feels warm and inviting. The room’s curves and arches pay homage to the building’s art deco history, while abstract art, modern lighting, and a hanging centrepiece of Australian flora and feathers create a contemporary feel. Guests were greeted with a glass of bubbles, before finding their seats across intimate tables and booth seating, set within the curved partition wall.

Over four courses, members worked their way through snacks like Baker Bleu rye bread with honey brown butter and crudites with avocado, before enjoying entrees of whipped goat’s curd with kohlrabi and persimmon, and coal kissed bonito with palm heart and pomelo.

The centrepiece was, of course, the main: a woodfired spatchcock served with kipfler potatoes, buttermilk ranch, mushrooms and gravy. For a sweet finish, madeleines baked fresh in the coalfired oven were served alongside rhubarb and ice-cream cake.

During an engaging Q&A, Orr highlighted the kitchen’s use of fresh produce and ingredients from local farmers and growers. The Sydney-based chef also emphasised how much he’s now enjoying living and working across two cities. One unexpected revelation was Orr’s top spots to eat out in Melbourne – the unassuming Chinese diner Shandong Mama and the internationally acclaimed Flower Drum, both of which he described as world class.

These special evenings with top chefs like Orr are a one-off experience, reserved just for Access members. The good news? We have plenty more Editor’s Preview nights, first looks, and one-off events in store this year, with some of the country’s biggest culinary leaders and culture makers. To make sure you don’t miss out, sign up today.

Broadsheet Access is a membership program with exclusive events, offers and restaurant reservations. Join today for less than the price of a Martini each month.