In the past few years, High Street Armadale and Kings Arcade have become cool. What used to be a strip known for coffee shops, bridal stores and the occasional pop culture exhibition at Silver K Gallery, is now home to hotspots including Reuben’s Deli and a Lune Croissanterie.

While fine diner Amaru has been there since 2016, and Victor Churchill opened just before Albert’s, the little wine bar in Kings Arcade that opened in 2021 has been a big part of making the area feel like a destination in itself.

Now, new head chef Michael Harrison, formerly of Balaclava restaurant Pretty Little, has taken over the kitchen.

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“I’m focusing on playful twists of retro classics, drawing a lot of inspiration from iconic wine bars across Europe and enjoying the process of reinventing traditional dishes,” he tells Broadsheet.

We took five minutes to get to know Harrison and discover what he has in-store for the south-side hangout.

How does the food you’re making at Albert’s differ from what people may know you for at Pretty Little?
The difference now is that I’m cooking food tailored to a European-style wine bar, served in a bustling, high-volume, shareable format – very different from Pretty Little’s intimate, set-menu environment.

What are some new dishes you’re excited for people to try?

We’ll have some great charcuterie, like noix de jambon – a beautiful French-style cured ham made locally by Salt Kitchen in Ballarat. We’re also experimenting with more seafood dishes, including pickled mussels. For something sweet, we are doing a whipped warm chocolate mousse with hazelnut ice-cream.

What’s changing? What’s staying the same?
I’m not looking to change Albert’s. It has quickly built a loyal base of returning local customers, and that following continues to grow. It’s more about refining and enhancing what we already do well. Our signature dishes – like the crab and prawn toast, giant beans with chorizo, burrata, vodka pasta, and freshly shucked oysters – will stay on the menu.

We’ll also keep offering regular specials, where we can experiment and cater to our more adventurous regulars. The menu remains a collaboration with owners Doug [Milledge] and Toby [Koffman], who add front-of-house perspective and dishes inspired by their travels and experiences.

How does the kitchen set-up differ from Pretty Little?
The set-up here is completely different. [At Pretty Little], I worked in a small open-plan kitchen with domestic appliances, much like a home kitchen, and had the entire day to prepare for just 16 guests. The concept was interactive and dynamic, with me cooking and serving in a dinner party-style setting. In contrast, the Albert’s kitchen is much busier and smaller.

What impact does this have on creativity and the menu?
The Albert’s kitchen has an incredible energy. Our focus is on simplicity to ensure smooth operations in a fast-paced kitchen, while also continuing to offer the classic dishes. I’m excited to see how far we can take it into the future.