One of Chapel Street hotel The Olsen's two restaurants (along with Steer Bar & Grill, Spoonbill, is devoted to showcasing local, sustainable food and drink. Like the rest of the hotel, John Olsen's art has inspired the design – in particular his iconic landscapes.
Spoonbill’s range of seafood and local meats are incorporated into either tapas-styled tasters, shared plates or larger meals, depending on your dining preference. Wagyu beef sliders, quail, slow cooked pork belly and smoked lamb rump sit next to substantial share dishes like the paella (with fresh mussels, prawns, fish and chorizo). The restaurant places particular focus on championing local suppliers, so Yarra Valley quail, Gippsland porterhouse and Milawa goat’s cheese are all key ingredients.
Spoonbill has crafted a drinks' list to keep all tastes satisfied, enlisting the talents of local drink purveyors Innocent Bystander/Little Creatures and Melbourne’s St ALi. They’ve also put in some serious thought to the cocktail menu, with drinks like the ‘Dr Olsen’ (cognac, sugar, bitters and champagne) or the dessert-like ‘Violet Crumble’ with whisky, butterscotch liquor, dark chocolate liquor, burnt honey, ice cream and a Flake topping it off.
With seating available both in- and outside; spoonbill is the perfect place to eat some local food and soak up the local atmosphere.
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