The bistro at the Albert Park Hotel has taken a bold new direction with a complete overhaul by award winning architects, Six Degrees, and a menu redesign focused on fresh, simple seafood dishes by acclaimed Chef, Paul Wilson.
Changes involved creating a more communal and larger dining space which incorporates a tantalising open servery, a custom built display of ever-changing whole fish varieties, an oyster bar and grill, and all the fruits de mer and ceviche you can sink your teeth into.
With a mix of communal and intimate private tables for group and romantic dinners alike, the new layout takes a decidedly stylish look and feel. Referencing 1970’s Australian fish‘n’chip shops, the set tables have disposable menus as table mats, a blackboard with daily market prices, a large decorative fish tank and jars of pickled onions.
This contrasts with the solid red lipstick coloured pillars, white Carrera marble, sleek black tiles and polished concrete which adorn the walls, floors and tables of the new look Albert Park. The dining area is divided from the front bar by timber poles to offer diners an undisturbed experience. The action moves outside to the courtyard with smaller dining tables and loose furniture on the extended deck, covered by a steel and glass roof. The kitchen is also open, and serves onto the outside terraced area
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