Tasmania's gourmet showcase in Melbourne to expand

For 12 years, Pure South restaurant on Melbourne's Southbank, overlooking the Yarra River, has been promoting Tasmanian wine and produce.

The Pure South team has sought out small producers and growers and built close relationships with them, using sustainable, ethical foodstuffs.

Pure South Dining has worked with farmers, fishermen and artisan producers in Tasmania, King Island and Flinders Island, spreading the word about the quality of Tasmanian gourmet goods. And now it is closing its doors.

But only for a short time. 

Owners Phillip Kennedy and Peter Leary this week unveiled plans to expand their operation over two levels, closing for a complete refurbishment from April 30. 

When Pure South re-opens it will offer a variety of experiences and spaces within the restaurant," co-owner Kennedy said. 

Patrons will soon not only be able to dine in style, they will be able to opting for a morning coffee or a cold beer and some oysters in the afternoon.

"We will have such a variety of spaces within the two floors so that there will be something to suit everyone, whatever they are in the mood for,”  Kennedy said.

David Hall will continue as head chef in the re-imagined space. 

Melbourne design and architecture practice Herbert & Mason has developed the project’s design and fit out. The company's portfolio includes Barangaroo in Sydney, Meatsmith by Andrew McConnell in Collingwood, and Australia House in Japan.