Prahran’s The Smith reopened on 27 July after extensive renovations. The venue, which has been closed since 31 December, underwent a multi-million dollar renovation, expanding into the building next door and doubling the size of the venue.
Executive chef Brad Simpson has joined Micheal Lambie and Scott Borg as business partner in the hotel. Simpson will helm the kitchen, with the menu reflecting the venue’s new contemporary attitude.
The menu includes a raw bar, featuring tuna sashimi and hiramasa kingfish, as well as small bites such as the Kansas City pork ribs and organic silken tofu with peanut satay. Starters include crispy battered barramundi tortillas; sticky pork with Vietnamese herbs, salted duck egg and hot chilli; and BBQ prawns with toasted coconut salad and hot satay sauce. A range of larger dishes are also on offer, like the chargrilled 300g Cape Grim porterhouse with Japanese mustard cream and the roasted duck with green mango chutney and orange glaze.
New Friday night dinner concept Smith and Chips will also launch soon, giving diners the opportunity to enjoy a modern take on fish and chips either within the venue or as take-away. The Smith and Chips menu includes fish, crab, calamari, prawns and oysters, as well as split roast chilli chicken, salads and street eats like ceviche tostadas and seafood laksa.
The new space combines contemporary design with a tongue-in-cheek mood. The design features work by commercial artist Ash Keating, who painted the interior using fire extinguishers. A retractable glass roof will cover a closed in piazza-style space, providing a garden space with natural light while protecting patrons from the weather.
The Smith is open
