The fine dining team known for St Kilda’s upmarket beachside Stokehouse are branching out to open Stoke-Grill in Marvel Stadium’s Medallion Club.
The exclusive Medallion Club private members club offers premium dining options for members at both Marvel Stadium and the MCG. Memberships start at $8,490 per year plus joining fees.
The venture also partners with Delaware North to deliver a new dining experience focused on game-time hospitality.
“Stokehouse is one of Melbourne’s foremost dining institutions and is synonymous with premium fine dining – making it right at home within the Medallion Club,” says Marvel Stadium General Manager Scott Fitzgerald.
“We couldn’t be happier to welcome the team to Marvel Stadium, collaborating with us to create a memorable dining experience in Stoke-Grill that I know our members, guests and partners will love.”
Gary Brown, managing director for hospitality services provider Delaware North added, “Delaware North is thrilled to unveil Stoke-Grill at Marvel Stadium, a vibrant new dining destination that celebrates the flavours, energy and creativity Melbourne is known for. It’s a privilege to partner with the team behind the renowned Stokehouse Precinct to bring this concept to life. This opening marks the next step in our ongoing partnership with the AFL to deliver premium, uniquely Melbourne experiences at Marvel Stadium.”
With grill serving flame-kissed cuts and a focus on seafood signature dishes, Stokehouse Precinct Executive Chef Jason Staudt has collated a menu inspired by the heat of the grill and the energy of the stadium.
“Creating a concept specifically for Marvel Stadium has been inspiring,” says Staudt. “Around the world, stadiums are delivering world-class, premium dining experiences, so we’re excited to be a part of that at Marvel, and to deliver a dining experience that matches the excitement of what’s happening out on the field.”
Menu highlights include a 300g whole prime rib roast with smoked bone marrow and salsa verde; seared John Dory with leek top mustard and caviar butter sauce; a 500g grain-fed bone in dry aged sirloin; half or whole southern rock lobster tails with chilli lime butter; and sides including shoestring fries with tarragon aioli or triple-cooked potatoes with burnt oregano.
Smaller plates include the iconic Stokehouse saltbush and vinegar potato cake; mixed crudo of tuna, kingfish, and market fish with olive and marjoram dressing; and a spanner crab dog, with lime and coconut. Lighter bites include a shaved prime rib sandwich, served with jus on the side.
Desserts include the crowd-favourite Stokey date pudding, with vanilla ice cream and butterscotch, or a selection of cheeses and accompaniments served from a cheese trolley.
An assortment of table sizes are complemented by a private dining room. Stoke-Grill is now open.
Photography by Arianna Leggiero.
