Hospitality operator Glen Bagnara (Hemingway’s Wine Room, Clementine, Bar Bianco) and developer Fortis are behind Melbourne’s latest culinary addition Castlerose.
The 40-seat underground bar and eatery is located below its sister venue Clementine on Palmerston Crescent in South Melbourne.
Head Chef David Yuan is behind Castlerose’s food offering which stars classic European dishes designed to share.
Some of the highlights include a ratatouille tarte tatin; roast chicken with black garlic and lemon gravy; tinned duck rillettes with fig jam, cornichons, and baguette; plus a wagyu rump cap 6+ Yorkshire pudding.
Guests can also expect a vintage cheese trolley doing the rounds at Castlerose, with up to ten varieties of local and international cheeses.
Castlerose’s wine list spans across Old World areas such as France, Germany, and Italy with renowned bottles from regions such as Champagne and Burgundy.
The bar is also serving six bespoke house cocktails alongside the classics done in what Bagnara describes as the “Melbourne way”.
“We want Castlerose to be the place where guests can enjoy a glass of wine, or two, after work, and stay to graze upon charcuterie and cheese as well as bar snacks, should they so desire,” says Bagnara.
“It’s a place where you can enjoy a casual meal with friends or impress and entertain over a working dinner, or for locals to call their own.”
Castlerose is now open at 67 Palmerston Crescent, South Melbourne, Victoria.
