Pure South restaurant owner Philip Kennedy.
Pure South restaurant owner Philip Kennedy. Photo: Paul Jeffers

Roslyn Grundy

Jackhammers will replace the rattle of cutlery when Pure South closes for a rebuild on April 12.

A fixture on the strip since 2004, Pure South has built its brand on Tasmanian produce. The expansion will swallow the space that housed IceBar Melbourne, allowing the restaurant to stretch over two levels. It will gain a private dining room and balcony upstairs, a promenade-level raw bar, an open kitchen and a daily breakfast service: say good morning to Tassie black pudding and salmon.

Owner Philip Kennedy hopes the retooling will make Pure South more accessible. "People love our story but it's seen as a special occasion restaurant. We want to open the door wider."

Executive chef David Hall, who filled Ashley Davis's clogs, will add shared dishes such as pork shoulder and whole fish to the menu, along with a casual bar food list featuring oysters and charcuterie.

The expansion, which is expected to finish by July, will at least double the restaurant's 80-seat capacity.