Pinchy’s Seafood and Chablis

Pinchy’s Champagne and Lobster Bar is back with an extensive chablis collection and premium new seafood offering from a stellar new kitchen team led by Head Chef Jack Tsai (Benu, Attica, Fera at Claridge’s) and Sous Chef Cameron Tay-Yap (Attica, Omnia Bistro), enabling the perfect setting for long, luxuriant summer lunches and dinners.

The seafood oasis in the centre of Melbourne’s CBD boasts one of the city’s best balconies, and the new 300-plus champagne and chablis menu sourced from owner Jeremy Schinck’s own cellar is designed to enhance the Pinchy’s experience.

Front of house, the team has spent time in training during lockdown to deliver a relaxed but highly knowledgeable service led by Malcolm Singh (Pei Modern, Press Club), guiding beverage selections and encouraging diners to experience the menu as a degustation and return to favourite dishes as they linger over wine and champagne.

Inspired by coastal settings from around the world, Pinchy’s menu showcases the fruits of the sea, comprising an array of sustainable and wild-caught seafood from premium local and international suppliers.

Sydney Rock oysters from Moonlight Flat, Pacific oysters from Blackman Bay, and Angasi oysters from Yorke Peninsula with a green chilli and spearmint dressing are available to be enjoyed all day and late into the night on the new supper menu.

Other menu items include:
  ● Smoked salmon cappuccino topped with Bloody Mary foam and grated
  ● Kingfish ceviche with smoked coconut sorbet and squid ink tuile
  ● Crystal bay scallops on top of truffled cauliflower, sea herbs and miso foam
  ● King George whiting on a baguette with tartar sauce, sweet and sour pickled
      fennel and seaweed salad on top
  ● Vegan roll with lion’s mane, charred grilled mushroom and fennel pollen

“We used the time in lockdown to really ferment the offering for our flagship restaurant. A lot of hard work and hours went into sourcing the right team, the menu development and training the team. I’m really excited to be delivering this offering for Pinchy’s and reward our customers with some premium picks from my personal cellar!” said Jeremy Schinck.

And as for what’s next … Pinchy’s is also in the process of designing a new Oyster and Chablis bar next door. Stay tuned for more details in the coming year.

Pinchy’s Champagne and Lobster Bar
Level 1, 200 Bourke Street, Melbourne VIC 3000
0420 783 719
New Opening hours:
  Monday to Wednesday: closed
  Thursday: 6pm–10.30pm
  Friday and Saturday: 12pm–1 am
  Sunday: 12pm–4.30pm
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Images: Jana Langhorst

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