The Spring menu at St Jude's is in full swing and promises a colourful mix of primo food and zingy flavours. Try the gremolata crumbed sardines and remoulade or flaked salt cod and cuttlefish served with white beans and rocket. More substantial is the dry-aged grass-fed beef or slow-cooked pork neck with apple, artichoke and white braised onion - both spifflicatingly fine.
This delightful new addition to the bohemia of Brunswick Street also brings with it a centralised white tiled table and black-mesh bar stools ideal for browsing the vast wine list and settling in for the night.
First published on . Updated on .
By Time Out Melbourne editors
Photos by Graham Denholm |