Journal

In this very special dinner on August 25th, Nick Hildebrandt and Brent Savage from Sydney’s Bentley Restaurant & Bar team up with Executive Chef Jason Staudt and the team to bring the Bentley

Back by popular demand, Bottomless Bollinger is here for two Saturdays in August. Join us by the beach to and indulge in 2 courses, plus a 2-hour Champagne Bollinger package,

The following excerpt is taken from The Herald Sun’s Taste Confidential Review, written by Dan Stock. ‘On one hand, a restaurant is simply somewhere that serves something to eat and

Our Dry July line-up is in. Curated by our expert bar team, this offering has something for everyone. Whether you’re partaking in Dry July, or just want something less boozy,

  For the ultimate Stokehouse dining experience, try our ‘Stokehouse Experience’ Menu. At $115pp, the 5- course ‘taste of Stokehouse’ style offering boasts the best of our seasonal menu. For

Lume’s Executive Chef’s Elijah Holland and Jason Staudt, Executive Chef of Stokehouse St Kilda, have teamed up to combine their love of native produce and knowledge of coastal ecosystems to

Stokehouse is proud to be joining forces with local Melbourne Whisky distillery, Starward, to bring you a night of whisky and waves at Stokehouse on Wednesday 12th May at 6:30pm.

Spend some quality time with Mum this Mother’s Day and spoil her with a special three course lunch at Stokehouse available for the first time ever, both Saturday and Sunday.

An outstanding Greek style celebration awaits at Stokehouse. Executive Chef Jason Staudt is teaming up with seafood master Matt Germanchis from Fish by Moonlite for a special one-off event at

STOKEBAR special for the month of March. A playful addition to the bar menu, our fried prawn roll. Tasty, moreish and exclusive to STOKEBAR. Enjoy breath taking views and this