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,

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.

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

We are thrilled to announce the appointment of Wil Martin as head sommelier at Stokehouse. Wil brings with him a wealth of knowledge and experience having already been with the

Celebrate the Easter long weekend at Stokehouse with bottomless Champagne Bollinger for you, your family and friends. Available for lunch only on Friday 2nd April (Good Friday)and Monday 5th April,