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Lodged beneath the streets of Melbourne, Brooks Restaurant & Bar chronicles time, place and people.
It takes as its setting the basement of Austral House, designed in 1890 by noted architect Nahum Barnet. Light filters into the dining room from glass bricks fixed in the Collins Street footpaths above. The aged parquetry and bar tops gleam, the private dining room at the base of the stairs beckons.
In the restaurant, old-fashioned hospitality is interposed with contemporary technique. General Manager Bryan Lloyd leads a team of true professionals on the floor. Conversation is witty, warm and welcoming. The sommelier would be delighted to open a bottle of something for you, something old world or new.
At the heart of the offer is the expertise of chef David Hall. David cooks with finesse, with care, and – always, always – with an understanding of seasonality and locality. Dishes make use of innovative ingredients, and deft touches of luxury – Wagyu beef, foie gras, Australian marron and fresh truffles. This is a menu both creative and conducive to good eating.
Brooks can be enjoyed for a quick city lunch, a considered business dining venue or a more expansive degustation experience. Drop by the bar – well-served by Shae Silvestro’s classic, considered list of cocktails – anytime.