For the very first time, one of Melbourne’s premium seafood restaurants, Pinchy’s on Bourke Street has embarked on a new era of dining by adding an exciting new element of meat to its historically seafood and vegan menu.
Curated by Pinchy’s new Executive Chef and one of Australia’s leading culinary innovators, Pieter Buijsse, the new menu boasts a fun and modern twist on an Aussie classic that celebrates exceptional seafood and meat, offering a truly elevated surf and turf dining experience.
With Wagyu beef, pork, chicken, veal and quail making their debut on the Pinchy’s food line-up, such bold and experimental dishes include:
•Wagyu beef burger with smoked tuna bacon, Marie-rose sauce, trout roe, pickle, American cheese and saltbush fries (with added lobster, optional).
•Pork tomahawk cotoletta, bagna cauda, native herbs and rock oysters.
•Roasted chicken pie, caramelised leek, tarragon and grilled fish wing.
•Crispy potato galette, sliced veal and tonnato sauce.
Teaming up with Vic’s Meats and having a continued focus on championing seasonal produce, Pieter commented on the creative and ambitious menu that injects innovation while still celebrating what Pinchy’s is known for - high-quality, delicious food.
"I am incredibly proud to bring this new menu and vision to life,” Pieter says. "The dishes are quite diverse, so it was important to work and partner with a supplier such as Vic's Meats to ensure that we provide the highest quality meat on offer and pair that with our own area of expertise - beautiful seafood from the best suppliers in the country.
"After working closely with our suppliers, the end result is a menu that captures the essence of Pinchy's - food that is unique, seasonal, innovative but above all super tasty.”
Speaking of the evolution to meat, Pinchy’s Director and Owner, Jeremy Schinck touched on the significance of this new chapter for the restaurant.
"As we approach our fifth birthday, we see this evolution as a chance to continue to build upon all that we have created at Pinchy’s. I am beyond excited to launch one of our most creative and ambitious menus to date with Pieter at the helm and look forward to welcoming more people to experience Pinchy’s and all that the restaurant has to offer.”
Pinchy’s will continue to work with local suppliers and businesses that honour the same values and focus on seasonal, ethical and high quality food.
Signature dishes, such as the famous lobster roll, will remain on the menu, along with the snapper croquette, crab tacos and grilled octopus. The lobster linguine and Pinchy’s fish n’ chips have been updated with some creative touches from Pieter.
The new menu is available from Wednesday, October 30, with the restaurant open 7 days a week to celebrate and welcome guests to experience an elevated surf and turf experience like no other.
For more information and to book, please visit: https://www.pinchys.co/
