Captain Baxter's beachside makeover

Drink, Eat, Melbourne / 16 October 2018

Captain Baxter’s seafood-focused menu and stunning beach views mean your afternoon just got a whole lot better

Considered one of St Kilda’s best sundowner locations, Captain Baxter is showing off its fresh new look inspired by the tropical beach bungalows of the 1920s. A retractable roof, new furnishings and a tasty new menu are just a few of the changes you can expect.

Captain Baxter dining ocean view

Reopening on October 10th after its winter makeover, Captain Baxter’s summer facelift brings guests closer than ever to the beach with a redesign led by Aleksandra Savic Rakocevic from Star Architecture.

Huge windows allow visitors to drink in the landscape, from St Kilda’s boardwalk to the ocean just metres away. The pinnacle of the redesign, however, is the fully retractable roof letting in the sunshine and sea breeze. Plus, outside the deck has been revamped with new furniture, and now even more people can enjoy that priceless view.

Seafood 'Taste of the Sea' Platter

In the kitchen, Group Executive Chef Matt Dawson has been joined by Timothy Martin as Executive Sous Chef (previously The European and Taxi Dining Room) and Adrian Hawkins as Head Chef (previously set and Bistrode, Sydney). The new menu focuses on seafood with Asian influences, reflecting its beachside location with a relaxed approach. Fresh produce and delicate flavours make the seafood sing, while dishes like fried potato cakes keep it casual.

Matt-Dawson-Tim-Martin-Adrian-Hawkins-Chef-Captain-Baxter

The launch saw a seafood station shining a light on the fantastic seafood on offer, with freshly shucked Australian Oyster Coast oysters, mussels and giant tiger prawns reflecting Captain Baxter’s ‘taste of the sea’ platter. Cured cobia with lime and seaweed was another speciality, however the duck meatballs were jam-packed with flavour, making them juicy and delicious.

Cured Cobia Captain Baxter

Other standout dishes include grass-fed rib-eye beef with green peppercorn, salt-baked Kingfish with sake and pepper berry, whole baked potatoes with peanut satay and curry leaf, and whole steamed John Dory with garlic shoots and black bean.

The wine list is crafted by sommelier Luke Campbell, celebrating Australian wine with a selection of leading producers that include Chandon, St Hallett, Buller Wines and Best’s.

Captain Baxter interior

If it’s cocktails you’re after, you’ve come to the right place. A tropical Pampelle Spritz is the perfect accompaniment to the glorious views, or a Green Bounty for a refreshing vodka-based cocktail, paired with kiwi fruit and apple flavours.

After six years holding its place along the St Kilda foreshore, Captain Baxter’s revamp is set to entertain guests for years to come.

Captain Baxter dining

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