Joining Fish Lane’s culinary cadre in 2020, Southside is a restaurant from the hospitality group behind Rick Shores and Little Valley. Situated on the West End-side of Fish Lane’s Town Square hub, Southside is a multi-level restaurant that splices together elements of both Rick Shores’ and Little Valley’s personas into something singular. The restaurant is housed in a narrow building bridging Melbourne Street and Fish Lane, and features multiple spaces for drinking and dining (plus a mezzanine private-dining space) with a mixed aesthetic described to us as “urban jungle meets ruined industrial temple” (Tonic Projects spearheaded the fit-out, OGE supplied the interior design). Southside caters to a broad spectrum of eaters, servicing pre-show snackers and leisurely feasters alike with a menu of Chinese-centric delights accentuated by pan-Asian influences (expect a phenomenal dumpling and dim-sum selection as well as an array of wok-based dishes). Simon Hanmer is filling Southside’s head chef role, but he is joined by senior sous chef Benny Lam, who previously worked at Emporium Hotel’s The Terrace and at Donna Chang. Venue manager Maui Manu’s wine list (boasting a tight 99 bottles) favours international imports from the world’s best wine regions, backed by a selection of favourite Australian producers (Scorpo, Tom Shobbrook, Mac Forbes). Bar manager Sophia Bradtke has assembled a selection of Southside signature cocktails that feature Asian-inspired flavours and produce (think southeast Asian fruits and Chinese spices), available alongside the classics.


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