Iconic St Kilda venue, Dogs Bar in Acland Street has a new management team keen to return the venue to its former status as a community hub, a fine food
and wine venue and as a home for locals to gather. And enjoy warm winter evenings by the fire, and sunny summer St Kilda afternoons.
Renowned chef Paul Cooper and Restaurateur Erez Gordon have secured the management contract for Dogs Bar and are excited about the opportunity to
revive the space, and bring it back to the place that St Kilda locals love to go.
A new chef, new menu and a bit of a cosmetic update will see the venue serving house made charcuterie, hand made pastas and some new and exciting
dishes that match Paul’s culinary attitude. Cooper balances robust flavours with delicate precision, applying a nose to tail philosophy to his
food, and is committed to a sustainable ethos using all elements of the beast. It’s not unusual to find Paul working with pigs blood and other
interesting parts of the animal. A charcuterie station will operate in the front bar with freshly sliced cured and smoked handmade local produce.
St Kilda chef Damien Love will run the kitchen on a day to day basis, under the guidance of Paul Cooper.
A new front of house team will see the venue quickly resume its position as the place everyone knows and goes to.“We are thrilled to have the opportunity to revitalise Dogs Bar. When I was a young chef working in Melbourne, I loved to visit Dogs and feel like a local. Erez and I are keen to bring that feeling back to the venue. My food
philosophy will be present on the menu, and old favourites will return as well,” said Cooper.
Having operated a number of highly respected Melbourne venues, including The Botanical and as maitre’d at Jacques Reymond, Gordon moved to Sydney to
open Bishop Sessa with Cooper in 2012. It has fast become one of Sydney’s dining hotspots. “I am thrilled to have a foot back in the door of the
Melbourne hospitality scene. I learned so much here and am so pleased to be back to reinvigorate Dogs Bar. Its such an icon of Melbourne and to be
charged with the responsibility to rebuild the venue is exciting,” said Gordon.
Plans involve an extensive wine list offering by the glass, a menu that offers diners great value with incredible local produce and to introduce some
new life into the venue.