Pinchy’s Dives into a New Era with a Bold, Mouth-Watering Surf and Turf Twist
Pinchy’s, Melbourne’s adored temple of seafood, has just thrown out the rulebook and flipped the grill to welcome meat to the party. Known for its killer seafood and plant-based bites, this pink-hued seafood sanctuary is now dishing up a menu that could make Poseidon himself drool, thanks to executive chef Pieter Buijsse, who’s bringing some major “surf-and-turf” vibes to the table. And trust us, this isn’t your grandad’s steak and prawns.
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Pinchy's Lobster & Champagne Bar
In its boldest move yet, Pinchy’s has launched a lineup that weaves juicy cuts of Wagyu beef, chicken, pork, veal, and even quail into its traditional seafood repertoire. Think of it as a menu with two passports: land and sea. What’s even more delicious? Buijsse’s knack for culinary wizardry—these new plates are as playful as they are posh, giving diners a chance to explore flavour pairings that are a tad cheeky, sometimes daring, but always undeniably delicious.
Dishes Worth Diving Into
Take a look at a few of the headliners that are redefining the “surf-and-turf” concept:
- The Wagyu Beef Burger – This isn’t just any burger. With smoked tuna bacon, trout roe, and a decadent Marie-Rose sauce, this bad boy pairs perfectly with a side of saltbush fries. Feeling extra? Add a lobster tail and let your tastebuds take a victory lap.
- Pork Tomahawk Cotoletta – Bringing serious swagger, this hefty pork cutlet is amped up with native herbs, drizzled in bagna càuda, and flanked by rock oysters. It’s the meal equivalent of a power couple.
- Roasted Chicken Pie – Comfort food meets the unexpected with caramelised leek, a burst of tarragon, and—wait for it—a grilled fish wing on the side. It's pie, but not as you know it.
- Crispy Potato Galette with Sliced Veal – It’s like a posh, savoury mille-feuille, where layers of crispy potato and tender veal play together under a creamy tonnato sauce.
And if you’re ready to wash all that down with something as punchy as the food, you’re in luck. Pinchy’s cocktail list is as flirtatious as ever, from the ‘Seaside Spritz’—a refreshing combo of gin, elderflower, and prosecco—to the crowd-favourite ‘Shell Yeah!,’ which mixes rum, pineapple, and a dash of nostalgia for those who remember beachside summers. Not to be missed is the ‘Pinchy’s Paloma,’ a tequila-lime delight that goes down as easily as the seafood it accompanies.
Pinchy’s hasn’t lost sight of its roots, either. Loyalists can still count on all the favourites: that buttery Lobster Roll, their always-crunchy Snapper Croquettes, the zesty Crab Tacos, and Grilled Octopus that’s basically a Melbourne institution at this point. Even the Lobster Linguine and Pinchy’s Fish n’ Chips have had a little facelift, courtesy of Buijsse’s culinary sorcery.
As the restaurant celebrates its fifth year, Pinchy’s is giving us all a reason to raise a glass (or a few) and dive into the new menu. Open seven days a week, it’s a perfect time to rediscover Melbourne’s seafood darling—this time with a little extra sizzle.
Pinchy’s, Melbourne’s adored temple of seafood, has just thrown out the rulebook and flipped the grill to welcome meat to the party. Known for its killer seafood and plant-based bites, this pink-hued seafood sanctuary is now dishing up a menu that could make Poseidon himself drool, thanks to executive chef Pieter Buijsse, who’s bringing some major “surf-and-turf” vibes to the table. And trust us, this isn’t your grandad’s steak and prawns.
