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Papa Goose

Address
Address:
91-93 Flinders Lane
Melbourne CBD VIC 3000
Contact
Contact:
Tel : +61 3 9663 2800
Fax : +61 3 9663 2900
Chef
License: Fully Licensed (no BYO)
Chef
Price Range: $$$
Carparks
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Papa Goose centres on the simple philosophy of providing an inviting atmosphere and satisfying food. The space features sophisticated yet warm décor, from polished timber floorboards to dark dining tables and chocolate brown banquette seats. Though simple, the space is sleek and acts as the perfect platform from which to showcase exceptional dishes and friendly service. The upper level’s Loose Goose bar serves signature and house cocktails and delectable grazing plates alongside the lengthy black tiled bar and plush brown chesterfield lounges.


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Papa Goose has made a stylish entry into the dining scene for owner and chef Neale White. White has worked with Gordon Ramsay and Marcus Wareing at London’s Aubergine and more recently lifted Melbourne’s Pure South restaurant to hatted status as awarded by The Age. The brown shades used in the décor creates a warm and inviting space of casual fine dining. Papa Goose has a sophisticated style that resonates from the artistically presented food and unified fashion of the interior, with a quirky charm that comes from the name. The restaurant is located downstairs with the more intimate Loose Goose bar above. Two private dining rooms and the upstairs bar are available for functions, making Papa Goose an ideal option for anything from a business lunch to a special celebration. White’s modern Australian food is inspired by slow food that is sourced from local producers. He focuses on careful culinary techniques that let the natural flavours stand for themselves, and each dish ties the tastes of the ingredients together harmoniously.

Start with the entree of Milawa goats curd, globe artichoke, white asparagus, garlic, pine nuts and truffled egg, or twice cooked quail with puy lentils, radicchio, saffron, quince and pomegranate reduction. The mains are robust with earthy characters as found in the dish of braised, spiced venison wrapped in flat bread and baked. It is served with parsnip and salad of red cabbage, parsley and raisins, with chestnut and pomegranate to splice the flavours. The potato gnocchi with Jerusalem artichokes, mushrooms, porcini dust and truffle oil is a dish of comforting characters. The wine list offers Antipodean and European wines, with a well considered selection available by the glass. Papa Goose has entered the Melbourne dining scene with ease and quickly become an eatery of relaxed sophistication.

Angela Costanzo

FUNCTIONS
Papa Goose can host private dining events for groups as small as 22 people, or standing cocktail functions for up to 100 people in their various function spaces. Dedicated function menus are available for both seated and cocktail events, but planners are welcome to tailor these to suit individual needs.
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Restaurant Features
Bar / Wine Bar
Function for 100-300
Function for 50-100
Private Dining Area
Suitable for Functions
Suitable for Groups of 10
Suitable for Pre Theatre
Suitable for Product launches


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