Inspired by the famous New York meat packing district and the hustle and bustle of the old fish markets in New York and Chicago, The Atlantic is an edgy space with an industrial-chic feel and a colour palate that is reflective of the sea. The 300-seat space is made up of pockets and dining areas that each enjoy a view of the huge open kitchen. Diners stop by for fresh oysters in a choice of six ways with champagne at the 60-seater oyster bar, while downstairs in the main dining room an emphasis is placed on whole fish cooked over a wood-fired grill.
FOOD & BEVERAGE
The Atlantic offers a series of menus designed to showcase the spirit of the sea. Each day Donovan Cooke and his team draw inspiration from wild and sustainable fish, unique oyster varieties and varying types of shellfish. As well as the broad range of seafood, there is a small selection of export quality steak, as well as rare breed pork and free range poultry. There is an a la carte menu, which changes daily as well as the Chefs signature degustation menus.
PROFILE BY BEST RESTAURANTS
From the immaculate seafood display in the front window, to the charming fairy lights that illuminate the restaurant's entrance, guests of The Atlantic are bound to be impressed. Renowned as leading the way in delivering impressive sustainable seafood, The Atlantic is the mastermind of acclaimed chef Donavan Cooke. Opening in 2011, Cooke's hard work has finally paid off with The Atlantic being awarded the coveted title of 1 Chef Hat in The Age Good Food Guide 2012.
The seafood-focus of the menu continues through to the restaurant's aesthetic with a nautically themed colour palate and weathered beam fittings. An open kitchen dominates the restaurant's space, acting as entertainment for both diners and those passing by outside while an impressive glass cabinet runs along the perimeter of the restaurant, showcasing The Atlantic's selection of high-class Australian wines. The restaurant's interior is separated into various galleys and private dining rooms, making it ideal for either a romantic dinner-for-two or a group celebration. A vintage photo of the Queen Victoria fish markets acts as the menu cover and while seafood inevitably dominates, there are also options for those who prefer their meat. Standout dishes include olive oil confit salmon with winter vegetables, and seared scallops with baby octopus and nero sauce.
After dinner, voyage downstairs to The Den where an intimate seating area awaits. Designed for groups, it is the perfect underground escape, hidden away from the hustle and bustle of the upstairs' restaurant. Here you will find the who's-who of Melbourne, relaxing with a glass of The Dens' signature Black Pearl cocktail.