Pure South is a Southbank Restaurant with the goal of promoting the bounty of Tasmania and King and Flinders Islands. Their close work with suppliers from these areas and passion for their produce is evident on the menu.
Seafood species are plentiful here, and nearly without exception the menu is able to pinpoint the specific location from which the item was caught or farmed. Dine on Tasmanian Pacific Oysters served with fresh St Helens Wakame (seaweed) or Pirates Bay Octopus and you know that the owners and chefs of this restaurant have researched very carefully where all their ingredients come from.
Also impressive is the on-menu naming of their Salmon producer, Huon. As yet unseen on Melbourne menus, this action allows the customer to make an educated decision on what to order based on the specific environmental credentials of the producer. Hopefully a trend that catches on.
Victorian Garfish is one of the "Better Choice" species available (rated according to the AMCS' Australian Sustainable Seafood Guide) and, impressively, only 2 species on the menu fall into the "Say No" category - Bottom Trawled Scallops from Bass Strait and the previously mentioned Atlantic Salmon, a product of Sea-Cage Aquaculture.
Pure South is a restaurant with a real and credible sourcing policy that is reflected in their careful selection of quality seafood.