If you’re in the mood for a unique dining experience, Southside restaurant is the place for you. With an extensive a la carte menu offering, Southside aims to provide a memorable, flavoursome food journey – and boy, do they do it well!

Recently, we sat down with Southside’s David Flynn, who talked us through his ultimate meal for two, so for those planning your next date night, mid-week lunch or girl’s dinner, listen up! 

Delicate entrees  

Hot and Sour Oysters

What better way to start your Southside dining experience than with their signature hot and sour oysters. You also have the option to order these natural, if hot and sour just isn’t your thing, but according to David, this fun variation is pretty sensational.

These little babies are best enjoyed with a glass of Champagne, of course.

Scallop with smoked tomato, cultured cream and chilli

Served with spring onion oil, pickled kohlrabi, foamed cultured cream and sprinkled with smoked tomato consommé, Southside’s scallops are a must-try for anyone looking for the complete Southside experience. 

For optimal enjoyment, David recommends pairing these with a glass of riesling or chardonnay.

Hiramasa Kingfish, with green chilli, kombu and wasabi

Plated alongside pickled green chilli and kombu, in a sauce made of spring onion oil and soy, the Hiramasa kingfish is one dish you can’t pass up when dining at Southside. 

Pair with a glass of chablis or chenin blanc. 

Indulgent Mains

K’gari Crab, Prawn & Chive Har Gow

Hargows (for those who don’t know their dumplings) are a type of dumpling that only contain shellfish. Due to the premium ingredients and filling used to prepare these little morsels, hargows will generally appear clear or translucent to showcase the ingredients.

Southside’s crab, prawn + chive hargow are served as a basket, with an exposed top to show off the lobster filling in all its glory. Pair this dish with a glass of bubbles or pinot gris – simply divine. 

Wagyu Xiao long bao with madeira and pickled ginger

Commonly referred to as soup dumplings, Xiao Long Bao fillings are combined with soup and gelatin, which is then encased in a dumpling wrapper and steamed – resulting in a burst of flavour when bitten into.

Southside’s Xiao Long Bao are served with wagyu and Madeira sauce (made up of Madeira wine, shallots, mushroom, thyme, peppercorn), presented in a bowl with pickled ginger. Best paired with chardonnay. 

Soft Egg Fried Rice, Roast Pork, Lap Yuk

Made using only the highest quality produce, Southside’s fried rice is a modern take on this traditional dish. Served with roast pork from the Siu Yuk pork belly main course, and a soft egg slow cooked at 62 degrees, it’s fried rice but not as you know it. 

Best served with viognier, pinot gris, chardonnay or malbec, so take your pick. 

Steamed Coral Trout, Cured Pork, Shiitake Broth

Arguably Southside’s best dish: the coral trout fillet, served with clear shiitake mushroom and ginger broth is an absolute must.

If you only order one main meal from Southside, do yourself a favour and make it this one – but be sure to add on a bowl of jasmine rice and pair with a glass of pinot gris or sauvignon blanc.  

Sensational sides and sweets

Smacked Cucumber with Salted Chilli

The perfect addition to any of Southside’s main meals, the smacked cucumber with salted chilli is a simple and fresh cold salad served with sesame oil, sesame seeds and shiso leaves to garnish. 

Chocolate Puff with Miso Caramel, Coconut, and Banana 

No dining experience at Southside would be complete without dessert, and the indulgent chocolate puff with miso caramel, coconut and banana ticks all the boxes.

You’ll find Southside in Fish Lane Town Square, open for lunch from 12 pm Thursday-Sunday, and dinner from 5:30 pm seven days. Visit their website to book or view their full menu.