Hailing from South Korea, award-winning Executive Chef, Ian Lee, is heading up Blacksmith Brasserie, voco™ Melbourne Central’s exclusive rooftop terrace brasserie and bar perched above the CBD.
Inspired by the laneway hotel’s rich history as the former home to Cobb & Co stables during the 1800s Victorian gold rush, Chef Lee expertly crafts dishes that pay tribute to the rustic charm of the era, while bringing his modern flair and three decades of experience to Blacksmith Brasserie’s kitchen.
A large room with tables and chairs
Description automatically generated with low confidence“I wanted to reflect Melbourne’s diversity and create a menu that represents the property’s history, but also keep it modern to represent the people who live and visit the city from all over the world,” Chef Lee says.
Hot, local tastes
Blacksmith Brasserie is Melbourne’s only rooftop terrace brasserie and bar venue and features a rotisserie for tender, flame-grilled meats, and serving up classic dishes in the open kitchen. Pottery tea sets are also from local third-generation potters Robert Gordon.
Chef Lee uses his vast experience to elevate classic dishes, aiming to transport diners to the Australia of yesteryear. His team showcases fresh produce, sourced locally, and utilises voco Melbourne Central’s very own terrace herb garden.
Servings are abundant yet refined, while service at Blacksmith Brasserie is warm, personable, and attentive.
Views to spark conversation
Set on the hotel’s seventh floor, the stylish restaurant overlooks an outdoor terrace and plunge pool, with seven-metre-high ceilings accentuated by 180-degree vistas of the sky and city rooftops. The interior design creates an inviting space with a swathe of textural elements so patrons can linger in the luxurious settings. A mix of casual and informal seating and an outdoor dining terrace provides a scenic backdrop for dinner dates or intimate gatherings with friends. Two plush private dining areas are also available – one with its own private terrace.
Blacksmith Bar with its golden backdrop boasts an innovative cocktail menu and its wine list pays homage to some of Victoria’s best wine makers. Six rotating beer taps celebrate top Australian brewers at the intimate bar that overlooks a pool terrace, emitting a sense of urban glamour.
What’s on the menu?
Chef Lee has acquired numerous prestigious awards over the years, including winning the World Culinary Competition 2004, the Black Box Culinary Competition Gold Medal 2008 and the Potential of People Award 2009.
The revered chef has also been known for creating delectable burgers. Chef Lee has created Blacksmith Brasserie’s very own crowd-pleaser: the 48-hour brisket burger comprising mouth-watering beef slow-cooked for two days, a bed of tomato, raclette, romaine and bacon A picture containing indoor
Description automatically generatedrelish, sandwiched between soft brioche buns.
Chef Lee says the delicate process of slow-cooking the beef to ensure it melts at first bite takes a further four-and-a-half-hours to prepare. Perfection takes time, and in Blacksmith Brasserie’s case, it’s over 52 hours.
The restaurant’s menu is suitable for all kinds of diners, from foodies to families, Chef Lee advises.
The vegan lentil and chickpea stew served with steamed rice and crusty bread makes for the ultimate winter comfort food, while the Angus bone-in rib eye serves the world on a plate using Café de Paris butter, a dark ale jus and a yuzu-dressed salad.
Patrons are invited to enjoy a white wine from the Yarra Valley alongside the refreshing Baby Barramundi with blistered cherry tomatoes, capers, and samphire.
Or let Blacksmith do the hard work of choosing for the entire table with the JUST FEED US menu – graze through five delicious dishes, from Blacksmith baker’s bread through to crème brulé with apple and rhubarb compote.
Alternatively, guests can sip on a Flamingo Sour cocktail at Blacksmith Bar while supping on Korean-fried chicken or a margherita pizza.
Chef Lee aims to create an atmosphere where people feel relaxed and taken care of.
“I want to see people try our menu and return with friends to share their favourite dishes, but also try something new each time,” he says.
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