Tenpin Loves Melbourne
South East Asian flavours plated up to ocean views Tenpin has got the residents of Port Melbourne salivating. The vibrant new restaurant and bar offers contemporary South East Asian dishes, appropriately served up alongside picturesque ocean views on Beach Street.
Hospitality gurus Nick Savage, Lyndal Barnes and Matt Thurley have again teamed up with Executive Chef Ashley Richey (Mr Lawrence, Chin Chin, Mecca Bah) to convert a rundown twostorey space (previously R Bar) into the dynamic new dining venue. This fantastic four are already well known in Port Melbourne, responsible for the Middle Eastern culinary delights on offer at Mr Lawrence at The London just down the road.
The new venue, christened Tenpin after Barnes stumbled across the old signage for Mentone’s Tenpin Bowling Club, seats 200 patrons for lunch and dinner in a fun and lively space that takes its design cues from Asian pop cult classics.
Executive Chef Richey believes in honest food, setting his sights on sourcing local and sustainable ingredients to create modern and authentic dishes that showcase the Asian flavour heroes of spicy, salty, sweet and sour. “Having travelled extensively in Thailand and Indonesia, I have a rich knowledge of South East Asian food,” says Richey. “My colourful cooking career has been driven by spice. South East Asian cuisine is a great love of mine and one that I never tire of experimenting with.”
Richey has created a technique-driven menu with a specific focus on Vietnamese, Thai and Indonesian fare. To start, diners can feast on Harvey Bay half shell scallops with smoked trout, lemongrass and herbs; buttermilk fried chicken ribs with five-spice salt and Kewpie mayo and pork and kimchi dumplings with black vinegar and chili sambal.
The hot and sour beef salad with Sichuan chilli oil, herbs, roasted rice and lime is sure to be a popular main on a hot summer’s night, while the Thai green curry of blue-eye with apple, eggplant, baby corn and snake beans will be a crowd favorite. Desserts show modern-day skill while staying true to traditional Asian flavours; the spiced coconut cake trifle with passionfruit curd, sugar bananas and peanut caramel has iconic potential.
The Tenpin team has created a casual and fun atmosphere where the drinks list is just as exciting as the menu. On offer will be small-parcel wines sourced both internationally and locally. Craft beer, spirits and Asian-inspired cocktails will be perfect for sipping in the upstairs bar while admiring the sunset and the ships docking at Station Pier.
67 Beach Street, Port Melbourne
Kitchen opening hours
Mon – Sun, 12pm – 10pm
Bar opening hours
Mon – Thurs, 12pm – 11pm
Fri – Sat, 12pm – 12am
Sun, 12pm – 10pm