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Sixty Smith Relaxed Modern Dining in Collingwood

Collingwood's latest neighbourhood bar and restaurant - Sixty Smith, is proving popular with locals with its relaxed modern dining. The restaurant is not just a smart foodie destination but something of a hub for locals with its community emphasis. We were invited to sample the menu and see what Sixty Smith is all about, and we were highly impressed. A personal and approachable experience with excellent service and interesting menu items divided between "graze" (sometimes that's what you feel like) and "gorge" featuring more substantial dishes.

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Located on Smith Street, Collingwood, Sixty Smith appreciates the simple things in life: delicious food, good company and small acts of kindness. With this as its compass, what you’ll find is seasonal food alongside handcrafted cocktails, local wines and regular community events.

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Cocktails are a strength here, and we elected to order the Irish Whisky cocktails including the "Up in Smoke" and the Whisky Sour, both which hit the mark in terms of taste and presentation (a sense of theatre around the smoke infused "Up in Smoke"). 

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Eggplant popcorn is a must order.

The menu reflects the food journey of head chef Three Phadungkarn (former chef at MoVida and Syracuse) who wants guests to feel like they’re having a home-cooked meal but prepared by a personal chef. The menu features everything from Thai; to French; to Spanish tapas. An approachable menu that highlights excellent produce.

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Succulent Lamb spare ribs.

Food highlights include:

Cured ocean trout with kohlrabi, green chilli salsa, avocado, smoked coconut sorbet and squid ink crackers (refreshing and tasty).

Slow cooked pork neck with agridulce, Jerusalem artichoke and caramelised apple.

Eggplant popcorn with ginger, coy and miso sauce ( a must-order playful dish).

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School prawns a delightful grazing dish.

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Spinach main was a surprise with great interplay of taste and texture, revealing tofu underneath the bed of spinach.

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Cured ocean trout was another highlight, also with excellent taste and textural balance.

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Ox cheek the perfect dish for those cold Melbourne nights.

Cocktail highlights include (as well as the whisky cocktails aforementioned):
Gallus – Dewars 12, laphroaig 10, dark chocolate infused amaro and yuzu honey.

Juicy Goose – Grey Goose, pampelle, strawberry, lime, orange, passionfruit, mango and soda.

Summer Punch – Woodford Reserve, Péche de Vigne, lemon, orange and chamomile tea (milk washed).

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Sew & Sew GSM was the perfect choice to pair with our food.

On the wine list, guests will find a good selection from vineyards right across the country – from a Yarra Valley Pinot Grigio to a Seppelt’s Chardonnay; to a Bellarine Peninsula Pinot Noir and two South Australian GSMs. The Sew & Sew GSM from McLaren Vale was an absolute cracker of a wine, and a great showcasing of what McLaren Vale can do.

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The Sixty Smith bar team also like to mix things up with monthly cocktail lists that celebrate an underappreciated spirit. The current hero spirit is Irish Whisky. 

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Baked chocolate ganache dessert was rewarding and indulgent.

Sixty Smith offers personable, dine-in options for lunch and dinner across four distinct sections: The Front Bar, The Restaurant, The Garden Lounge and The Attic.

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The venue is also home to unique Melbourne artists with ‘The Hook’ (a prestigious wall space within Sixty Smith) showcasing a rotating line-up of paintings and artwork from local creatives.

Found in the same building as previous Melbourne hot spots – Mr Scruffs (yes we remember), Foxy Dolphin and SiBar – Sixty Smith offers that relaxed, warm and welcoming ‘locals vibe.’

Sixty Smith beats with a global heart but has a Melbourne soul; guided by Collingwood’s vibrant, diverse and creative community.