At this private event, head to St Kilda’s sleek new steakhouse for a one-off, three-course menu and a Q&A with executive chef Gary Lai and general manager Mrinal Beekarry.

 

The historic 54 Fitzroy Street building has just reopened as Saint Hotel: a two-storey mega-venue with five distinct drinking and dining spaces.

 

The centrepiece is Saint Hotel, the ground-floor fine diner with moody lighting, marble and bronze tabletops and buttery-soft banquette seats. Executive chef Gary Lai (Amber Hong Kong, The Atlantic) has developed a produce-driven menu that celebrates modern Australian cuisine. Every dish is touched by a Josper grill, including premium cuts of beef, locally sourced seafood, and even desserts.

 

Next door, there’s a casual sister eatery and a soon-to-open wine cellar. Upstairs, you’ll find a sophisticated bar inspired by New York’s famous Studio 54, and a cocktail bar and listening lounge with a custom-designed sound system. 

 

Saint Dining is opening its doors exclusively to Access members for a one-off, private dinner on Wednesday April 12 – just weeks after opening to the public.

 

Over three courses, expect dishes such as charcoaled flatbread served with confit garlic oil, whipped flathead roe, salmon caviar and bottarga; a 300-gram grass-fed Southern Ranges steak with fries; and a sumac meringue topped with vanilla-dressed rhubarb and a refreshing strawberry and elderflower granita to finish.  

 

You’ll also have the option to purchase drinks from an extensive wine, beer and cocktail list.

 

On the night, Broadsheet publications director Nick Connellan will host a Q&A with Lai and Beekarry to discuss how he brought the new menu to life.

 

There are limited spots available, so be quick to reserve yours via the link below when tickets are released at 11am on Friday March 31. Tickets are $95 per person. Dietaries can be accommodated.