Sixty Smith

Smith Street was recently named the globe’s coolest street and it’s easy to understand why. A true microcosm, defined by its swathe of diverse cultural eateries, art, progressive attitude and alternative, laidback bar scene. New to the neighbourhood is Sixty Smith. Located near the intersection of Smith and Gertrude Streets, the restaurant will win your heart with its global-inspired menu and its Melbourne soul.

Sixty Smith appreciates the simple things in life: delicious food, a relaxed atmosphere and small acts of kindness. The venue is split into four distinct areas, with each sporting a distinct vibe and aiming to cater to a cute, intimate dinner with a group of friends or a safe space for kick-ons. There’s the front bar (good for cocktails and snacks), the restaurant (think a homey feel, decked out with cushions and hues of pink, green, blue and yellow), the garden lounge (a place to unwind and sink back a recovery beer) and the attic (an intimate, upstairs bar with a lush, dark interior).

Milk Bar dined at Sixty Smith one weeknight and sampled a few of our favourites. To start, oysters – of course – which were accompanied by two dressings: fennel and yuzu, and chilli jam and seafood nahm jim. This was followed by eggplant popcorn that was not quite as aesthetically pleasing as anticipated, but the mouthfuls were delicious enough. The stacked bricks of fried eggplant were served with a chilli, tamari and miso dipping sauce.

For mains, we opted for the must-have cured ocean trout. It was a vibrant, fresh mix of trout adorned with kohlrabi, green chilli salsa, avocado, smoked coconut sorbet and squid ink crackers. An ambitious meal for some, but the flavours were balanced and didn’t outdo each other. The ox cheek – a staple winter meal – was very tender and melted in your mouth. This delicious dish was served with a parsnip puree and braised onion. For dessert, we devoured the honey panna cotta, decorated with poached pear, lemon curd and anise ice cream.

Sixty Smith, the new creation by long-time, Sri Lankan friends, Indy Weerakoon and Sam Silva, have gone to great lengths to create a quintessential Melbourne menu. Their choices reflect their years travelling the world and their dream was to create a space where locals could eat food influenced by different cultures. Head chef Three Phadungkarn comments that the menu is a true reflection of his own personal food journey, drawing from his Thai background and his knowledge of Euro-Spanish cuisines.

Observant locals will recognise the venue as the former home of Mr Scruffs, Foxy Dolphin and SiBar. Sixty Smith is a venue for all occasions, so head on down and check it out.

Sixty Smith
60 Smith Street, Collingwood, 3066
Open Tuesday–Sunday, kitchen: Tuesday–Thursday, 4pm–10pm, Friday and Saturday, 12pm–10pm, Sunday, 4pm–10pm; bar: Tuesday–Thursday, 4pm–11pm, Friday and Saturday, 12pm–1am, Sunday, 4pm–11pm
sixtysmith.com