Bringing you the best of land and sea

With 25 years of international experience, Dock 37 head chef Vasantha Caldera says he loves working within Melbourne’s culturally diverse food culture.

Having made the move to Hilton Melbourne South Wharf a year ago, the decorated chef has brought a wealth of experience, inspiration and new ideas to the Dock 37 Bar and Kitchen’s menu since coming on board.

Located alongside the scenic Yarra River, the powerful connection between land and sea is the cornerstone of Dock 37’s identity and is defined through its culinary signatures of steak and fish. “The menu is based on ‘Land and Sea’, which is the concept of the restaurant,” Vasantha said.

“While the menu has a variety of entrees and mains from both, I’m focused on the quality of the products.” “The most important thing for me has been the consistency, which is very important for keeping the quality and the presentation.” The menu offers a range of the highest quality and best locally-sourced ingredients available, including fish selections of king salmon, whiting and flathead, as well as three prime Tasmanian meat cuts of Scotch fillet, beef and lamb.

Away from the grill, the menu offers a diverse range of entrees, sides, deserts and vegetarian options all made in house by Vasantha’s experienced and multicultural team of chefs.

As well as offering monthly regional specials determined by the best seasonal produce, Dock 37 also offers Southbank residents a “local’s discount” of 10 per cent off their bills.

Vasantha said that, while he was conscious of not overcomplicating the menu, it was always adaptable to change and to incorporate different flavours.

“I’ve built a menu that’s contemporary and adaptable,” he said. “We don’t like to only offer traditional dishes, but incorporate new and interesting flavours.” “I like Australia because the ingredients are readily available, especially here in Melbourne. It’s awesome what produce you can find.

It makes my job much more interesting because you can be more creative.” On top of its delicious edible offerings, Dock 37 also offers an extensive drinks menu, which is typified by its architectural wine gantry – an impressive bridge-like structure spanning the restaurant’s interior.

As one of the first restaurants to open on South Wharf several years ago, Dock 37 now forms part of one of the city’s major culinary destinations.

With patrons coming in the form of hotel guests, shoppers, visitors and local residents, Vasantha says it’s important to appeal to all palettes by making people feel at home.

“That’s why the signatures of steak and fish are such a focus for us. They’re staples which both travellers and locals crave.” Dock 37 is located at 2 Convention Centre Place, South Wharf.

For more information visit www.hiltonmelbourne.com.au/dock37