Southside

Joining Fish Lane’s culinary cadre in 2020, Southside is a restaurant from the hospitality group behind Rick Shores and Central. Situated in Fish Lane’s Town Square hub, Southside is a multi-level restaurant housed in a narrow building bridging Melbourne Street and Fish Lane, and features multiple spaces for drinking and dining (plus a mezzanine private-dining space). Tonic Projects spearheaded the fit-out while OGE supplied the interior design, resulting in a mixed aesthetic described as “urban jungle meets ruined industrial temple”. Southside caters to a broad spectrum of eaters, servicing pre-show snackers and leisurely feasters alike with a menu of Chinese-centric delights accentuated by pan-Asian influences (expect a phenomenal dumpling and dim-sum selection as well as an array of wok-based dishes). Head chef Benny Lam, is overseeing the kitchen, which dispenses the likes of yellowtail kingfish sashimi with green chilli, kombu and wasabi, BBQ pork steamed buns with smoked hoisin, Singapore chilli crab and pork xiao long bao, northern style pulled lamb shoulder ‘san choi bao’ with coriander yogurt, and char kway teow with Moreton Bay bug, king prawns and prosciutto. Venue manager Maui Manu’s wine list (boasting a tight 99 bottles) favours international imports from the world’s best wine regions, backed by a selection of favourite Australian producers, while Southside’s signature cocktails feature Asian-inspired flavours and produce.