Cricketer's Port

The Cricketers Port Since in Port Melbourne has been serving up the drinks and delicious pub fare and offering a comforting place for baysiders since 1876. This popular watering hole Port will continue to delight the public with a new menu that hit the decks earlier this month. 

The new menu pays homage to house-made, local produce - something Executive Chef of the Bon Vivant Group, James Turno, placed great emphasis on when creating the dishes. 

Our top picks from the menu include the luscious House Smoked Ocean Trout with pickled shallots, dill crème Fraiche and capers; Fried Corn Ribs with spiced salt and chimichurri; Fresh Spaghetti Prawns with house-made pasta, fresh prawns, chilli, garlic, parsley, olive oil and herb pangrattato; as well as melt in your mouth beef bourguignon. Dessert time also continues to please – think decadent citrus cheesecake and for chocolate lovers, there is also a wonderfully rich chocolate tart.

James' passion lies with producing high-end Modern Australian and Italian menus. An impressive resume includes experience in a variety of top Melbourne institutions, including Grossi Florentino and Donovan's Restaurant, before joining Bon Vivant Group as Executive Chef across four venues, including The Cricketers Port in Port Melbourne, The Firehouse in Ringwood, The Villager in Mt. Buller and soon to open The Postina in St Kilda. James enjoys putting his creative twist on modern venues to elevate their menu offerings, recently doing so with the Cricketers, with a focus on the highest-quality produce and house-made ingredients.

Devoted fans of The Cricketers' renowned steaks and parmas needn't worry, with Steak Night and Parma Night remaining a fixture of the weekly calendar. Visitors can treat themselves to a 250g Red Gum Creek, Victorian Porterhouse with hand-cut chips and salad every Wednesday night, all for just $22. Another three chef selected cuts will be available during each sitting at various prices. 

Locals can also enjoy $20 Parmas on Thursday’s, including a Vegan Eggplant Parma, as well as  Spanish inspired with flavours of Chorizo, peppers and paprika, and Texan inspired, served with house made BBQ sauce and 12-hour smoked brisket. The venue will also be running Surf and Turf Fridays each week. 

Location: 69 Cruikshank St, Port Melbourne

Phone: 03 9676 2004

Link: https://www.thecricketersport.com.au/