Melbourne Pub Group unveils POW Kitchen at Prince Bandroom

St Kilda’s mightiest mezzanine, the Bandroom Balcony at Prince Of Wales, has bounced into Southern Asian sub-­‐terrain. Give a disco ‘herro’ to POW Kitchen. This oriental overturn, which sees the plus-sized POW personality infused with Southern Asian soul, spells Summer flings with Singapore Slings, sunset sessions with vinyl concessions, and club nights with flavour-full bites. 

Executive Chef Daniel Hawkins and Head Chef Woosun Choi are turning out the tricks, with Korean style ‘chop chop’ beef, Ya’an original ‘bang bang’ chicken, ‘crisp crisp’ school prawns, ‘sticky sticky’ short ribs and more (‘more more’). 

The drinks menu features 24 brews from the tap or tin; 28 wines by glass, bottle or barrel; and 14 cocktails, me­‐so-­single serve or pitcher-‐perfect. Soakings come in the form of sours, slings and slushies, with rum a favourite to lace the lips. Garnishes pinched from the kitchen include Viet mint, Thai basil, Dragonfruit and West Indian spiced syrup. Design firm Six Degrees, whose previous collaborations with Melbourne Pub Group include architecturally-award-winning Newmarket Hotel, are once again appointed to transform a St Kilda icon. 

Under the nod-­to‐nostalgia direction of Mark Healy, this infamous space has been cast into the classic expat era; presenting a rattan rendezvous with wicka-­wicka-wicker chairs (cue DJ hand movements, ear on shoulder), cane, gaffer tape and vinyl records. Authentic flavours from broad-­‐stroke Southern Asia. Curb-­side prices. A passport-­proud selection of beers on tap, cocktails and wine. Bandroom-­boom entertainment.

Images by Rick Liston Photography.