The Pickle The Patty - Southbank

We were invited to try the pop-up truck menu at Market Hotel. This month's feature is the satay truck, which was very impressive. I loved my satay chicken burger and seasoned chips. The venue is fun and quirky, with a variety of craft beers available. I can't believe I hadn't been here before!

This restaurant is known for their custom-made pizzas cooked in a wood-fired oven at 400 degrees for just 90 seconds, creating a traditional Neapolitan-style crust with unique toppings. They use traditional cold fermentation methods for their dough, ensuring the crust is perfect, and only the best in-season ingredients are used. The wood used to heat the oven is gathered from fallen Gum and Box wood in the wombat state forest, making it both delicious and sustainable.

This month, the Market Hotel has partnered with Cluster Truck for a special collaboration. Over the next six months, six different food trucks will take turns taking over the kitchen. We had the opportunity to sample dishes from all six food trucks last night, served in canape style. Each dish was fresh, flavorful, and offered a good variety that pleased everyone. The lineup for the next few months is as follows: - May: Pearl of the Quarter - June: Meat Me Here - July: Fugazi Pizza - August: The Pickle and The Patty - September: The Satay Truck - October: Salt and Pepa Food Truck We are excited to return each month to try more dishes from each food truck's kitchen.

We go to the Market quite often due to it being around the corner from home. Staff are all lovely, drinks and food good. However they have live band on Friday which seems a bit too loud maybe something to do with acoustics. I wouldn't mind it later in the evening but 7.30ish seems a bit early.

Recommended to me by a local and wow. Without a doubt the best pub food I have ever had. Renowned for their steaks I chose the ribeye with a side of chicken wings to devour on a quiet Sunday evening. Chicken wings were cooked to perfection. Thinly coated in a light seasonal batter that was deeply coloured and addictive. On to the steak, which was superb. Melt in the mouth, the huge chunk of meat was ever piece delicious. Well seasoned again, spot on medium rare and so juicy I had the bone in my hand at the end to get every last morsel. As for the gratin probably the best I have ever had. Truly perfectly constructed, it was almost to pretty to put a knife through. Again, baked spot on. As for the hotel itself, it’s a classic old pub, well looked after and a comfortable place to be. Lots of different areas to sit depending on your mood and back by friendly staff albeit it was a very quiet Sunday evening. My meal was not cheap pub food by any means but then I didn’t get pub food either. I see why my friend says, for him, it’s the best pub in Melbourne.