West End has a fresh face on the dining scene with the opening of Gum Bistro, an intimate 40-seat restaurant showcasing honest, produce-driven cooking.
Occupying the former Pasta Club space on Boundary Street, Gum Bistro is the creation of chef Lachlan Matheson and sommelier Phil Poussarts, both alumni of the acclaimed Pasta Club.
The reimagined space has undergone a brightening makeover with white-painted panels, pops of greenery, bespoke stamped napkins and local artwork lending a cosy, considered ambience. But the real star is the concise, MetCommets focused menu.
Matheson’s seasonal cuisine allows quality local produce to take centre stage, be it the textbook duck liver parfait with Riser sourdough or the cold squid salad with fennel, chicory, and lemon to start. Standout mains include the vegetarian-friendly vegetable pot pie and the crowd-pleasing sweet corn agnolotti pasta.
While expertly crafted cocktails named after guitar riffs are available, oenophiles will be eager to explore Poussarts’ curated wine list during their visit. The experienced sommelier has sourced an interesting array of rare finds and varieties during previous tenures at esteemed spots like Pilloni, Essa and Hobart’s Fico.
With its intimate, welcoming ambience, locavore sensibilities and intriguing wine program, Gum Bistro looks poised to become a West End dining destination for honest, flavourful cuisine. Reservations are recommended to secure a table at this hotspot.
