Oyster Frenzy 2017

Round up your shuck buddies!

St Valentine's Day at Circa

Wine + Dine your "Be Mine"

Venue:

Circa, The Prince

Annie Smithers Comes To Circa

Venue:

Circa, The Prince

Summer Lovin' with Four Pillars

Lock in your hot seats before it's another sell out!

Venue:

Circa, The Prince

POW Kitchen launches Sunday Sessions in time for summer

Summer flings with Pomiscuous girls, sunset sessions with vinyl concessions, and late nights with flavour-full bites – welcome POW Sundays to St Kilda

Venue:

POW Kitchen

Four Pillars Gin at Circa

Spring is in the air, and so is our love affair with Four Pillars Gin.

Venue:

Circa, The Prince

The Deck at Circa to host ‘Winner’s Circle’ Spring Racing after parties

Kick on after Derby, Cup and Oaks days to celebrate this year’s Melbourne Cup Carnival.

Gastronomy Greats

All-star line up at Circa, The Prince

Venue:

Circa, The Prince

Millennial Dinner at Circa, The Prince

An evening revelling the rare + limited releases of the Millennial

Venue:

Circa, The Prince

Sunday Winter Graze at Circa, The Prince

Venue:

Circa, The Prince

Oyster Frenzy #13

#12 sold out? Bring on #13.

Venue:

The Deck at Circa

POW Kitchen Brings Southern Asian Soul to the Bandroom

Asian muse. Bandroom fuse. Melbourne Pub Group unveils POW Kitchen & Bandroom.

Venue:

POW Kitchen

Rhys Blackley, Circa Head Chef

Venue:

Circa, The Prince

Oyster Frenzy #12 [SOLD OUT]

Shuck yes - it’s back!

Venue:

The Deck at Circa

Gin Master Glass at Circa, The Prince

Master Class with Four Pillar's Samuel Ng.

Venue:

Circa, The Prince

Month of the Prince Returns for 2016

Four Pillars Gin Returns to Circa

Four Pillars texture, with a dash of Circa pleasure

Venue:

Circa, The Prince

2016 MFWF: Mountains to the Sea

Where Dunkeld meets St Kilda

Venue:

Circa, The Prince

One Night Affair with Giaconda

"... the wines are so mind-blowingly good."

Venue:

Circa, The Prince

Circa Earns Two Hats at The Age Good Food Awards 2016

From one hat to two.

Venue:

Circa, The Prince

Four Pillars Gin joins Circa for delicious dining collaboration

Gin and Food: the perfect pairing.

Venue:

Circa, The Prince

Menu: David Moyle (Franklin, Hobart) at Circa

The menu and wines for David's guest chef dinner with Ashly Hicks at Circa.

Venue:

Circa, The Prince

Slurp your way into Oyster Frenzy #11

Can we crack 22,032?

Venue:

The Deck at Circa

BBQ Throwdown

The History of Melbourne's Favourite Fiery Feast.

Hellenic Republic: BBQ Throwdown's next contender

It's 'Souvas v Tacos' as Newmarket Hotel books it's next big dance for July 2015.

Venue:

Newmarket Hotel

Elwood Blues Club comes to Prince Public Bar Sundays

A new home for southside's finest purveyors of blues music.

Venue:

Prince Public Bar

Jeremy Jankie joins as Cellar Bar Music Booking Manager

Reaffirming our commitment to live music in St Kilda.

Venue:

Cellar Bar

Phil Para moves from The Espy to Prince Public Bar

Shows to run every Saturday evening, from 6pm to 9pm.

Venue:

Prince Public Bar

James Power joins Melbourne Pub Group as Live Booking Director

Bringing more quality live music back to St Kilda.

Street Feud 2015: That's a (souvlaki) Wrap

The result, photos and highlights from Street Feud 2015 at Month Of The Prince.

Venue:

The Deck at Circa

Ashly Hicks introduces Circa's Shared Sunday Lunch

A feast of favourites and weekend comforts, designed to share with family and friends.

Venue:

Circa, The Prince

Oyster Frenzy #10: 2015's biggest oyster event

Sip, slurp and suck your way through the 10th instalment of Melbourne's longest running all-you-can-eat Oyster Frenzy.

Venue:

The Deck at Circa

Easter Accommodation Special

LOVE YOUR FAMILY, BUT...

Venue:

The Prince Hotel

New monthly night RocknRolla at Prince Public Bar to celebrate Month of The Prince

RocknRolla is a new monthly event at Prince Public Bar that celebrates the grit and sexuality of Melbourne’s rock scene.

Venue:

Prince Public Bar

What's on the menu for the Champagne Dame's La Belle Époque dinner?

Champagne from Perrier-Jouët and food by Circa's Ashly Hicks as a part of Month of the Prince.

Venue:

Circa, The Prince

Luke Burgess' MOTP Menu revealed

Luke Burgess joins Circa's Ashly Hicks for a dinner during Month of the Prince showcasing quality produce and robust flavours, delivered with a modern Australia finesse.

Venue:

Circa, The Prince

Month of the Prince returns for 2015

Celebrating a St. Kilda icon.

Menu released for Great Southern Beef & Lamb Meat Feud and it's making us hungry

The six vendors have revealed what they think will win them the 'Top Cut' Trophy on Labour Day Monday, 9th March.

Spoils shared in BBQ Throwdown: Newmarket v Kong

The full event wrap, including results, images and what's next.

Venue:

Newmarket Hotel

2015 Cricket. 1975 Prices.

$2 pots at the Middle Park Hotel during Cricket World Cup... if things go to plan.

Venue:

Middle Park Hotel

Menu released - BBQ Throwdown: Newmarket vs Kong

The menu is here for the hotly anticipated BBQ Throwdown: Newmarket vs Kong BBQ.

Venue:

Newmarket Hotel

Great Southern Beef & Lamb MEAT FEUD on The Deck

It's time to fire up the tastebuds again for Melbourne Pub Group’s coveted, carnivorous carne-val, of all things meat.

Annie Smithers is coming back to Middle Park Hotel

Harvesting the very best from her summer garden, Annie Smithers of Trentham's du Fermier returns to Middle Park Hotel in February.

Venue:

Middle Park Hotel

BBQ Throwdown: Kong vs Newmarket

In this fiery cook off, Newmarket Hotel challenges Kong BBQ to throw down their finest fare… if they dare.

Venue:

Newmarket Hotel

Circa By The Glass

Open any still wine (valued under $750) from Circa's wine list and enjoy it by the glass, for 25% of the bottle price.

Venue:

Circa, The Prince

Middle Park Hotel's new weekend roast

Spring lamb, summer long

Venue:

Middle Park Hotel

New Sommelier at Circa The Prince, Christian Burge

Christian Burge tells us his story.

Venue:

Circa, The Prince

Sundays are in session

From sangria to soul, Sunday sessions are back at Newmarket Hotel and Acland St Cantina.

Venue:

Newmarket Hotel

We're bringing speck-xy back, yeah! Piggy in The Middle returns

Oh, lardy... sow this is back!

Venue:

Middle Park Hotel

BBQ Throwdown: NMH vs Fancy Hank's Sunday 12th October

Newmarket Hotel is putting its title (and trophy) back on the line.

Venue:

Newmarket Hotel

Regional Showcase: Beechworth with Michael Ryan

At last month's The Age Good Food Guide Awards, he received two hats, for the fifth year in a row.

'Sharing' our Middle Park Hotel Weekend Roast with you

A feast of favourites, served to share, available weekend long.

Venue:

Middle Park Hotel

Circa presents Shellfish in Spring

Launching in September: join us for a celebration of deep blue delights, with a constantly changing Chef's menu every Saturday and Sunday in Spring.

Venue:

Circa, The Prince

Breakfast returns to Circa

Available 7am-11am daily, Circa's new morning menu showcases organic, locally sourced ingredients, with items to please breakfast kings and those more waistline wary.

Venue:

Circa, The Prince

Albert Park Hotel starts shucking for Oyster Frenzy #9

Sip, slurp, suck and smash your way through the 9th instalment of Melbourne's longest running all-you-can-eat Oyster Frenzy; returning to APH on Thursday 31st July.

Albert Park Hotel Autumn + Winter specials

A fishing line away from Port Phillip Bay, weekly specials during Autumn and Winter include All You Can Eat Mussel Tuesdays, Paella Wednesdays and the APH Weekender Snapper Pie.

Circa presents A Truffled Life

Seasonal eating at its most spectacular; every weekend during winter, for lunch and dinner.

Venue:

Circa, The Prince

NOW OPEN: CANTINA BAR

The newest addition to Acland Street’s hippest haunt, Cantina Bar delivers a new school squeeze. Put the South in your mouth: dark liquors, classic cocktails and distant beers from 5pm till late, seven nights a week.

Venue:

Cantina

BBQ Throwdown: NMH vs San Telmo Sunday 22nd June

A smokin' hot clash of the tongs as flaming foes Newmarket Hotel challenge BBQ buffs San Telmo to an almighty throwdown. Who will win the char-grilled challenge? You decide.

Venue:

Newmarket Hotel

Middle Park Hotel presents Piggy in The Middle

Snap, crackle, pork: beckon your inner babe as Middle Park Hotel features Piggy in The Middle, every Saturday and Sunday for lunch and dinner until the end of July.

Venue:

Middle Park Hotel

St Kilda Festival Sunday 9 February 2014

As St Kilda Festival returns on Sunday 9th February, so too does a hive of activity to the iconic Prince of Wales complex. With celebrations spanning five venues and four levels, the Acland and Fitzroy Street corner will be the number one destination for festival-goers – from cocktail companions and foodie finders, to day party dancers and live music listeners.

Month of The Prince

A festival for the senses, April's month-long celebration of the iconic Prince of Wales complex will combine exclusive guest-chef dinners, live performances, street food festivals, lunch specials and accommodation packages.

Corona presents Street Feud

Corona presents Street Feud; inviting the public to scoff and score Melbourne’s favourite side-walk serves from Acland St Cantina, Hanoi Hannah, Saigon Sally, Charlie Dumpling, Newmarket Hotel and Fonda.

Venue:

The Deck at Circa

Charm the pants off your loved one this Valentine's Day

Be she your Miss, Ms, Mrs, or even Mr, spoil your snuggle buddy this St. Valentine's Day, with help from the Melbourne Pub Group.

MPH Footy Club Every game, live + loud

Don you jumper, pull up your socks and make sure there’s plenty of ink in that pen; Middle Park Hotel’s inaugural Footy Club is now signing up members.

Venue:

Middle Park Hotel

NATHAN OUTLAW, CIRCA'S NEW IN-LAW

Acclaimed English chef Nathan Outlaw will join Circa's own Ashly Hicks for one unmissable night at this year's Melbourne Food and Wine Festival.

Venue:

Circa, The Prince

Win six Summer lunches for you and a bestie

Prefer premium meats to spreadsheets? Seasonal fare to childcare? Robust sauces to uni courses? This Summer, Melbourne Pub Group wants you to live lunch to the fullest, presenting six seasonal lunch specials to help you achieve procrastination perfection.

Acland St Cantina Baja Style Fish Tacos

A fresh steamy tortilla, delicate fish, light and crisp coating, two sauces, and a zingy crispy slaw; a lot of behind the scenes love goes into making ASC’s infamous (and Instagram-famous) Baja Style Fish Tacos. Fishing to try your hand at them? Sous Chef Cameron Dening shares the recipe.

The balls (plural) are in your court for the 2014 Aus Open

SERVING up lip-lickingly good meals and adding a splash of DEUCE to our vodka, we're as excited for the 2014 Australian Open as Bruce McAvaney. And with Early Bird dinner specials and a Major Prize for the taking, you should be too.

MPG presents your 2014 countdown concierge

Indulge. Inspire. Invent. Invite. In 2014, we resolve to spoil our senses silly and share with you our most delicious fantasies. Salute the New Year with the finest of food, drink and company at one of the Melbourne Pub Group's coveted celebrations.

Leave Christmas lunch to us (BYO presents)

Ditch the apron, tear up the grocery list and turn off the oven that takes a good few hours to heat up properly.

Pianos and Beer at Hargreaves Hill

Hargreaves Hill Brewery may well be one of Victoria’s best-loved craft beer producers, but its very existence is a testament to the tenacity of its creator, Simon Walkenhorst.

Real Good Smallgoods

Whether it’s spring milk, fresh tomatoes or a whole animal, smallgoods aficionado Sam Hurst of Savour and Grace believes that the only way to effectively consume seasonal produce without waste is by preserving it.

Introducing Ashly Hicks Executive Chef Circa, The Prince

Appointed as Executive Chef of Circa, The Prince in July 2013, Ashly is working towards launching a fresh new menu at the St Kilda institution and continuing the success of the hatted restaurant.

Skirt Steak by Acland St Cantina

Skirt Steak has long been classified as a lower-grade cut of beef, but now it features in the most popular recipe on the menu at Acland St Cantina. Chef Dan Hawkins tells us why.

Turning Up the Heat with Chillies

There’s a growing range of dried chilli available in Australia, but how does the budding Mexican chef choose which one to buy? Acland St Cantina’s Daniel Hawkins helps out.

Fisheads Tell us How to Eat Crabs

Seafood specialist John Susman has some words for the wise on how to enjoy that tough shelled, bottom-of-the-sea-dwelling creature, the crab.

Ten Dinners, Ten Chefs

We chat to Maurice Terzini and Paul Wilson about celebrating 10 years of Icebergs with an Italian Feast.

Eating Fish Ethically

Fisherman Mark Eather’s catch ends up in many of Australia’s best restaurants. So what is it about his fish that makes it so popular?

What to Drink with Fish

Sure, we know that white wine goes with fish. But can you drink red wine or perhaps even cider? We ask that ever-contentious question: what goes best with seafood?

Frenzied Diners Eat 11,000 Oysters

This year’s Oyster Frenzy event reached dizzying new heights of mollusc debauchery, with one single diner devouring 107 oysters.

Making Ice Cream on Acland

Ice cream is made fresh on the premises at Acland St Cantina – here’s how.

Circa’s Ramen Challenge

As the winter cold really sets in, Circa is dishing up some ambitious bowls of ramen, with free top-ups for big slurpers.

The Best of Bubbles

There’s a champagne for every occasion, says Melbourne Pub Group’s head sommelier Laurent Rospars. It’s just a matter of finding it before it goes to your head.

Sniffing Out Truffles

Truffles are the stinky black diamonds of the culinary world. The smallest amount can turn a humdrum meal into a masterpiece. The Publican speaks to Stuart Dunbar, one of Australia’s growing number of truffieres.

AN OYSTER ADDICT

Steve Feletti won’t settle for anything but the best. And with his fresh oysters, which are fed by the sweet water of the Budawang Ranges and the briny Pacific Ocean, why should he?

Slow-Cooked Lamb Tagine

A clever little dish, the North African tagine acts like a natural pressure-cooker, capturing a cauldron of steam to slow-cook lamb to aplomb. Cooked with winter fruits and served with a glass of mint tea, it makes for a perfect winter feast.

Seeing Red T-Bone and Wine

Red wine and red meat are a match made in heaven, but there’s more to it than the fact that they happen to be the same colour – and it’s to do with science.

A Rare Breed with Gamekeepers

The Wessex Saddleback is a friendly, intelligent, affectionate pig, which just happens to taste delicious. So why did it drop out of fashion?

Making Tamale with Acland Street Cantina

The tamale has been a favourite in the Americas for almost 10,000 years. But here in Australia, we’re only just discovering their many charms.

The Simple Pleasures of Fish and Chips

There’s a world of difference between the perfect fish and chips and a greasy, floppy bit of deep-fried shark. But what’s the secret?

Mash Beer Challenge

Mash is rethinking some traditional brews that are about to take Melbourne by storm.

The Morning After

Hangovers have existed since the Stone Age, but there are a few simple ways to make sure yours doesn’t last quite that long.

Beer From On High

Created in Australia’s highest altitude brewery by one of Australia’s most famous brewers, Kosciuszko Pale Ale has a big reputation for a small beer.

Lunchtime Feasts

From the indulgent to the cheap as chips, here are some reasons to make the most of your daily break and head out for lunch.

A Short Guide to Australian Oysters

www.oysterfrenzy.com.au Director of Clamms Seafood, James Andronis shares his expert knowledge on Australia’s prominent oyster varieties available throughout our land’s finest restaurants, pubs and bars.

Pork & Pinot: A Food Match Made in Heaven

Ahead of Middle Park Hotel’s upcoming pork and pinot dinner, we sit down with host and winemaker William Downie to discuss the classic and somewhat underappreciated gastronomic match.

The Making of Cricketers Arms Lager

We catch up with Paul Scott, one of Melbourne’s most colourful culinary personalities, to discuss taking the road less travelled in creating Cricketers Arms Lager.

Our Native Palate

A new coming together between Indigenous wisdom and modern creativity is seeing Australia’s paddock-to-plate phenomena take a native twist.

Celebrating the Rhone Valley

Ahead of an upcoming dinner collaboration with Circa, The Prince, Alex Wilcox of Prince Wine Store runs us through exactly what inspired the event – France’s famed Rhône Valley.

The Magic of Wild Mushrooms

The Publican chats to wild mushroom forager, Richard Ford to discuss the mystery behind sourcing Victoria’s rare edible fungi.

Saltimbocca Special

Chef Darren Mercaldi of the Middle Park Hotel shares his simple, seasonal and versatile John Dory Saltimbocca recipe, with local wild mushrooms, chestnuts and sage.

Circa’s Pop-up Yakitori Bar

Combining the joys of sake, Japanese cocktails, Kirin beer and, most importantly, yakitori, Circa is set to launch their very own pop-up izakaya.

Autumn Brews - A Guide to Beer

Christian De Vrieze of the Newmarket Hotel runs us through this season’s best brews.

The Iconic Counter Meal

We take a look at how Middle Park Hotel is interpreting a classic piece of Australian food culture – the counter meal.

One Night on Earth at Circa

We go behind the scenes at Circa’s One Night on Earth event, where chefs Paul Wilson, Ross Lusted and Jake Nicolson, along with sommelier Sally Humble host a decadent night of organic and sustainable dining.

Talking Mezcal with Mr. Mexico

With Mexican fare dominating Melbourne’s dining scene, it’s no surprise that mezcal is finally gaining some much deserved popularity.

Through the Grapevine

Wine distributor and owner of Heart & Soil Imports, Randall Pollard tells us about the rise and rise of organic wines.

For One Night On Earth Only

Chef and restaurateur Ross Lusted talks to us about how travel can inspire great food.

The Mexican Breakfast

We caught up with chef Paul Wilson to discuss the importance of a Mexican breakfast.

From New York to Warialda

Ahead of Middle Park Hotel’s New York-inspired Meatopia event, we caught up with Lizette and Allen Snaith of Warialda Belted Galloways to discuss Melbourne’s growing fascination with sustainable, rare breed meats.

Under The Sea

We caught up with James Andronis of Clamms Seafood to discuss sustainability, Melbourne’s growing dining scene and the issue with ‘surf and turf’.

Lucky Ducks

We speak to the proud parents of Melbourne-born Lucky Duck Cider about their undying thirst for adventure, a tendency towards good luck and breaking into a highly competitive industry without any prior knowledge.

Thoughts From Above

Acland St Cantina’s Black Mole of Duck, served with Ancient Grains.

Sweet Tooth

The grand finale of an excellent meal, desserts are just as important as their creative entrée or innovative main dish counterparts.