Dock 18

I recently visited Dock 18 for the first time to try their Smoke, Beer and Whiskey special menu. I started with an absolutely delicious, smoked collaboration beer with Temple Brewing. It paired so well with my first dish, smoked kohlrabi fritters, which are one of the various vegan options that are included in this offer. For a main dish, I sampled the kumara with a really nice pumpkin seed chimichurri and rainbow carrots. The side of turmeric cauliflower is also highly recommend. A selection of thoughtfully curated Starward Whiskey cocktails accompanied my meal. For dessert, I ate the best brownie I've ever had, infused with smoke and served with whiskey ice cream. The polenta cake with apricot was also super tasty. It's especially nice to dine at Dock 18 because it's evident the staff are knowledgeable and passionate about the food and drinks they serve.

Went to Dock 18 for their Smoke, Beer and Whisky menu with Starward Whisky and Temple Brewery - absolutely loved the experience. My stand outs have to be the heirloom carrots, carbonara, beef ribs and for dessert, the must have is the smoked brownie. The cocktails and smoked beer paired with each dish were also amazing!

Food was below average. The entres were much nicer than mains, however they were still sub-par. The meat was dry and chewy, and the pasta had a really off taste to it. The service staff were lovely, but does not make up for the poor eating experience. If the staff were not so nice, it would be 1 star

The pork ribs had a tasty marinade and was served with roast potatoes and salad. The portions were good and reasonably priced at $32. The seafood pasta was $24 and had a decent amount of prawns and scallops. Both dishes I would recommend. The cheese platter was large enough to serve 2-3 people and came with 3 cheese types.

Smoke, beer and whisky. Three simple words but when combined together, you're in for a gastronomic journey. Dock 18 is currently partnering with Temple Brewing and Starward Whisky for a SBW journey, where the aforementioned three elements are incorporated into both the food and drinks. I got to experience this for myself and what an amazing meal it was. Smoked beer with hints of smokiness and a touch of bacon-ish flavour, whisky cocktails that have been crafted to complement the food, and lastly, dishes that have shone with elements of smoke, beer and whisky. A few highlights, because there's really too many to mention, were the Reverse Seared 72 hours sous vide Gippsland Valley Beef Rib and the Smoked Whole Fried Baby Barramundi. The beef rib was the epitome of fell of the bone tender, and the bold and rich smoky flavours were simply drool-worthy. The Barramundi impressed with its mix of sweet, sour and zesty flavours, and the fish was cooked to perfection. Vegetarians do not despair. The BBQ Kumara Steak and Turmeric Roasted Cauliflower, were just as delicious as the meats. Incredible layers of flavours and faultless execution made these humble veggies a star in their own right. Desserts rounded up this wonderful experience, and it was hard to choose a favourite between the smoked brownie and the citrus polenta cake. As different as night and day, the brownie was lusciously rich while the cake was delicate and moist, but both just as delicious as one another. The SBW Journey is an experience of a lifetime, one that beautifully brings together three wonderful elements to create a masterpiece.