Republica at the St Kilda Bathhouses hasn’t had the best of luck in the past couple of years. There were two arson attacks on the place, forcing Republica to close for a little while late last year. But fortunately that’s all in the past and Republica reopened earlier this year, and what a comeback they have made.
It cost over a million dollars to restore Republica, but you can see where the money went with its new carpets and floorboards, light fittings, chairs, tables, art works, and a new bar. It’s beachfront location in itself has made it a popular place to get a few bevvies and tucker, but the friendly service definitely is a big plus. The people I went to dinner with took a while to decide what they wanted to have and asked all these dietary questions, so kudos to the waitress for her patience.
Being situated next to the beach, it’s only fitting that there’s plenty of seafood on the menu, such as freshly shucked oysters for starters, cured yellow fin tuna for an entree, and fish and chips and Tasmanian salmon for mains. But there’s plenty of non-seafood options, such as toasted Turkish bread, grill quail, pork belly, potato gnocchi, salads, and more. There is a pizza menu too; I had the roasted mushroom pizza (yummy!). I also recommend the salted caramel parfait with peanut sauce and buttered popcorn ice cream.
Having a bar, there’s of course plenty of alcohol available. From its extensive wine list, consisting of both local and foreign vintages, as well as plenty of beers and spirits, and its impressive cocktail list (all cocktails are $18 each). Any of these would be great to have while enjoying the beach view outside. Speaking of outside, there are bands playing on Friday nights and Saturdays and Sundays, their live music giving the place a party feel while you hang out. They also have a ’50s inspired pop-up caravan bar to enjoy during summer.
So if you’re around St Kilda and want to eat or simply have a good time out with friends, Republica is definitely worth checking out.
10-18 Jacka Boulevard, St Kilda
Originally published here at milkbarmag.com on Thursday 23 April 2015