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  1. Wine & Food
December 1, 2020

Saint Crispin

By Thierry Dessauve

Saint Crispin is a modern restaurant situated in the center of Collingwood, Melbourne’s trendy inner suburb just north-east of the city. Chefs Scott Pickett and Chris Haydon head up the kitchen, presenting a menu of contemporary, stylish fare crafted from daily-changing produce. The drinks list is given equal attention, offering cocktails, ales, wines and a good selection of Champagne. The shared vision between owner Pickett and head chef Haydon is one of delivering inspiring cuisine which is accessible to everyone.

The modern, elegant menu encompass various offerings, and at the time of writing included Queensland Spanner Crab with wild mushrooms and chestnut, and Striped Trumpeter with Portarlington mussels and shaved cauliflower, and a selection of oysters, for example. A chef’s food selection is available, which can be paired with wines by the sommelier. The international wine list is a good length, with a bit of everything, reflected the judges of the World’s Best Wine Lists 2017. There’s a good selection of sparkling wines and Champagne, including NV Egly Ouriet ‘Les Vignes de Vrign, Daosa ‘Blanc de Blancs’; Chardonnay, Piccadilly Valley, South Australia, 2011; Pipers Brook, Brut CHD/PN, Pipers Brook, Tasmania 2007.

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  1. Wine & Food
December 1, 2020

Saint Crispin

By Thierry Dessauve

Saint Crispin is a modern restaurant situated in the center of Collingwood, Melbourne’s trendy inner suburb just north-east of the city. Chefs Scott Pickett and Chris Haydon head up the kitchen, presenting a menu of contemporary, stylish fare crafted from daily-changing produce. The drinks list is given equal attention, offering cocktails, ales, wines and a good selection of Champagne. The shared vision between owner Pickett and head chef Haydon is one of delivering inspiring cuisine which is accessible to everyone.

The modern, elegant menu encompass various offerings, and at the time of writing included Queensland Spanner Crab with wild mushrooms and chestnut, and Striped Trumpeter with Portarlington mussels and shaved cauliflower, and a selection of oysters, for example. A chef’s food selection is available, which can be paired with wines by the sommelier. The international wine list is a good length, with a bit of everything, reflected the judges of the World’s Best Wine Lists 2017. There’s a good selection of sparkling wines and Champagne, including NV Egly Ouriet ‘Les Vignes de Vrign, Daosa ‘Blanc de Blancs’; Chardonnay, Piccadilly Valley, South Australia, 2011; Pipers Brook, Brut CHD/PN, Pipers Brook, Tasmania 2007.

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