Tulip restaurant re-blooms with new look

A Pakington Street flower is back and blooming during its regular hours from dinner service tonight, with Tulip restaurant set to reopen after a brief closure for renovations. 

No need for concern – there’s fun new stuff happening but the team at Tulip assures us the great food in a casual atmosphere, great service and big wine list isn’t going anywhere.

Restaurant manager Dan Ford said the space has had a bit of a refresh, and the familiar face of Johnny Chiang has been re-employed as head chef following the departure of Mike Jaques who has gone on to head Tarra Restaraunt in Queenscliff. 

Tulip Restaraunt

• Dinner: Tuesday – Saturday
• Lunch: Friday, Saturday
• Where: 9/111 Pakington Street, Geelong West

Keep up with the latest food and booze news across the region here.

 

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The renovations were more of a re-think, said Dan, who wants to put the fun back in fine-dining. 

“During the current economic climate, people are feeling that it’s become quite inaccessible for many to go to a fine-dining venue,” he said. 

“So, we’ve gone a little cheaper menu-wise with still that Melbourne wine bar feel. 

“The menu format is similar, with lots of snacks, a variety of small dishes, fish at market price, a hanger steak as well as high-end wagyu steak. 

“We’ve added more sides and, in a Tulip-first, chips!

“Folks can come in and order elevated meals for a weeknight dining experience without blowing the bank.” 

 

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Now you can come in and enjoy a delicious, affordable meal of chicken, chips and salad for roughly $35 – yum ! 

The restaraunt is also decked out in a whole new colour palette and logo; a dark olive and burnt, rusty brown. 

Dan has done away with the provincial-looking chairs and replaced them with a more modern black chair with wooden legs. 

The front of the restaurant is open for even more use with a focus on the front bar for more casual, walk-in and sit-down opportunities.   

We can’t wait to check out the new space! Keep an eye out on our socials and you can too…

words by Frankie Anderson-Byrne