While pubs in Victoria’s Richmond tend to be large, encompassing multi-levels, sports bars, gardens and balconies, one venue stands out for the opposite reason.
Nixie Nox is the smallest pub in the inner east, with a capacity of just 80 patrons across its bar, outdoor atrium and upstairs dining space.
Yet Stu Bellis, Marilla Gair and Chris Dore, hospitality veterans with experience across Melbourne, have put Nixie Nox well and truly on the map.
With a menu of only four mains and four share plates, head chef Stacey Tuara (previously of Meatmaiden) has ensured there is something for everyone, with dietary restrictions taken well into consideration.
Offerings range from lamb ragu pappardelle to miso mushroom daikon cakes served with crispy chickpeas and a black vinegar reduction.
Similarly, the drinks list has also been thoughtfully curated.
While the bar only has two taps, a wide range of beers, along with local and international wines by the glass are on offer.
The bar is also known for its extensive cocktail list.
Bellis describes Nixie Nox as more than just a typical pub; it’s a welcoming space where locals gather to enjoy delicious food and drinks while building a sense of community.
“We’ve poured our hearts into creating a welcoming space that reflects the spirit of Richmond, and we can’t wait to share a drink and a story with everyone who walks through our doors,” he said.
