Rusk restaurant and bar located at 764 Glenhuntly Road, Caulfield South has recently completed a contemporary re-design which raises the benchmark for neighbouring restaurants in the Glen Eira precinct.

Designed by award winning designers By Architects, Rusk's interior features a new "Calcutta moonlight" white marble bar relocated to the front of the restaurant which immediately creates a welcoming atmosphere for pre dinner drinks.

Rich fabrics in autumnal shades cover furniture –soft camel suede on banquettes and chocolate with bronzed grevillea flowers on the new booth seats located towards the back of the restaurant. Italian "Murano" glass pendant light fittings run the length of the restaurant. Adjacent to the kitchen entrance is a stunning leaf motif sculpture hung on a beautifully worked mahogany coloured bamboo feature wall. Walls have been warmed up with the use of earthy tones accented by olive green.

On their recent trip to South Africa, Lance and Yvette Rosen collected beautiful and evocative paintings from emerging South African artists as well as carefully selected objects, these now feature throughout the restaurant providing highlights of colour and movement.

After arriving in Australia from his native South Africa, Rosen's first major appointment as chef was at Mietta's, he then moved on to become Stephanie Alexander's Head Chef at Richmond Hill Café and Larder. Lance also worked with friend and mentor Tony Tan followed by a stint at Ping in Port Melbourne with Meera Freeman and Gina Koutropoulos.

Lance Rosen's training in South Africa provides a solid background for his skills; Rosen produces his own salami and sausages, relishes, chutneys, pickled vegetables, ice creams and sourdough bread all of which compliment his menu. On his recent trip to South Africa, Rosen further embraced his heritage cooking with renowned South African cook, Cass Abrahams. As a result of this Rosen's reinterpretation of some classic Cape Malay dishes have found their way onto the menu. He states "The robust, spicy tastes of Cape Malay food are truly unique". Continuing on he commented "The food philosophy at Rusk is to use the best quality ingredients and to respect their heritage and origin. The food is fresh, not overworked and cooked with care".

The menu offers fascinating taste sensations including Biltong & Wors - a traditional South African dried beef and sausage, Char grilled L.M. prawns with garlic, chilli, lemon, tomato herb relish and Portuguese braised rice, Calamari with smoked tomato mayonnaise. Main courses include pan fried Masala spiced Blue Eye Fillet, Cape Malay cauliflower and spinach curry with coconut rice and Lance's dried fruit chutney, skewered lamb rump sosatie with sweet and sour curry dressing and atchar pickles.

The Chargrill is strongly recommended at Rusk, Rosen selects and ages prime beef and serves it with a range of house made sauces from the classic Red Wine or Blue Cheese to the erroneously named Monkeygland Sauce, as it says on the menu – monkey free!!, a chunky South African BBQ Sauce.

Desserts range from Valronah soft-centered chocolate soufflé with pistachio ice cream to Halva ice cream sundae with Turkish delight, pistachio, rose syrup and fairy floss.

The wine list offers a selection of Australian and International wines which complement the menu. The restaurant seats up to 70 guests while the private function room can accommodate 40. Outside seating is available for up to 10 guests.

Rusk has recently won best shop in Glen Eira and has definitely added some sophistication, style and spice to the precinct.

Click here for more information about Rusk restaurant.