Smith Street scored another quality dining destination with the opening of Saint Crispin's. The restaurant does food at fine-dining standards with an accessible price tag, offering a two or three course set menu for lunch and dinner, as well as bar snacks. Cuisine could be described as modern French, adapted to suit Australian seasonal produce. Decor is minimalist, with tables down the right opposite an open kitchen. A patch of exposed brick and low-hanging lights are a restrained emulation of industrial-chic.
Located in a former cobbler’s workshop originally built in 1865, Saint Crispin is in the heart of Collingwood.
Saint Crispin is Scott Pickett’s second of four eating establishments.
As well as Saint Crispin, Scott also owns Northcote’s two-hatted Estelle by Scott Pickett (ESP), Estelle Bistro and Pickett’s Deli & Rotisserie at Melbourne’s iconic The Queen Victoria Market.
Scott Pickett is the essence of Australian hospitality. His generosity of spirit and abundant personality is at the core of his establishments. His understanding of seasonality and respect for Australian growers and producers is testament to his origins.
Executive chef Stuart McVeigh has recently joined the Saint Crispin team after selling his Ascot Vale business, Union Food and Wine. Pickett and McVeigh have a long work history together starting with their time at The Square in London. His Melbourne appointments have included Sofitel's No35 Restaurant, The Botanical and Fenix before opening his own business in 2013.
