St Kilda fine-dining emblem Stokehouse has a new good-time sibling with a penchant for pasta.

Overlooking St Kilda beach from one of Melbourne’s most coveted addresses is Stokehouse Pasta & Bar, the successor to Pontoon, which underwent renovations in September to become a casual Meditteranean beach bar with a no-nonsense menu of fork-twirling favourites.

From crab and chilli spaghetti to mega rib-eyes, here’s what you’ll want to order when you’re next down St Kilda way, as told by executive chef Jason Staudt.

How about a drink?
There are some absolute gems on our $79 wine list. Our group sommelier Wil Martin has written a cracker list that is so approachable. My personal favourites are the Feudo Montoni Catarratto and the Frederick Stevenson Barbera.

I’m here for a good time not a long time.
Order a glass of good ol’ Pol Roger and a plate of tasty gummy shark fish and chips at the bar. There’s nothing better when you’re looking over Port Phillip Bay – quick and easy greasy luxury.

Got anything light and fresh?
Salad Nicoise – albacore tuna cooked over the open fire with all the classics: egg, bean, olives – delicious and nutritious.

What if I like tasty food but don’t eat animals?
We do four vegetarian pastas, two of which can be vegan. The grilled zucchini with stracciatella is so rich, and the slow-braised runner beans and the chickpea and red onion salad are great sides. Finish with the fully plant-based lemon and coconut panna cotta.

Which dish best captures the Stokehouse Pasta & Bar vibe?
Crab and chilli spaghetti – nothing better beachside and available in entrée, main course or family size.

Let’s go big. Let’s go crazy. What have you got for me?
Start with gildas and oysters by the half dozen, crudo, and king prawn on the fire with ’nduja dressing. Then the entrée-size orecchiette with anchovy. For main course, a 600g Wanderer rib-eye. Pick a wine off the reserve list and finish with an ice-cream sundae served on a doily.

And to close?
You have to go with the plant-based lemon and coconut panna cotta with olive oil. Our group pastry chef Ash Smith has really stepped up the wow factor with the flavour here – it’s unbeatable.

Stokehouse Pasta & Bar, 30 Jacka Blvd, St Kilda, (03) 9525 5445, open Mon-Sun noon-late,,@stokepastaandbar