Long Prawn, 15 Tinning St, Brunswick, Melbourne (2026)

11/05/2026

MENU FOR: A Decade of Menus, Long Prawn ft.

OPENING THIS FRIDAY!
Friday 15 May, 12-10pm w. wine bar food drinks
Saturday 16 May 12-5pm w. wine bar food drinks

In no small measure of celebration, for two (2) afternoon / evenings during our exhibition A Decade of Menus we will offer a chaotic good display of Prawn THROAT hospitality.

To mark the occasion, we shared our archive with Hugo of THROAT, to find a thread of ingenuity to incorporate into our retrospective. Astutely he noted that longer than the prawn was the inclusion of SAUSAGES.  ”I’m really loving the omnipresence of the sausage throughout your culinary history. I’m very pro-sausage: they’re equally delicious as they are weird. They’re as beautiful as they are hilarious” THROAT notes.

Please join us for a link of .kitchen long prawn sausage, a chilled glass of chardonnay, a splash of .wine syrah, some real cidre a la and celebrate our oeuvre! Food till sold out, drinks till the end!

30/04/2026

FORK YOU VERY MUCH !!!
Long Prawn: A Decade of Menus; part of 2026 🦐🍴

Hosted at: Upstairs at Mitty’s News Agency
1/53 Bourke Street, MELB
Free, no booking required

DATES
Thu 14 May 12-5pm
Fri 15 May 12-10pm ft
Sat 16 May 12-5pm ft
Sun 17 May 12-5pm
Mon 18 May 12-5pm

Have you dined with us before? Let me explain the menu to you. Let me explain hundreds of menus to you. Let me explain what a menu is. Please, just let me explain…

Long Prawn’s first menus were hatched eleven or so years ago. Since then, a habit of documenting what was eaten has taken hold. Ephemera that fills in what might otherwise be forgotten. Culinary leaflets steeped in the characteristics of prawn hospitality.

Fat marbled menus written for communal BBQs, filmic performance dinners, hot rod dining, walking suppers, festive throwdowns and intelligently leveraged canapés.

This exhibition presents a retrospective of such menus, featuring food-stained originals alongside lost and reproduced versions.

ID schemed up in partnership with , a special mural from and toothsome fare with . More details to come! 🦐🍴🖼️

17/04/2026

Launches for both Melbourne and Sydney stores. We worked with chef on a menu that sought to evoke the trail. Mostly natural with a hint of cosmic geology, chemistry. An earth palette with a graphic overlay.

MENU ITEMS
1. VADA PAV: Deep-fried potato, shokupan with guindilla, kombu salsa
2. EN SHELL: Tattooed Scallop tartare with shiso leaf, blood orange, marbled oboro kombu
3. RIVER BED: King and oyster mushrooms, with celeriac, radicchio skewer
4. SCROGGIN: Sweet alyssum scroggin, rye rocks, macadamia, pistachio and goji berry
5. TOASTED: Marine collagen marshmallow, lemon thyme
6. TRAIL LEAFS: moked fish rillette, crème fraiche, watermelon radish and caperberry
7. FRUIT SANDO: Blood orange, kiwi, grape, berry with coconut and cow cream

09/04/2026

- Comfort food. With the changing of the seasons, we are back sinking our teeth into foods that warm our cockles and tickle our cosy toes 💝

“Comfort food is food that or sentimental value[1] and may be characterised by its satisfying heartiness and association with childhood or home cooking.[2][3] The nostalgia may be specific to an individual or it may apply to a specific culture.[4]

The term comfort food can be traced back at least to 1615, where in the beginning of the second part of Don Quixote, at the beginning of chapter one, Quixote’s niece and her nurse (governess, housekeeper?, “ama”) are told to pamper him, “to give him things to eat which are comforting and appropriate for the heart and the brain... .” Others trace it back to 1966, when the Palm Beach Post used it in a story: “Adults, when under severe emotional stress, turn to what could be called ‘comfort food’—food associated with the security of childhood, like mother’s poached egg or famous chicken soup.”[5] According to research by April White at JSTOR, it might have been Liza Minnelli who used the term for the first time in its modern meaning in an interview, admitting to craving a hamburger.[6]

….

Psychological studies:
Consuming energy-dense, high calorie, high fat, salt or sugar foods, such as ice cream or french fries, may trigger the reward system in the human brain, which gives a distinctive pleasure or temporary sense of emotional elevation and relaxation.[7][8] These feelings can also be induced by psychoactive ingredients found in other foods, such as coffee and chocolate.[9] When psychological conditions are present, people often use comfort food to treat themselves. Those with negative emotions tend to eat unhealthy food in an effort to experience the instant gratification that comes with it, even if only short-lived.[10]”

08/04/2026

wants you! We have a desk available in our parquetry floored office at 12 Collins st 💼✨

$400pm (snacks, internet and utilities incl.)

07/04/2026

Launching the V5 shoe with the Long Prawn Co2 Supplement Soda Lab. A lo-fi high fidelity offering where the effervescence of soda is paired with natural syrups and supplements immersed in a tower of CRT screens with a 360º feed of the live carbonation at the soda bar.

Choose base:
1. Fig leaf, green apple cream (+tequila)
2. Pickled magnolia, Davidson plum (+bottlebrush gin)

Choose Quinton marine plasma ampoule:
1. Isotonic
2. Ocean mineral hypertonic

Choose sea moss gel:
1. Glow state
2. Immune defense
3. Gut health

nama choco:
1. Uji-Matcha
2. Strawberry Pitaya

01/04/2026

If excitement could be bottled, we’d drink it straight down. Strike a match from nothing. Catch a shooting star. That’s what a party used to feel like. Somewhere along the way (older, busier, more jaded) we lost the squeal. The cry. The laugh. The glorious undoing. Milestone birthdays now struggle to beat a night in slippers. But this, this is was 10! A perfect 10.

A menu that incorporated the tastes of the JAC AND directors and a selection of community feelings (the fishmonger, the sandwich shop, the market, Mr Whippy jingling through the streets). A blend of low aesthetics and high-quality food play.

entry cocktail of PB & J After School Special (distilled strawberry gum, strawberry wine, toasted peanut aroma) to introduce the evening. Followed by a shellfish table bursting with brine and aioli, savoury adult fairy bread and a roaming trolley of tommes.

Performances in the Piano Room by pianst punctuated the evening, followed by a trip to Chris’ Original Softserve van with DIY sundae topping buffet.

Guests sung a very happy birthday to a mochi wrapped cheese cake, then were sent home with party bags filled with creature-faced crackers by . Documentation 🎂

31/03/2026

For the launch of the S/LAB PHANTASM 2, we partnered with in Sydney, to deliver a high-performance menu of responsive snacks.

To begin, Isotonic Seawater Phantasm served on a take home seed coaster used to grow road side wild flowers. The coconut water hydration beverage was topped with floating beetroot cream and finished with an isotonic seawater ampoule. The contents of this ampoule mirror the body’s own plasma, cold-microfiltered to maintain bioavailability. Delivering trace minerals that support energy, muscle function, and cellular balance.

Personalises Salomon snack tins containing three items (1) pickled tomato collagen jelly, (2) electrolyte caviar yaki onigiri, (3) shish*to pepper skewer dusted with yuzu and ginseng powder to boost energy and focus.

To finish, two varieties of collagen and cordyceps fruit leather cut in to order, 1) strawberry with chilli, (2) mandarin with cardamom.

27/03/2026

We partnered with to celebrate the launch of NOTEBOOK Magazine Issue #8: Shoestring Spaghetti.

Waiting for Louis Prima with :

An experiential meal timed with the progression of the film, aided by filmically accurate dishes cooked by . Accompanied by .world floral arrangements, discussions of the intersection of food and fashion with , scenes live soundtracked by .carbonara, entry refreshments poured by , masterful CRT and AV wrangling from ; and air of Tucci from .mp3, pulling café correttos with shots of Levi Serafino camomilla grappa.

The crescendo of the film was synchronised with a real time GoPro reenactment of the final omelette cooked by . The event wrapped with the unscheduled musical arrival of Louis Prima, played by . No longer waiting for Louis Prima.

Documentation

“It is about food not as a subject but as a language – the language by which one can speak to gods, can create, can seduce, can aspire to perfection.” - Roger Ebert, Big Night movie review and film summary (1996), Chicago Sun Times

MENU
• Antipasto: Focaccia, olive oil, balsamic, marinated artichokes, confit zucchini with salted watermelon sbagliato
• Primo: Tricolore risotto with Corte Sant’Alda Soave Vigne Di Mezzane 2023
• Secondo & insalata: Timpano pomodoro with bitter dressed leaves, parmigiano with Fratelli D’Anna Chianti in Fiasco DOCG 2024
• Dolce: Housemade pasticcini di mandorle, biscotti al cocco, poached fruits with Genovese Espresso Caffè Corretto served with a shot of Levi Serafino Grappa alla Camomilla

15/12/2025

Vomero Premium launch at with , sound and video .powderly and custom uniform 👟

Snack 1: Momento Feel it in the Air
Snack 2: Supernatural stack height
Snack 3: Zero G
Snack 4: Eat the Road Up take-home
Momento

09/12/2025

This ain’t no sad sac! Studio Hi Ho Ho Ho and Long Prawn on the barbie present SAC À HAM, the bag to make off with the bone.

$35.00 ! Limited as.
Hit longprawnstore.com

At your wits’ end? I think you need to steal the ham bone this year. Forget your family, be uncouth, grab the bag, grab the bone. Run a hot bath, take the bone by the end and gnaw on it. You’re going to feel so much better, trust us.

Long Prawn

11/05/2026

30/04/2026

17/04/2026

09/04/2026

08/04/2026

07/04/2026

01/04/2026

31/03/2026

27/03/2026

15/12/2025

09/12/2025

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