Moonee Valley Racing Club’s Tote has transformed into a contemporary dining precinct for locals and racing fans alike. Collaborating with Mitchell & Eades Interior Design, TOTE Bar & Dining pays homage to the unique heritage of the 1930s structure that served as the original betting building at the entrance to the iconic track. Used as storage and office spaces over the past few decades, the Tote Building has finally found its purpose as an ambient bar and dining venue that’s here to stay.
Entering the premises via the pristine Tote park gardens, visitors are greeted with the warmth of a suspended coonara and a grand olive bar that’s oval structure reflects the rings of the racing course beyond. The name ‘Tote’, which refers to the industry term of betting from a collective pool of prize money, is the perfect salute to the space that has been recently transformed. Maintaining a luxuriously contemporary feel, the bar and dining venue thrives off of historical elements, offering a unique point of difference from other contemporary dining locations in the area. Tasteful touches to the venue include the original vertical betting windows that line the far back wall, as well as rich timber and leather banquette seating that gives an authentic saddleback feel. Its architectural facelift also saw an extension from the existing form, which now offers an open-plan dining and drinking area known as their ‘Northern Terrace’. Perfect for an indulgent meal or a mid-week retreat, guests are often found with a glass in hand and taking in the outlook of the nearby gardens. A private dining room nestled into the rear of the venue is another feature of the refurbishment that makes it an adaptable space for all types of catch-ups, celebrations and events.
Creating a sophisticated interior hasn’t restricted TOTE Bar & Dining from ensuring its customers get a high-end dining experience at a modest price. Specialising in contemporary Australian cuisine, the restaurant showcases a mix of dry-aged meats and fusion-style food that are predominantly locally sourced. Head Chef John Jo, who previously worked for restaurants Attica and Lakehouse, designs the menu with seasonal eating in mind. Utilising their onsite dry ager, some of their Spring menu must-tries include the Dry Aged Macedon Range Duck Breast with Parsnips, Citrus and Puff Grain or Dry Aged Steak with a side of Mustards, Horseradish and Bearnaise Sauce.
TOTE Bar & Dining also collaborates with Executive Pastry Chef, Kayte Perdrisat, who has worked at notable establishments such as Rockpool and Gontran Cherrie, to produce delicate desserts such as the Pistachio Millefeuille for the venue. The bar offers an extensive selection of craft beers and wines for drink options to ensure each dish has a complementary flavour profile to match. Guests can also choose from a range of signature cocktails and mocktails, including their Native Espresso Martini, which combines Native Yam Vodka with Australian bush honey and wattle seed coffee liquor for a full-flavoured experience.
Moonee Ponds’ Tote Building has undeniably seen its ultimate transformation with the introduction of the TOTE Bar & Dining precinct. Whilst still tastefully honouring historical elements in the venue, they aim to provide a contemporary yet attainable dining experience that extends beyond the sporting industry.
