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What Are Different Takeaway Food Stores In Melbourne?

Fine dining establishments, more than any other type of establishment, have been forced to adapt to the new market conditions. High-end restaurants in Melbourne have had to start from scratch when it comes to menu development, unlike take-out-friendly pizzerias and kebab joints. The result is that even Florentino and Cafe di Stasio, two long-standing establishments, have picked up some fresh ideas.

To-go menus at these restaurants are among the best in the city. Make an occasion out of eating from one of these restaurants by getting dressed up, setting the table, and using your fine china. Today is lockdown number six, so I say we all treat ourselves. The best way to commemorate a special occasion or extend a weekend when you're stuck inside is to order a feast from one of these restaurants.

The cafes, restaurants, and bars of Melbourne are all closed. Unfortunately, we had to close this live list, but we've opened it back up so you can order takeout and keep your favourites in business.

We will, of course, maintain daily updates to this list for as long as necessary. From ready-to-eat meals to pre-made cocktails, this is the only resource you'll ever need.

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Takeaway Food Stores In Melbourne

Out for take-away so that you can eat it from the comfort of your doona; hey, join the club! To help you dine from the comfort of your sofa during the colder months but avoid packing on those winter pounds, we’ve put together this awesome healthy hit-list of healthy takeaway options.

Amaru

Amaru isn’t about labels. Beyond “modern Australian”, chef and debut restaurateur Clinton McIver resists putting a label on his Armadale restaurant. It is modern Australian, and it’s a blend of many, many different cuisines borrowed from all different regions.

It’s the first solo venture for the former Vue de Monde sous chef. With only 34 seats, the focus is on simple hospitality. The small space is sleek and intimate. The fit-out is thoughtful and minimal. Tables are custom designed. The walls feature a faintly textural micro-cement rendering. The floor is stained and polished concrete. Shelving, bars and waiter stations are built from dark 

timber reclaimed from a Melbourne brick factory that burnt down years ago.

The focus is on the degustation-only menu. An example is crisp potatoes seasoned in seaweed, vinegar powder served with blue swimmer crab, compressed plum and frozen macadamia milk. 

There’s a little dumpling of roasted Flinders Island wallaby tail brushed in saltbush butter; an heirloom tomato stewed in rich marron and entry-berry broth; and a dry-aged game duck with barbeque radicchio, Davidson Plum gel and burnt apples.

Wine is uncomplicated, with a list of about 100 Australian, French and Italian vignerons.

Attica

Everyone knows about Attica's takeaway menu at this point. This world-class restaurant has had to pivot to take away more often – and to a higher standard – than just about anywhere we can think of. And its latest offering, the Fried Chicken and Chill meal, maybe its best yet.

$125 gets you some King Ora salmon (smoked in-house); six pieces of fried chicken, each coated with Davidson plum hot sauce; rigatoni "mac" and cheese; green slaw; and a white chocolate and yoghurt panna cotta. Plus, some snacking corn on the side. It'll feed two comfortably – all you have to do once you get it is heat it up.

Putting taste aside, it's worth getting this to be able to say, down the line, that you've eaten fried chicken from one of the world's best restaurants.

Supernormal

The restaurant's sleek, understated design, open kitchen, and that indefinable "X" factor that the chef-restaurateur infuses into each new project make Supernormal a work of art.

The decor is unmistakably Japanese, as evidenced by the red neon cherries and simple katakana signage greeting customers as they enter off of Flinders Lane. The large, glass-fronted space, located in the new 171 Collins Street development, features whimsical touches like Japanese snack vending machines, more vibrant neon, and even a basement karaoke room.

Along one wall is a long bar with a zinc top, and across from it is an open kitchen where a team of cooks can be seen at work. A cosy atmosphere is created despite the room's size thanks to the cube-shaped lights that line the kitchen island.

McConnell's time spent living and working in Shanghai and Hong Kong is reflected in the menu's heavy Chinese flavour. Dumplings, bao, and Szechuan-pepped brisket are just a few of the dishes that can be found there. You can taste the Korean and Japanese influences in the pulled Korean BBQ pork shoulder, skewered meats, kimchi, steaming bowls of ramen at lunch, and the lobster rolls and peanut-butter parfait, two of the most delightful and creative desserts we've had in a while.

Estelle

In 2019 he celebrated 30 years of working in kitchens. His formidable career started well before Noma came along, changing the global food conversation. That much is reflected in his restaurants Matilda and Saint Crispin, but perhaps Estelle most of all. Though the menu has up-to-date respect for produce and the seasons, it also has a classic undercurrent. A surprising amount of technique backs even the simpler dishes.

Berkshire pork is sliced generously, doused in jus and presented with a single wilted mustard leaf and shaving of kohlrabi. Hand-rolled macaroni (straight, pencil-length tubes, not mini elbows) has a halo of yellow-ish, ephemeral foam, but the flavours are classic cacio e Pepe (cheese and pepper). 

Though it’s incredibly refined, this is food everyone can enjoy. “A touch of innovation without being scary or confronting” is how Pickett describes it, and we think he's right. Estelle has three major areas: a wine bar-slash-waiting room with its menu; a greenery-filled, semi-undercover courtyard; and the main dining room, defined by a striking s interlocking-hoop light fixture. 

If you want to get serious, the dining room offers a five-course tasting menu ($90) with matched wines ($60), but this format feels a bit out of place in such a lively space. And if you want some choice, a la carte is an option. A Coravin vacuum-sealed system means that many of the list’s more expensive wines are available by the glass too.

French-born sommelier, who previously held the same position at the Press Club, has a soft spot for the big-gun wines of Australia and his homelands, such as Grosset riesling, Craiglee shiraz, Jean Dauvissat chablis and Domaine Rougeot burgundy. As a result, the usual new-gen minimal-intervention wines are conspicuously absent.

Dodee Padang

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Early on in his life, he learned the value of hard work while helping out at his mother's restaurant in Isan, in the north-east of Thailand. Phosri founded the Thai street-food chain Dodee Padang after working in a number of Sydney restaurants. Because of its low prices, high quality, and wide variety of options, it quickly gained a devoted following in northern regions. First opened in 2017, this Dodee Padang in Melbourne is the first of its kind in Australia.

The noise from the bar and the diners below only increases as you go lower and lower. When you enter the 150-seat restaurant, you'll be greeted by the intoxicating scent of Thai soups, skewers, and desserts as Ronan Keating, Celine Dion, and Whitney Houston's music plays softly in the background. There's some Western tunes on the playlist, but the authentic Thai fare will keep you coming back for more. The majority of the dishes draw inspiration from Isan cuisine, but the extensive menu also features Thai spices and dishes.

One of the highlights is keaw tod, which is a quail wonton stuffed with eggs and skewered for cooking. Fried bread with pandan custard is a popular order at nearly every table. Moo ping, a sticky glazed-pork skewer that is mild on the spice scale, is another fan favourite. Dodee's tom yum soups, for example, are not for the faint of heart, and each one is clearly marked with a spice level anywhere from zero to seven.

Pad thai, seafood platters, papaya salads, and plates of barbequed meat are all great options for feeding a large group. In no way should you leave without trying the steamed flour and coconut cakes wrapped in banana leaves.

Point Leo Estate

Without knowing who owns Point Leo Estate, it’s clear a certain amount of money has gone into the place. Even the carpark is immaculately signposted and asphalted. On busy days, golf carts zip up and down the slight incline, carrying guests to the Grand Arch (a sculpture by Inge King) and the main building's towering concrete walls, which screen the spectacular view from new arrivals.

Walkthrough these imposing grey curtains to reveal the gentle curve of Western Port Bay and, in the foreground, a sculpture park contains 40 works from renowned local and international artists. The vast restaurant, cellar door and wine terrace have a 180-degree vantage of it all.

The Gandel family (of shopping centre fame) spent some $50 million doing up the 130-hectare site. It was a working winery and private retreat for more than two decades before it opened to the public in late 2017. Melbourne-based architecture firm Jolson designed the fluid-looking main building in the image of wine being poured into a glass.

Taken as a whole, it’s big, and it’s overwhelming. First-timers should start at the island bench that acts as the cellar door and sample the estate’s chardonnay, pinot gris, pinot noir and shiraz – of which there are many vintages. Just be warned: at $40 to $60, these aren’t the best value bottles on the Peninsula. 

Move onto a shared lunch in the restaurant, made with local produce such as Cape Schanck Olive Oil, pork from Woolumbi Farm and cheese from Main Ridge Dairy. Or you could book into 40-seat fine diner Laura for a full degustation.

The sculpture park is curated, the former director of Geelong Gallery and a former senior curator of international and Australian sculpture at the National Gallery of Victoria. He’s chosen to showcase local and international artists. Two serpentine paths guide visitors through the gardens – one is a 40-minute walk, the other takes around an hour and a half. There’s an admission fee for both, and the park is open to 5 pm daily.

Youfoodz

Okay, so it’s hit the single-digits and leaving the house isn’t an option. So what to do, hey Listers? Check out healthy meal delivery service Youfoodz, which deliver fresh, pre-prepared meals straight to your doorstep. 

Recently we’ve loved their new winter warmers, including the chicken and mushroom carbonara (chicken = delicious lean protein!) and the braised beef cheek and winter mash—the ultimate winter warmer! So why not stock up for the week and save yourself the hassle of cooking or heading out for takeaway—Youfoodz meals are ready to eat in 2 mins flat!

Kustom Burgers

He spent long nights driving a forklift on the docks and happy days building Kustom Burgers, his diner in Thornbury, for two whole years. His passion shows. The car-themed space is rich with detail, from the old flip-out ashtrays which adorn the counter (you can’t use them, of course) to the faux checker plate on the walls. There’s also an entire pick-up truck parked inside, with a working slot-car circuit set up on the tray.

The car love extends to the burgers, which are grass-fed beef with names such as F150 and FJ Holden, and come on your choice of plain or brioche. However, Chilli fiends can well and truly meet their match with the Hot Rod, which is fuelled by a habanero and chipotle sauce measuring 120,000 Scoville Heat Units.

There are also mushroom or chicken burgers with jalapenos and chipotle mayo, plus a huge range of extras, including one-kilogram rib-eye steaks, wings, dogs, slaw and incredible beer-battered fries caked in a reddish spice powder. Drinks include milkshakes, spiders and American sodas.

Get That India

You might not believe it, but yes, you CAN enjoy Indian food and make a healthy choice too! Prahran Indian fusion restaurant GTI—Get That India—serves up some amazingly flavoursome take-away carb-less dishes that will have you drooling at first sight. 

As well as an incredible Mango Mania salad (mango and coconut marinated chicken on a fresh bed of salad), they do a quarter and half tandoori-style chicken that’s ready to go—pair it with some DIY dishes at home, and you have the ideal solution when you’re cooking for mates.

Hooked

Seafood lovers, holler at you! Hooked should be your go-to for healthy takeaway meals in our beautiful city. Everything can be ordered to go from Hooked Fitzroy and Windsor locations. Still, if you’re in a lunchtime hurry, we’d recommend the house fish box (go for the grilled option every time!) with rice and Asian greens—tasty, easy, healthy, awesome.

Navi

Typically, it’s living room lights that shine through the curtains on sleepy Gamon Street. From behind one gauzy grey set, though, comes the glow of Navi. The door to the first restaurant is beneath a corrugated and wrought-iron awning, where rigorous European technique meets native ingredients and Eastern philosophy.

There are only 25 seats. This allows Hills to use products that may only be available for a short time, or in short supply, from small local farms. In addition, Navi serves a $120 eight-course tasting menu (a five-course version is available on Wednesday and Thursday).

Hills has a bachelor of fine arts in drawing and ceramics and has taken his passion for craftsmanship and made it a vital element at Navi; he made every plate brought to your table. And the dining room, with its elegant charcoal palette, is intimate but far from stuffy.

Expect dishes such as smoked blue mackerel marinated in honey and white soy and then aged for a week in beeswax. Saline beach greens cut through dashi made with the fish’s roasted carcass and toasted tea tree leaves. Nori tapioca crisps crackle as the dashi – poured at your table – hits them. Enjoy with sake chosen by Turin-born sommelier Cristina Flora, once senior sommelier at the Press Club.

The flavours are undeniably Australian. In one dessert, full-cream cow’s milk is infused with strawberry gum leaves before it’s frozen into a sorbet. Sticky pectin – a starch found in fruit and vegetables – is released from tamarillo seeds as they’re cooked in a sauce, incrementally basting fresh quandong and more tamarillo. Those fruits are then sliced into leathery slivers to finish the dish.

Palate

Prahan paleo and clean eating institution Palate is the best healthy café in Prahran for takeaway breakfasts and lunches. While their set menu contains some of Melbourne's most amazing healthy meals, it’s the pick n mix to-go option that we love.

 Depending on the meal size you go for, you can choose from either five or seven gluten-free, sugar-free, and paleo inspired dishes to curate your plate of foodie perfection.

Woods Yard

Woods Yard wears a few hats. Mostly it’s a nighttime wine and pizza joint. But it also happens to be a solid lunch stop-in, courtesy of daily sandwiches and salads and a neat little brunch spot on Saturdays. There is no avocado here – just exceptional coffee and omelettes stuffed with rock lobster when it’s in season.

Co-owner found acclaim in New York with Black Fox Coffee cafe – a successful slice of Australian coffee culture abroad. But a little slice of New York’s pizza game must have rubbed off on his brother, with who he co-owns Woods Yard with: travelled to Perth to stage under World Pizza Champion Theo Kalogeracos and hone his skills in preparation for opening Woods Yard.

His sourdough bases are naturally fermented, using a blend of organic whole grain wheat sourced from Berrigan, New South Wales. In one instance, they’re laden with local produce (guanciale, chilli and buffalo mozzarella, in one instance) before being fired in a wood oven. So aside from pizza, you might see the odd Milawa chicken cooking away in there, too.

The coffee comes courtesy of a who's who of the Aussie roasting scene: Seven Seeds, Market Lane and Sydney's Single O beans are all in use and rotation. 

The list of natural, biodynamic and organic pours changes almost daily, with a handpicked selection of wild-fermented craft beers from the likes of Hop Nation on tap and by the tin. Cocktails are also a possibility.

The interior, designed, features plenty of marble, timber and exposed shelves teeming with bottles of every colour, shape and size. It’s classic wine bar stuff.

Street Organics

Malvern's Street Organics, a cafe, grocery store, and online market, is a favourite of Melbourne's clean eaters because it has everything you need to stock your fridge and fill your belly without gaining weight during the colder months.

Stop by for the freshest organic produce and a tasty acai bowl for breakfast or a rye wrap for lunch to go along with your grocery shopping. Instead of ordering from Mr. Pizza every time, stock your fridge with healthy foods from Street Organics instead (they deliver!).

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The Ludlow

The LuWow, which first opened in 2011 on Johnston Street in Fitzroy, served as both a bar and a nightclub. However, the original LuWow closed its doors for good when its lease was up. In 2019, a new LuWow opened in the Central Business District (CBD), replacing the appropriately named Hawaiian eatery Hana. "Skipper" and his wife own it. All around you will see Tiki sculptures that Skipper crafted. The 50-person room, which is lit in green and blue, features a rattan and bamboo ceiling, booths made from repurposed car upholstery, fishing nets, fake plants, and flashes of leopard print. The music ranges from Elvis's "Do the Clam" to the Tiki Tones' "Zombi Hut" and other modern surf rock songs.

Any tiki bar worth its salt in cocktails should know how to make a good Zombie, and the LuWow is a particularly impressive example. It's made with three different kinds of rum, grapefruit juice, and pomegranate juice, and shaken. For extra kick, we add some sweet alcoholic cordial called falernum, which is made by distilling lime zest, spices, and almonds. This cocktail is extremely potent and should be treated as such.

Use extreme caution.

The menu also features the standard Mai Tai, the PainKiller, a dark rum and coconut pineapple and orange juice punch, and the Easter Island Iced Tea, a twist on the traditional Long Island Iced Tea that includes coconut tequila and blue curacao.

the '5-Spirit' cocktail, with five different types of liquor.

The executive chef previously worked at Hana, and his menu, like most tiki fare, draws heavily from around the world. While sipping your Voodoo Volcano or Gruesome Grog, nosh on some Jamaican fried chicken or tempura-style crispy prawns.

FAQs About Takeaway Food Stores

Service: Takeaway or delivery Melbourne family-run institution, Grossi, has relaunched with takeaway and delivery from its fine-dining outpost, Grossi a Casa.

Now though, it's time to stay indoors once again, and Melbourne's restaurants have changed tact quickly and are once again offering takeaway and delivery for you to enjoy at home. Here's what your favourite restaurants are up to.

Turnover is brisk, and there’s no need to get out of your car: one-day last week, the Highway Hotel sold 700 take-home dinners. Other venues include the McLaren Vale Hotel, Morphett Arms Hotel and the Warradale Hotel. Certain dishes define an era, and in the early noughties, one was the red duck curry at Melbourne’s Pearl.

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