what are melbourne's date night restaurants

What Are Melbourne’s Date Night Restaurants?

Asking someone out on a date is challenging. It can take weeks or months to work up the nerve to pop the question, place your sweaty hands behind your back, and flirt awkwardly. As surprising as it may sound, getting there isn't the toughest part; rather, it's picking where to go that presents the most challenge.

You shouldn't put all your eggs in one basket if it's novel. After five years of dating, it might be tough to discover inexpensive date settings that still have the ability to inspire love. This is true even if you've been together for a long time.

To help you out, we teamed up with Melbourne's ridesharing platform to find five one-of-a-kind spots that would amaze your date without breaking the wallet. Because we are committed to frugality as well, the money you save on transportation costs can be used for other, more pleasurable pursuits, such as buying fancy dinners, general hedonism and going on dates. You can relax about how to fund your night out if you go to one of these places.

FAQs Date Night Restaurants

Still, which restaurant you choose to take your partner to can make or break a date. Take them to your local Nando’s, and you’ll probably end up eating that wing platter alone – there’s a time and a place to get cheeky, and this is not it.

“Beautiful romantic dining!”. Carlton Wine Room “Memorable for all the right reasons.” “Absolutely Love This Place!”. Cecconi's Flinders Lane. Piccolo Mondo “Whiting Spaghetti a Must!”.

Aim for a moody, romantic middle. And avoid places blasting loud music as it makes it hard to have a conversation if you're shouting at each other. Aside from the ambience, it's crucial to consider the price point. Choose a restaurant that's within a price range you're both comfortable with.

When planning a romantic dinner you should consider several factors: lighting, music, decor, and of course, the food and drinks. Candles and soft music are a great way to set the mood for romance. Select unscented candles or neutral-scented candles that won't interfere with the flavors of the food you intend to serve.

Locations Ideal for Romantic Dinners

what are melbourne's date night restaurants3

When it comes to planning the perfect date, no one wants to hear, "You choose the place" (the pressure!). Unless, of course, you have a tried-and-true list of romantic places at your disposal. You really can't go wrong at any of these places (look at the pricing first unless you can't afford the more expensive ones.). Happy dating to everyone!

Lupo

Low, gloomy light? Check. Is the pasta really made from scratch every day? Double-check. Do you think it will be too expensive? Yes, but wait a second... It seems like heaven has changed its name and now goes by Lupo. The beautiful restaurant from Pickett's Deli, Matilda, and Estelle, mastermind Scott Pickett celebrates traditional Italian flavours with a few modern twists.

Ten dollars will get you cooked gnocchi with a touch of cream spanner or  crab inlasagne  (and by pop, we mean five decadent pieces). There is a wide selection of wines available, but the delicious Nero d'avola from Ciello, Sicily pairs very well with the clouds you'll be floating on all evening. For those of you who are gluten-free, you and your date are in for a treat. Vegan rigatoni made from chickpea flour can replace nearly any other type of pasta on the menu.

Society

From a first date to a decadent anniversary, an evening spent in society is sure to be one to remember. It has taken four years to finally open Melbourne's newest dinner club. Round booths are  accentuated by dramatic crystal chandeliers and lit by lamp. Prior to delighting in European or Japanese cuisine, have a martini in the lounge and enjoy the caviar garnish. Society is a cool hangout spot on Collins Street. Refined restaurant and bar conceived by industry insiders and well-known chefs.

Society is an unrepeatable  and unpredictable experience. For cutting-edge European fare as a starting point, try Lillian Terrace. After you've finished eating, head to the lounge bar's distinctive bar to order a refined cocktail or a made-to-order martini. There's also a fancy supper club-style dining space for those special occasions.

Aru

The food at ARU is inspired by both flavours of Southeast Asia and traditional Australian fare. It's one of the most creative eateries in town, with an emphasis on using fermentation and fire. To impress your date, book a table in the dimly lit back of the restaurant or grab a seat at the bar.

Poodle Bar & Bistro

The head chef at Poodle (Marion, Cumulus Inc) takes goofy meals and gives them a signature Italian-influenced makeover, adding another multi-level, art-deco-inspired venue to the city. This, however, is not your average multi-story establishment; it is something more. The site's bones, designed by Melbourne firm Bergman & Co, are dark timber veneer, which scream Italianesque grandeur, but the people within make you feel right at home. The owner runs the front desk, while the partner flits about, serving customers and flashing smiles reminiscent of any former McConnell employee.

Intimate seats, framed drawings from past diners, and a fully stocked bistro menu await downstairs. We have the wrinkled, gently charred Padrón peppers marinated in a black garlic vinegar that complements the peppers' natural heat and smoke with its acidity. In the year 2021, flaky vol-au-vents meet their demise after being loaded with bits of spanner crab, salty orbs of fish roe, and pungent taramosalata. 

The duck hearts on skewers will soon emerge from the flames, bronzed and satisfied with their chargrilling experience. Who wants a prawn cocktail? You are not reading a 1970s issue of an Australian cooking magazine, and you did hear me right. The throwback summer favourite, however, moves away from its garish origin. Instead, whole, extra fresh prawns are presented precariously perched on the rim of a Martini glass, while diced celery and prawn meat swim in a moderately spiced cocktail sauce with sprigs of dill.

The surf and turf theme is reflected in Fry's masterwork. Deep-fried school prawns sparkled in a pool of umami-rich prawn butter (a combination of heavy prawn bisque and concocted butter) atop a massive 800g chunk of charcoal-grilled, dry-aged O'Connor rib-eye steak. Pre-cut so you don't make an Eton mess of it, this goes great with fries.

While the Beatles' "Octopus's Garden" plays in the background, our sommelier Alex makes recommendations based on our tastes and promotes the extensive wine list. The bar's famous Wet Poodle is their take on the Gibson; their smoked lemonade shandy is a fun twist on a rural pub classic; and their White Ferrari is a twist on a relative of the Negroni made with Lillet Blanc, gin, and Cocchi Americano.

The Martini made with moss vermouth infused with Szechuan peppercorns and orange is a must-try, as is the charcoal-grilled garfish with Champagne velouté served on the rooftop bar. After that, go outside and soak up some sun if it's nice out. Other than that, you may be the king of Gertrude Street and just lounge in front of the fire.

Matilda

At Matilda, where Australian meat is celebrated, the open kitchen's flames may satisfy even the most committed carnivore. Leather and wood seating are softened by alluring mood lighting, which stimulates appetites for robust flavours. Steak, poultry and fish are especially enhanced by being cooked over charcoal, smoke, and wood fire. The apples in the dish apple tart tatin are smoked alongside the potatoes.

Local ingredients are expertly prepared over open flames, making Matilda's cuisine unforgettable. A warm, inviting ambience, delicious food, and solid building materials are all guaranteed by the open fire and blazing coals in the stove. The use of charcoal, smoke, and other kinds of woods helps bring out the full flavour of the ingredients.

Customers who frequent this establishment know they can always count on enjoying a succulent cut of locally-sourced beef grilled over an open flame and accompanied by veggies picked at the peak of their freshness.

Some of the delectable dishes that might show up on the ever-changing menu include Salmon roe tartlets, clare de Lune oysters,, kangaroo tartare, smoked spanner crab, duck with burnt orange, tiger flathead, and a variety of desserts. You can pair your meal with a glass of wine,  a local craft beer and a cocktail, all of which are offered.

Chotto Motto

chotto motto

Chotto Motto is really noticeable. The striking white and black exterior of the lively Japanese eatery demands attention.There are several Maneki-Neko (beckoning cat) talismans which are often purple, a huge carton of Pocky cracker sticks and a slot machine, sparkle in the gentle red light. In addition, if you're thirsty, you may visit the newly renovated beer vending machine loaded with matcha IPAs and miso lagers from local breweries Temple Brewing and Stomping Ground.

Hamamatsu-style gyoza are the house specialty, but the menu also includes crispy katsu sandwiches and a changing assortment of vegan soft serve. Rings of 10 or 20 are served in a pizza box, with various fillings such as chicken or coriander, shiitake, cabbage, and ginger. Oh, and if you want to spend an extra five bucks, the melted cheese on top is well worth it.

Vue De Monde

Vue de Monde, in its newly adopted Australian vernacular, has more history than you can poke a stick at. The Carlton restaurant in Westmeadows, which at the turn of the century became known as the place where a genius was discovered, made its name. The second year at Normanby Chambers is a time of mild awkwardness and great declaration. And for the last eight years, at the very pinnacle of the Rialto, this Melbourne fine dining treasure has evolved rather than revolutionised its way from a purist with a penchant for French neoclassical to a place with a distinctively Australian tone.

It is unclear how much of Bennett's recent shift in focus between Byron Bay, Melbourne, and the MasterChef cast is attributable to the lord himself and how much can be credited to interim executive chefs like Cory Campbell, Mark Briggs, and the current occupant, Justin James.

And I'm sure us food nerds will come to that conclusion. Regular customers don't need to know who the new kid on the block is, just that they can feel safe in this sleek black-on-black dining area. Hugh Allen, at 24 years old, is a perfect fit for the modern Vue. He is a Noma alumnus from multiple iterations. The Euro gastro-palaces that Bennett grew up idolising are still on display at Vue de Monde. Champagne and cheese are brought out to you as you enter and leave, respectively.

However, the new filling in this classic sandwich provides a more nuanced taste of Australia. Most of the tension parts are gone, and now there's more of a playful, almost religious air to the whole thing. Remember that Flo Bjelke-Petersen is darker than a pumpkin scone, and keep that in mind while ordering scones. Listen to this obligatory Crudo tune; avocado in a drift of palate-enlivening wasabi "snow" made from frozen buttermilk and Tassie-grown Japanese horseradish and delicately cured kingfish. It's sophisticated, yet has a touch of snout-rattling modernity and coolness.

To be more specific, seafood is the main attraction. Guests from all over the world were entertained by a prawn snag  and bouncy mud crab that had been grilled right there and stuffed inside a brioche bun. Still, the tarragon emulsion and pickled kohlrabi strands on the skewers will provide residents with some inspiration for their next barbeque. Allen serves a just-set tail of Marron, the top dog of the WA crustacean scene, over a soft cauliflower and coconut puree and in a native curry sauce base in saffron, galangal, and lemongrass, fusing parts of laksbisque and laksa to a soundtrack of kumbaya harmonies.

Palate-cleansing herbs and flowers frozen in liquid nitrogen, which you pulverise before a server adds sea parsley sorbet, have also been reintroduced to the menu. Anyone who has dined at Vue during its Rialto iteration will find that some of the same old favourites are still on the menu ("the pestle has landed," a fellow food-writer texted from his own Vue experience).

But bring on the customer participation that has come to characterise the most aspirational subset of eateries around the world. Diners today are no longer content to idly consume their meals, and Vue has taken this to heart; for example, you may now take your meal on the balcony and roast marshmallows with a chocolate centre over a makeshift campfire. You could visit the oyster bar, where a chef with a wit as dry as a dead dingo's femur would shuck your oysters and sprinkle them with natural condiments like finger lime and lemon myrtle (a hallmark of the new Vue is that you can eat as many as you like). The highest number is 14, so far. You are free to try to outdo it.

Curls of tender, salted kangaroo are presented as a main course, along by green ants for acidity, wild garlic, salsify, and a dab of mountain pepper butter. Next is a saddle of lamb with sweetbreads in a cloak truffle and a rich sauce, followed by the chocolate soufflé, which has been modernised with a jolt of espresso ice cream.

And while you're being served by an international ensemble of servers, you'll forget all about the bill till the morning. Expensive? What the hell, sure. It's not exactly what you'd call "everyday dining," with the seasonal tasting menu costing $275 per person and the sea urchin and caviar cheese trolley adding another $110. If you could, though, would you really want to? Under its able new manager, however, this historic eatery is once again a pleasure to visit.

Hemingway’s Wine Room

Hemingway's is a sensual ode to the wine bars of Europe, a place where the author himself would have felt at home. The brasserie's red leather banquettes are quintessential Paris, while the bottle and book-lined bar shelves add a bohemian touch. Get the Wagyu fillet mignon and crab cake entrées from the prix fixe menu if you want to treat yourself. Then, select a sweet treat or a variety of cheeses from the trolley.

The focus of the Hemingway's Wine Room experience is on reviving the elegance, grace, service, and style of London, Parisian, and New York brasseries from the 1920s.

The restaurant's cuisine was designed in a European style to highlight the best of Australian agriculture using only the freshest, finest products. The a la carte offerings at the brasserie range from two to five courses, while the wine bar provides a selection of small plates to graze on.

Hemingway's Wine Room features a wine list that is an efficient blend of ancient and modern world wines. The bar in East Melbourne serves five cocktails with a twist on themes from Hemingway's works. Champagne with Oysters Oysters are served with Sparkling sake, NV Champagne Billecart-Salmon, and Prosecco on Wednesdays.

Balagan Kitchen

The proprietor of the brand new Balagan Kitchen in Windsor, a trendy Middle Eastern eatery, got the idea for the business while on a birthday vacation to Israel. Toorak's Cafe Latte's Italian owner fell in love with Middle Eastern cuisine and culture after realising how similar it was to his own way of life, complete with boisterous communal meals, social gatherings, and balagan, a Yiddish word borrowed from Russian (and before that, Persian) meaning “mess” or "chaos".

Balagan Kitchen, located on High Street in Windsor, was founded around three months ago by him and his son, who is a self-taught graphic designer. This lunch and supper spot may have a sleek and simple design, but during peak hours it becomes the very definition of balagan, with tables filling up fast and a little frenzied vibe taking over.

The tables are covered in colourful shared dishes, while the walls are lit up in pink neon. The restaurant's Iraqi-born head chef, Akad Al-Gupta, prepares a wide variety of dishes, including fish shakshuka ($33), a dish typically served for breakfast, a beef brisket with pickled peppers ($28) and a spicy half chicken with couscous and paprika ($30).

Popular appetisers include halloumi cigars (two for $13) and green falafel balls (four for $12), both made with crisp filo pastry. Conversely, the mains with powerful, spicy flavours pair particularly well with a large dollop of labneh ($16) and baked cauliflower topped with pomegranate, and Between the hours of 12 and 4, the kitchen serves out hearty $17-19 lunch plates. Typically, you'll find falafel, grilled chicken, and roasted lamb on these platters alongside airy pita, salad, pickles and dips.

The halva semifreddo ($12) is widely regarded as a crowd-pleaser and a perfect way to round up a meal at Balagan Kitchen. Halva, a Middle Eastern confection similar to soft fudge, is pictured here with fluffy white hairy floss, dates, and pistachios.

Hope St Radio

Hope St Radio is a bar, restaurant, and indie radio station in Melbourne, and it's one of the best new establishments to open there in the previous year. The menu changes with the seasons and contains familiar dishes given a modern twist. The wine list emphasises unique bottles from all over the world that have been produced with as little interference as possible. That date of yours is going to blow their

Taquito

what are melbourne's date night restaurants2

In Melbourne, Australia, you may find any type of Mexican eatery or bar you desire, from Tex-Mex to a secret mezcal lounge. Even in the predominantly Italian Carlton neighbourhood, there is now a temple dedicated to Mexican cuisine and tequila. On Drummond Street, you'll find Taquito, a little restaurant. However, scale models are all the rage right now. The restaurant's owner and manager, Alex Villareal, adds that the name is derived from the Spanish word for "small taco," but with a more kind connotation. An endearing approach to express one's feelings for another.

While the restaurant itself is diminutive in size, the flavour of the food served there is anything but. Back of the cosy cafe is a garden stocked with chilli plants and other spices that make appearances on the menu. When compared to other restaurants in Australia, they make tortillas from scratch every single day. Villereal says that homemade tortillas make all the difference in the world when it comes to the contents' texture and  flavour. Tequila's corn flatbreads are cooked on a bespoke charcoal grill and hand-pressed and they are topped with a wide variety of ingredients, such as tri-tip steak with fiery salsa and a heaping amount of decadent cheese or fire-roasted, peppery pumpkin with silky avocado. Eat them with handmade corn chips and dips such as hot cheddar and peppers, sorrel, radish, and whipped tofu. The five trademark cocktails at Taquito, as well as the wine list and the assortment of craft brews, all feature an extensive collection of mezcalls and tequilas. Try Tommy's margarita with burned jalapeno if you're in the mood for something hot, or the High Ball with Trombo tequila, plum, ginger, and lemon if you'd rather something a little lighter.

Decorated with cactus and other mementoes of Mexico, as well as food and drink with a similar, soothing quality, Villareal intended to create an ambience reminiscent of a Mexican home. Villereal has big plans for Taquito, which include a small brewery, margarita on tap, and a bottle shop packed with Mexican specialities.

Akaiito

If you've ever fantasised about eating Japanese food with an undercover, high-end twist, Akaiito is the place to go. It's dim and sombre, with just a sliver of rosy light streaming in from above, making it ideal for secret gatherings.Watch the sushi masters and robata chefs prepare your eight-course set dinner at your table close to the open kitchen. From the Wagyu tartare to the kingfish collar cooked robata-style, this tasting menu does not disappoint. One of Melbourne's best Japanese dining options is Akaiito, located on Flinders Lane.

A combination of high-quality imported and locally obtained ingredients are cooked over excellent Japanese coals in a huge, traditional Robatayaki grill. The seasonal set degustation menu features locally sourced ingredients made in-house. There is a wide selection of both hot and cold foods available from the grill and the sushi bar. The menu is often revised to include the best seasonal foods, so diners can rest assured they won't get bored.

The Robatayaki grill is the main draw, but the sushi and sashimi at the see-through sushi bar are top-notch. Those who wish to maintain their anonymity can have a meal and drink at the Underground Bar and Restaurant, which is discreetly located below ground. The bar menu features some light a la carte options and cocktails with a Japanese touch.

TuanTuan Chinese Brasserie

Despite its Parisian-style decor, the food of Tuan Tuan, located within the Carlton, is traditional Hong Kong fare. Consequently, please have a seat at your two-person table in the courtyard, close to the centrally-lit tree and Shanghainese painting. Be sure to order some of the famous beef or crunchy pineapple snow buns. Congee with abalone and chicken, or pork and shellfish on rice, Macau-style.

Tuan Tuan Chinese Brasserie, a series of cha chaan Tengs (Hong Kong-style restaurants), has established its first Australian site in Carlton. The decor at TaunTaun, with its soft, muted tones, is evocative of a trendy Parisian brasserie. But there's a variety of authentic, tasty, and speedy Hong Kong comfort cuisine on the menu.

Crispy pork buns loaded with BBQ pork, pineapple, salted egg custard, or almond cream are a great choice for those who enjoy savoury and sweet flavours in equal measure. Macanese rice dishes, congee, noodle soup, and a variety of curries are also available.

Good Gnocchi

Tucked away in Carlton North is Melbourne's best gnocchi restaurant. On the other hand, the Owner of terrific Gnocchi on Nicholson Street is serving up some excellent renditions of the restaurant's eponymous dish.

Butter sage, walnut pesto, three-cheese gnocchi, and a traditional bolognese gnocchi are just some of the gnocchi varieties available for $15. If you'd want your meal to be more cheesy, or if you'd like garlic bread with it, it will cost a few extra dollars.

Vegan cashew cheese and gluten-free pumpkin gnocchi are also available. It's the perfect cure to a glum office sandwich; it's fast, hot, and delicious. Local lunchgoers seeking warming fare in cool (and warm) weather have embraced it enthusiastically thus far.

Conclusion

Melbourne's ridesharing platform, Uber, has found five one-of-a-kind spots that would amaze your date without breaking the wallet. The money you save on transportation costs can be used for other, more pleasurable pursuits, such as buying fancy dinners and going on dates. For cutting-edge European fare, try Lillian Terrace or Poodle Bar & Bistro. ARU is one of the most creative eateries in town, with an emphasis on using fermentation and fire. The chef at Poodle takes goofy meals and gives them a signature Italian-influenced makeover.

Instead, whole, extra fresh prawns are perched precariously perched on the rim of a Martini glass. Ingredients are expertly prepared over open flames, making Matilda's cuisine unforgettable. Leather and wood seating are softened by alluring mood lighting, which stimulates appetites for robust flavours. The Japanese eatery is known for its Maneki-Neko (beckoning cat) talismans, which are often purple, a huge carton of Pocky cracker sticks and a slot machine. Hugh Allen, at 24 years old, is a perfect fit for the modern Vue.

Allen serves a just-set tail of Marron over a soft cauliflower and coconut puree, and in a native curry sauce base in saffron, galangal, and lemongrass. Hemingway's Wine Room is a sensual ode to the wine bars of Europe. The brasserie's red leather banquettes are quintessential Paris, while the bottle and book-lined bar shelves add a bohemian touch. The restaurant's cuisine was designed in a European style to highlight the best of Australian agriculture using only the freshest, finest products. Balagan is a Yiddish word borrowed from Russian meaning "mess" or "chaos".

The restaurant's Iraqi-born head chef, Akad Al-Gupta, prepares a wide variety of dishes, including fish shakshuka and beef brisket with pickled peppers. Hop St Radio is a bar, restaurant, and indie radio station in Melbourne. The name is derived from the Spanish word for "small taco," but with a more kind connotation. Back of the cosy cafe is a garden stocked with chilli plants and other spices that make appearances on the menu. Tuan Tuan Chinese Brasserie, a series of cha chaan tengs (Hong Kong-style restaurants), has established its first Australian site in Carlton.

The Robatayaki grill is the main draw, but the sushi and sashimi at the see-through sushi bar are top-notch. Be sure to order some of the famous beef or crunchy pineapple snow buns. Tucked away in Carlton North is Melbourne's best gnocchi restaurant. Gnocchi on Nicholson Street is serving up some excellent renditions of the dish. Crispy pork buns loaded with BBQ pork, pineapple, salted egg custard and almond cream are a great choice for those who enjoy savoury and sweet flavours.

Content Summary

  • Asking someone out on a date is challenging.
  • As surprising as it may sound, getting there isn't the toughest part; rather, it's picking where to go that presents the most challenge.
  • After five years of dating, it might be tough to discover inexpensive date settings that still have the ability to inspire love.
  • To help you out, we teamed up with Melbourne's ridesharing platform to find five one-of-a-kind spots that would amaze your date without breaking the wallet.
  • Because we are committed to frugality as well, the money you save on transportation costs can be used for other, more pleasurable pursuits, such as buying fancy dinners, general hedonism and going on dates.
  • You can relax about how to fund your night out if you go to one of these places.
  • When it comes to planning the perfect date, no one wants to hear, "You choose the place" (the pressure!).
  • Unless, of course, you have a tried-and-true list of romantic places at your disposal.
  • You really can't go wrong at any of these places (look at the pricing first unless you can't afford the more expensive ones.).
  • From a first date to a decadent anniversary, an evening spent in society is sure to be one to remember.
  • It has taken four years to finally open Melbourne's newest dinner club.
  • Prior to delighting in European or Japanese cuisine, have a martini in the lounge and enjoy the caviar garnish.
  • Society is a cool hangout spot on Collins Street.
  • Society is an unrepeatable and unpredictable experience.
  • There's also a fancy supper club-style dining space for those special occasions.
  • The food at ARU is inspired by both flavours of Southeast Asia and traditional Australian fare.
  • The head chef at Poodle (Marion, Cumulus Inc) takes goofy meals and gives them a signature Italian-influenced makeover, adding another multi-level, art-deco-inspired venue to the city.
  • The surf and turf theme is reflected in Fry's masterwork.
  • Deep-fried school prawns sparkled in a pool of umami-rich prawn butter (a combination of heavy prawn bisque and concocted butter) atop a massive 800g chunk of charcoal-grilled, dry-aged O'Connor rib-eye steak.
  • While the Beatles' "Octopus's Garden" plays in the background, our sommelier Alex makes recommendations based on our tastes and promotes the extensive wine list.
  • The Martini made with moss vermouth infused with Szechuan peppercorns and orange is a must-try, as is the charcoal-grilled garfish with Champagne velouté served on the rooftop bar.
  • At Matilda, where Australian meat is celebrated, the open kitchen's flames may satisfy even the most committed carnivore.
  • Steak, poultry and fish are especially enhanced by being cooked over charcoal, smoke, and wood fire.
  • Local ingredients are expertly prepared over open flames, making Matilda's cuisine unforgettable.
  • The use of charcoal, smoke, and other kinds of woods helps bring out the full flavour of the ingredients.
  • You can pair your meal with a glass of wine, a local craft beer and a cocktail, all of which are offered.
  • Chotto Motto is really noticeable. The striking white and black exterior of the lively Japanese eatery demands attention.
  • Vue de Monde, in its newly adopted Australian vernacular, has more history than you can poke a stick at.
  • The Carlton restaurant in Westmeadows, which at the turn of the century became known as the place where a genius was discovered, made its name.
  • And for the last eight years, at the very pinnacle of the Rialto, this Melbourne fine dining treasure has evolved rather than revolutionised its way from a purist with a penchant for French neoclassical to a place with a distinctively Australian tone.
  • It is unclear how much of Bennett's recent shift in focus between Byron Bay, Melbourne, and the MasterChef cast is attributable to the lord himself and how much can be credited to interim executive chefs like Cory Campbell, Mark Briggs, and the current occupant, Justin James.
  • Regular customers don't need to know who the new kid on the block is, just that they can feel safe in this sleek black-on-black dining area.
  • However, the new filling in this classic sandwich provides a more nuanced taste of Australia.
  • Remember that Flo Bjelke-Petersen is darker than a pumpkin scone, and keep that in mind while ordering scones.
  • It's sophisticated, yet has a touch of snout-rattling modernity and coolness.
  • To be more specific, seafood is the main attraction.
  • Guests from all over the world were entertained by a prawn snag and bouncy mud crab that had been grilled right there and stuffed inside a brioche bun.
  • Allen serves a just-set tail of Marron, the top dog of the WA crustacean scene, over a soft cauliflower and coconut puree and in a native curry sauce base in saffron, galangal, and lemongrass, fusing parts of laksbisque and laksa to a soundtrack of kumbaya harmonies.
  • Anyone who has dined at Vue during its Rialto iteration will find that some of the same old favourites are still on the menu ("the pestle has landed," a fellow food-writer texted from his own Vue experience).
  • But bring on the customer participation that has come to characterise the most aspirational subset of eateries around the world.
  • Diners today are no longer content to idly consume their meals, and Vue has taken this to heart; for example, you may now take your meal on the balcony and roast marshmallows with a chocolate centre over a makeshift campfire.
  • You could visit the oyster bar, where a chef with a wit as dry as a dead dingo's femur would shuck your oysters and sprinkle them with natural condiments like finger lime and lemon myrtle (a hallmark of the new Vue is that you can eat as many as you like).
  • It's not exactly what you'd call "everyday dining," with the seasonal tasting menu costing $275 per person and the sea urchin and caviar cheese trolley adding another $110.
  • Hemingway's is a sensual ode to the wine bars of Europe, a place where the author himself would have felt at home.
  • Get the Wagyu fillet mignon and crab cake entrées from the prix fixe menu if you want to treat yourself.
  • The focus of the Hemingway's Wine Room experience is on reviving the elegance, grace, service, and style of London, Parisian, and New York brasseries from the 1920s.
  • The restaurant's cuisine was designed in a European style to highlight the best of Australian agriculture using only the freshest, finest products.
  • The a la carte offerings at the brasserie range from two to five courses, while the wine bar provides a selection of small plates to graze on.
  • Hemingway's Wine Room features a wine list that is an efficient blend of ancient and modern world wines.
  • The bar in East Melbourne serves five cocktails with a twist on themes from Hemingway's works.
  • Toorak's Cafe Latte's Italian owner fell in love with Middle Eastern cuisine and culture after realising how similar it was to his own way of life, complete with boisterous communal meals, social gatherings, and balagan, a Yiddish word borrowed from Russian (and before that, Persian) meaning "mess" or "chaos".
  • Balagan Kitchen, located on High Street in Windsor, was founded around three months ago by him and his son, who is a self-taught graphic designer.
  • The restaurant's Iraqi-born head chef, Akad Al-Gupta, prepares a wide variety of dishes, including fish shakshuka ($33), a dish typically served for breakfast, a beef brisket with pickled peppers ($28) and a spicy half chicken with couscous and paprika ($30).
  • Typically, you'll find falafel, grilled chicken, and roasted lamb on these platters alongside airy pita, salad, pickles and dips.
  • The halva semifreddo ($12) is widely regarded as a crowd-pleaser and a perfect way to round up a meal at Balagan Kitchen.
  • Halva, a Middle Eastern confection similar to soft fudge, is pictured here with fluffy white hairy floss, dates, and pistachios.
  • Hope St Radio is a bar, restaurant, and indie radio station in Melbourne, and it's one of the best new establishments to open there in the previous year.
  • The menu changes with the seasons and contains familiar dishes given a modern twist.
  • On Drummond Street, you'll find Taquito, a little restaurant.
  • The restaurant's owner and manager, Alex Villareal, adds that the name is derived from the Spanish word for "small taco," but with a more kind connotation.
  • While the restaurant itself is diminutive in size, the flavour of the food served there is anything but.
  • Back of the cosy cafe is a garden stocked with chilli plants and other spices that make appearances on the menu.
  • When compared to other restaurants in Australia, they make tortillas from scratch every single day.
  • The five trademark cocktails at Taquito, as well as the wine list and the assortment of craft brews, all feature an extensive collection of mezcalls and tequilas.
  • Decorated with cactus and other mementoes of Mexico, as well as food and drink with a similar, soothing quality, Villareal intended to create an ambience reminiscent of a Mexican home.
  • Villereal has big plans for Taquito, which include a small brewery, margarita on tap, and a bottle shop packed with Mexican specialities.
  • If you've ever fantasised about eating Japanese food with an undercover, high-end twist, Akaiito is the place to go.
  • A combination of high-quality imported and locally obtained ingredients are cooked over excellent Japanese coals in a huge, traditional Robatayaki grill.
  • The seasonal set degustation menu features locally sourced ingredients made in-house.
  • There is a wide selection of both hot and cold foods available from the grill and the sushi bar.
  • The Robatayaki grill is the main draw, but the sushi and sashimi at the see-through sushi bar are top-notch.
  • Those who wish to maintain their anonymity can have a meal and drink at the Underground Bar and Restaurant, which is discreetly located below ground.
  • The bar menu features some light a la carte options and cocktails with a Japanese touch.
  • Despite its Parisian-style decor, the food of Tuan Tuan, located within the Carlton, is traditional Hong Kong fare.
  • Tuan Tuan Chinese Brasserie, a series of cha chaan Tengs (Hong Kong-style restaurants), has established its first Australian site in Carlton.
  • The decor at TaunTaun, with its soft, muted tones, is evocative of a trendy Parisian brasserie.
  • But there's a variety of authentic, tasty, and speedy Hong Kong comfort cuisine on the menu.
  • Macanese rice dishes, congee, noodle soup, and a variety of curries are also available.
  • Good Gnocchi Tucked away in Carlton North is Melbourne's best gnocchi restaurant.
  • On the other hand, the Owner of terrific Gnocchi on Nicholson Street is serving up some excellent renditions of the restaurant's eponymous dish.
  • Butter sage, walnut pesto, three-cheese gnocchi, and a traditional bolognese gnocchi are just some of the gnocchi varieties available for $15.
  • If you'd want your meal to be more cheesy, or if you'd like garlic bread with it, it will cost a few extra dollars.
  • Vegan cashew cheese and gluten-free pumpkin gnocchi are also available.
  • It's the perfect cure to a glum office sandwich; it's fast, hot, and delicious.
  • Local lunchgoers seeking warming fare in cool (and warm) weather have embraced it enthusiastically thus far.

 

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