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What Are The Food Places In Richmond Melbourne?

Richmond has had its ups and downs over the past few decades, but it’s never really lost relevance. Led by the venerable Corner Hotel, the pub scene is one of Melbourne’s best since the suburb’s working-class days. It comes into its own on game days at the ‘G.

Apart from Victoria Street and its masses of Vietnamese restaurants, dining has been less reliable. That’s changing, though. Church and Swan Streets are heating up, and Bridge Road is coming back after several years in retail limbo. Here are the best new spots to eat, plus several old favourites.

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Food Places In Richmond Melbourne

Whether it's a short walk from the office or a train away, Richmond is a hub for amazing eateries and fantastic foodie vibes. We're not going to get into every single restaurant that exists in Richmond; we're looking at the best of the best.


Kekou, located on Bridge Road in Richmond's hip dining district, began as a boat trip through Asia in search of undiscovered culinary treasures. Kekou is the newest hotspot, boasting a stylish, luminous interior decorated with recycled railway sleepers, greenery, polished concrete, and rustic brick to maintain the building's 120-year-old character.

Sharing plates of pork and prawn wontons with water chestnut and Sichuan chilli oil or chilli glazed beef ribs, lemongrass sambal matah, and toasted rice complement the ever-changing selection of craft beers. Sweet tooths can indulge in some white chocolate mousse, burnt honey sponge, and orange ginger snaps.

Kong BBQ

Richmond staple, Kong, serves up a delicious array of Korean specialities that we all love.

Softshell crab bun, the tonkatsu burger and the juicy pit-roasted chicken are delicious must-haves on the menu. 

Given that most of Melbourne is way too health-conscious, you'll be pleased to know that there are plenty of vegans, gluten-free and vegetarian dishes on the menu. Kong is a home run for after-work dinner and drinks for all.


Oster on Bridge Road is a casual, regional osteria in Richmond with inspiration from Northern Italy. In this hip Melbourne neighbourhood, you can enjoy locally sourced dishes and wines in the relaxed atmosphere of a neighbourhood eatery, complete with exposed brick walls, a marble bar, and hanging lights.

Traditional concepts are stepped in slightly radical ideologies on the chef's tasting menu, which features dishes like Stracciatella, fermented tomatoes, charred leek, and organic lemons. Try the house pasta speciality, Casonsei Alla Bresciana, with Heidi Tilsit, brown butter, and sage, as well as the sourdough made in-house and the dark chocolate tart and raspberry sorbet for dessert.


Jamu is a trendy Australian-Asian restaurant hidden away from the hustle and bustle of Bridge Road, serving up a menu that will make your mouth water.

The cheeseburger spring rolls, char siu pork, and crispy chicken wings with salted egg mayo and fried curry leaves are all must-tries.

If you eat here, you won't be satisfied until the very last bite.

New Quarter

When Commune Group – also behind Tokyo Tina and Firebird – opened Hanoi Hannah New Quarterback in 2018, it was slightly more refined than its siblings in Windsor and Elsternwick. Still, it operated on a similarly fast-paced, in-and-out rhythm. So in 2021, it was given a complete overhaul to differentiate itself even more from its siblings.

Head chef presides over the kitchen – he once held the same role at Tokyo Tina, between stints as chef de partie at Cumulus Inc and sous chef at Sunda.

The rice-paper rolls and pho are gone. Instead, find banh mi “fingers”: flattened baguette topped with whipped chicken liver pate, crisp chicken skin and pickled cucumber. There’s also beef tartare tossed through nuoc mam (fish sauce) then topped with egg yolk, dried-anchovy tapioca crisps and “pho jelly” (gelatinised pho broth).

Plus, nuoc mam “caviar” (not the real stuff, but nuoc mam that’s been turned into little spheres that will pop in your mouth) with crumbed chicken terrine and Laughing Cow cheese; cha ca-style barramundi fillet with burnt butter nuoc mam; and half a roasted free-range chook with green Nam Jim (Thai dipping sauce) and nutty annatto oil.

Wines are all-Australian, and so are most beers, except for 333 rice lager from Vietnam. The cocktail list includes a Lowball with a Vietnamese coffee ice cube floating in Bacardi spiced rum, Amaro Averna and orange bitters, and a spring roll-topped Bloody Mary, spiked with soy and sriracha; and a Kaffir Lime Margarita.

Architect Ewert Leaf and design agency Space Between are behind the refurb, and the corner spot looks nothing like its former self. Instead, it’s bigger, with the adjoining takeaway space turned into another dining area but more intimate. There are fewer seats now, and banquettes invite diners to settle in for the long haul, while the cork-topped tables, textured walls and warm lighting bring a more muted, modern feel.

The Posty

A converted former Post Office, The Posty on Swan Street in Richmond is a charming boutique venue specialising in wood-fired pizza, cold beer, cracking wine and friendly neighbourhood service. 

This architectural gem features a great beer garden and a cosy interior vibe with a series of intimate spaces, exposed brick and rustic timber. Using the freshest seasonal produce and signature dough recipe, The Posty is your good-times destination whenever a pizza craving strikes, from a classic Margherita to local faves like potato, with confit garlic, truffle pecorino and chives, there’s a slice to suit all appetites. 

Chow down on guilty pleasures like the meatball-laden Meat Lover, topped with smoked mozzarella, Grandmother ham and pepperoni, or share plates of crispy chicken tenders and a herb aioli.

Baby Pizza

Located right in the middle of downtown Richmond, Baby serves up artisanal Italian from the same people who brought you Melbourne's Chin Chin.

Baby has an exquisitely crafted Italian menu with 20 different pizzas and a wide selection of pasta to satisfy any craving. It's another great option for a relaxing evening out in Richmond thanks to its stylish interior and modern decor, which consists primarily of white booths and wooden tables.

The Seasoning House

Life is simple and sufficient at The Seasoning House on Victoria Street in Richmond. This Asian-inspired eatery is all about casual dining in a cosy atmosphere of aqua mosaic tiles, blond wood tables and a full-length monochrome mural depicting life on the streets of Thailand. 

Early risers may opt for corn and zucchini fritters, Thai herb and spice sausage, poached egg, tzatziki, avocado and tomato salsa; At the same time, the lunch crowd is spoilt for choice with mains of twice-cooked crispy duck legs, cherry tomato, zucchini, broccoli, rambutan and basil, in spicy red curry. Subtle downlighting sets a moody evening vibe as you delve into slow-cooked Massaman lamb curry, roasted sweet potato and peanuts; before cooling things down with lime pandan panna cotta, fruit and coconut ice cream.

Richmond Club Hotel

Rich in culture, history and sport, the iconic Richmond Club Hotel on Swan Street boasts more than 140 years of serving pub fare and icy cold beer. Built-in the late 1800s, if the walls could talk, there would be tales of heartache, euphoria, revelry and roistering; this humble pub has proudly satiated the thirst of locals and wanderers and has no intention of slowing down.

 Now housing a traditional public bar, beer garden, dining room, dance floor and rooftop with epic views across the city; take a seat to ponder a menu of pub classics reimagined with a modern twist, such as pork and fennel sausages, tomato and red pepper relish. Wrap your hands around a steak sandwich with beetroot relish, horseradish, rocket, egg and chips, or a fried chicken burger with slaw, pickles and BBQ sauce.


onda bar & eatery

Onda isn’t a place for those seeking by-the-book authenticity. South American influences permeate the menu, but so do the owners’ backgrounds.

Having emigrated from New Zealand, and after time spent journeying through Brazil, Peru, Belize, Guatemala and Mexico, owners Steve and Niharika Hogan have a broad palette to draw inspiration from.

“Onda”, the Spanish word for “wave”, is the driving force behind the interior design, wholly overseen by the Hogans. The 58-seater has floor-to-ceiling windows, custom-made wooden furniture in Bali, and beachy tones of azure, teal and pastel pink.

The centrepiece is Niharika’s flowing blue couch, carving an “S” down the centre of the eatery, capturing the essence of the eponymous wave. In addition, the local artist has a large mural of linked flowers on one wall.

The menu is about 50 per cent vegetarian and has elements that go back and forth between traditional and modern. For example, chilli-salted potato and cassava chips come with smoked avocado salsa. A dish of wild fungi served in a cassia bark draws inspiration from the waka, a traditional Māori canoe. Slow-braised pig’s cheek is salted, braised and then seared. Steve describes the result as “hot, fatty and juicy”. 

It comes with crunchy beef-fat croutons, and chimichurri and preserved lemon to cut through. Chocolate and black sesame cigars (“a play on a banoffee pie”) are piped full of dulce de leche and arrive in a smoking cigar box.

Expect plenty of pisco and cachaca (a spirit made from fermented sugarcane juice) on the drinks list, as well as a fiery Jalapeno Margarita. In addition, there’s Estrella Damm lager, brewed in Barcelona, and Red Stripe on tap. The wine list is a balanced mix of Spanish tempranillo, Argentinian Malbec and local varietals.

The Meatball & Wine Bar

If meatballs, sliders and ice-cream sandwiches are more your thing, the Richmond outpost of The Meatball & Wine Bar is the one for you.

Dining here is super easy. Just choose your ball (beef, pork, chicken, fish or veg), your sauce (red, white or green), and something for it to sit on (might we suggest the MB smash) and soak up all those? Meatball juices. The sliders are some of Melbourne's best, too. Whatever you do, leave room for the famous Whoopie Mac ice-cream sandwich (the gingerbread cookie is our fave).


Anchovy's owners have taken many traditions from their Southeast Asian roots and adapted them for the modern Melbourne palate. With experience in restaurants such as Cumulus Inc., Luxembourg, Supernormal Canteen and Sydney’s Universal, Thi Le has put together a well-balanced menu that combines flavours from her Vietnamese upbringing with techniques she’s developed in Australia.

You’ll be brought a complimentary cup of mint tea as you read the menu. A popular dish is the steamed clams with turmeric and dill broth, which combines fresh herb flavours from the north of Vietnam with shellfish elements from the Southern coast. 

If you’re a lover of black pudding (or you feel ready to join the party), Le recommends the Vietnamese blood pudding with ginger and cos. It’s light, clean and has contrasting flavours and textures.

The plain white walls and communal/bar seating creates a minimalist yet elegant dining space. A few softening features (such as the timber bar top and dimly lit hanging light bulbs) add a sense of warmth and intimacy to the environment.

Feast of Merit

In Nagaland, in the northeast of India, if a community member comes into money, it is tradition for the whole village to be invited to an enormous feed. Everyone shares in the newfound wealth. It’s called the Feast of Merit, and this is also the philosophy behind the cafe and restaurant of the same name.

Feast of Merit is an initiative of YGAP (Y-Generation Against Poverty), a charity that supports youth education and leadership projects in Malawi, Ghana, Rwanda, Bangladesh, Cambodia and Australia. 

The venue is an attempt to develop permanent funding for the charity.

In support, some staff members volunteer their time, and suppliers such as St Ali, Hopkins River Beef and St. David’s Dairy donate products.

Head chef (former Kinfolk, Cumulus and Circa) runs a vegetarian-friendly menu, concentrating on raw foods and grains, along with sustainably produced meats.

Massive salads with ingredients such as roasted Dutch carrots, mint, pistachio, freekeh, harissa, and preserved lemon line the bar and can be adorned with extra protein such as roasted Milawa chicken.

The booze list, designed by Shaun Anderson, is also local, focusing on biodynamic wines and smaller-batch beers such as Coburg Lager.

Upstairs there's a rooftop bar that continues the vegetarian-friendly theme, albeit in a smaller, snack-oriented menu.

Future Future

The friendly staff at Future Future will serve you complimentary sweet-potato crisps and your choice of camomile, green, or mandarin-rind tea as soon as you take a seat. You can probably tell this isn't your average Japanese restaurant by looking at the exposed brick, dented walls, and pixelated window decals.

Enjoyable and easily accessible fare. There is nothing conventional about it, but its honesty lies in its directness. Tissue-thin slices of raw Wagyu strip loin are arranged on a bed of creme fraiche flavoured with wasabi and topped with toasted wild rice. In yet another bite-sized dish, raw tuna cubes are mixed with avocado tofu cubes, which are made in-house from soy milk and pureed avocado and have a fluffy, mousse-like consistency. This recipe was conceived in Tokyo at the tofu restaurant Sorano.

Wagyu sirloin marinated in miso for 10 days, grilled hapuka (similar to bass or groper) with seaweed lemon butter, and monstrous okonomiyaki; a dinner-plate sized matcha crepe filled with cabbage, onion, and pickled ginger, smothered in Japanese barbeque sauce and Kewpie mayonnaise, make up the heartier end of the menu. The provolone cheese acts as a base flavour without adding too much richness, which is essential for the umami. Both donburi bowls and yakitori skewers cooked over a flame are available as takeout options.

After each course, your palate will thank you for ordering the $5 sparkling cucumber water.


A beautifully aesthetic bar-restaurant on the iconic Swan Street is one not to shy away from. Predominantly a wine bar, Saint. Urban serves mouth-watering food, including Cape York barramundi, lamb rump, dry-aged sirloin and a host of other delights.

To match, the European and Australian wine list brings together the tastiest flavours from around the world, meaning there will always be a good drop in your glass—a great spot for the full three courses with friends.

Hanoi Hannah New Quarter

You can always find a Hanoi Hannah, as it has two other locations, in Windsor and Elsternwick.

There's something for everyone on the menu, which features colourful dishes with a Vietnamese influence as well as a carefully curated drinks list and more beer than you can shake a stick at. We're confident that the fantastic drink selection will keep you coming back even if the food doesn't.

On Sundays at noon, they serve an unlimited yum cha buffet, which is not only delicious but also a great way to cap off the weekend.

South Of The Wall

Richmond amigos say hola to Mexican fare and Margaritas at South Of The Wall on Cremorne Street. This fun, funky cocktail bar and restaurant oozes a laid back vibe, with worn brick walls adorned with colourful Talavera pottery, polished concrete floors, mosaic tiles and deep blue seating, celebrating all things south of the border. 

With a Tequila in hand, take a seat outside under the watchful gaze of Donald Trump peering over the frontier wall and choose from a menu bursting with a fiesta of flavours, like marinated street chicken tacos, pico de gallo, lettuce, Mexi cheese and chipotle crema. Be tempted by south of the bowl – chimichurri prawns, red rice, guacamole, charred corn, queso fresco, heirloom tomatoes, frijole and shrettuce - finishing with house churros and choccy sauce.

Union House

A heritage-listed hotel on Swan Street with an ultra-sleek interior, the Union House is the perfect venue for modernist pub cuisine.

Down at the bar, you’ll be kicking back with plate-sized schnitzels and gentleman's relish, rockling burgers and chicken pot pies, while upstairs, there’ll be robust flavours with a delicate touch. For example, beef Carpaccio with fried artichokes, whole fried flounders, are swimming in caper butter, and an opera cake for dessert—a nice little throwback.


A day hub for amazing express lunches. Botherambo on Swan Street transforms into a lively restaurant and drinks hub, serving an amazing menu that includes some of the best red veggie curry, mar hor betel leaf and fried chicken wings we’ve eaten.

Mouth-watering cocktails made from house sous-vide flavoured spirits. We are looking for a bar in Richmond that can mix a drink? Botherambo ticks our boxes.

Bouzy Rouge

Feast like a King at Bouzy Rouge, sophisticated space with an underground vibe, well suited to the sophisticated crowd of Melburnians who frequent this Bridge Road establishment. 

A decadent interior design, furnished with elegance and style, emanates a grandiose Mediterranean vibe ensuring all who enter through exotically carved doors instantly feel like royalty, with Venetian mirrors well placed to admire one’s appearance Scottish Knoll lounges from the Middle Ages alluring with luxurious fabrics. 

Start your dining experience with a visit to the impressively stocked bar before deciding between traditionally-inspired European dishes. Savour char-grilled octopus, white gazpacho, green chilli, red peppers and almond; or delve into spaghetti, with prawn, zucchini flower, bottarga and chives.

Mrs Kim’s Grill Richmond

The '80s Korean immigrant to Australia who brought her family's favourite dishes and a newborn daughter with her. That little girl grew up to honour her mum and her family's migrant roots by opening three restaurants.

Richmond's two-story, historically significant building is known for its heavy smoking atmosphere. We decided against the exhausts typically found in Korean barbeque restaurants, and there is roughly one grill for every three seats. The risk paid off in the form of an airy, 100-seat dining room that exudes sophistication and openness.

Mrs. Kim's traditional MSG-free marinades are used on all meats for at least 12 hours before they are ready for the grill. They are served with a variety of free condiments, the best of which is unlimited kimchi.

We offer eleven flavoured meat slices that can be cooked right at your table. They are meant to be shared amongst a group, and individuals get to pick and choose which ones they want to pair with which sides. It's simple: just pick out a great set for two, like Moo, Oink, Baa, Cluck Cluck, or Mrs. Kim's Ultimate Selection.

Mild-tasting Korean beers like Height and Cass are on hand to let the smoked meat shine. But if you're looking for something with more of a kick, try the Korean rice wine soju or a bottle from the wine list curated by The Prince Wine Store.

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Otto Melbourne

Otto Melbourne on Bridge Road in Richmond is a community experience of ordinary moments reimagined. The trendy café, whose name is an abbreviation of "Ode to the Original," has a clean, modern aesthetic that works equally well for morning coffee and pastries as it does for celebratory gatherings with extended family.

Meetings, family get-togethers, and other group activities benefit greatly from unconventional seating arrangements like a communal table with high white stools, a marble top, and cylindrical overhead lighting.

You can order the Otto burger with 18-hour slow-cooked beef ribs, housemade BBQ sauce, onion rings, Monterey Jack cheddar, and Pommes Frites, or try something like the exotic mushroom fricassee, egg custard, black garlic, crispy enoki, and rye toast.

FAQs About Food Places In Richmond Melbourne

The restaurant scene in the Virginia capital includes everything from classic soul food to birria tacos, Afghan dumplings, Jewish deli fare, and more Taking a careful approach to reopening, several restaurants in Richmond, Virginia, have slowly eased back into indoor dining.

Over the years, the humble Richmond sausage became a classic, with its signature Irish recipe bringing smiles across tables countrywide.

There is good food to be found if you make an effort to seek it out, but if you try your luck with a random restaurant, pub, or home cook, you will usually get served something edible but utterly forgettable.

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