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Destinations

Destination Guide: Melbourne Restaurants

Alexandra Paretta / October 19, 2015

MEL_RestaurantsFeature

Like many of our favorite food destinations, Melbourne offers a variety of cuisines that are influenced by the different cultures that the city is composed of. Greek, Italian, Thai – you name it. There’s so many things to love about Melbourne and its culture, it’s why The Economist named Melbourne the “most liveable city” for the third year in a row. To start off why we can’t get enough of Melbourne, here’s the restaurants that caught our eyes – and tastebuds.

Would you believe us if we told you Melbourne has the highest number of restaurants and cafes per number of people than any other city in the world? Believe it or not, Melbourne is a city that takes pride in their food. Locals and chefs alike have an affinity towards indigenous ingredients, food trends, and being the people who “did it first.” Melbourne has many food pioneers who are willing to take risks – it’s not just about shrimps on the barbie!

Attica

The remarkable talent of humble Chef Ben Shewry is how Attica landed at No. 32 on the World’s Best Restaurants. Over the years, Attica has climbed its way to the top. But for this chef, it’s not about the awards and rankings, it’s about knowing your roots. Shewry has trail-bazed the path for Australians to change the way they think about their local and avaiable resources that you can’t find anywhere else in the world.

Cuisine: Modern Australian
Location: 74 Glen Eira Road Ripponlea, VIC 3185
Web: http://www.attica.com.au
E-mail: meet@attica.com.au

Attica

Wallaby (same family as Kangaroo), bunya pine, and begonia by chef Ben Shewry of Attica. © Attica

Attica

Pears and maidenii (native Australian tree) by chef Ben Shewry of Attica. © Attica

Attica

Interior of Attica. © Attica

Hungry for more? Check out Attica’s gallery here. 

Vue de Monde

Vue de Monde has evolved in dozens of ways over the past 15 years. With each relocation of the restaurant, chef Shannon Bennet seized the opportunity to redefine his style and resources. With a focus on sustainability and a sense of Aussie pride, Vue de Monde offers guests a dining experience that is both theatrical and aesthetically pleasing. It’s hard to imagine that a restaurant located on the 55th floor of an iconic building wouldn’t be inspired to continually reach new heights.

Cuisine: Modern Australian with French roots
Location: 55, Rialto Towers, 525 Collins Street, Melbourne VIC 3000
Web: http://www.vuedemonde.com.au
E-mail: vuedemonde@vuedemonde.com.au

Vue de Monde

Green prawns from Mooloolaba, served with pickled green strawberries fennel fonds and bitter cress by chef Shannon Bennett. © Vue de Monde

Vue de Monde

Hand-picked sea urchin from south coast of Victoria. Salted kohlrabi cooked in sea urchin sauce with beluga caviar and Nashi pear granita by chef Shannon Bennett. © Vue de Monde

Dianna Snape

Interior of Vue de Monde. © Dianna Snape

Cutler & Co.

As soon as you walk in, the restaurant’s architecture and design immediately inspires conversation. You are drawn to the kitchen located at the front and are embraced by cool metal walls and industrial interior. You haven’t even been seated yet, and your experience has already begun. Chef Andrew McConnell offers a menu that is familiar yet eclectic. When was the last time – if ever – you saw oysters, kimchi (traditional Korean dish of fermented vegetables), pastrami, and artichoke all on the same page? At Cutler & Co. you can dine tastefully in this unique and contemporary setting.

Cuisine: Contemporary with international ingredients
Location: 55-57 Gertrude St, Fitzroy VIC 3065
Web: http://www.cutlerandco.com.au
E-mail: info@cutlerandco.com.au

Cutler & Co.

By chef Andrew McConnell of Cutler & Co. © Cutler & Co.

Cutler & Co.

By chef Andrew McConnell of Cutler & Co. © Cutler & Co.

Cutler & Co.

Exterior of Cutler & Co. © Cutler & Co.

 

The Press Club

No true Greek dining experience is complete without a sense of family. The Press Club achieves this with its intimate 32-seat dining room…You can’t have a true Greek dining experience without feeling like you’re at a family dinner, so it’s no wonder this intimate setting has only 32 seats. While menu items are true to fine-dining, Chef George Calombaris has unmistakably created a menu that is definitive of Greek food. The food, the setting, the service, the overall vision – are all based on his three core principles:

PHILOTIMO (pride, duty, sacrifice)
KEFI (joy, passion, triumph)
MERAKI (soul, creativity, love)

Cuisine: Contemporary Greek
Location: 72 Flinders Street, Melbourne VIC 3000
Web: http://www.thepressclub.com.au
E-mail: reservations@thepressclub.com.au

The Press Club

Autumn horiatiki (salad) by chef George Calombaris of The Press Club. © The Press Club

The Press Club

Basil seed jelly, Australian wild flowers by chef George Calombaris of The Press Club. © The Press Club

The Press Club

Interior of The Press Club. © The Press Club

 

Ezard

Chef Teage Ezard has defined his signature style by incorporating international cooking styles and ingredients with his own Aussie twist. Ezard is keen on experimenting with new flavors and textures on his menus – whether it’s by adding an Asian flair or giving it a dash of European finesse. Diners will certainly have an experience that is bold yet versed.

Cuisine: Contemporary Australian
Location: 187 Flinders Ln, Melbourne VIC 3000,
Web: http://www.ezard.com.au
E-mail: office@ezard.com.au

Earl Carter

Sesame crusted ocean trout by chef Teage Ezard of Ezard. © Earl Carter

Earl Carter

Cured swordfish by chef Teage Ezard of Ezard. © Earl Carter

Interior of Ezard © Ezard

Interior of Ezard © Ezard

Pei Modern

When Mark Best envisioned Pei Modern, he had “Bistronomy” in mind – a twist on French bistro by creating simple and elegent dishes that are fresh. The menu is designed with these elements in addition to relying on local and seasonal ingredients. Somewhere between comfort and experimentation, Pei Modern offers a menu that is lively but doesn’t aim to chase after every food trend.

Cuisine: Modern Bistro with local, seasonal produce
Location: Collins Place 45 Collins Street (Sofitel Forecourt) Melbourne, VIC 3000
Web: http://www.peimodern.com.au
E-mail: info@peimodern.com.au

Executive Chef and Owner, Mark Best

Snapper tartare and kingfish by chef Mark Best of Pei Modern. © Executive Chef and Owner, Mark Best

Executive Chef and Owner, Mark Best

Sauternes (wine) custard and crostoli (Italian pastry) by chef Mark Best of Pei Modern. © Executive Chef and Owner, Mark Best

Executive Chef and Owner, Mark Best

Dining room at Pei Modern. © Executive Chef and Owner, Mark Best

 

MoVida

Who doesn’t love a charming story of how a long-established restaurant got started? Well, in this case, it didn’t even start off as a restaurant! Originally just a hole-in-the-wall pub, MoVida didn’t attract much of a crowd in its early days. Now, it is an incredibly successful Spanish Tapas bar that can’t keep away the line of customers! Spaniards, themselves, have generously commented on the authenticity of the menu. So whether you are craving a fine bottle of Spanish wine or want to grab beers with friends, you’ll surely be impressed with traditional Spanish tapas that are cleverly presented and plated.

Cuisine: Spanish Tapas
Location: 1 Hosier Ln, Melbourne VIC 3000, Australia
Web: http://movida.com.au
E-mail: info@movida.com.au

Richard Cornish

Steamed King George whiting with bone marrow butter and fried capers by chef Frank Camorra of MoVida. © Richard Cornish

Richard Cornish

Tasmanian surf clam in basque green sauce and toasted bread crumbs by chef Frank Camorra of MoVida. © Richard Cornish

MoVida

Exterior of MoVida. © MoVida 

Eureka 89

Spend a night in the sky – dine at Eureka 89. Its sleek design and floor-to-ceiling windows give the dining room remarkable panoramic views of Melbourne that you won’t find anywhere else in the city. Watch the sun set and the night come alive while you enjoy a 5 or 7 course degustation menu impeccably paired with the finest wine.

Cuisine: Modern Australian
Location: Level 89, Eureka Tower/7 Riverside Quay, Southbank VIC 3006
Web: http://eureka89.com.au
E-mail: events@eureka89.com.au

Melon and cream fraiche © Eurkea 89

Melon, apple crisp, cream fraiche, and cookie crumble © Eurkea 89

Australian scallops, onions © Eureka 89

Australian scallops, onions © Eureka 89

Eureka 89

Interior of Eureka 89. © Eureka 89

 

Did you miss out on our Singapore Destination Guide? Get the scoop here.

Contributing Writer

A thrill-seeker who enjoys venturing into the unknown, as long as there is a surrounding of good food, music, and conversation.

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