Melbourne does not do “new restaurant” quietly. A new opening here is rarely just a new dining room; it is usually a point of view. A chef finally gets their own address. A neighbourhood pub is reimagined. A pop-up finds a permanent home. A small Japanese restaurant makes comfort food feel precise. A museum dining room becomes one of the city’s most interesting restaurant stages.
This guide focuses on some of the most exciting newer Melbourne restaurants to know now, including Ho Liao, Taverna, Sachi, Zareh, Daphne, Kuru, Atsu and Cherrywood at Residence. Each one brings something different to the table: Malaysian rooftop dining, Greek share plates, seafood-focused Japanese cooking, Armenian-Lebanese fire cooking, a Brunswick East public house, homestyle Japanese comfort food, crisp katsu and kushikatsu, and a restaurant concept built around a chef residency.
Ho Liao, Melbourne CBD
Address: 2 Rainbow Alley, Melbourne, Victoria 3000
Ho Liao brings big Malaysian flavour to the Melbourne CBD with the kind of menu that feels built for sharing. It sits inside chef Junda Khoo’s Melbourne venue and is connected to the Ho Jiak group, known for energetic, modern Malaysian cooking. The restaurant’s own menu highlights dishes such as char koay teow, Inchi Kabin, Malaysian roast duck, salted duck egg squid, satay, ribs, milk tea and Malaysian shaved ice, giving diners a strong mix of nostalgia, comfort and theatre.
What makes Ho Liao one of the best new restaurants in Melbourne is the way it feels casual and special at the same time. It is not trying to be a quiet fine diner. It is loud in flavour, generous in spirit and ideal for people who want a CBD restaurant that works for lunch, dinner, groups, after-work catch-ups and late cravings.
The menu is especially useful for diners who like to plan before they arrive. You can scan through the dishes, think about whether you want a banquet-style meal or a few strong signatures, and arrive with a better idea of what kind of night you are building.
Best for: group dinners, Malaysian food lovers, CBD catch-ups, energetic meals, shared plates.
Ho Liao Melbourne Menu
STARTERS
前菜
S1. Satay (Chicken / Beef)
沙爹烤串（鸡肉/牛肉） Turmeric, Lemongrass, Peanut Sauce
S2. Kiam Ah Nui Kay
金沙咸蛋黄鸡翅 Chicken Wings, Salted Duck Egg, Curry Leaves
S3. Loh Bak
卤肉卷 Pork Jowl, Prawns, Five Spice, Bean Curd Skin
S4. Char Koay Kak
炒粿角 Triple Cooked Radish Cubes Beansprouts, Chives
S5. Pai Tee
派迪 Rice Tart Shell, Radish, Cabbage
EGGS蛋&TOFU豆腐
E1. Sam Wong Dan
三王蛋 ..................................................... $18 Steamed Century, Duck, Chicken Egg Custard
E2. Amah's Omellet
阿嬤煎蛋 .......................................... $19 Onion, Chives, Eggs
E3. Braised Tofu With Mushrooms
香菇豆腐煲 ........... $20 Firm Tofu, Oriental Mushrooms, Chin Kiang Vinegar
CHICKEN 鸡肉
M1. Hainanese Chicken
海南鸡(半只) .................................. $32 Half Turmeric Poached Chicken, Offals, Soy, Shallot Oil
M2. Kari Ayam
咖喱鸡 ...................................................... $26 Bunga Kantan, Lemongrass, Coconut Cream, Potatoes
M3. Nyonya Fried Chicken
娘惹炸鸡翅 .............................. $24 Nyonya Chicken Wings, Curry Leaves, Sweet Chilli
DUCK 鸭肉
M4. Malaysian Roast Duck
脆皮烤鸭(半只) .. ....................... . $49 Half Dry-aged Aurum Corn-fed Duck, Five Spice Add Pancakes and Condiments 加饼皮和小料 +$15
Pork 猪肉
M5. Tau Eu Bak
马来红烧肉 ................................................... $39 Braised Pork Belly, Dark Soy, Star Anise, Quail Eggs
M6. Sweet and Sour Pork
糖醋里脊 .................................... $35 Pork Sirloin, Capsicum, Pineapple
M7. Char Siu ‘BBQ Pork’
蜜汁叉烧猪颈肉 .......................... $36 Caramelised Pork Jowl, Yunnan Rose Jam, Garlic Chilli
Beef 牛肉
M8. Twice Cooked Angus Ribs
蜜汁牛肋排............................ $52 Short Rib, Caramelised Soy, Garlic Chilli
M9. Wagyu Rendang
冷当咖喱和牛 ............................... $46 Braised Wagyu Shin, Toasted Coconut, Makrut Lime Leaf
M10. Black Pepper Wagyu Cubes
黑胡椒和牛粒.................. $42 Wok Fried Wagyu Rump Cap, Black Pepper, Capsicum
NOODLES 面条
N1. Char Koay Teow
招牌炒贵刁 Not Traditional, Not Authentic, Just Ho Jiak
N2. Indomee Goreng
印尼炒面 Instant Noodles, Prawns, Cabbage, Beansprouts
N3. Chicken Laksa
鸡肉咖喱叻沙 Hokkien Noodles, Vermicelli, Egg, Laksa Lemak
N4. Char Hor Fun
滑蛋炒河 Rice Noodles, Egg Gravy, Squid, Chicken
N5. Har Mee
虾面汤 Hokkien Noodles, Vermicelli, Prawns, Fish Cake, Prawn Broth
N6. Kon Loh Mee
叉烧捞面 Egg Noodles, Dark Soy, Fatty Char Siu
RICE 米饭
R1. Hainan Chicken Rice
海南鸡饭 Chicken Thigh, Bean Sprouts, Offals
R2. Nasi Biryani
羊肉糜印度香饭 Basmati Rice, Spices, Lamb Mince, Mint and Coriander Yoghurt
R3. Nasi Lemak
娘惹炸鸡椰浆饭 Coconut Rice, Fried Chicken Wings, Anchovies, Peanut, Egg, Sambal
R4. Nasi Goreng
马来炒饭 Fried Rice, Seafood, Makrut Lime Leaf, Calamansi
R5. Nasi Kunyit
黄姜饭 Turmeric Rice, Curry Chicken, Acar, Garlic Crackers
R6. Mixed Rice
什饭 Chef's selection with Steamed Rice
SEAFOOD 海鲜
Fish 鱼肉 / Prawns 虾肉 / Squid 鱿鱼
SF1. Assam Nyonya
亚叁娘惹盲曹 ................................. $34 Barramundi Fillet, Bunga Kantan, Galangal, Tamarind
SF2. Curry Claypot
砂煲咖喱巴沙鱼片 .............................. $32 Basa Fish Fillet, Coconut Curry, Okra
SF3. Sambal Petai
三巴巴克豆虾球 ............................... $42 Belachan, Chilli, Stink Beans
SF4. Buttermilk
............................................... $43 Curry Leaves, Chilli Padi, Evaporated Milk, White Wine
SF5. Salted Duck Egg
金沙咸蛋黄鱿鱼 ................................ $33 Butter, Salted Duck Egg, Curry Leaves
SF6. Sotong Bakar
马来烤鱿鱼 ............................................ $28 Rojak Sauce, Sambal, Burnt Lime, Morning Glory, Peanuts
VEGETABLES
蔬菜
V1. Belachan Kangkung
马来栈通菜 Morning Glory, Shrimp Paste, Squid
V2. Kiam Hu Taugeh
咸鱼炒豆芽 Bean Sprouts, Shiitake, Salted Fish
V3. Chap Chye
冬粉腐皮炒卷心菜 Cabbage, Wood Ear, Mung Bean Noodles
V4. Vegetable Curry
咖喱菜 Eggplant, Tofu Puff, Jackfruit, Green Bean
DESSERT
DS1. Ice Kacang
三色冰 Shaved Ice , Palm Seed, Grass Jelly, Red Bean, Creamed Corn, Crushed Peanuts
DS2. Ice Cendol
煎蕊 Creamed Corn, Gula Melaka
DS3. Teh Tarik Affogato
奶茶阿芙佳朵 Homemade Teh Tarik Ice Cream, Malaysian Roasted Coffee
DS4. Sago Coconut Pudding
椰香西米布丁 Coconut, Blue Pea Flower, Sago Pudding, Gula Melaka
EXTRA额外
X1. Steamed Rice
白饭 ................................................................. $4
X2. Chicken Rice
鸡油饭 ............................................................. $5
X3. Coconut Rice
椰浆饭 ............................................................. $6
X4. Tumeric Rice
黄姜饭 ............................................................ $6
X5. Dry Egg Noodle
干捞面 ......................................................... $5
X6. ManTau (8 pieces)
黄金炸馒头............................................ $18
X7. Plain Roti (Per Piece)
煎饼 .................................................. $4
Taverna, Brunswick East
Address: 434 Lygon Street, Brunswick East, Victoria 3057
Taverna brings a bright Greek dining energy to Brunswick East, with a menu that leans into the pleasure of the table: dips, bread, seafood, greens, grilled meats and generous shared dishes. Its menu lists larger plates such as prawns saganaki, wood-fired fish, spit-roast chicken, slow-cooked lamb shoulder, seasonal greens, roasted giant beans and fried potato chips with oregano salt. It also offers a share menu format, making it a natural fit for groups.
This is the kind of restaurant that suits Melbourne’s favourite style of eating: order across the table, pass plates around, let the meal stretch out. Brunswick East already has one of the city’s strongest food strips, but Taverna gives Lygon Street another place that feels easy to recommend when someone wants a restaurant that is relaxed, delicious and social.
The appeal is not just Greek food. It is Greek hospitality translated into a Melbourne neighbourhood setting. It works for Sunday lunch, a birthday, a dinner with friends or a table where nobody wants to think too hard about what to order because the share menu can do the work.
Best for: Greek dining, group meals, share plates, long lunches, relaxed Brunswick East nights.
Taverna Brunswick East Menu
ORETIKA | APPETISERS
Marinated olives
Toursi
House pickled vegetables
Horiatiko Psomi
House baked sourdough
Taramosalata
Whipped cod roe dip
Fava
Yellow split pea dip, capers, shallots
Dolmathes
Vine leaf stuffed with rice and herbs (4)
Lakertha
Salted tuna, onion, olive oil
Kolokithokeftethes
Zucchini fritters (3)
Htapothi Ksidato
Vinegar octopus, skorthalia
Maritha
Whitebait fried, spiced salt, aioli
Lahanodolmathes
Beef and cabbage rolls (3)
GLYKA | SWEETS
Glyko tou koutaliou
Spoon sweet, yoghurt, almond
Risogalo
Rice pudding, harvest grapes and glyko
Bougatsa
Cretan pastry, Mizithra cheese, sugar
Epidorpio tis meras
Dessert of the day
Pagoto Imeras
Daily ice creams (2)
MEGALA | LARGER DISHES
Garithes Saganaki
Prawns, tomato sauce, Feta
Psari
Wood-fired fish of the day, Cretan oil, lemon
Kondosouvli
Spit roast chicken, special sauce 250g/500g
Brisola
Club steak, latholemono 400g
Arni Kleftiko
300g Slow cooked lamb shoulder, onion bulbs
Spanakorizo
Spinach rice, Island style (add feta +5)
APARETITA | ESSENTIALS
Lahanosalata
Cabbage, carrot, lemon dressing
Horta
Seasonal greens
Piperies
Grilled peppers, vinegar
Gigantes Plaki
Roasted giant beans, tomato sauce
Patates
Fried potato chips, oregano salt
PAIDIA | KIDS MENU
Kotopoulo
Grilled chicken and chips
Pagoto Imeras
Vanilla ice cream
TAXITHI | JOURNEY
SHARE MENU $65pp
Toursi
house pickled vegetables
Horiatiko Psomi
House baked sourdough
Taramosalata
Whipped cod roe dip
Dolmathes
Vine leaves stuffed with rice and herbs
Lakertha
Salted tuna, onion, olive oil
Maritha
Whitebait fried, spiced salt, aioli
Lahanosalata
Cabbage, carrot, lemon dressing
Kondosouvli
Spit roast chicken, special sauce
Patates
Fried chips, oregano salt
MEZETHES | APPETISERS
Toursi
House pickled vegetables
House baked olive oil bread
Taramosalata
Whipped cod roe dip
Fava
Split pea dip, capers, shallots
Marinated olives
Dolmathes
Stuffed vine leaves, lemon
Maritha
Whitebait fried, spiced salt
Kolokithokeftethes
Zucchini fritters (3)
MIKRA | SMALL
Fasolakia
Green beans, manouri, dill
Pastourma
Cured beef, pickled peppers
Apakia
Cured smoked pork, fennel
Keftethes
Beef and herb patties (3), yoghurt
Arakas
Braised artichoke, peas, dill, mint, lemon
Alipasto
Cured fresh fish, citrus, herb oil
SKARAS | FROM THE GRILL
Loukaniko
Sausage - pork and orange
Garitha
Prawn, garlic butter, ouzo (ea)
Htapodi
WA octopus, Petimezi, oregano
Kalamaki
Chicken skewers (2), latholemono
Brisola
T bone, latholemono 500gr
MEGALA | LARGER
Psari
Fish of the day, Cretan oil, lemon
Spanakorizo
Island style spinach and rice (add feta)
Katsiki
Goat ragu, Skioufichta pasta
Arni Kleftiko
Slow cooked lamb shoulder 300gr
ESSENTIALS
Horta
Seasonal greens
Patates
Chipped potatoes, fried, oregano salt
Lahanosalata
Cabbage and carrot salad, pomegranate dressing
Marouli
Mixed leaves, pear
Dodoni
Feta cheese
GLYKA | SWEETS
Karpouzi
Fresh watermelon
Ekmek
Mastic Kataifi, Crème Pâtissière, Chantilly
Bougatsa
Cretan pastry, Mizithra cheese, sugar
Epidorpio
Dessert of the day
Seasonal Spoon
A little sweet treat
Pagoto Imeras
Daily ice creams (3)
MIKRA MEZETHAKIA | MEZE BITES
SHARE MENU $60pp
Toursi
house pickled vegetables
House baked olive oil bread
Fava
Split pea dip, capers, shallots
Dolmathes
Vine leaves stuffed with rice and herbs
Fasolaki Salata
Green beans, Manouri cheese, dill
Htapodi
WA octopus, Petimezi dressing
Keftethes
Beef and herb patties, yoghurt
Kalamaki
Chicken skewers, latholemono
Patates
Fried chips, oregano salt
TAXITHI | JOURNEY
SHARE MENU $75pp
Marinated olives
Toursi
house pickled vegetables
House baked olive oil bread
Taramosalata
Whipped cod roe dip
Alipasto
Cured fresh fish, citrus, herbs
Fasoliaki
Green beans, Manouri cheese, dill
Htapodi
WA octopus, petimezi dressing
Keftethes
Beef and herb patties, yoghurt
Arni Kleftiko
Slow-cooked lamb, lemon potatoes
Patates
Fried chips, oregano salt
Epochis
Salad of the season
Epidorpio
Dessert of the day
Sachi, Melbourne CBD
Address: 179 Queen Street, Melbourne, Victoria 3000
Sachi is one of the most interesting Japanese restaurants in Melbourne’s newer dining wave because it focuses so clearly on seafood. The restaurant describes itself as a seafood-focused Japanese restaurant built around sushi, sashimi, chirashi don and omakase, with fish dry-aged in-house to improve texture and flavour. Its own site highlights chirashi-don, Marlin Hamburg and a 17-course omakase experience.
Broadsheet reported that Sachi began as a pop-up before opening a permanent Queen Street home, with chef Reki Reinantha aiming to make precise seafood cooking feel more casual and approachable. The restaurant’s chirashi don has been a signature since its pop-up days, served with aged seafood over red vinegar rice.
That balance is what makes Sachi stand out. It has the detail and discipline diners expect from a serious sushi counter, but it is not only for special occasions. It can be a CBD lunch, a counter seat, a seafood-focused dinner or a deeper omakase experience for people who want to spend more time with the menu.
Best for: sushi, sashimi, dry-aged seafood, chirashi bowls, omakase, Japanese dining in the CBD.
Sachi Melbourne Menu
Small Plates
OYSTER
Lemon tosazu, chive oil
CHAWANMUSHI
Snow crab, mushroom, kombu oil
ROCKLING KARAAGE
Rakkyo green sauce
KINGFISH TATAKI
Kabosu, pickled cucumber
SALMON SASHIMI
Miso, kizami wasabi
PRAWN TOAST
Namban, saltbush
SNOW CRAB ROSTI
UNI ROSTI
PAIR BOTH ROSTI
NASU ROSTI (V)
Chirashi-Don
SACHI DON
An assorted showcase of the sea, tuna, salmon, kingfish, prawn, scallop, and unagi served over our signature akashari (red vinegar sushi rice).
SALMON DON
A celebration of the whole fish featuring premium cuts of salmon loin, rich belly loin, and melt in your mouth belly, layered over Sachi’s signature akashari.
TUNA DON
A tribute to the whole fish. Includes premium cuts from loin to belly, plus silky negi-toro, all layered on Sachi’s signature akashari.
SNOW CRAB & HOTATE DON
A Hokkaido specialty sweet snow crab and scallops, balancing delicacy and richness atop seasoned akashari rice and salmon caviar.
SACHI PREMIUM DON
An elevated selection of assorted seafood, featuring salmon caviar, premium cuts and sweet amaebi, crafted for a refined experience.
UNI, TORO, SCAMPI AND IKURA DON
The pinnacle bowl of Australian uni, tuna’s toro, NZ scampi, and salmon caviar, presented over our signature rice for the most luxurious don.
MARLIN HAMBURG
A marlin patty grilled over binchōtan charcoal. Served with onion chilli relish and takana mixed rice.
UNAGI CHAZUKE
Grilled Japanese unagi over mentaiko rice with crunchy tenkasu, finished with a soothing pour of warm sencha broth.
NASU DON (V)
Zuke eggplant, mushroom broth, takana (pickled mustard leaf) rice.
Salmon Caviar / Australian Uni
Set Menu
$78.5
SALMON SASHIMI
Miso, kizami wasabi
OYSTER (additional)
Lemon tosazu, chive oil
PRAWN TOAST
Namban, saltbush
CHAWANMUSHI
Snow crab, mushroom dashi
SNOW CRAB / UNI ROSTI (additional)
SELECT YOUR DON FOR MAINS:
SACHI DON, MARLIN HAMBURG, UNAGI
UPGRADE
SALMON DON / TUNA DON / SNOW CRAB & HOTATE / PREMIUM DON / UNI, TORO, SCAMPI AND IKURA DON
MISO BREAD AND BUTTER
Omakase Sushi Course
$78.5
3 / 4 SAKE PAIRING
KINGFISH
SA kingfish sashimi
BLUEFIN TUNA
NZ bluefin tuna akami
NEGITORO
NZ negitoro temaki
SWORDFISH
QLD swordfish sashimi
SEASONAL SHIROMI
VIC seasonal shiromi
KING SALMON
NZ ora king salmon
AMAEBI
NSW amaebi
ABURI FLOUNDER’S FIN
VIC aburi flounder’s fin
UNAGI TEMAKI
JPN unagi temaki
FISH BONE BROTH
SUSHI / ABURI SCALLOP NIGIRI, MATCHA BUTTER
CURED SALMON CAVIAR (IKURA) GUNKAN / SCAMPI NIGIRI / BLUEFIN TORO NIGIRI
SEA URCHIN (UNI) NIGIRI
Lunch Premium Sushi Course
$128.5
3 / 4 SAKE PAIRING
KINGFISH
SA kingfish sashimi
BLUEFIN TUNA
NZ bluefin tuna akami
TORO
NZ bluefin tuna toro
NEGITORO
NZ negitoro temaki
SWORDFISH
QLD swordfish sashimi
SEASONAL SHIROMI
VIC seasonal shiromi
KING SALMON
NZ ora king salmon
AMAEBI
NSW amaebi
MENTAIKO PRAWN
NSW mentaiko prawn
ABURI FLOUNDER’S FIN
VIC aburi flounder’s fin
SCALLOP
JPN scallop
SALMON CAVIAR
VIC salmon caviar
UNAGI TEMAKI
JPN unagi temaki
FISH BONE BROTH
SUSHI / ABURI SCALLOP NIGIRI, MATCHA BUTTER
CURED SALMON CAVIAR (IKURA) GUNKAN / SCAMPI NIGIRI / BLUEFIN TORO NIGIRI
SEA URCHIN (UNI) NIGIRI
Sides
OCTOPUS & WASABI SALAD
TOFU & UME DRESSING
KONYAKU, CRAB AND KARASHI
Dessert
VANILLA
Umeshu melon, cucumber granita
MISO BREAD AND BUTTER
CHOCO HOJICHA SUNDAE
Sake
HITAKAMI YASUKE
Junmai ginjo
SANZEN OMACHI
Junmai daiginjo
KOZAEMON OMACHI
Nama black label
KATSUYAMA DEN
Junmai daiginjo
Wine
CHARLES PELLETIER GR
Blanc de blanc
MUTO CHARDONNAY 2024
Beechworth
Beer
ASAHI SUPER DRY
SACHI’S CITRUS HI
Cocktails
ICHIGRONI
MOMO CHAN
MISO CLOUD
Mocktails
GOGO TEA
UMINO COLA
UME HOJI
Omakase
$168.50
OMAKASE
Sushi and Sashimi Omakase Experience
Zareh, Collingwood
Address: 368 Smith Street, Collingwood, Victoria 3066
Zareh is one of Melbourne’s most talked-about newer restaurants because it feels personal. Named in honour of chef Tom Sarafian’s grandfather, the restaurant is built around family, tradition and hospitality. The heart of the kitchen is a wood-fired oven and charcoal barbecue, with food inspired by Armenian and Lebanese heritage, North Africa and the Middle East.
That matters because Zareh is not simply “Middle Eastern food” as a broad category. It is a restaurant with a clear emotional centre: fire, bread, dips, spice, smoke, generosity and memory. It belongs on Smith Street because Collingwood loves restaurants with energy, but it also feels like a destination in its own right.
For diners, Zareh is the place to choose when you want a meal that feels warm, flavour-packed and a little harder to replicate at home. It suits people who care about produce and technique, but who still want the emotional satisfaction of food cooked over flame.
Best for: wood-fired food, charcoal cooking, Armenian and Lebanese flavours, date nights, group dinners, Smith Street dining.
Zareh Menu
SUNDAY LUNCH
For groups of 6 or more, the set menu applies. We cater to all dietary needs, just let us know when you book. *sample menus only
GHAPAMA!
WOOD FIRED PUMPKIN, RICE, SOUR FRUITS & WALNUTS
LEBANESE FRUIT COCKTAIL
HAIGO’S OLIVES
TORSHI BANDARI
KAFTA NAYYEH, RADISHES, FRIED PITA
BATATA HARRA
CHICKEN KEBAB, TOUM, PICKLED GREEN CHILLI
HUMMUS, KING PRAWNS, SPANNER CRAB
AISH BALADI
KHOROVATS
LAMB CUTLETS, HARISSA, JAJIK
MENU
*sample menus only
GILDA
ROASTED PISTACHIOS
HAIGO’S OLIVES
TORSHI BANDARI
BASTOURMA TOAST
KAMMOUNET BANADOURA
KAFTA NAYYEH, RADISHES, FRIED PITA
BATATA HARRA
CHICKEN KEBAB, TOUM, PICKLED GREEN CHILLI
TABBOULI
HUMMUS, KING PRAWNS, SPANNER CRAB
AISH BALADI
KOUSSA, CHERRY TOMATO, G.O.A.T LABNE
LAMB KHOROVATS, HARISSA, JAJIK
GHAPAMA!
CHEESE MA’AMOUL, FIG & SESAME JAM
MUHULLABEYA, RHUBARB, STRAWBERRIES & PISTACHIO
Daphne, Brunswick East
Address: 52-54 Lygon Street, Brunswick East, Victoria 3057
Daphne describes itself as a public house in Brunswick East built around “great food, booze and neighbours,” with a front bar for walk-ins and a bistro for diners who want to book ahead. Its regular neighbourhood nights include pasta night, steak night and a Monday martini club, which gives the restaurant a strong local rhythm rather than making it feel like a one-off destination.
Broadsheet describes Daphne as Hannah Green’s approachable neighbourhood diner, with a seasonal menu that always keeps room for pasta, a burger and a steak. That is exactly the kind of promise Melbourne diners understand: familiar anchors, better ingredients, better cooking and enough personality to make it feel worth leaving the house.
Daphne is one of the best new restaurants in Melbourne for people who do not want the meal to feel too precious. It is a pub, bistro, bar and local hangout rolled together. You can go for a quick drink, a pasta night, a casual dinner, a steak, a proper sit-down meal or a night that starts with one martini and becomes dinner.
Best for: public house dining, pasta, steak, neighbourhood dinners, cocktails, Brunswick East locals.
Daphne Brunswick East Menu
Neighbourhood Nights
MONDAY MARTINI CLUB
$15 Martinis, snack menu
TUESDAY STEAK NIGHT
$30 Rump cap (200gm ), fries, peppercorn
WEDNESDAY PASTA NIGHT
$25 Mortadella and ricotta tortellini
SNACKS
Wildlife sourdough, whipped butter
Mortadella skewer, pickled pumpkin
Crudité, almond cream
Melon, cucumber, goat’s cheese, sorrel
Oysters
Natural, celery mignonette
Kilpatrick
Smaller
Woodfired zucchini, goats curd, pumpkin seed pesto
Bloody Mary heirloom tomatoes from Wandin Yallock farm
Mussels escabeche, whipped cod, fermented potato flatbread
Beef tartare, ‘all the condiments’, crisps, leaves
HOUSEMADE pasta
Flinders Island lamb shoulder fettuccine, yellow tomato, oregano
Ricotta and Spinach Ravioli, sage brown butter, pinenuts
Corner Inlet snapper Agnolotti, prawn, smoked confit tomato
MAINS
Cobb salad, house ranch
Cheeseburger, milk bun, caramelised onion, dill pickle, secret sauce
Otway pork cotoletta, ‘our caesar’
WOODFIRE
Roast half chicken, black garlic glaze, sage cream, lemon
Bass Strait porterhouse 250gm, pepper sauce
Riverina Black Angus Rib-Eye, 600 gm, fries, accoutrements
Corner Inlet Rock flathead, tomato, garlic, caper butter
SIDES
Farm leaves, buttermilk dressing
Fries, tarragon aioli
Woodfired carrots, macadamia, sunflower cream, curry leaves
Kids menu
C hook + chippies OR veg
Kiddie burger + chippies
Pasta napoli
Fior di latte ice cream
DESSERTS
Choccy mousse, milk crumb, macerated strawberries & cherries
Olive oil cake, crème fraiche, raspberry
Hokey Pokey Parfait, yoghurt semifreddo, dried apricot, honeycomb
Martinis
Bamboo
Beefeater Gin, Noilly Prat, Antica Formula, El Maestro Fino Sherry
5050 Martini
Melbourne Gin Co, Dolin Dry Vermouth, Bergamot Bitters
Daphne Dirty
Ketel One Vodka, London Dry Gin, Noilly Prat, Gordal Olive
Daphne Dry
Tanqueray Gin, Noilly Prat Vermouth, Lactic Acid
Cocktails
Garibaldi
Okar Bitter, Fluffy OJ, Citric Acid
Limoncello Spritz
Our Whole Lemon Limoncello, Prosecco, Soda
Barrel Aged Negroni
Gin Blend, Sweet Vermouth Blend, Campari, American Oak
Celery Gimlet
House Celery Gin, Lillet Blanc, Bergamot Liqueur, Lime
House Margarita
Altos Tequila, Daphne Curaçao, Citrus Oleo, Lime Juice
Away Colours
Havana Club 7yo Añejo Rum, Our Choc Mint Amaro
Non-alcoholic
Spritz
Green Tea, Rhubarb & Shiso Shrub, Tonic
Shrub & Soda
Fermented Nectarine, Passionfruit, Soda
T.I.N.A Drinks ‘1.0’ Oolong & Calamansi
T.I.N.A Drinks ‘2.0’ Raspberry & Jasmine
Drivers Non-Alc (<.5%) XPA
Beers on tap
Pot/schooner
Daphne Draught
Footscray
Love Shack Pale Ale
Castlemaine
Sailors Grave Red Ale
Marlo
Hop Nation ‘Rattenhund’ Pilsner
Footscray
Fixation IPA
Collingwood
Guinness Draught (Pint)
Dublin, IRL
Tinnies
Melbourne Bitter
Melbourne
La Sirene Natural Pilsner
Alphington
Co - conspirators ‘The Matriarch’ NEIPA
Brunswick East
Love Shack Passionfruit Sour
Castlemaine
Sherry, Vermouth, Pastis
60ml
El Maestro Sierra Fino
Jerez, ESP
Bodega Alonso ‘Velo Flor’ Manzanilla
San Lúcar, ESP
Barbeito ‘10yo’ Sercial
Madeira, POR
Saison ‘Spring Rhubarb’ Vermouth
Melbourne, VIC
Yzaguirre ‘Reserva Tinto’ Vermouth
Tarragona, ESP
Antica Formula Rosso
Milano, ITA
Ricard Pastis
Marseille, FRA
Amari
45ml
Amaro Montenegro
Bologna, ITA
Cynar
Milan, ITA
Zucca ‘Rabarbaro’
Milan, ITA
Amaro dell’Etna
Sicily, ITA
Fernet Branca
Sicily, ITA
Iseya Distillery Scarlet ‘Verde’
Kanagawa, JAP
Isya Distillery Scarlet ‘Ethical’
Kanagawa, JAP
WINES ON TAP
150ml 375ml 750ml
2024 Daphne x Dom Valentine ‘ White’ Pinot Grigio
Multi-Regional, VIC
2024 Daphne x Dom Valentine ‘Chilled Red’ Sangiovese
Multi-Regional, VIC
Sparkling
125ml 750ml
NV Moondarra ‘Cuvée Marie’ Blanc de Blancs
King Valley, VIC
2023 Vinea Marson Prosecco
Alpine Valleys, VIC
2021 Il Modo ‘Rosato Frizzante’
Heathcote, VIC
2022 Eminence ‘The Assembly’ Blanc de Noirs
King Valley, VIC
NV Jean-Paul DeVille ‘Carte Noir’ Brut
Champagne, FRA
White
150ml 750ml
2025 Ochota Barrels ‘Slint’ Chardonnay
Adelaide Hills, SA
2024 Reed ‘White Heart’ Riesling
Mount Alexander, VIC
2024 Koerner ‘Watervale’ Riesling
Clare Valley, SA
2023 Wittmann Trocken Riesling
Rheinhessen, GER
NV Müller-Catoir ‘Gutswein’ Riesling Blend 1 litre
Pfalz, GER
2025 Frankland Estate Grüner Veltliner
Frankland River, WA
2024 Stift Göettweig ‘Messwein’ Grüner Veltliner
Kremstal, AUT
2023 Domaine Giachino ‘Monfarina’ Jacquére
Savoie, FRA
2024 Gentle Folk Sauvignon Blanc
Adelaide Hills, SA
2024 Yayoi ‘Vallée of the Kings’ Chenin Blanc
Swan Hill, VIC
2025 MADA Pinot Gris
Multi-Regional, NSW
2024 Antonio Soave Garganega
Veneto, ITA
2024 Vino Volta ‘Sole Bambino’ Vermentino
Geographe, WA
2024 Linear Fiano
Tumbarumba, NSW
2023 Matteo Correggia Arneis
Piedmont, ITA
2024 Riley Harrison ‘Sol’ Roussanne/Grenache Blanc
McLaren Vale, SA
2024 La Colombera Derthona Timorasso
Piemonte, ITA
2025 Praeter ‘Spring White’ Pinot Blanc/Chardonnay/Savagnin
Fleurieu Penninsula, SA
2023 Little Reddie ‘Leanganook’ Chardonnay
Macedon, VIC
2023 Precipice Chardonnay
Yarra Valley, VIC
Skin Contact
150ml 750ml
2024 Latta Vino ‘Rattlesnake’ Field Blend
Ballarat, VIC
2024 Schmölzer & Brown ‘Grauburgunder’ Pinot Gris
King Valley, VIC
2023 Jumping Juice ‘Haggis’ Pinot Gris/Gewürztraminer
Alpine Valleys, VIC
Rosé
150ml 750ml
2024 Fighting Gully Road Rosé
Beechworth, VIC
2025 BK Wines ‘Saignée’ Rosé
Adelaide Hills, SA
2024 Alkina ‘Kin’ Rosé
Barossa Valley, SA
2025 Nocturne Rosé
Margaret River, WA
2024 Côte Lavande Rosé
Languedoc, FRA
Red
150ml 750ml
2025 Coulter ‘C6’ Gamay
Adelaide Hills, SA
2021 Laura Lardy ‘Le Mont’ Moulin-á-Vent Gamay
Beaujolais, FRA
2025 William Downie ‘Tolmie’ Pinot Noir
Multi-Regional, VIC
2024 Sentio Pinot Noir
Mt Gambier, SA
2023 Eastern Peake ‘Coghills Creek’ Pinot Noir
Ballarat, VIC
2025 Anti-Hero Pinot Meunier
Henty, VIC
2024 Erste + Neue ‘Kalterersee Classico’ Schiava
Alto-Adige, ITA
2022 Lichtenberger González Blaufränkisch
Burgenland, AUT
2025 Ochota Barrels ‘Fugazi’ Grenache
McLaren Vale, SA
2023 Rossouw, Gouws & Clarke Pinotage
Swartland, ZA
2023 Luigi Pira Dolcetto
Piemonte, ITA
2024 Ca’ del Baio Nebbiolo
Piemonte, ITA
2022 Vignetti de Fiorini Chianti Superiore Sangiovese
Tuscany, ITA
2025 Gentle Folk ‘Vin de Sofa’ Sang/Syrah/Merlot
Adelaide Hills, SA
2023 S.C Pannell Nero d’Avola
McLaren Vale, SA
2022 Domaine de la Noblaie ‘Temps des Cerises’ Cabernet Franc
Loire Valley, FRA
2022 One Armed Scissor Shiraz/Tempranillo/Malbec
Geographe, WA
2016 Precipice Syrah
Yarra Valley, VIC
2023 Ravensworth ‘Estate’ Shiraz/Viognier
Canberra District, ACT
2024 Joshua Cooper ‘Claret’ Cabernet Blend
Central Vic, VIC
Kuru, West Melbourne
Address: 125 Rosslyn Street, West Melbourne, Victoria 3003
Kuru is small, warm and focused. Broadsheet reported that the restaurant comes from former Long Chim chefs Pol Deoisares and Rin Rojkaranwong, who opened it as a casual Japanese restaurant rather than another version of their West Melbourne cafe Roslyn Thai. The menu includes Japanese curry, shio ramen, otsumami such as chicken karaage and beef tataki, baked miso eggplant, and teishoku sets with rice, miso soup and pickles.
That makes Kuru a very Melbourne kind of new restaurant: small room, clear idea, comforting food, strong cooking background. It is not trying to be flashy. Its appeal is that it understands what people want on a weeknight: something warm, satisfying, nicely made and easy to return to.
Kuru is especially useful for diners looking beyond the obvious CBD and inner-north strips. West Melbourne has become more interesting for food, and Kuru gives the area a Japanese neighbourhood restaurant that works for lunch, dinner, a solo meal, a casual catch-up or a quiet bowl of something restorative.
Best for: teishoku, ramen, Japanese curry, karaage, small restaurants, West Melbourne dining.
Kuru Menu
OTSUMAMI (ENTREE)
Available from 5pm - 9pm
Nasu Dengaku (V)
Baked Miso Eggplant, Chives
Chicken Karaage
Fried chicken karaage with lemon & Mayo
Assorted Tempura
Ebi (prawn), mushroom, eggplant, sweet potato
Fresh Salmon Sashimi (GF)
(Or fish of the day)
TEISHOKU (BENTO)
Rice, Miso Soup, 2 side dishes + Choice of:
Chicken Karaage
Gyu Yaki
Sauteed beef, Onseen egg & chives
Pork Tonkatsu
Grilled Salmon
or fish of the day
Kinoko (Mushroom) (V)
Menu highlights mentioned in coverage
Dishes described in restaurant coverage of Kuru.
Japanese curry
shio ramen
chicken karaage
beef tataki with garlic ponzu and mustard seed
baked miso eggplant
tonkatsu set
grilled fish-of-the-day set
matcha Basque cheesecake
made with Uji matcha from Matsu
Atsu, Carlton
Address: 17 Lincoln Square South, Carlton, Victoria 3053
Atsu is built around katsu, kushikatsu and a lively, casual Japanese drinking mood. The restaurant describes itself as a place for crispy katsu, lemon sour and good music, with lunch, dinner and drinks menus.
What’s On Melbourne describes Atsu as a Carlton Japanese restaurant focused on katsu donburi and kushi skewers, including wagyu, chicken, Otway pork tonkatsu and changing vegetable options served over rice. It also highlights kushikatsu, Osakan-style fried skewers, alongside dishes such as kingfish tataki, shio kombu cabbage salad and housemade purin.
This is the restaurant to pick when you want something crisp, hot, fun and not too formal. Atsu understands the pleasure of a focused menu. Rather than trying to be everything, it takes a few ideas and makes them feel energetic: katsu, skewers, highballs, booths, music and a dining room made for people who want to settle in.
Best for: katsu, kushikatsu, donburi, casual Japanese food, Carlton dinners, highballs.
Atsu Menu
Lunch
Ton
Otway pork scotch (Western Victoria) katsu served on rice with dashi egg, caramelised onion, OG tonkatsu sauce and chives
Tori
Bannockburn chicken thigh (Western Victoria) katsu served on rice with dashi egg, caramelised onion, hatcho miso sauce and chives
Menchi
Pork and wagyu mince katsu with melted cheese served on rice with dashi egg, caramelised onion, with OG tonkatsu sauce, karashi mustard sauce and chives
Wagyu
Premium cut medium-rare Kumamoto A5 Wagyu (Japan) katsu served on rice with dashi egg, caramelised onion, OG tonkatsu sauce and chives
Salmon
Atlantic Salmon katsu served on rice with dashi egg, caramelised onion, namban sauce and chives
Yasai
Seasonal mix vegetable katsu served on rice with dashi egg, OG tonkatsu sauce and chives
Extra Sauce
Green Chilli Mayo
Hatcho Miso Sauce
Namban Sauce
Wasabi Wasabi Sauce
Lunch Teishoku
Lunch Teishoku
Katsu Donburi served with small sides, Choice of sashimi (Salmon or Kingfish), Pickled Ginger & Lotus, Shio Kombu Cabbage Salad, Potato & Potato Salad and Miso Soup
Highball
OG Lemon Hi
Our signature house-made lemon highball with tonic water. A classic bright drink that pairs perfectly with crispy katsu.
Sour Lemon Hi
A punchier, sharper version of the original, made for those who love a tangy, sour kick.
Ichigo Hi
Crafted with house-made strawberry syrup and soda. Sweet, gently tart, and lively.
Jasmine Hi
Jasmine liqueur with lemon syrup and shochu. Light, floral, and easy drinking.
Koku-Cola Hi
House-made cola syrup with bourbon and soda. Rounded sweetness with gentle warmth and spice.
Ume Shiso Hi
Blending plum sweetness with aromatic Red Shiso (red perilla) syrup and soda. Light, crisp, and gently herbal.
Tomato Miso Hi
A savoury-sweet highball featuring tomato miso syrup, vodka, and shochu. For the adventurous.
Classic Whisky Hi
Classic Japanese whisky topped with chilled soda. Clean, refreshing, and well balanced.
Beer
Moon Dog Lager (can)
Krush Tropical Pale Ale (can)
Suntory Pilsner
The Premium Malt’s (on tap)
Sake
Kozaemon House Junmai Goddess of Sake
Houou Biden Junmai Ginjo
Kokuryu Cloudy Dragon Junmai Ginjo
Sanzen Junmai Daiginjo Omachi 50
Niizawa Kaoru Kocha-Shu
Hitakami Sukeroku Junmai Daiginjo
Kawatsuru Sanuki Cloudy Honjozo
Mutsu Hassen Junmai Ginjo Black Label
Nichi Nichi Akitsu Yamadanishiki
Katsuyama Ken Junmai Ginjo
Abe Agewa Shinden
Abe Black
Abe Regulus
Abe Silver
Abe Vega
Abe Yellow Junmai Ginjo Nama Genshu
Abe Green
Kamonshibito Kuheiji Eau Du Desir - Water Of Hope
Koueigiku Omachi
Noguchi Junmai
Hitoroman Junmai Daiginjo Nama Genshu
Katsuyama Lei Junmai Ginjo
Fruit
Umenoyado Aragoshi Ringo Shu (Fuji Apple)
Umenoyado Aragoshi Umeshu
Umenoyado Yuzushu
Umesennin Meromero Yakushima Island Mikan
Premium
Abe Gold
Kozaemon Jubnmai Daiginjo 40
Mutsu Hassen Gin Eboshi Junmai Daiginjo Gold Label
IWA 5 assemblage 5
Katsuyama Den Junmai Daiginjo
Noguchi Honjozo Vintage 2019
Tea
Iced/Hot Sencha [Japanese Green Tea]
Dessert
Housemade Purin
Sparkling
Charles Pelletier Grande Reserve Blanc de Blancs, Burgundy, FR
2016 Pol Roger Vintage Champagne, Champagne, FR
Pizzolato Prosecco Brut, Veneto, IT
White
2024 Muto Chardonnay, Beechworth, AU
2024 Paladino Pinot Grigio, Veneto, IT
2019 De Iuliis Single Vineyard Semillon, Hunter Valley, AU
2024 Greywacke Sauvignon Blanc, Marlborough, NZ
2023 Famille Hugel Classic Riesling, Alsace, FR
2024 Pierro Chardonnay, Margaret River, AU
Red
2020 Chateau Candeley Malbec, Bordeaux, FR
2024 Frenchman’ s Cap Pinot Noir
2024 Heathcote Winery Cravens Place Shiraz, Heathcote, AU
2021 Majella Cabernet Sauvignon, Coonawarra, AU
2021 Curator Wine Co. Grenache, Barossa Valley
2021 Best’s Great Western Sparkling Shiraz
2018 J.M. Lentini Eden Valley Syrah, Eden Valley
2022 Domaine Charles Audoin Marsannay Rosé, Burgundy, FR
2022 Antinori Villa Antinori Chianti Classico Riserva, Tuscany, IT
2022 Faiveley Mercurey Clos des Myglands 1er Cru, Burgundy, FR
2020 Dubreuil-Fontaine Corton-Perrières Grand Cru, Burgundy, FR
2022 Pousse d’ Or Corton Clos du Roi Grand Cru, Burgundy, FR
Cherrywood at Residence, Parkville
Address: 815 Swanston Street, Parkville, Victoria 3010
Cherrywood at Residence is one of Melbourne’s most intriguing newer dining concepts because the restaurant is part of Residence at the Potter, located at the Potter Museum of Art in Parkville. Residence lists the address as 815 Swanston Street and runs both cafe and restaurant services, with dinner from Tuesday to Saturday.
Broadsheet reported that Cherrywood is the first concept inside Residence and that chef Robbie Noble’s food takes inspiration from northern England while keeping the cooking polished, produce-led and playful. The article describes dishes with a familiar-but-left-of-centre quality, including a roast chicken dinner served as broth and nostalgic English references given a modern edge.
The result is not a standard museum restaurant. It is a restaurant that makes the location part of the experience. You can visit for the art precinct, the building, the idea of a chef residency and the food itself. For diners who like Melbourne restaurants that feel conceptual without becoming cold, Cherrywood at Residence is one of the most interesting names to know.
Best for: modern English cooking, art precinct dining, chef-led menus, special lunches, Parkville dinners.
Cherrywood at Residence Menu
Dinner
Bread rolls & cultured cream
Marinated sardine & smoked olive
Baked mussel, leek & walnut
Ajo blanco, clams & tarragon
Cheese & onion tartlette
Fried lamb rib & plum “HP”
Yellowfin tuna, blueberries & katsuobushi
Glazed Lions Mane mushroom & whipped tofu
Line caught John Dory, sunflower & salted yuzu
Pork cutlet, red pepper & jus gras
Roast beef chuck, broccolini & mustard
Potato rösti, sweetcorn & buttermilk
Charred gem lettuce, smoked bone marrow & kombu
Summer beans & heirloom tomatoes
CHERRYWOOD. Selection
Dinner Desserts
Nectarines & cream
Chocolate & cherry parfait
Ford Farm cheddar brûlée
Digestive
Fernet Branca Lombardy, Italy
Brookie’s ‘Mac’ liqueur Byron Bay, NSW
2009 Victor Gontier Calvados Domfrontais, France
Amaro Montenegro Bologna, Italy
Beechworth Bitters Co. ‘A Walk in the Black Forest’ Beechworth, VIC
Braulio Valtelina, Italy
Iseya Distillery Scarlet ‘Verde’ Kanagawa, Japan
Branca Menta Lombardy, Italy
Sweet and Fortified
2021 Chalmers ‘Appassimento’ Moscato Giallo Heathcote, VIC
NV Pennyweight ‘Gold’ Beechworth, VIC
NV Rolet Macvin du Jura Jura, France
2016 Rolet Vin Jaune Jura, France
NV Barbieto ‘Sercial 10yo’ Madiera, Portugal
NV Scintilla ‘Eau d’Amis No. 9’ Adelaide Hills, SA
NV Quinta do Infantado ‘Reserva’ Tawny Port Douro, Pourtugal
Fernet Cocktails
Vampires Kiss Punt e Mes, red wine, Fernet Branca, cola
After 8 Yesterdays filter, Darling vodka Branca Menta
Ferroviario Fernet Branca, Dolin Rouge, soda
Macunaíma Cachaça, Fernet Branca, lime
Branca Menta & Cola
Lunch Snacks
Mum’s roast chicken tea
Bread rolls & cultured cream
Sydney rock oysters & lemon
Cheese & onion tartlette
Fried sardine, confit potato & curry
Lunch Entrees
New season asparagus & leek, saffron & hazelnut
Yellowfin tuna, blueberries & horseradish
Lunch Mains
Swordfish, cimi di rapa & beurre blanc
Roast lamb rump, pomme puree, asparagus
Buckwheat & cauliflower pancake, cheddar fondue
Lunch Sides
Fries & wild garlic aioli
Chloe’s leaves, radish & vinaigrette
Lunch Desserts
“Banoffee pie”
18 month comté, leek marmalade & lavosh
Wine by the Glass
NV Allora Prosecco King Valley, Vic
NV Thienot Brut Champagne, France
2024 Crawford River Riesling Henty, Vic
2024 Hoddles Creek Pinot Gris Yarra Valley, Vic
2022 Mac Forbes ‘Gladysdale’ Chardonnay Yarra Valley, Vic
2024 Orbis Rosé McLaren Vale, SA
2024 Quartier Pinot Noir Mornington Peninsula, Vic
2024 Dhillon ‘Accidental Red’ Merlot+ Macedon Ranges, Vic
2023 Pyren ‘Franc’ Cabernet Franc Pyrenees, Vic
Cans and Stubbies
Stomping Ground ‘Laneway’ Lager Collingwood, Vic
Balter XPA Currumbin Waters, QLD
Philter ‘Red Session’ Ale Marrickviille, NSW
Brehney Brothers ‘Superior’ Stout Warrenheip, Vic
Boatrocker ‘Yorkshire’ Pale Ale Braeside, Vic
Non-ALC
Yumbo Lemon
Mischief Brew Piña Picante or The DOC
Sparkling Aperitivo
Spritz Rhubarb & Geranium
T.I.N.A Tea
Heaps Normal XPA
Mandarin & Earl
Where to Go Based on the Kind of Meal You Want
For a Big Group Dinner
Choose Ho Liao, Taverna or Zareh. Ho Liao has the energy and Malaysian sharing dishes for a lively CBD meal. Taverna is built around Greek-style sharing and group-friendly food. Zareh brings the warmth of charcoal, bread, dips and generous Middle Eastern-inspired cooking.
For a Date Night
Choose Sachi, Zareh or Cherrywood at Residence. Sachi works for seafood lovers who want precision and intimacy. Zareh has fire, flavour and atmosphere. Cherrywood at Residence gives you something more unusual, especially if you want dinner connected to the museum precinct.
For a Casual Weeknight Dinner
Choose Daphne, Kuru or Atsu. Daphne is ideal when you want a neighbourhood pub-bistro feel. Kuru is perfect for Japanese comfort food in a smaller setting. Atsu is the right choice when crisp katsu, skewers and highballs sound better than a long formal meal.
For Japanese Food
Melbourne’s newer Japanese dining scene is especially strong. Sachi is the pick for seafood, sashimi, chirashi and omakase. Kuru is the pick for teishoku, ramen, curry and homestyle comfort. Atsu is the pick for katsu, donburi and kushikatsu.
For Brunswick East Dining
Taverna and Daphne show two different sides of Brunswick East. Taverna brings Greek warmth and sharing food to Lygon Street. Daphne turns the public house format into something modern, local and flexible, with pasta, steak, drinks and a casual bistro feel.
Final Thoughts: Melbourne’s New Restaurant Scene Is About Personality
The most exciting thing about Melbourne’s newer restaurants is not that they all follow one trend. They do the opposite. Ho Liao is big, bright Malaysian dining. Taverna is generous Greek hospitality. Sachi is seafood-focused Japanese precision. Zareh is flame, family and heritage. Daphne is the neighbourhood public house made fresh again. Kuru is quiet Japanese comfort. Atsu is crisp, playful and casual. Cherrywood at Residence is a restaurant concept with a sense of theatre and place.
Together, they show why Melbourne remains one of the world’s most rewarding cities for people who love eating out. New restaurants here are not just openings; they are arguments for how dining can feel. Casual can still be careful. Nostalgic can still be modern. A neighbourhood restaurant can still be ambitious. A menu can still surprise you, even when it begins with something as familiar as pasta, katsu, roast chicken, lamb, curry or rice.
Before choosing where to go next, check the menu, match the restaurant to the occasion and give yourself a better chance of ordering well.