Looking for a Contemporary Restaurant in Melbourne? Our Dining Guide give you a list of the best Restaurants from right across Melbourne and suburbs. It's that simple!
Ezard at Levantine Hill is a gastronomic partnership between hatted chef Teage Ezard and Levantine Hill Estate. Levantine Hill is one of the most visually remarkable and exquisite destinations you will ever find. Set amid the rolling hills of the Yarra Valley and surrounded by picturesque vineyards, it offers the perfect setting for your next event.Teage Ezard has taken his famed gourmet experience outside the city limits to offer locals and visitors to the Yarra Valley the perfect dining match to Levantine Hill’s critically acclaimed wines. In amongst the stunning bucolic vineyard views, visitors can enjoy Levantine Hill wines matched to dishes inspired by the classic food styles of Europe, which Teage Ezard has enhanced with new flavours and combinations.The architecture has been personally designed by renowned architect Karl Fender of Fender Katsalidis Architects and interiors were meticulously designed by Molecule. The 100 metre sweep of the curved roof of the venue and the private barrel-like tasting booths reference the sleek curves of a wine barrel.On offer are two dining spaces. The All Day Dining space offers sharing plates to be enjoyed with great wine and company. The Signature Restaurant offers a five course and eight course tasting menu perfectly matched to Levantine Hill wines.
The Baths Middle Brighton is a historic landmark housing a café & bar, restaurant, gym and the eponymous seabaths – one of the only remaining caged open water seabaths in Australia! The Baths Middle Brighton offers many reasons to visit … come & discover them for yourself!
Deusy Doo is a fresh beachside eatery, bar and function space that has recently arrived in Black Rock. Located on Beach Road and offering spectacular beach and sunset views, Deusy Doo is a beautiful and relaxing space in which to enjoy the many delicious treats its menu has to offer. Deusy Doo is sure to please. Its philosophy is to offer more for less. With an emphasis on fresh, healthy ingredients, there are pizzas, pastas, sliders, wings, burgers and gelato for the young or young at heart. Boasting coffee from Sensory Lab, vegan and gluten free options, fine wine and cocktails, Deusy Doo is the perfect place to start or finish your day or to hire to host your next special event. All in all, Deusy Doo presents a tempting picture. Tasty food and a charming environment designed by Erika Lancini. Who could ask for more?
At a staggering 300 metres above sea level, situated at the top of the striking Eureka Tower, Eureka 89 is Melbourne's most spectacular boutique event & dining space.Combining sleek design with glorious views spanning 360 degrees across the city, this state-of- the-art venue boasts a stylish food and beverage offering, with professional yet friendly service.Catering for a breakfast, lunch, dinner, cocktail party, wedding, business presentation, product launch and media event, Eureka 89 executes a special occasion of the highest standard.Ideally located adjacent to the Yarra River on Southbank, Eureka 89 is a short walk from all of Melbourne's facilities.Whether you are planning a glamorous cocktail event for 400 or an intimate dinner for 20, Eureka 89's experienced Managers are happy to tailor make food and beverage packages to suit your individual needs and ensure your event is an unforgettable success.Eureka 89 degustation dining Eureka 89 is also available for dining selected Tuesday to Saturday evenings offering a five or seven course degustation menu. Seating is available for tables of two through to larger groups of up to 24, perfect for a business dinner or special occasion. Bookings are open from four weeks in advance, reservation and prepayment essential.
In the heart of North Melbourne’s burgeoning food precinct sits Sosta Cucina, a welcoming space delivering fine Italian cuisine with warm and familiar service.Since opening its doors in May 2007, Sosta Cucina has consistently impressed and excited Melbourne’s food community with a traditional meets contemporary Italian menu.Sosta Cucina’s menu is constantly evolving; incorporating the best seasonal produce as well as showcasing fantastic Italian products. On offer is a selection of daily additional dishes depending on what is sourced at the market! Sosta prides itself on a great selection of fine Italian wines as well as offering a broad selection from Australia’s most renowned wine regions.Functions & Private DiningSosta Cucina can cater for bookings both large and small. With two private dining rooms, we can cater for groups of 20-30, as well as offer restaurant exclusivity for up to 55 people. From corporate functions to special family events, the team at Sosta Cucina will work with you to ensure your event is absolutely perfect!
Meat Market South Wharf is a Restaurant / Bar and function and event venue in Melbourne's newest dining precinct, South Wharf. Inspired by the Australian BBQ, where the grill takes centre stage and the act of cooking is part of the social occasion, sit at the central open kitchen and interact with our chefs or dine alfresco on the terrace and enjoy the views of the Yarra River, Melbourne City, Melbourne Convention and Exhibition Centre, Crown Casino and the Docklands. Our farm friendly philosophy is a reflection of our social and environmental responsibility and our aim to provide you, our customer, with the best quality products. Our menu is an eclectic mix of meat dishes from small snack or sharing items right up to steak sharing platters. There is something for everyone ... including vegetarians.Our rustic and heritage listed space is bright and open and with surrounding terraces every table is blessed with a fantastic view. Our private dining room is perfect for groups up to 14 and we can cater for intimate functions of 10 right up to canapes for 300 people. Traveling to and from Meat Market is easy with public transport close by including a water taxi point right at our door step and discounted parking at DFO.
Hophaus Bier Bar Grill is Southbank’s cosmopolitan reinvention of the great Bavarian Bier Halls perched above the banks of the Yarra River. At Hophaus, Munich meets Melbourne with a deco-dining hall offering north-facing waterfront views of the water, Flinders Street Stations and Melbourne CBD.The space within the venue range from internal dining rooms to sheltered terrace landings, making it suitable for larger capacity functions including corporate events, cocktail parties, birthdays, engagements and Christmas functions.The food packages highlight the freshest and best cuisine from the land of Munich in combination with the culinary team’s signature styles. Guests can enjoy a selection of classic Bavarian favourites with contemporary Melbourne flair unique to this reinvented European Beer Hall.Hophaus is a friendly and exciting venue all about beer and enjoyment.Set on Level 1 of the Southgate’s Restaurant & Shopping Precinct, it’s an easy walk from the CBD, Federation Square or Crown Casino.
Pier Farm has taken over the site previously occupied by Anchorage. The venue has been refreshed and refurbished to produce fresh and authentic Mediterranean-inspired cuisine.Melbourne restaurateur, Roberto Scheriani (previously of The Italian), opted for a sea change to start a new venture for Williamstown locals and Melbourne foodies. Pier Farm will produce a warm and inviting environment and a menu that boasts local ingredients with a focus on beautiful fresh seafood, pasta and salads.Matteo Bartaletti (previously of North Bondi Italian Food, Movida) is thrilled to come on board as head chef. Born in Italy and having worked extensively across Tuscany and Dubai, Bartaletti spent time in Sydney on his last stint in Australia and has now taken residency in Williamstown.The raw bar will offer delicacies such as Sydney Rock Oysters, or something else light and delicious such as the carpaccio of cured flounder, grapes and pumpkin seeds with a verjus dressing or the DeVodier Prosciutto di Culatello with fresh figs and gnocco fritto.Main courses originate from the sea or the paddock, with plates such as the pan-fried fillet of John Dory with pippies, caper berries and cherry tomatoes sitting on the menu alongside the dry aged, grass fed rib eye with pickled mushrooms and crispy shallots.Accompaniments such as fennel and butter leaf salad with a fresh lemon dressing and sweet peas with fresh mint and pancetta will also evoke the freshness of summer.Those who prefer pasta will be able to enjoy likes of handmade black truffle ravioli in a veal ragout with parmiagiano reggiano or a trofie pasta with potatoes, green beans and hand pounded pesto.Sommelier George Haralambopoulous, a long-time friend of Roberto’s and something of a Williamstown icon having been at Anchorage for the past two years, has created an extensive wine list with over 140 different drops available. George and Roberto first met over 30 years ago, both working for the late Donlevy Fitzpatrick at Vic Ave Café in Albert Park.“While Robbie was busy winning hats and awards, I was sommelier at Werribee Mansion Hotel for 14 years being recognised for adventurous food and wine pairings for some 15 international chefs. Quite a few customers followed me across to Williamstown to continue to their wine journey,” says George.“We will showcase classic Australian and iconic Europeans wines, breaking it up with new and upcoming winemakers both local and abroad,” he continues.Pier Farm is the perfect location to enjoy world-class food against an inimitable waterfront backdrop. The venue will also operate as a function space – ideal for a summer event or wedding – that will give beautiful and memorable experiences for a special occasion.Pier Farm will be renovated in stages, with plans for further development throughout 2018.
Situated in the heart of Camberwell’s Burke Road shopping precinct, with a designer fit out by renown Melbourne designer, Eades and Bergman (think Kong and Hawker Hall) and headed by Camberwell’s most awarded chef, Juno and May has all the (fresh) ingredients to impress the most discerning of diners. The restaurant offers casual dining along with two separate private dining rooms each with their own unique atmosphere. Juno and May has a contemporary menu with influences from Europe and Asia.CELEBRATIONSJuno and May has the perfect upstairs function space, known as "The Stalls", including your own private bar. The Stalls' contemporary look was designed by renowned Melbourne designer, Samantha Eades, and will impress your guests. The Stalls overlooks the restaurant below through steel framed floor to ceiling windows which can be open or closed for a more intimate gathering. Juno and May can tailor a function menu to suit your special event.
Roc’s is located in the heart of South Yarra inside the Jam Factory complex, and is tailored to those seeking a sophisticated venue. The stylish interior, reflecting a quintessential New York scene, compliments the Chapel Street experience.Named after Roc Kirby, founder of Village Roadshow and a pioneer of the Australian Film & Cinema industry, Roc’s Jam Factory is a bar perfect for entertaining clients and holding presentations in an environment that will indulge all your senses. Mix business with pleasure in this unique venue enjoying dishes highlighting flavours from around the globe with an array of the finest hand selected wines, beers and seasonal and fresh cocktails.Roc’s is available for meetings and presentation packages catering for a formal presentation, corporate event, celebrations and wedding reception. Venue available for exclusive hire and for semi-private bookings for smaller groups, minimum spend may apply.Choose from a selection of premium beverages, canapes, sweets and savouries to create the perfect package for your next event or celebration.Click here to download functions packages
Dion Li Rosi started his apprenticeship at Va Tutto Restaurant in Ivanhoe at the tender age of 16ish, after growing up in an environment where food, friends and family were paramount, it seemed natural to take a position in cookery. His love of food and tradition provided the passion needed to work up the ranks in the kitchen and improve his technique and knowledge. With itchy feet, he parted ways with Va Tutto and accepted a role at De Bortoli Wineries to complete his apprenticeship and increase his product knowledge. The completion of his apprenticeship saw him once again climb the ladder of hierarchy for a further 3 years until the thirst for knowledge had him take a break from cooking to up skill with a nutrition course at ACNT, which provided some of the most sensitive dietary information that is integral within the industry. Being away from the pans was harder than expected, so the next step was to re-enter the industry, but concentrate on different cuisine. Classically Italian trained, Dion took a job at Two Beans and a Farm, where the menu was heavily Spanish/French. Within the walls of this 150 Year old Homestead, a bond was concreted with the manager, Tro Jerijian, who he brought with him to DiCasa Restaurant.At DiCasa, we are heavily produce and service driven, sourcing the best products from local businesses and processing from scratch to create the best possible European cuisine. Using old school family recipes from the old country while incorporating the world’s best produce, Dion is able to represent his cultural background. We go to great lengths chasing producers and cutting out the middlemen, to reduce food miles as we often buy straight from the source. Whether you are a romantic table of 2 or a group booking of 60, the emphasis is to cater each situation to the needs of your guests. This incorporates all dietary requirements, children meals, disabled access, music, lighting and décor.
Whether you are dining with friends or having a romantic dinner for two, Gracies offers a dining experience like no other.Set in a traditional Australian homestead style Gracies offers seating for up to 50 people in the main dining room. Open on Friday and Saturday evenings and for Breakfast and High Tea on Sunday, bookings are essential.
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