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Yassas! Welcome to Kri Kri and the unique experience of Greek mezethes-style dining. Sharing mezethes or ‘small plates’ is an old and established custom in Greece. There is no entrée or main course as such, instead, one chooses from the wide variety of dishes on offer. Each dish has its own individual character. You can order old favourites, invent your own combination of flavours and textures, or ask your waiter to help devise a menu according to your taste and mood. The dishes will come out as they are cooked, with enough time for you to savour each and every one, and anticipate the next. So sit back, let the rembetika music stir your soul and get ready for a taste of Greece. Kali Orexi!
Vasko boasts a unique family presence, and a successful fusion of contemporary cuisine with a strong Mediterranean flavour.Private dinner, cocktail party, engagement, wedding, christening you name it, Vasko’s enviable reputation for creativity ensures your next special occasion will be a complete success. A private bar, champagne garden and al fresco deck seating are just a few of the many great features included in our private space.Vasko can accommodate up to 150 guests cocktail style, offering a broad range of canapés, finger food and grazer options. For a sit-down celebration we can cater for up to 70 people with a variety of set menus to choose from.Each dish on their cocktail and set menus are house made and are of the highest quality. For a conference Vasko’s private space can cater for your annual general meeting, training seminar/workshop, exhibition and more. The space is fully equipped with a comprehensive audio visual system including a wide screen plasma, DVD and i-pod facilities.
At Bar Lourinhã, they believe true hospitality comes from the heart. Their passion is sharing their love of good Mediterranean food, wine and cherished memories.Bar Lourinhã Upstairs is an exclusive space that has a brand new look and feel courtesy of the creative vision of designer Pascale Gomes McNabb.The intimate room is the perfect venue for a celebration or corporate function. Designed specifically for birthdays, engagements, small wedding receptions and a variety of business events, the space can be whatever you want it to be.Seating up to 40 guests for a sit-down lunch or dinner and up to 65 guests for a stand-up cocktail event, exclusive room hire offers complete privacy and the chance for your guests to experience the Mediterranean way of life.They have a range of food and drinks packages that reflect the current menu and feature seasonal produce. Each package can be tailored to suit your specific requests and dietary requirements.
Having fully refurbished the venue, 57 is now famous for its relaxed, casual and stylish dining atmosphere. 57's kitchen boasts a simple fresh cuisine complemented by a boutique wine list featuring some sensational local and imported wines. If it's a perfect morning coffee, a romantic dinner or an intimate family gathering, visit 57 for an everlasting experience!
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.
The name Shakahari, incidentally, is the Hindi word for "vegetarian". For more than forty years Shakahari has been one of this city's most innovative restaurants.Eschewing compromise, Shakahari has maintained a firm commitment to the two fundamentals of its cuisine: It is completely vegetarian and it uses only fresh, natural ingredients. Menus are changed quarterly to take full advantage of seasonally available fruits and vegetables and there are no artificial ingredients or colourants used.Shakahari has pioneered other fields in its fascinating development. Beginning in the early '70s by introducing ideas from Japanese, Chinese and Thai culinary traditions. In style, Shakahari's cuisine has always been East-West even before this term became the familiar way to describe cooking which uses Asian ingredients and skills in a European context.Today this restaurant's wide appeal rests on its expertise in creating meals which are light but satisfying, natural but attentively detailed in their preparation and presentation.In keeping with its original Indian inspiration, the interior design of Shakahari's Carlton location uses basic village tones and simple furnishings. It's only indulgence are two magnificent cloth paintings of the 19th century Nathvara (Rajasthan school) and a series of the earliest devotional posters from the Ravi Varma Steam Press, Poona.
When you take great Greek food and the famous Hellenic spirit and add it to eclectic Brunswick East, you get Melbourne's hottest Greek taverna - an exciting culinary destination that will leave you wanting more.
Harry makes regular trips to farms, markets and wholesalers to source the freshest produce available. Respect for the ingredients is a high priority. An understanding of flavour combinations that complement, not overwhelm, the best ingredients is a signature of Harry’s culinary creations. Beef and lamb is sourced from a local Phillip Island farm. Organically certified and expertly farmed, these meats are an experience in themselves.
Situated over the water at New Quay, Docklands, Berth offers floor to ceiling windows that captures the spectacular city views as well as Etihad Stadium and bay views beyond the Bolte Bridge.Berth is a multi-purpose venue that spans over two levels. Downstairs offers three open dining areas and an outdoor decking. Whilst upstairs (The View Room) offers a dining area, bar/lounge and balcony which can all be independently booked for small and large functions.
Smith Street Alimentari was established to expand on our existing and very popular take home or ‘pronto’ meals, already available from Brunswick Street Alimentari for the past 15 years.In addition to our pronto meals, we have introduced our French rotisserie and catering menu. We offer a huge larder section, fresh pasta bar, deli section and quality meats.Our pronto meals are all fresh, not frozen in order for you to have the option of enjoying your meal that evening or freeze for another day.Our aim is to provide quality meals for singles, couples and families at a reasonable price. Our belief is that take home meals shouldn’t be luxury purchase but a guilt free option that you can take advantage of a few times a week.You are also welcome to stop in on your way to work for a light breakfast and coffee or pop in for lunch and choose from our salad and panini bar.
This sophisticated venue, established in 1988 by Tony, Mary and Michael Mimmo, specialises in quality italian-inspired lunches and dinners.Casavini's fine dining and professional, friendly service has helped it establish a loyal clientele. Set in an intimate, florentine environment offering an ambience that is sleek, warm and inviting. Great for an intimate dinner for two or a special occasion with family and friends.There is an extensive choice of dishes from our a la carte menu Wednesday to Friday or our renowned Mediterranean smorgasbord including seafood every weekend with live entertainment. The Restaurant is fully licensed and has an extensive wine list sourced from Australian, New Zealand, French and Italian vineyards.
At Zonzo, the traditional Italian custom of the ‘shared table’ brings friends and family together to indulge in the very best of authentic Italian cuisine and premium wine. Situated within Zonzo Estate winery in the stunning Yarra Valley, Zonzo is surrounded by forty-five acres of vines and luscious lawn that not only provides picturesque views, but the opportunity for both adults and children to enjoy. Specialising in Italian cuisine, the Zonzo Menu boasts many delicious and authentic flavours, a true highlight being the wood-fired pizzas. In April 2016, Zonzo Estate proudly release their first ever estate wines. Included in this release was: Sauvignon Blanc, Chardonnay, Pinot Noir, Shiraz and Cabernet Sauvignon, all of which are receiving encouraging reviews. Zonzo Estate is also recognized as an award winning wedding reception, and has consecutively been named the Victorian State WINNER in the Restaurant Reception Category of the Australian Bridal Industry Awards for 2011, 2012, 2013, 2014, 2015, and 2016.
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