Melbourne Restaurants

Republica St Kilda Beach serves up laid back dining and drinks beachside 'for the people'. Experience uninterrupted views whilst you dine, or simply lounge beachside and sip on a cocktail. This unique setting of beach culture invites you to soak up the vibe in the grassy courtyard, enjoy live tunes on the weekends, in St Kilda's Backyard.

After our million dollar renovation you will find 3 levels of opulence at The Meat & Wine Co, Southbank. Located at the popular Freshwater Place precinct overlooking Queensbridge Square, the Yarra River and the City skyline we offer you a blend of new & rustic design elements, from the feature concrete cladding, the warmth of solid timbers, to viewing into the past with detailed metal claddings & touching on the African heritage with patterns, textures & artefacts.

The impressive open kitchen adds a sense of theatre to the dining experience with dining in the private dining rooms offering contrasting styles from warmth to spectacular. With multiple areas to choose from we can cater to any kind of event style.

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!

The newly renovated Cove Hotel in Patterson Lakes is a premier dining and entertainment complex. Located on the marina, it’s a terrific place to gaze upon the spectacular water views. The venue also boasts a Wine Bar, Sports Bar, Function Rooms and more.

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.

The Point is an award winning restaurant located on the waters of Albert Park Lake which boasts stunning panoramic views of the lake and Melbourne city skyline. With floor to ceiling glass windows and a spacious balcony to enjoy the view you are treated to a water front dining experience like no other.

The Point showcases Modern Australian cuisine by Executive Chef Andrew Harmer. Awarded an Age Good Food Guide hat again for 2015, and our latest achievement winner of The Age Good Food guide 2015 Wine List of the Year.
With degustation and a la carte menus carefully crafted with contemporary Australian flare, the high quality of food is matched with unrivalled service. There’s nothing more indulgent than a meal consisting of confit king salmon, saffron hollandaise and wild garlic, following with Western Plains suckling pig, piccalilli, apple vinegar, sage potato finishing it off with blackcurrant mosaic, coconut & almond cream with Blackberry sorbet.
Accompanied by an encyclopaedic collection of some of the world’s most classic and famed wines, we have more than 1,700 different examples boasting one of Australia’s most extensive wine lists.

The Point is conveniently located 10 minutes from Melbourne’s CBD; with ample parking directly outside of the venue and lift access, our unrivalled dining experience awaits you.

Bookings are highly recommended.

With a menu featuring an array of authentic Chinese regional cuisines, Silks is Crown's premier Chinese restaurant.

We invite you to dine at Silks, Crown's premier Chinese restaurant. Experience a new menu featuring authentic Chinese regional cuisines including an array of Northern Chinese, Sichuan, Cantonese and Shanghainese additions and an enhanced selection of teas.

The private dining rooms offer an intimate dining experience for up to 12 people including the iconic Mongolian tent which is available for special events.

Dinner by Heston Blumenthal is one of the world’s most exciting restaurants.

Dinner takes its creative inspiration from our historic and nostalgic culinary past. This ultra-modern dining experience offers an elegant, sophisticated backdrop in which to enjoy internationally acclaimed award winning cuisine. Between its two restaurants in London and Melbourne, Dinner has received a list of awards and accolades including two michelin stars in London, and two hats in The Age, Good Food Guide, Melbourne.

Following years of research, the culinary exploration of chefs Heston Blumenthal and Ashley Palmer-Watts has resulted in a modern menu of dishes that have been inspired by historic recipes and history books. Some elements date as far back as the 13th Century. Working with food historians in Australia and the UK, as well as endless hours of library research, the two chefs have created a unique and original dining experience.

The menu at Dinner is accompanied by an eclectic selection of global wines and a cocktail bar that offers a unique bespoke range of exclusive drinks, distillations and infusions.

Immerse yourself in one of Victoria's most enriching hospitality experiences. A team passionate about hospitality delivers beautiful cutting edge, seasonal food matched with an internationally acclaimed wine list. Under the direction of Executive Chef Alla Wolf Tasker and Head Chef David Green the kitchen work from the ground up producing virtually everything, from house baked breads to an extensive charcuterie range, on the premises. And Alla's dream of a raft of excellent small scale local suppliers has finally come about - due in no small part to her own efforts. Several excellent organic farms are now located within minutes of Lake House.

Produce is often hand picked for a morning delivery. Local lamb, rare breed pork, grass fed beef, fresh water fish, sheep and goat's milk cheese, heirloom fruit from old orchards and windfalls from local gardens arrive at the kitchen, which since the early eighties, has fostered an open door policy, mentoring and supporting small sustainable producers and growers and developing a local food culture amongst fellow restauranteurs, chefs and residents.

One of Victoria's most enriching hospitality experiences. Regular guests will tell you of their favourite season and of memorable dishes. Perhaps the butter poached pheasant with chestnuts and Farrow in Autumn, the spring lamb with asparagus and morels. The duck with orange braised witlof; the golden roasted free range chicken of summer with corn and yabbies, or the truffled Pecorino tart with artichokes Barigoule, eel, Murray Cod and trout; rabbit and hare, speak of local waterways and fields.

Wild damsons, Winter Nealis pears, quinces and yellow crab apples feature in fabulous desserts and, in time honoured country fashion, are also made into delicious preserves for enhancing leaner seasons. Each seasonal menu takes you on a trip down country lanes, through the orchards and across the farm paddocks of the region.

During the day, the sunlit restaurant offers magnificent views through wonderfully large windows. Guests enjoying drinks at dusk on the outdoor terraces will witness the daily ritual of our resident kookaburra family flying in to be fed.

Rockpool Bar & Grill Melbourne was inspired by the great steakhouses of North America. With an uncompromising focus on excellent produce – in particular the meat program – beef sourced from only Australia’s very best producers, an outstanding wine list and sharp and enthusiastic service, this is a dining venue that offers a refined yet relaxed experience…the menu is simple and uncomplicated, the room luxurious.

Our beef is sourced directly from the producers and dry aged on our premises. That means we have total control over the quality of the beef. The dry aging process is important as it brings a better flavour to the beef than that of the more common wet aging in cryovac, which in essence is really preserving the beef. This however takes a big commitment as we have many tonnes of beef aging at any one time. We believe that the three types of beef we have are representative of the best of their type in Australia. Blackmore’s Wagyu, Cape Grim and Minderoo all fit into the strict Rockpool philosophy of humane treatment to the cattle. There are no growth hormones used and no antibiotic feed supplements. This is a rare thing in Australia today, particularly with the standard lot fed cattle.

FINE FOOD

For thirty eight years Le Parisien has offered fine food, wines and dedicated service to the Geelong region.

Fully licensed with over 350 wines to choose from.

Le Parisien is open 7 days a week for Lunch and Dinner.

On Sunday we do lunch all day giving you more flexibility.

FUNCTION ROOM DETAILS

Le Parisien offers a new, sound proofed, private function room offering the latest technology. You will have access to a large Plasma screen, monitor ports for direct input from your laptop, DVD, a separate sound system, and internet connection.

Big enough to cater for up to 40 dinning, 50 in a cocktail setting, or 60 "theatre style", your private room is perfect for breakfast meetings, business meetings, power point presentations, medical presentations, birthdays, anniversaries, or small weddings. Anything is possible in your own room.

The space is also available for hire as a stand alone meeting room.

Meals can be selected from our extensive menu or alternatively a personalised menu can be designed to suit any budget.

Don't forget you can also hire the Le Parisien Restaurant exclusively for up to 160 people or the Wharf Shed Cafe for up to 400.

Country charm and quality local produce combine to make the Café @ Churchill Island one of the areas’ best kept secrets. Our licensed café offers panoramic views across historic Churchill Island and Westernport Bay. Being surrounded by wildlife and farm animals the atmosphere is hard to beat. Great coffee and a menu complimented by constantly changing specials to suit our seasons, make our Café a ‘must visit’. Churchill Island is reached by road, through a tidal mangrove wetland teeming with birdlife. It is only 2 minutes drive off the Phillip Island Tourist Road at Newhaven.