Modern Australian fare is as much about balance as it is about the disruption of flavours, and Melbourne is not afraid to push the envelope. Much of the dining landscape in Melbourne is a commentary on indigenous and immigrant cultures, the latter resulting from successive waves of settlers, including communities of Chinese, Vietnamese, British, Indian, Filipino, Japanese, French, Italian, Greek and Lebanese origins.
Chefs are increasingly using unique native ingredients and fresh, local produce while employing innovative, cross-cultural cooking techniques to put the best dish forward. It’d take a lifetime to eat your way through the city and you’d still barely scratch the surface. Save yourself the trouble and bookmark this list of what and where to eat on your next trip to the Victorian capital.
Big Esso by Mabu Mabu
An expression that means “the biggest thank you” in the Torres Strait, a meal at Big Esso feels like a reflection of just that gratitude. The restaurant, which puts a contemporary spin on indigenous dishes, changes its menu based on regular and native seasons. “While there is a demand for native ingredients, there is also a need to want to know how to use it well,” chef and founder Nornie Bero explains.
View this post on Instagram
Visitors to the Federation Square institution are spoilt for choice with a big bad spread of charred kodal (crocodile) tongue bathed in an aromatic tea grass red curry, succulent pepperberry migina usar (wallaby) shank subliminally infused with saltbush, gamey kami (emu) steak coated in macadamia matcha, zesty bam bam squash with warrigal greens and nettle pesto, and wattleseed chocolate marquise with bunya nut mousse, among others. It also boasts the country’s first indigenous bar, where the green ant gin is a hot favourite. Word for the wise: stock up your pantry with native condiments and herbs like strawberry gum and lemon myrtle tea before leaving.
Victoria by Farmer’s Daughter
The brainchild of executive chef Alejandro Saravia, who is said to have introduced Peruvian cuisine to Australia, and head chef David Boyle, this paddock-to-plate venture in Federation Square overlooking the Yarra River is a celebration of the produce, people and places of Victoria. The contemporary space, with its dark wood and tonal greens creating a more casual vibe than the original Farmer’s Daughters, features a striking four-metre ingredients table made from reclaimed eucalyptus, showcasing bowls of Victorian produce for a sensory experience of looking, touching and smelling.
View this post on Instagram
Kick off your meal with oversized, pull-apart sourdough loaves from Cobb Lane, paired with Caldermeade Farm cultured butter, followed by snacks like holy goat cheese and beetroot crackers or potato rösti topped with cured Bass Strait scallop and cold climate avocado. The menu leans heavily on woodfire and charcoal-treated meat. Picture an 800-gram dry-aged O’Connor rib eye served sliced with rocoto-chilli salsa, and a crispy-skinned Milla’s smoked half-duck.
Yakimono
It’s high-octane and futuristic—it’s an izakaya dripping in surrealism on 80 Collins. The soundtrack is groovy but not blaring, and the energy of the place is palpable. For the best table in the house, snag the ringside seats around the enormous horseshoe-shaped bar on level one. The view is promising: watch the chefs working the charcoal in the open kitchen put on a flamboyant show at dinnertime.
Start with fresh oysters drizzled with finger lime ponzu and tobiko (flying fish roe) before moving on to kingfish sashimi resting on a bed of green kosho (citrus chilli paste) and crispy rice. The spicy togarashi duck rice with fried broccolini and yakitori sauce is a must-try. There’s no dearth of proteins, so check out the “sticks” section of the experimental menu. Wash it down with a cocktail or two—each named after Tokyo districts—which are hard to get wrong.
Molly Rose Brewing
View this post on Instagram
A tribute to owner Nic Sandery’s grandmothers—Molly and Rose—this brewery’s food menu draws inspiration from the Asian culinary diversity of Darwin (Sandery’s hometown), blending with chef Ittichai Ngamtrairai’s diverse gastronomic background. Originally a brewery since 2019, it recently expanded into a Collingwood warehouse hotspot. Indulge in multi-course delights paired perfectly with their brews: think kingfish sashimi, refreshing watermelon tartare, and chicken wings stuffed with baccala (a cod mousse commonly found inside Italian-style zucchini flowers), all glazed in a spicy sriracha-esque sauce. Don’t miss the Big Pause dark ale or the bright Skylight IPA, alongside prosecco, pinot grigio, and chardonnay from partner Callie Jemmeson’s labels, poured fresh from their taps.
Queen Victoria Market
No trip to Melbourne is complete without visiting the 140-year-old Queen Victoria Market, a historic site that has served as a cemetery, livestock market, and wholesale fruit and vegetable market since the 1800s. Spanning two city blocks, this bustling market features over 600 small businesses selling fresh produce, gourmet foods, clothing, and souvenirs. To navigate the many food stalls, join the 2.5-hour Ultimate Foodie Tour, which highlights the market’s best offerings. Start at The Mussel Pot for fresh mussels; the brothy, spicy coconut-chilli mussels are a must-try. Visit The Chicken Pantry for ethical meats, and stop by Ripe, the world’s only artisanal Australian cheese shop, for cheese from Australian makers like Berry’s Creek and Holy Goat.
Chinatown
Pass through the iconic red gates of Melbourne’s Chinatown—the country’s oldest—and you’ll find yourself immersed in a vibrant realm of Asian cuisine, karaoke joints, cocktail bars and chic boutiques. Wander along Little Bourke Street, between Swanston and Spring Streets, and discover a stretch of charming nineteenth-century buildings.
Shanghai Street is the place to try fried pork mini buns or fried chicken and prawn dumplings. Momo Sukiyaki & Shabu Shabu tantalises the taste buds with comforting Japanese-style hotpot, while Mekong Vietnam excels with its steaming bowls of pho. Flower Drum, a 50-year-old Cantonese fine dining institution, is renowned for its dumplings and noodles, legendary Peking duck, and seafood cooked fresh from the tank.
All Photographs by Visit Victoria.
