Melbourne, a city synonymous with world-class dining, continues to solidify its reputation as a global culinary powerhouse. The past few months have witnessed an extraordinary influx of new restaurants, intimate wine bars, and revitalised pubs, each contributing to the city’s dynamic gastronomic tapestry. From glittering CBD high-rises to charming neighbourhood corners, Melbourne’s hospitality scene is in a constant state of evolution, offering an endless array of experiences for discerning diners. This comprehensive overview spotlights the most noteworthy new venues, detailing their unique concepts, star chefs, signature dishes, and the ambitious visions driving their creation.

The Unfolding Feast: Melbourne’s Latest Culinary Chapter

The city’s latest wave of openings paints a vibrant picture of culinary diversity and innovation. We’re seeing a rich ‘Italian renaissance’ unfold across multiple suburbs, a surge in sophisticated Japanese concepts, and a strong emphasis on provenance and experimental techniques. Beyond the plates, these establishments are meticulously crafted experiences, with thoughtful design, curated drink lists, and a clear vision for their place within Melbourne’s competitive landscape. This article delves into the main facts surrounding these openings, providing a chronological (or thematically grouped) exploration of each, supported by details that highlight their unique contributions and the broader implications for Melbourne’s status as a premier food destination.

Ān: A New Apex of Japanese Kappo in the CBD

Main Facts: Located in the bustling Melbourne CBD, Ān introduces a sophisticated two-level Japanese Kappo restaurant, helmed by culinary veterans Takuro Abe and Shiro Fukushima, who bring over five decades of combined experience from esteemed establishments like Warabi.

Supporting Data & Vision: Ān is not merely a restaurant; it’s a dedication to Kappo cuisine, a multi-course dining style that allows the chef to showcase their skill and the finest seasonal ingredients. The menu is available as set offerings, starting from $115 per person, or an extensive à la carte selection, providing flexibility for diners. The chefs’ commitment to premium Australian and Japanese produce is evident in every dish.

Menu Highlights: Diners can expect exquisitely crafted dishes such as the Chiba-style namerou fish tartare, a delicate blend of miso, ginger, and fresh herbs. The hibachi-grilled Kagoshima A5 wagyu promises an unforgettable melt-in-your-mouth experience, while the zuke maguro nigiri, featuring glossy marinated tuna, exemplifies the Edomae sushi style. This traditional approach to sushi involves meticulous processes like marinating and pickling, and the use of red akazu vinegar (derived from sake lees) for seasoning the rice, imparting a deep, savoury profile. Desserts, such as the hojicha panna cotta with sesame crunch, offer a refined end to the meal.

Ambiance & Innovation: The restaurant’s design, featuring black timber, concrete, rust, and gunmetal, creates a cool, contemporary backdrop. The upper dining room centers around a dramatic chef’s counter, providing an intimate view of the culinary artistry. Downstairs, a bar and communal seating foster a more relaxed atmosphere. From late October, the lower level will transform into a Tokyo-style listening bar after 9:30 pm from Thursday to Saturday, offering cocktails, Japanese whisky, and a late-night snack menu – a truly innovative concept that blends fine dining with a vibrant nightlife experience.

Delmonte: Revitalising Lygon Street’s Italian Heritage

Main Facts: Delmonte marks a significant revival on Lygon Street, bringing a fresh ode to Italian dining as the ground-floor offering of Jamie Valmorbida’s (Pidapipo, Johnny’s Green Room) King & Godfree project. It occupies a site with a liquor licence dating back to the 1870s, acquired by Valmorbida’s grandfather, Carlo, in the 1950s.

Supporting Data & Vision: This establishment seamlessly blends history with modern culinary expertise. The interior evokes its past as a deli with long bar counters and creamy tiling, complemented by a contemporary wood-fired grill and oven. The menu, a collaborative effort by King & Godfree culinary director Karen Martini, executive chef Mark Glenn, and head chef Diana Desensi (Daphne, Julie), is designed for timeless appeal and flexibility. As Martini stated, "We wanted a menu people could come back to again and again and always find something new, while still feeling completely at home. It’s produce-led and built on classical technique, but every dish still needs to feel unmistakably Italian."

Menu Highlights: Expect classic Italian comfort food elevated with premium ingredients. Highlights include three-cheese suppli, a diverse salumi selection featuring culatta, mortadella, and Wagyu bresaola, and fresh pasta dishes like mezze maniche alla carbonara. A standout is the ham and fontina-stuffed pork costoletta, sourced from Donati’s Fine Meats, another Lygon Street institution recently rescued by Valmorbida. A dedicated dessert station offers theatrical presentations of crepes al forno with ricotta, mandarin, and grappa, alongside gelati and tiramisù.

Drinks & Ambiance: The drinks list celebrates Italian wines, particularly from Piedmont, and includes back vintages from the King & Godfree cellar, alongside a full suite of classic Italian cocktails. The atmosphere is further enhanced by a custom hi-fi system, a record player built into the bar, and thoughtful acoustic engineering, with local vinyl DJs curating the soundscape in this reimagined neighbourhood haunt.

Roma: Collins Street’s Homage to the Eternal City

Main Facts: Roma, the latest venture from Melbourne hospitality trio Con Christopoulos (The European, Kafeneion, City Wine Shop), executive chef Matt Wilkinson (Pope Joan), and Giovanni Patane, has opened its doors on Collins Street, offering an Italian dining experience deeply inspired by the Eternal City.

Supporting Data & Vision: Roma embodies a polished trattoria spirit, focusing on authentic Roman culinary traditions and a commitment to quality ingredients. Chef Wilkinson’s menu is a thoughtful exploration of Roman gastronomy, featuring a comprehensive pasta program and a dedicated page to "quinto quarto" Roman butchery – offal dishes that celebrate nose-to-tail eating. The commitment to authenticity extends to the exclusive use of extra virgin olive oil for all cooking applications, from deep-frying to finishing drizzles.

Menu Highlights: The pasta program is a cornerstone, while the offal dishes are a bold statement, exemplified by the paccheri alla baronessa with chicken livers and mushrooms. These offerings promise a rich, traditional Roman experience.

Drinks & Ambiance: The wine list heavily features the Lazio region of Italy, complementing a broader selection of European and Australian producers. The dining room itself is a feast for the eyes, incorporating century-old Italian details and a magnificent 1930s marble table, artfully adorned with the day’s freshest produce. For a more casual start to the day, a separate breakfast menu is available on the terrace.

Spaghetti Club: Richmond’s Homely Trattoria with a Storied Past

Main Facts: Spaghetti Club, the eighth venue from Mama’s Dining Group (Disuko, Hochi Mama), has opened on Swan Street in Richmond. This Southern Italian trattoria draws its inspiration from a deeply personal source: a dog-eared family recipe book belonging to co-founder Lucas Gugliandolo’s late Nonno.

Supporting Data & Vision: The restaurant is a heartfelt tribute to family heritage and traditional cooking. Gugliandolo shared the sentimental value of the recipe book: "The orange book was never meant to become a restaurant. It was simply Nonno writing down what he cooked throughout his life, from pastry kitchens in Sicily through to the dinners we all grew up around." Head chef Michael Fleming (ex-Totti’s Bondi and Press Food & Wine Adelaide) has lovingly reworked these cherished family recipes, expanding the menu beyond just pasta to offer a broader Southern Italian experience.

Menu Highlights: While pasta is certainly a highlight, the menu features substantial dishes like pork chop cotoletta with fried capers and parmesan, and Nonno’s bubbling lasagne, layered with rich bolognese and béchamel. The involtini, stuffed with provolone and a herb crumb, is another testament to traditional flavours. House-made spaghetti vongole, finished with lemon and bottarga, and cacio e pepe arancini with black garlic aioli showcase Fleming’s refined touch on classic forms.

Drinks & Ambiance: The drinks list embraces aperitivo culture, with a selection of Negronis, spritzes, Italian lagers, and local wines. The venue itself is designed to exude the warmth of a beloved family home, albeit with sophisticated upgrades. Marble tables and plush, sunflower-yellow booths, combined with vintage lights and dark timber panelling, place it firmly in the category of a chic yet welcoming neighbourhood trattoria.

Julietta: South Yarra’s Intimate Italian Retreat

Main Facts: Julietta, an intimate new Italian restaurant in South Yarra, is the latest offering from the acclaimed Mamasita team. Situated on the corner of Toorak Road and Chambers Street, it channels the cosy charm of a neighbourhood trattoria, focusing on handmade pasta and classic Italian cocktails.

Supporting Data & Vision: Executive chef Jimmy Garside (Mamasita, The Apollo) encapsulates the philosophy: "It’s about doing things really well – pasta at the centre, with dishes that feel familiar." The interior design, featuring burgundy banquettes, vintage brass lights, and European awnings, creates a warm and inviting atmosphere, complemented by shelves stocked with house pickles, imported flour, and tomatoes that speak to the heart of their pasta program.

Menu Highlights: The menu follows a familiar Italian structure, from antipasti to larger plates, with handmade pasta as its vibrant core. Starters include burrata with pine nuts and a sweet-sour golden raisin agrodolce, or crisp potato fritti served with saffron aioli. Pasta dishes offer creative riffs on classics, such as green peppercorn cacio e pepe, a rich short rib ragu, and an nduja-vodka bake with stracciatella. Desserts maintain this classic trajectory, with favourites like coffee semifreddo with amaretto caramel and a chocolate cake drizzled with olive oil.

Drinks & Ambiance: The drinks menu is distinctly Italian, anchored by a tight selection of Negronis, ranging from a shiraz-gin twist to a tequila-led Rosita with strawberry Campari and white cacao. Julietta promises a refined yet comforting dining experience, perfect for a relaxed evening.

Florentino: A Storied Institution Reimagined in the CBD

Main Facts: Florentino, a Bourke Street institution nearing its centenary in 2028, has been revitalised under the ownership of the Edition Group (NOMAD Sydney and Melbourne, Reine & La Rue) after a 27-year tenure by Guy Grossi’s Grossi Group. This relaunch brings a fresh perspective to a beloved Melbourne icon.

Supporting Data & Vision: The Edition Group has meticulously re-envisioned Florentino, segmenting its offerings into three distinct experiences, each honouring the venue’s rich history while introducing contemporary flair. This strategic move aims to cater to diverse dining preferences within the same historic building.

Florentino Dining Room: The flagship restaurant offers three, five, and seven-course menus. These showcase house-made pastas, seasonal interpretations of Italian traditions, and enduring dessert favourites like chocolate soufflé and tiramisù, crafted with Melbourne-based Cuvée Chocolate. It promises a refined fine-dining experience.

Café Florentino: Formerly Grossi Grill, the café has reverted to its original name, serving a Tuscan-inspired à la carte menu. Dishes are prepared from a wood-fired grill and Josper oven, featuring signature items like bistecca alla Fiorentina. The wine list boasts one of the country’s most substantial selections of Tuscan wines, making it a destination for regional Italian enthusiasts.

Cellar Bar: This charming space continues its legacy as a wine and pasta bar, trading late from Monday to Saturday. It offers 15-20 wines by the glass and introduces a new aperitivo hour from 3 pm, with enticing deals like $9 piccolo Martinis, $10 Garibaldis, wines from $12, and $12 antipasti including calamari fritti with basil aioli.

Implications: The relaunch of Florentino under new stewardship signifies a commitment to preserving its heritage while injecting modern dynamism. It represents a significant moment for Melbourne’s fine dining scene, promising to attract both long-time patrons and a new generation of diners.

Geralds Bar: An Expanded Legacy in Carlton North

Main Facts: After more than two decades in a small shopfront, Geralds Bar, a beloved Melbourne institution, has reopened in a significantly larger space a few blocks away in Carlton North. This relocation and expansion allow the venue to retain its cherished character while offering enhanced capacity and a more elaborate dining experience.

Supporting Data & Vision: Now on Lygon Street, the expanded Geralds Bar provides ample room for guests to linger, dine, and gather, yet remains deeply anchored to the convivial spirit that defined its original iteration. The painstaking restoration efforts, including original shelving and a sculptural curving bar topped with 300-year-old brushbox timber, speak to a deep respect for its legacy. The culinary team has been bolstered by the addition of chef Matt Podbury, working alongside long-time Geralds chef Pete Savage.

Menu Highlights: The menu features elevated dishes such as raw nannygai from WA, served with a vibrant cucumber chutney, horseradish yoghurt, and Aleppo pepper. The separate pastry kitchen produces exquisite baked cheesecake and crème caramel.

The Parlour – A Refined Experience: For those seeking a slower, multi-course dining experience, Geralds’s separate 35-seat dining room, The Parlour, offers a refined menu of seasonal dishes. Highlights include line-caught Blue Eye with courgette and basil, petit fours, rich goose fat fudge, and a selection of cheeses presented from a roaming trolley, adding a touch of theatrical elegance.

Implications: Geralds Bar’s expansion is a testament to its enduring popularity and the owners’ vision for growth without compromising the intimate charm that made it a local favourite. It signifies a maturation of a beloved concept into a more comprehensive dining destination.

Disuko: Tokyo’s 80s Vibe on a Melbourne Rooftop

Main Facts: The Melbourne rooftop previously home to Madame Brussels has been transformed into Disuko, a modern Japanese restaurant and bar. This 1980s Tokyo-inspired venue from Mama’s Dining Group (Hochi Mama, Windsor Wine Room) offers a multi-faceted experience.

Supporting Data & Vision: Disuko is designed as a dynamic, immersive space. It comprises a main dining room and bar, a spacious terrace, an intimate eight-seat omakase counter for exquisite 12-course sushi seatings, and a private dining room. The concept aims to transport diners to a vibrant, retro-futuristic Tokyo.

Menu Highlights: The izakaya-inspired menu features playful yet sophisticated dishes. Standouts include a Japanese McDonald’s-esque Fillet-O-Ebi sando, delicate wagyu tataki with yuzu kosho cream, ponzu, and crisp potato, and hibachi-grilled pork belly with tare and bottarga.

Drinks & Ambiance: Signature cocktails incorporate unique Japanese ingredients like yuzu syrup, red shiso-infused vodka, and toasted sesame bitters, complemented by a selection of Highballs, Spritzes, and specialty sake. The interior design fuses Japanese elements such as red timber, black lacquer, and kumiko joinery with contemporary touches like glass blocks, leather, and disco balls, creating a truly unique and engaging atmosphere.

Bar Sophia: Glen Iris’s Greek Wine Bar Odyssey

Main Facts: Bar Sophia, a new Glen Iris venue from Michael Badr (Marameo) and Marco Tenuta (Il Bacaro, Marameo), draws inspiration from Athens’s burgeoning wine bar scene, bringing a slice of modern Greek hospitality to Melbourne.

Supporting Data & Vision: Michael Badr explains the inspiration: "Athens has changed so much in the past decade. We’re hoping to bring back a little of that energy and flavour." The venue aims to capture the lively and evolving spirit of the Greek capital’s contemporary wine culture, offering a sophisticated yet relaxed setting.

Menu Highlights: The seasonal menu features inventive Greek-leaning dishes. Highlights include kefalotyri flatbread with florina peppers and honey, charred Corner Inlet squid with smoked almond, and Cretan-style braised lamb. The food is designed to complement the extensive wine program and encourage communal dining.

Drinks & Ambiance: The wine program, curated with insights from Steve Kimonides (The Rocket Society, Il Bacaro) through his annual vineyard visits to Greece, predominantly showcases Greek wines. It spotlights native grape varieties such as xinomavro, assyrtiko, and saviatano. Naturally, ouzo and tsipouro are integral to the cocktail offerings, adding an authentic Greek touch. Bar Sophia offers a vibrant and educational journey through Greek viticulture and cuisine.

Daphne: Hannah Green’s European ‘Pub’ on Lygon Street

Main Facts: Steps away from her acclaimed restaurant Etta, Hannah Green has introduced Daphne to the Lygon Street dining scene. This new venture is conceptualised as a "restaurateur’s answer to a pub," offering a fun, easygoing mood with highly delicious yet unpretentious European-leaning food.

Supporting Data & Vision: Hannah Green’s vision for Daphne is clear: "The mood is fun and easygoing, and the food is highly delicious but not too fancy." In the kitchen, chef Diana Desensi (Saint George, Pt Leo Estate) delivers bold, seasonal European flavours, with a strong emphasis on hearth cooking.

Menu Highlights: Expect vibrant starters like Bloody Mary heirloom tomatoes with pickles and olives, and grilled potato flatbread topped with mussels, celery hearts, and whipped cod. A standout main is the half chicken roasted over the custom hearth. The menu is designed to be inclusive, offering small serves for children, weekly steak and pasta nights, and a late-night supper menu from 10 pm on Fridays and Saturdays, covering a wide range of dining occasions.

Drinks & Ambiance: The wine list, curated by sommelier Ashley Boburka (Etta, Rockpool), provides shared access to Etta’s extensive 450-bottle selection, augmented by wines on tap crafted specifically for Daphne by Yarra Valley’s Valentine Wines, and a house draught by Hop Nation Brewing Co. Cocktails blend classics with creative twists, including a rhubarb Spritz and an olive oil Sour. The "Monday night $15 Martini Club" adds an engaging weekly highlight. The interior retains the welcoming feel and terrazzo flooring of its predecessor, Bar Romantica, updated with a palette of walnut timber, glass brick, antique mirrors, coffee-coloured upholstery, Australian marble, and crimson textiles, creating a sophisticated yet approachable atmosphere.

Yiaga: Hugh Allen’s Fine Dining Debut in Fitzroy Gardens

Main Facts: Yiaga, Hugh Allen’s highly anticipated first restaurant, has opened in the picturesque Fitzroy Gardens in East Melbourne. The former Noma and Rockpool chef, who remains executive chef at Vue de Monde, partners with head chef Michael McAulay (also Noma, Vue de Monde) to deliver a refined fine dining experience.

Supporting Data & Vision: Yiaga offers a $295 set menu that is a profound expression of seasonality, intention, and an unwavering commitment to the finest Australian ingredients. The culinary philosophy is deeply rooted in sourcing from exceptional farmers, fishers, growers, and makers across the country.

Menu Highlights: Dishes reflect this dedication to provenance, featuring deeply flavoured beef from retired Blackmore Wagyu breeding cows, pristine Queensland coral trout, and wakame seaweed foraged from the Victorian coast. Each ingredient tells a story, meticulously prepared to highlight its natural excellence.

Ambiance & Design: The venue, designed by noted architect John Wardle, is a masterpiece of open-plan layout, intentionally breaking down barriers between the kitchen and the 44-seat dining room. This design choice fosters a sense of transparency and connection, allowing diners to witness the culinary artistry firsthand. Allen and Wardle’s shared appreciation for detail, craftsmanship, and a strong sense of place is evident in every aspect of the interior and exterior, creating a harmonious and immersive dining environment.

Saadi: A Culinary Journey through Indian Heritage Flavours in the CBD

Main Facts: Saadi, a new CBD restaurant by chef couple Saavni Krishnan and Sriram Aditya Suresh, brings reimagined family recipes and lesser-known dishes from the Indian subcontinent to Melbourne’s dining scene. Their confidence stems from nearly 12 years in Australian kitchens and numerous successful pop-ups and residencies.

Supporting Data & Vision: Saadi is a deeply personal project, born from a desire to showcase the rich tapestry of Indian regional cuisine through a contemporary lens. Krishnan, raised in Mumbai with Punjabi and Tamilian heritage, brings experience from Fred’s in Sydney, and Etta and Manzé in Melbourne. Suresh, most recently head chef at Coburg’s Gemini, has a diverse exposure to Indian food cultures thanks to his father’s postings with the Indian navy. This combined background allows them to present a unique and authentic culinary narrative.

Menu Highlights: The menu highlights prime, in-season vegetables; idli (rice cakes) are creatively topped with spiced Dutch carrots, and fritters of vegetables in a delicately light batter are served with a yoghurt sauce. Select proteins include pulikachal (simmered tamarind) flathead from Corner Inlet with curry leaf chutney, and Loddon Valley lamb brisket complemented by a fermented citrus dressing.

Ambiance & Location: Saadi has taken over Halim Group’s split-level Punch Lane site, formerly home to Sunda, providing a stylish and adaptable space for their innovative Indian cuisine. The restaurant promises a fresh perspective on Indian dining, moving beyond familiar dishes to explore the depth and breadth of the subcontinent’s culinary heritage.

Harriot: Conferre Group’s Modern European Venture in the CBD

Main Facts: Harriot is a new modern European restaurant in Melbourne’s CBD from Conferre Group, the acclaimed team behind Italian favourites Tipo 00, Osteria Ilaria, Figlia, and Grana. This opening represents a slight departure from their Italian focus, showcasing their versatility.

Supporting Data & Vision: A formidable team has been assembled for Harriot, including Andreas Papadakis (partner and group executive chef), Luke Skidmore (partner and director), executive chef James Kelly (previously of Lyle’s London and Embla), and head sommelier Justin Howe (ex-Osteria Ilaria and Embla). This all-star lineup promises an exceptional dining experience rooted in excellent food and outstanding wine. Kelly expressed his excitement: "I’m excited because it’s my first head chef role. There’s so much interesting Australian produce to explore and we’ve got a beautiful brand new kitchen."

Menu Highlights: Tucked within the recently opened 555 Collins Street, Harriot is designed to seat approximately 60 diners, including a 14-person private dining room. The menu, infused with a distinct Melbourne sensibility and a focus on Victorian produce, features white tablecloths setting the stage for sophisticated starters. These include oysters with preserved quince and horseradish, chicken liver parfait and chestnut, and bluefin tuna with rye. Mains under consideration include rainbow trout served with baby leeks and roe, and Sher wagyu rump with parsley root and pink radicchio. In a nod to the Conferre Group’s Italian roots, an elegant spanner crab ravioli with butternut pumpkin and bergamot will also make an appearance.

Implications: Harriot signifies the Conferre Group’s expansion into broader European cuisine, demonstrating their culinary prowess beyond Italian fare and further enriching Melbourne’s diverse dining landscape.

Two-Two-Six: Flinders Lane’s Subterranean Fire-Focused Grill

Main Facts: An ambitious new fire-focused restaurant, Two-Two-Six (II.II.VI), has opened beneath Flinders Lane, delivering smoky flavours, top-tier steaks, and exquisite seafood from a contemporary grill. This subterranean establishment is a new build, located below the century-old Invicta House.

Supporting Data & Vision: Owned by the same group as Ministry of Crab (located upstairs), Two-Two-Six is a 115-seat venue designed around the primal allure of fire cooking. A commanding bull sculpture welcomes diners into the restaurant, setting a dramatic tone. The open kitchen serves as the centrepiece, showcasing an impressive array of flame-cooking vessels: a custom Parilla grill, a robata, and a charcoal oven, all expertly fuelled by plentiful wood and charcoal. The culinary approach is informed by the finesse of Japanese robata grilling and the robust techniques of South American asado, focusing on premium produce and provenance rather than adhering to a specific cuisine.

Menu Highlights: Skewers are a focal point, featuring rich pork jowl, honey-mirin glazed chicken, and succulent skirt steak. A dedicated section of the menu highlights premium Australian steaks from renowned producers like Westholme and Mayura. Seafood dishes are equally impressive, including Abrolhos Island scallops with yuzu hollandaise and salt-baked John Dory with smoked horseradish tartare. Breaking from the ubiquitous share-plate trend, the menu is structured for guests to choose between two or three courses.

Desserts: The dessert menu is equally compelling, featuring a theatrical flaming rum baba alongside a rich chocolate mousse with Davidson plum, ensuring a memorable end to the meal.

Implications: Two-Two-Six adds a powerful new dimension to Melbourne’s fine dining scene, particularly for those seeking a sophisticated, meat and seafood-centric experience driven by expert fire cooking.

Da Bao, Ho Jiak, and Ho Liao: Junda Khoo’s Malaysian Trifecta on Bourke Street

Main Facts: Sydney chef Junda Khoo has brought his innovative take on Malaysian flavours to Melbourne, establishing a unique three-level site at 235 Bourke Street, with an additional entrance on Royal Lane. This ambitious project houses three distinct Malaysian concepts under one roof.

Supporting Data & Vision: Khoo’s vision is to offer a comprehensive exploration of Malaysian cuisine, catering to different dining moods and experiences within a single location. As Khoo explains, "So, it’s like having three different Ho Jiak concepts under one roof." Each floor provides a unique menu and atmosphere, showcasing the versatility and depth of Malaysian food.

Da Bao (Ground Floor): This level focuses on street food, offering a casual and accessible dining experience. Expect popular dishes like nasi lemak, Hainan chicken rice, and a bain-marie with various "chap fan" (mixed rice) style dishes, reminiscent of Malaysian street stalls.

Ho Jiak (First Floor): Named after the original Sydney establishment, this floor offers a more formal and elevated Malaysian dining experience. Here, Khoo explores the cultural intersections of the cuisine with a playful yet refined approach. Highlights include the famous laksa bombs, fresh oysters, quality steak, and a well-curated wine list, providing a sophisticated take on Malaysian favourites.

Ho Liao (Second Floor Rooftop): Meaning "good stuff" in Hokkien, Ho Liao is a rooftop beer hall serving home-style family favourites. This level offers a relaxed, convivial atmosphere perfect for enjoying comforting Malaysian dishes alongside a selection of beverages.

Implications: This multi-concept venue significantly expands Melbourne’s Malaysian dining options, offering diverse experiences from casual street food to elevated cuisine and a vibrant rooftop setting, all under the innovative guidance of Chef Junda Khoo.

Cordelia: Carlton’s Sustainable Seafood Sanctuary

Main Facts: The team behind Prahran’s popular wine bar Don’s has launched Cordelia, a sophisticated sibling venue in Carlton. Named after the Latin meaning "Daughter of the Sea," Cordelia is entirely centred around the concept of sustainable seafood.

Supporting Data & Vision: While retaining the relaxed and affable vibe characteristic of Don’s, co-owner Alex Gavioli describes Cordelia as "definitely more of a restaurant" with "a long lunch with your friends kind of energy." This evolution signals a step towards a more refined, yet still approachable, dining experience. The focus on sustainable seafood is a core ethos, guiding the menu’s development.

Menu Highlights: The menu follows a traditional linear