Melbourne, a city celebrated globally for its vibrant and innovative culinary scene, is once again solidifying its reputation as a gastronomic powerhouse. As 2026 unfolds, the metropolis is witnessing an extraordinary surge in new restaurant and bar openings, each contributing to a rich tapestry of dining experiences. From intimate neighbourhood trattorias and sophisticated wine bars to ambitious fine dining establishments and multi-faceted Asian concepts, the city’s hospitality landscape is buzzing with energy, innovation, and a palpable sense of excitement. This period marks not just a recovery but a profound evolution, driven by creative visionaries, seasoned operators, and a discerning public with an insatiable appetite for exceptional food and drink.

This comprehensive report highlights the most significant new venues that have recently launched or are poised to define Melbourne’s exciting dining journey throughout 2026. These establishments collectively underscore Melbourne’s enduring commitment to culinary excellence, diverse cultural influences, and a deeply embedded appreciation for quality, provenance, and the art of hospitality.

Main Facts: Melbourne’s Enduring Gastronomic Allure

Melbourne’s dining scene in 2026 is characterised by its remarkable resilience and continuous innovation. The city has experienced a steady influx of impressive new restaurants, cosy wine bars, and revitalised pubs, catering to every mood and occasion. This dynamic growth is evident across various precincts, from the glitzy establishments of the CBD to the charming, community-focused venues in suburban hubs. The sheer volume and quality of these openings suggest a robust and confident hospitality sector, eager to push boundaries and delight diners with fresh concepts and refined offerings.

The overarching trend points towards a blend of deeply personal projects, often rooted in heritage and tradition, alongside bold, contemporary ventures that challenge conventional dining norms. Chefs and restaurateurs are demonstrating an increased focus on local sourcing, sustainable practices, and creating immersive experiences that extend beyond the plate. From the meticulous reconstruction of a beloved bar to the ambitious launch of a globally acclaimed cocktail group’s first Australian outpost, Melbourne’s culinary fabric is weaving new threads of sophistication and accessibility.

A Chronology of Culinary Excellence: New Openings Defining 2026

The past year and the onset of 2026 have seen a remarkable parade of venues opening their doors, each adding a unique flavour to Melbourne’s diverse palate.

Spaghetti Club (Richmond)

Landing on Swan Street in Richmond, Spaghetti Club, the eighth venue from Mama’s Dining Group (known for Disuko and Hochi Mama), offers a homely trattoria experience unlike its name might fully suggest. Inspired by the dog-eared recipe book of co-founder Lucas Gugliandolo’s late Nonno, a Sicilian chef who cooked across two continents for decades, this Southern Italian restaurant is a heartfelt homage. Gugliandolo recounts, "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, with a stellar background from Totti’s Bondi and Press Food & Wine Adelaide, has artfully reinterpreted these cherished family dishes. The menu extends gracefully beyond pasta, featuring highlights such as pork chop cotoletta with fried capers and parmesan, Nonno’s bubbling lasagne layered with rich bolognese and béchamel, and involtini stuffed with provolone and herb crumb. House-made spaghetti vongole with lemon and bottarga, and cacio e pepe arancini with black garlic aioli, ensure pasta lovers are well catered for. The drinks list complements the food perfectly, embracing aperitivo culture with Negronis, spritzes, Italian lagers, and a thoughtful selection of local wines. The interior, boasting marble tables and plush, sunflower-yellow booths, alongside vintage lights and dark timber panelling, exudes a sophisticated warmth reminiscent of a cherished family home, elevated for contemporary diners.

Julietta (South Yarra)

From the acclaimed Mamasita team, Julietta brings an intimate, charming Italian restaurant to the corner of Toorak Road and Chambers Street in South Yarra. Channelling the cosy neighbourhood trattorias of Italy, Julietta features burgundy banquettes, vintage brass lights, and European awnings. Shelves stocked with house pickles, imported flour, and tomatoes hint at the dedication to its pasta program. Executive chef Jimmy Garside (Mamasita, The Apollo) champions a philosophy of "doing things really well – pasta at the centre, with dishes that feel familiar."

The menu progresses from antipasti such as creamy burrata with pine nuts and sweet-sour golden raisin agrodolce, or crisp potato fritti with saffron aioli, to substantial main plates. Hand-made pastas are the heart, with inventive riffs on classics like green peppercorn cacio e pepe, a robust short rib ragu, and an nduja-vodka bake crowned with stracciatella. Desserts follow a similarly classic trajectory, offering coffee semifreddo with amaretto caramel and a decadent chocolate cake drizzled with olive oil. The drinks menu leans heavily into Italian influences, anchored by a curated selection of Negronis, ranging from a shiraz-gin twist to a tequila-led Rosita with strawberry Campari and white cacao.

Florentino (CBD)

A Melbourne institution approaching its centenary in 2028, Florentino has been magnificently relaunched under the ownership of the Edition Group (NOMAD Sydney and Melbourne, Reine & La Rue). Following a 27-year tenure by Guy Grossi’s Grossi Group, this Bourke Street icon has been revitalised while respecting its storied past. Its distinct offerings now include the flagship Florentino Dining Room, where three-, five-, and seven-course menus showcase house-made pastas, seasonal interpretations of Italian traditions, and long-standing favourite desserts like chocolate soufflé and tiramisu, crafted with Melbourne-based Cuvée Chocolate.

Next door, Café Florentino (formerly Grossi Grill) has reverted to its original name, presenting a Tuscan-inspired à la carte menu, masterfully prepared from a wood-fired grill and Josper oven. Patrons can indulge in a classic bistecca alla Fiorentina, accompanied by one of Australia’s most extensive selections of Tuscan wines. The charming Cellar Bar maintains its trade until late, Monday to Saturday, as a wine and pasta bar, featuring 15-20 wines by the glass and a tempting new aperitivo hour from 3 pm. This early evening offering includes a $9 piccolo Martini, $10 Garibaldi, wines from $12, and $12 antipasti, such as calamari fritti with basil aioli.

Geralds Bar (Carlton North)

After more than two decades in a beloved but diminutive shopfront, Geralds Bar has embarked on a new chapter, reopening a few blocks away in a significantly larger Carlton North space on Lygon Street. The expanded venue provides ample room for lingering, dining, and gathering, yet remains deeply anchored to the enduring spirit of its original incarnation. Much of the bar’s character has been painstakingly rebuilt by hand, with original shelving carefully restored, and a sculptural curving bar featuring a 300-year-old brushbox timber bar top.

The culinary offering has also evolved, with the addition of chef Matt Podbury alongside long-time Geralds chef Pete Savage. The menu now features elevated dishes such as raw nannygai from Western Australia, served with a delicate cucumber chutney, horseradish yoghurt, and Aleppo pepper. Desserts, including baked cheesecake and crème caramel, are prepared in a separate pastry kitchen. For those seeking a more expansive, multi-course experience, Geralds’ separate 35-seat dining room, The Parlour, offers a refined menu of seasonal dishes. Highlights include line-caught Blue Eye with courgette and basil, a selection of petit fours, goose fat fudge, and a roaming cheese trolley, promising an unforgettable gastronomic journey.

Disuko (CBD)

The iconic Melbourne rooftop, formerly home to Madame Brussels, has been transformed into Disuko, a modern Japanese joint. This 1980s Tokyo-inspired venue from Mama’s Dining Group (Hochi Mama, Windsor Wine Room) is a multi-faceted space, comprising a vibrant dining room and bar, an inviting terrace, an exclusive eight-seat omakase counter for 12-course sushi seatings, and a private dining room. The izakaya-inspired menu is a playful yet refined exploration of Japanese flavours. Dishes like a Japanese McDonald’s-esque Fillet-O-Ebi sando, wagyu tataki with yuzu kosho cream, ponzu and crisp potato, and hibachi-grilled pork belly with tare and bottarga demonstrate culinary creativity. Signature cocktails, crafted with intriguing ingredients such as yuzu syrup, red shiso-infused vodka, and toasted sesame bitters, are complemented by Highballs, Spritzes, and a specialty saké selection. The interior design blends Japanese elements like red timber, black lacquer, and kumiko joinery with contemporary touches of glass blocks, leather, and disco balls, creating a truly unique ambiance.

Bar Sophia (Glen Iris)

Glen Iris welcomes Bar Sophia, a new wine bar from Michael Badr (Marameo) and Marco Tenuta (Il Bacaro, Marameo), drawing inspiration from the burgeoning wine bar scene in Athens. Badr explains, “Athens has changed so much in the past decade. We’re hoping to bring back a little of that energy and flavour.” The menu changes seasonally, featuring Greek-leaning dishes such as kefalotyri flatbread with florina peppers and honey, charred Corner Inlet squid with smoked almond, and Cretan-style braised lamb. The wine program, mostly Greek, is informed by Steve Kimonides’ (The Rocket Society, Il Bacaro) annual vineyard visits, spotlighting native varieties like xinomavro, assyrtiko, and saviatano. Naturally, ouzo and tsipouro also feature prominently in the cocktail offerings, adding an authentic Hellenic touch.

Daphne (Lygon Street)

Steps away from her beloved restaurant Etta, Hannah Green has introduced Daphne to the Lygon Street dining scene, conceptualising it as “a restaurateur’s answer to a pub.” Green describes the mood as “fun and easygoing, and the food is highly delicious but not too fancy.” In the kitchen, chef Diana Desensi (Saint George, Pt Leo Estate) crafts big, European-leaning flavours centred on seasonality. Dishes include Bloody Mary heirloom tomatoes with pickles and olives, grilled potato flatbread with mussels, celery hearts and whipped cod, and a half chicken roasted over the custom hearth. The venue caters to all with small serves for children, weekly steak and pasta nights, and a late-night supper menu from 10 pm on Fridays and Saturdays. The wine list, curated by sommelier Ashley Boburka (Etta, Rockpool), offers shared access to Etta’s 450-bottle selection, alongside wines on tap made specifically for Daphne by Yarra Valley’s Valentine Wines, and a house draught by Hop Nation Brewing Co. Cocktails, blending classics with creativity, include a rhubarb Spritz and an olive oil Sour, with a Monday night $15 Martini Club offering various twists on the popular drink. 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.

Yiaga (East Melbourne)

Nestled within the beautiful Fitzroy Gardens in East Melbourne, Yiaga marks Hugh Allen’s highly anticipated first restaurant. The former Noma and Rockpool chef, who also remains executive chef at Vue de Monde, partners with head chef Michael McAulay (also Noma, Vue de Monde) to deliver a $295 set menu. This ambitious offering expresses seasonality, intention, and a deep commitment to the finest ingredients sourced from farmers, fishers, growers, and makers across Australia. Expect deeply flavoured beef from retired Blackmore Wagyu breeding cows, Queensland coral trout, and wakame seaweed foraged from the Victorian coast. The venue, designed by noted architect John Wardle, features an open-plan layout that breaks down barriers between the kitchen and the 44-seat dining room. Both Allen and Wardle’s shared appreciation for detail, craftsmanship, and a profound sense of place are evident throughout the exquisite interior and exterior.

Death & Co (CBD)

New York City’s globally acclaimed cocktail group, Death & Co, has made its highly anticipated Australian debut in Melbourne. Known for its expertly crafted, richly layered cocktails and intimate speakeasy ambience, the bar brings a selection of its signature classics alongside inventive new blends. Standouts include the Telegraph, a refined gin martini riff layered with eucalyptus, pear, and pine, and Sound & Fury, a smoky margarita twist blending ancho chilli, raspberry, and red capsicum. The food menu offers sophisticated pairings, ranging from gin-cured kingfish with rhubarb to a dry-aged cheeseburger stacked with smoked cheddar, house pickles, and Martin’s potato buns. The success of this Melbourne outpost is set to be followed by a Brisbane venue, promising to spread world-class mixology further across Australia.

Saadi (CBD)

Heritage flavours take centre stage at Saadi in the CBD, the new restaurant by chef couple Saavni Krishnan and Sriram Aditya Suresh. Their menu is a confident exploration of reimagined family recipes and lesser-known dishes from the Indian subcontinent, a culmination of almost 12 years in Australian kitchens and numerous successful pop-ups in Melbourne. Krishnan, raised in Mumbai to Punjabi and Tamilian parents, has honed her skills at Fred’s in Sydney, and Etta and Manzé in Melbourne. Suresh, most recently head chef at Coburg’s Gemini, brings a deep understanding of diverse Indian regional food cultures from his father’s postings with the Indian navy. Saadi’s menu highlights prime, in-season vegetables; idli (rice cakes) topped with spiced Dutch carrots, and delicate vegetable fritters served on a yoghurt sauce. Select proteins include pulikachal (simmered tamarind) flathead from Corner Inlet with curry leaf chutney, and Loddon Valley lamb brisket complemented by fermented citrus dressing. Saadi has taken over Halim Group’s split-level Punch Lane site, formerly home to Sunda, breathing new life into a prominent dining location.

Harriot (CBD)

A formidable team has assembled to launch Harriot in Melbourne’s CBD, a new venture from Conferre Group, the hospitality powerhouse behind Tipo 00, Osteria Ilaria, Figlia, and Grana. Harriot sees Andreas Papadakis (partner and group executive chef) and Luke Skidmore (partner and director) joined by executive chef James Kelly (previously of Lyle’s London and Embla) and head sommelier Justin Howe (ex-Osteria Ilaria and Embla). This modern European restaurant marks a slight departure from the group’s Italian focus, yet maintains their signature formula of excellent food and outstanding wine. Kelly expresses 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.” Tucked within the recently opened 555 Collins Street, the restaurant is designed to seat around 60 diners, including a 14-person private dining room. With a distinctly Melbourne sensibility and a tempting range of Victorian produce, expect white tablecloths showcasing starters such as oysters with preserved quince and horseradish; chicken liver parfait and chestnut; and bluefin tuna with rye. Mains may include rainbow trout served with baby leeks and roe; and Sher wagyu rump with parsley root and pink radicchio. An elegant spanner crab ravioli with butternut pumpkin and bergamot also makes an appearance, familiar territory for Conferre Group diners.

Two-Two-Six (Flinders Lane)

An ambitious new fire-focused restaurant, II.II.VI – or Two-Two-Six – has opened beneath Flinders Lane, delivering smoky flavours, top-tier steaks, and exquisite seafood. This subterranean new build, located below the century-old Invicta House and owned by the same group as Ministry of Crab (upstairs), is a 115-seat contemporary grill. A commanding bull sculpture welcomes diners into the restaurant, past which the open kitchen becomes the undeniable centrepiece. Here, an array of flame cooking vessels – a custom Parilla grill, robata, and a charcoal oven – are all fuelled by abundant wood and charcoal. Informed by the finesse of Japanese robata grilling and the South American asado technique, the menu is anchored in produce and provenance rather than a specific cuisine. Skewers are a focal point, threaded with rich pork jowl; honey-mirin glazed chicken; and skirt steak. A dedicated section of the menu features premium Australian steaks from Westholme and Mayura, while seafood dishes include Abrolhos Island scallops with yuzu hollandaise; and salt-baked John Dory with smoked horseradish tartare. Eschewing the current share-plate trend, the menu is structured for guests to choose between two or three courses. The dessert menu is equally compelling, featuring a flaming rum baba alongside a rich chocolate mousse with Davidson plum.

Da Bao, Ho Jiak and Ho Liao (Bourke Street)

Sydney chef Junda Khoo has brought his clever, multi-faceted take on Malaysian flavours to Melbourne, securing a three-level site at 235 Bourke Street with an entrance on Royal Lane. Each floor features a separate menu and distinct vibe, creating "three different Ho Jiak concepts under one roof," as Khoo describes. The ground floor houses Da Bao, focusing on street food with dishes like nasi lemak, Hainan chicken rice, and a bain-marie offering various "chap fan" style dishes, reminiscent of Malaysian street stalls. The first floor, named Ho Jiak after the original in Sydney’s Strathfield, is a more formal setting that explores the cultural intersections of Malaysian cuisine with elevated playfulness. Here, diners can expect signature dishes such as laksa bombs, oysters, steak, and a carefully curated wine list. Finally, the crowning second floor is a vibrant rooftop beer hall called Ho Liao, meaning "good stuff" in Hokkien, serving home-style family favourites in a relaxed setting.

81 Bay Wine Bar and Baix Dining (Brighton)

Brighton welcomes a sophisticated new dual offering: 81 Bay Wine Bar and the adjoining Baix Dining. Conceived by Ian Curley (Kirks and French Saloon), a bayside local, this venture aims to bring an approachable yet refined two-pronged approach to food and drink. Head chef Felix Cheung (ex-The Ledbury) leads the kitchen. The menu at the 60-seater 81 Bay Wine Bar channels a Western European feel, reminiscent of French Saloon, offering oysters with mignonette and hot sauce, gildas, and smoked cheddar cheese puffs. More substantial offerings include a classic steak tartare with potato crisps, horseradish cream, and caviar; bone marrow on toast; steak frites; and angel hair marinara. The wine list is global, with a notable focus on Barolo and Burgundy. Baix Dining, the more intimate 28-seat establishment, offers a weekly rotating three-course set menu, promising seasonal delights and a refined dining experience.

Pizzateca Lupa (South Melbourne Market)

On the vibrant corner of Cecil and Coventry Streets at South Melbourne Market, Pizzateca Lupa is a new Roman-style café and pizzeria launched by brothers Lino and Gabriele Torre (both of D.O.C Gastronomia Italiana). Continuing their tradition of tracing Italian roots, they dish out antipasti, pasta, and square tray-baked pizza – available both whole and by-the-slice. The design, executed by Jackson Clements Burrows (the team behind Her and Arbory Bar & Eatery), creates a stylish 3