Melbourne, a city synonymous with world-class dining, continues to solidify its reputation as a global gastronomic powerhouse. As 2026 unfolds, the city’s culinary landscape is experiencing an exhilarating renaissance, marked by a steady influx of impressive new restaurants, sophisticated wine bars, and artfully revamped establishments. From high-rise rooftop venues offering panoramic views to intimate, glitzy restaurants nestled within the bustling CBD, the pursuit of Melbourne’s "hottest new spot" is a dynamic and ever-evolving quest. This year, the city’s vibrant hospitality scene is pushing boundaries, blending traditional techniques with innovative concepts, and championing local produce with unparalleled passion.

This comprehensive guide serves as your definitive radar for the noteworthy venue openings that are setting the tone for Melbourne’s dining future. We’ve handpicked a selection of establishments that promise not just a meal, but an immersive culinary journey – places you’ll want to discover and book without delay.

A City in Flux: Melbourne’s Enduring Appeal to Gourmands

Melbourne’s culinary identity is built on a foundation of diverse influences, a relentless pursuit of quality, and a deeply ingrained café and restaurant culture. The city’s diners are discerning, appreciative of both time-honoured traditions and daring innovation. This constant demand fuels a competitive yet collaborative environment where chefs and restaurateurs are continually striving to deliver exceptional experiences. The new wave of openings in 2026 reflects this ethos, with a remarkable breadth of cuisines and concepts designed to captivate every palate. From refined Italian trattorias to experimental Japanese izakayas, and from elegant European bistros to vibrant Indian culinary journeys, Melbourne is truly a melting pot of global flavours, reimagined through a distinctively Australian lens.

The New Guard: Unveiling Melbourne’s Must-Try Venues

Roma: A Grand Roman Ode on Collins Street

In the heart of Melbourne’s prestigious Collins Street, Roma emerges as a magnificent homage to Italy’s Eternal City. This ambitious venture is the brainchild of a powerhouse hospitality trio: Con Christopoulos (known for The European, Kafeneion, and City Wine Shop), executive chef Matt Wilkinson (formerly of Pope Joan), and Giovanni Patane. Their collective vision for Roma is one where nearly every facet, from the menu to the meticulous design, draws profound inspiration from Rome itself.

Wilkinson’s menu masterfully navigates the rich tapestry of Roman cuisine. Beyond the requisite pasta program, guests will discover a captivating page dedicated to offal dishes, embodying the spirit of "quinto quarto" Roman butchery. A standout, the paccheri alla baronessa, features delicate chicken livers and earthy mushrooms, showcasing a depth of flavour. The kitchen’s commitment extends to the exclusive use of extra virgin olive oil, employed for everything from deep-frying to the final flourish of drizzling, imparting an authentic Roman essence. The wine list, curated with thoughtful precision, highlights the Lazio region, alongside a broader selection of esteemed European and Australian producers.

The dining room itself is a spectacle of polished elegance, designed to foster a lively yet comfortable trattoria spirit. Century-old Italian details abound, creating an atmosphere steeped in history and charm. A mammoth 1930s marble table, adorned with the day’s freshest produce, serves as a stunning centrepiece. For those seeking an earlier indulgence, a separate breakfast menu can be savoured on the inviting terrace. Adding another layer to this formidable offering, Sergio’s, from the same esteemed team, is set to open adjacent to Roma in June, promising further culinary delights.

Spaghetti Club: Richmond’s Homely Trattoria with a Heartfelt Story

Richmond’s Swan Street welcomes Spaghetti Club, a deceptively named trattoria that, while not exclusively focused on spaghetti, certainly exudes the warmth and comfort of a cherished family kitchen. This eighth venue from Mama’s Dining Group (also behind Disuko and Hochi Mama) is steeped in personal history, drawing inspiration from a dog-eared family recipe book belonging to co-founder Lucas Gugliandolo’s late Nonno. Nonno, a Sicilian culinary artist, spent decades refining recipes across Sicily and Australia, meticulously documenting them in a faded orange notebook – a treasured legacy that now forms the heart of Spaghetti Club.

"The orange book was never meant to become a restaurant," shares Gugliandolo, "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, whose impressive pedigree includes stints at Totti’s Bondi and Press Food & Wine Adelaide, has thoughtfully reinterpreted these family dishes. The menu extends beyond pasta, featuring hearty creations like pork chop cotoletta with fried capers and parmesan, and Nonno’s bubbling lasagne, a rich layering of bolognese and béchamel. Involtini, stuffed with provolone and a fragrant herb crumb, offer another taste of Southern Italian tradition. Pasta, naturally, holds a special place, with house-made spaghetti vongole finished with bright lemon and pungent bottarga, alongside inventive cacio e pepe arancini served with a black garlic aioli. The drinks list perfectly complements the fare, leaning into aperitivo culture with classic Negronis, refreshing spritzes, Italian lagers, and a selection of local wines.

The venue’s interior radiates the inviting ambiance of Nonna and Nonno’s home, albeit with a refined touch. Marble tables and plush, sunflower-yellow booths, alongside vintage lights and dark timber panelling, elevate the space, firmly establishing Spaghetti Club as a delightful neighbourhood trattoria.

Julietta: South Yarra’s Intimate Italian Gem

Julietta, South Yarra’s intimate new Italian restaurant from the team behind the renowned Mamasita, is making its mark with a dual focus on exquisite pasta and perfectly crafted Negronis. Situated on the corner of Toorak Road and Chambers Street, Julietta channels the quintessential cosy neighbourhood trattoria, inviting guests into a space designed for warmth and lingering enjoyment. Burgundy banquettes, vintage brass lights, and elegant European awnings create a sophisticated yet inviting atmosphere. Shelves adorned with house pickles, imported flour, and tomatoes proudly showcase the ingredients that underpin their meticulous pasta program.

Executive chef Jimmy Garside (Mamasita, The Apollo) emphasizes a philosophy of "doing things really well – pasta at the centre, with dishes that feel familiar." The menu follows a classic Italian progression, moving seamlessly from antipasti to larger plates, with handmade pasta at its very core. Diners can anticipate delights such as creamy burrata with toasted pine nuts and a sweet-sour golden raisin agrodolce, or crisp potato fritti served with a vibrant saffron aioli. The pasta dishes offer clever riffs on beloved classics: a green peppercorn cacio e pepe, a rich short rib ragu, and a decadent ‘nduja-vodka bake crowned with stracciatella.

Desserts maintain this classic trajectory, featuring favourites like a smooth coffee semifreddo with amaretto caramel and a luscious chocolate cake drizzled with olive oil. The drinks menu is distinctly Italian, anchored by a tight, expertly curated Negroni selection. From a shiraz-gin twist to a tequila-led Rosita with strawberry Campari and white cacao, each cocktail is a testament to inventive mixology.

Florentino: A Storied Institution Reimagined

The name Florentino resonates deeply within Melbourne’s culinary history, nearing its centenary in 2028. This Bourke Street institution has embarked on an exciting new chapter under the ownership of the Edition Group (NOMAD Sydney and Melbourne, Reine & La Rue), following its acquisition from Guy Grossi’s Grossi Group after a remarkable 27-year tenure. The relaunch unveils a trifecta of distinct dining experiences, each paying homage to its heritage while embracing a contemporary vision.

The flagship Florentino Dining Room offers a refined culinary journey through three-, five-, and seven-course menus. Here, house-made pastas and seasonal interpretations of Italian traditions take centre stage, complemented by long-standing favourite desserts such as the classic chocolate soufflé and tiramisu, crafted with Melbourne-based Cuvée Chocolate.

Next door, Café Florentino (formerly Grossi Grill) proudly reclaims its original name, presenting a Tuscan-inspired à la carte menu. The kitchen, equipped with a wood-fired grill and Josper oven, delivers robust flavours, including an exceptional bistecca alla Fiorentina. The wine list here is a connoisseur’s dream, boasting one of the country’s most substantial selections of Tuscan wines.

The charming Cellar Bar continues its tradition as a beloved wine and pasta bar, trading late from Monday to Saturday. With 15-20 wines available by the glass, it’s the perfect spot for a casual yet elegant evening. A new aperitivo hour, tempting early visits from 3 pm, offers a delightful array of specials: a $9 piccolo Martini, a $10 Garibaldi, wines from $12, and $12 antipasti including crispy calamari fritti with basil aioli. The Edition Group’s sensitive yet forward-thinking approach ensures Florentino retains its soul while embarking on a brilliant new era.

Geralds Bar: An Enduring Spirit Expands its Horizon

After more than two decades operating from a beloved but intimately tiny shopfront, Geralds Bar has reopened a few blocks away in a significantly larger Carlton North space on Lygon Street. This expansion offers considerably more room to linger, dine, and gather, yet the essence and enduring spirit that made the original so cherished remain profoundly anchored.

Much of the bar’s distinctive character has been meticulously rebuilt by hand. Original shelving has been carefully restored, while a sculptural curving bar, topped with a magnificent 300-year-old brushbox timber, forms a captivating centrepiece. The culinary offering sees the addition of chef Matt Podbury, working alongside long-time Geralds chef Pete Savage. Together, they are elevating the menu with dishes such as raw nannygai from Western Australia, brightened with a cucumber chutney, horseradish yoghurt, and a hint of Aleppo pepper. The separate pastry kitchen delights with creations like baked cheesecake and a silky crème caramel.

For those seeking a more leisurely, multi-course experience, Geralds also features a separate 35-seat dining room, aptly named The Parlour. This space offers a refined menu of seasonal dishes and exquisite desserts. Highlights include delicate line-caught Blue Eye with courgette and basil, an array of petit fours, luxurious goose fat fudge, and a curated selection of cheeses presented from a charming roaming trolley, adding a touch of old-world sophistication.

Disuko: A Tokyo-Inspired Rooftop Transformation

Melbourne’s iconic rooftop, once home to Madame Brussels, has undergone a dazzling transformation, emerging as Disuko, a modern Japanese joint. This 1980s Tokyo-inspired venue from Mamas Dining Group (Hochi Mama, Windsor Wine Room) offers a multi-faceted experience. It comprises a stylish dining room and bar, an expansive terrace perfect for warmer evenings, an intimate eight-seat omakase counter for exquisite 12-course sushi seatings, and a private dining room for exclusive gatherings.

The izakaya-inspired menu is a playful yet sophisticated exploration of Japanese flavours. Dishes range from a nostalgic, Japanese McDonald’s-esque Fillet-O-Ebi sando to thinly sliced wagyu tataki served with a vibrant yuzu kosho cream, ponzu, and crisp potato. The hibachi grill delivers succulent pork belly with tare and bottarga, showcasing the kitchen’s mastery of fire and flavour. Signature cocktails are a highlight, incorporating unique ingredients such as yuzu syrup, red shiso-infused vodka, and toasted sesame bitters. These inventive concoctions are complemented by a selection of Highballs, Spritzes, and a specialty saké list. The interior design blends classic Japanese elements like red timber, black lacquer, and kumiko joinery with contemporary touches of glass blocks, leather, and glittering disco balls, creating an atmosphere that is both chic and energetic.

Bar Sophia: Glen Iris Embraces Greek Wine Culture

Glen Iris has welcomed a compelling new addition in the form of Bar Sophia, a wine bar with an impressive pedigree and a distinct inspiration. Owners Michael Badr (Marameo) and Marco Tenuta (Il Bacaro, Marameo), partners in both life and business, have drawn inspiration from the burgeoning wine bar scene in the Greek capital, Athens. "Athens has changed so much in the past decade," notes Badr, "We’re hoping to bring back a little of that energy and flavour."

The menu at Bar Sophia changes seasonally, showcasing a thoughtful approach to Greek-leaning small plates. Guests can anticipate dishes such as kefalotyri flatbread paired with florina peppers and honey, charred Corner Inlet squid with smoked almond, and a comforting Cretan-style braised lamb. The wine program is a strong suit, primarily featuring Greek wines. Curated with the insights of Steve Kimonides (The Rocket Society, Il Bacaro), who makes annual vineyard-hopping visits, the list spotlights native varieties like xinomavro, assyrtiko, and saviatano. Naturally, the drinks menu also creatively deploys ouzo and tsipouro in expertly crafted cocktails, adding another layer of authenticity to the Greek-inspired experience.

Daphne: Hannah Green’s European-Leaning Neighbourhood Hub

Just steps away from her much-adored restaurant Etta, Hannah Green has introduced Daphne to the vibrant Lygon Street dining scene. Green envisions Daphne as "a restaurateur’s answer to a pub," describing the mood as "fun and easygoing, and the food highly delicious but not too fancy." In the kitchen, chef Diana Desensi (Saint George, Pt Leo Estate) is delivering big, European-leaning flavours, with a strong emphasis on seasonality and the impressive custom hearth.

The menu might feature vibrant Bloody Mary heirloom tomatoes with pickles and olives, grilled potato flatbread topped with mussels, celery hearts, and whipped cod, or a succulent half chicken roasted over the hearth. Daphne caters to all, offering small serves for children, dedicated weekly steak and pasta nights, and a late-night supper menu from 10 pm on Fridays and Saturdays.

Sommelier Ashley Boburka (Etta, Rockpool) has curated the wine list, offering shared access to Etta’s extensive 450-bottle selection, alongside unique wines on tap crafted specifically for Daphne by the Yarra Valley’s Valentine Wines, and a house draught by Hop Nation Brewing Co. Cocktails blend classics with creative twists, including a refreshing rhubarb Spritz and an intriguing olive oil Sour. A highlight is the Monday night $15 Martini Club, offering various spins on the popular cocktail. The interiors retain the welcoming feel and terrazzo flooring of its predecessor, Bar Romantica, but have been updated with a sophisticated palette of walnut timber, glass brick, antique mirrors, coffee-coloured upholstery, Australian marble, and crimson textiles, creating a stylish yet comfortable space.

Yiaga: Hugh Allen’s Visionary Debut in Fitzroy Gardens

In the picturesque setting of Fitzroy Gardens in East Melbourne, Yiaga marks the highly anticipated debut restaurant from Hugh Allen. The former Noma and Rockpool chef, who also remains executive chef at the esteemed Vue de Monde, has partnered with head chef Michael McAulay (also Noma, Vue de Monde) to present a profound culinary statement. Yiaga offers a $295 set menu that is a testament to seasonality, intention, and an unwavering commitment to the finest ingredients sourced from farmers, fishers, growers, and makers across Australia.

The menu is an exquisite journey through premium Australian produce: deeply flavoured beef from retired Blackmore Wagyu breeding cows, delicate Queensland coral trout, and indigenous wakame seaweed foraged from the Victorian coast. Each dish is designed to express the purest essence of its ingredients, showcasing a meticulous approach to flavour and texture.

The venue itself, designed by the celebrated architect John Wardle, is a masterclass in spatial harmony. An open-plan layout intentionally breaks down barriers between the kitchen and the 44-seat dining room, allowing diners an intimate view into the culinary artistry. The shared appreciation of Allen and Wardle for detail, craftsmanship, and a profound sense of place is evident in every corner, creating an atmosphere that is both elegant and deeply connected to its surroundings. Yiaga is not merely a restaurant; it is a culinary experience that redefines fine dining in Melbourne.

Death & Co: New York’s Acclaimed Cocktail Experience Lands in Melbourne

New York City’s globally acclaimed cocktail group, Death & Co, has made its highly anticipated debut Down Under, opening its first local outpost in Melbourne. Renowned for expertly crafted, richly layered cocktails and an intimate speakeasy ambience, the Melbourne bar brings a curated selection of its signature classics alongside inventive new blends tailored for the Australian palate.

Among the standouts is the Telegraph, a sophisticated gin martini riff intricately layered with notes of eucalyptus, pear, and pine, offering a distinctly refreshing profile. The Sound & Fury presents a smoky margarita twist, blending ancho chilli, raspberry, and red capsicum for a complex and intriguing sip. The food menu is designed to complement the sophisticated drinks, featuring highlights such as gin-cured kingfish with rhubarb for a fresh bite, and a decadent dry-aged cheeseburger stacked with smoked cheddar, house pickles, and soft Martin’s potato buns.

This international expansion signifies Melbourne’s growing stature as a global cocktail capital. With a Brisbane venue already slated to follow this summer, Death & Co is set to spread its world-class mixology and unparalleled bar experience across Australia, further enriching the nation’s vibrant nightlife scene.

Saadi: A Heritage Flavour Journey in the CBD

Melbourne’s CBD welcomes Saadi, a new restaurant celebrating heritage flavours and reimagined family recipes from the Indian subcontinent. Helmed by chef couple Saavni Krishnan and Sriram Aditya Suresh, Saadi is the culmination of almost 12 years of experience in Australian kitchens, augmented by a dozen successful pop-ups and residencies in Melbourne. Their confident approach to lesser-known Indian dishes promises a unique culinary exploration.

Krishnan, raised in Mumbai by Punjabi and Tamilian parents, brings a diverse culinary background, having worked at Sydney’s Fred’s and Melbourne’s Etta and Manzé. Suresh, most recently head chef at Coburg’s Gemini, developed an appreciation for diverse regional food cultures thanks to his Tamilian father’s postings with the Indian navy. This rich tapestry of influences is woven into Saadi’s menu, which champions prime, in-season vegetables. Idli (steamed rice cakes) are delicately topped with spiced Dutch carrots, while fritters of seasonal vegetables, encased in a precariously delicate batter, are served on a cooling yoghurt sauce.

Select proteins are equally impressive, including pulikachal (simmered tamarind) flathead from Corner Inlet, accompanied by a vibrant curry leaf chutney, and tender Loddon Valley lamb brisket complemented by a fermented citrus dressing. Saadi has taken over the split-level Punch Lane site previously occupied by Sunda, transforming it into a space that reflects their culinary philosophy and commitment to authentic, yet refined, Indian dining.

Harriot: Modern European Elegance from the Conferre Group

A formidable team has converged to launch Harriot, a new modern European restaurant in Melbourne’s CBD, marking a slight departure for the esteemed Conferre Group (behind Italian favourites like Tipo 00, Osteria Ilaria, Figlia, and Grana). Andreas Papadakis (partner and group executive chef) and Luke Skidmore (partner and director) are joined by executive chef James Kelly (previously of London’s Lyle’s and Melbourne’s Embla) and head sommelier Justin Howe (ex-Osteria Ilaria and Embla).

Kelly expresses his excitement for his first head chef role, emphasizing the opportunity to "explore so much interesting Australian produce" within their "beautiful brand new kitchen." Tucked within the recently opened 555 Collins Street, Harriot is designed to seat approximately 60 diners, including a private dining room for 14. The restaurant exudes a Melbourne sensibility, showcasing a tempting range of Victorian produce with a focus on refined presentation.

Guests can expect white tablecloths to highlight starters such as briny oysters with preserved quince and horseradish, a rich chicken liver parfait with chestnut, and delicate bluefin tuna with rye. Mains contemplate elegant dishes like rainbow trout served with baby leeks and roe, and Sher wagyu rump with parsley root and pink radicchio. In a nod that might feel more familiar to long-time Conferre Group diners, an exquisite spanner crab ravioli with butternut pumpkin and bergamot will also grace the menu, bridging the group’s Italian roots with this exciting new European direction.

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

Beneath the bustling energy of Flinders Lane, an ambitious new fire-focused restaurant, II.II.VI (pronounced Two-Two-Six), has ignited Melbourne’s dining scene. This subterranean new build, located below the century-old Invicta House and owned by the same team behind Ministry of Crab upstairs, offers a commanding 115-seat contemporary grill experience. A majestic bull sculpture greets diners, setting the tone for the primal yet refined culinary journey within.

The open kitchen serves as the dramatic centrepiece, showcasing an impressive array of flame cooking vessels: a custom Parilla grill, a precise robata, and a robust charcoal oven, all meticulously fuelled by plentiful wood and charcoal. The menu, informed by the finesse of Japanese robata grilling and the robust techniques of South American asado, is anchored in produce and provenance rather than a specific cuisine. Skewers are a focal point, artfully threaded with rich pork jowl, honey-mirin glazed chicken, and tender skirt steak. A dedicated section of the menu features premium Australian steaks from esteemed producers like Westholme and Mayura, promising exceptional quality. Seafood dishes are equally compelling, including delicate Abrolhos Island scallops with yuzu hollandaise, and salt-baked John Dory served with smoked horseradish tartare.

Breaking from the prevalent share-plate trend, the menu is thoughtfully structured for guests to choose between two or three courses, allowing for a more traditional dining experience. And for a truly memorable finish, the dessert