Melbourne, a city renowned for its vibrant cultural tapestry and an insatiable appetite for exceptional cuisine, is once again solidifying its status as Australia’s undisputed gastronomic capital. A remarkable influx of new dining establishments, from sophisticated fine-dining rooms to charming neighbourhood trattorias and innovative international concepts, has swept across the city, promising an exciting and diverse future for its culinary landscape. This wave of openings underscores Melbourne’s resilience and creativity, offering discerning diners a fresh array of experiences to explore.
The Flourishing Landscape: Main Facts and Key Trends
The past year has witnessed a profound transformation in Melbourne’s dining scene, characterized by a rapid succession of impressive new restaurants, cozy wine bars, and meticulously revamped pubs. This dynamic evolution means that the "hottest new spot" for a reservation is a constantly shifting target, reflecting an industry brimming with innovation and ambition. From opulent rooftop venues that offer panoramic city vistas to intimate, glitzy restaurants nestled within the Melbourne CBD, the breadth of new offerings is truly staggering.
Several key trends are emerging from this flurry of activity. There’s a notable "Italian renaissance," with multiple venues dedicating themselves to various regional Italian cuisines, often with a modern Australian sensibility. Coastal and seafood-focused concepts are also prominent, capitalizing on Australia’s rich marine bounty. Furthermore, a strong emphasis on international flavours, particularly from Sri Lanka and Japan, highlights Melbourne’s multicultural palate. The commitment to ethical sourcing, traditional techniques, and sustainable practices is a common thread, reflecting a growing consciousness within the industry. This curated list of noteworthy venue openings serves as an essential guide for anyone looking to experience the vanguard of Melbourne’s culinary evolution.
A Culinary Timeline: Spotlight on New Arrivals
The recent openings represent a significant investment in Melbourne’s hospitality sector, with established culinary figures and ambitious newcomers alike contributing to its rich tapestry. While exact opening dates for all are not always publicized in real-time, the consistent unveiling of these venues suggests a continuous, exciting progression in Melbourne’s gastronomic journey.
Stokehouse: A Coastal Reimagining
Andrew McConnell and Jo McGann, two titans of the Melbourne dining scene, have masterfully revitalized the main dining room of Stokehouse, a beloved waterfront institution. Head Chef Keir Ballantyne, alongside Group Development Chef Colin Mainds (formerly of the acclaimed Gimlet) and McConnell himself, have crafted a menu that is a testament to coastal elegance. The culinary philosophy here is deeply rooted in showcasing Australian seafood, presented with refined techniques and an international flair.
Take, for instance, the royal red prawns, which receive a "deservedly regal treatment," seasoned with paprika and served with aioli crème fraîche atop a bed of pickled celery. Demersal fish like nannygai are meticulously sliced and served raw with vibrant guindilla peppers and rock samphire, or expertly cooked – such as John Dory and gurnard – accompanied by clams and a rich sauce américaine, fortified with lobster, crab, and cognac. Spanish influences, particularly from the Basque Country, are evident, with King George whiting paired with pil pil, a light, fish-infused sauce, and a roasted rack of lamb served with txistorra (a chorizo-like sausage), sweet peppers, and sheep’s yoghurt. Yet, the menu cleverly transcends a singular Mediterranean focus, featuring Mooloolaba prawns with a zesty Thai dressing, and broad beans and artichokes alongside claypot rice, demonstrating a global approach to flavour.
Marea Beach House & Bar: St Kilda’s Relaxed Elegance
Following closely on the heels of Cote Basque’s August opening, Andrew McConnell and Jo McGann have unveiled the first phase of their ambitious reimagining of St Kilda’s iconic Stokehouse: Marea Beach House & Bar. Located on the venue’s ground floor, Marea offers a distinctly relaxed dining experience, evoking the sun-drenched, casual charm of Southern European beachside eateries. McConnell articulates the vision simply: "This is the kind of food I want to eat when I’m at the beach. Fresh seafood, great produce, things coming straight off the grill and onto the table. It’s simple, generous food, made for sharing."
The menu invites conviviality, commencing with wood-grilled flatbread, perfect for scooping up whipped cod’s roe or labneh infused with harissa, alongside fritto misto and beef and pork txistorra. Larger plates and main courses continue the celebration of the sea and grill, featuring succulent grilled prawns with smoked butter and bisque sauce, or a perfectly roasted half chicken served with skordalia, burnt lemon, and pistachio. Pasta finds its place with spaghetti adorned with Coffin Bay vongole, while classic beach fare like flathead and chips ensures there’s something for every palate. Marea is open for both lunch and dinner seven days a week, offering convenient online booking.
Agnii: A Fiery Ode to Sri Lankan Heritage
From the Mornington Peninsula’s acclaimed Many Little, Chef Gayan Pieris brings his profound understanding of Sri Lankan cuisine to Windsor with Agnii. This new venture places a trio of traditional cooking implements at the heart of its kitchen: a charcoal grill, a dara lipa (clay hearth), and a poranuwa (an enclosed oven for smoking, drying, and roasting). This commitment to ancestral cooking methods forms the bedrock of Agnii’s culinary philosophy.
The menu is a vibrant tapestry of traditional preservation and fermentation techniques, seamlessly interwoven with the freshest produce from the Peninsula and ethically sourced spices from Sri Lankan producers. Diners can embark on a flavour journey starting with sourdough pol roti, served with a rich crab curry essence and pol sambol butter. This might be followed by spiced duck sausage-stuffed chicken wings, brightened by fermented green mango and lunu dehi (a salted lime pickle). Baby octopus, prepared with fermented chilli and kiribath (a creamy, pressed rice accompaniment), pickled zucchini, and Amma’s chilli crunch, showcases the chef’s innovative spirit. A hearty goat curry, served with pittu, thosa, and an assortment of chutneys, anchors the main offerings. The beverage program thoughtfully complements the food, featuring arrack and toddy cocktails, a unique Sri Lankan red rice lager from Banks Brewery, house-made sodas, and a wine list championing small-scale and biodynamic producers. The restaurant’s aesthetic extends the Sri Lankan narrative, with a signature Ayurvedic scent, hand-carved wooden plates, and abundant use of clay and natural materials, creating an immersive cultural experience.
En: The Art of Kappo Cuisine in the CBD
Melbourne’s CBD welcomes En, a new two-level Japanese restaurant helmed by chefs Takuro Abe and Shiro Fukushima, who collectively boast over 50 years of experience, both having previously honed their craft at Warabi. En specializes in Kappo cuisine, a multi-course dining style that allows the chef to showcase a diverse range of cooking techniques. The menu, available as set options starting from $115 per person or an extensive à la carte offering, draws from a meticulously selected array of premium Australian and Japanese produce.
Highlights from the menu include the Chiba-style namerou fish tartare, a delicate blend of miso, ginger, and herbs, and the luxurious hibachi-grilled Kagoshima A5 wagyu. Sushi aficionados will appreciate the Edomae-style zuke maguro nigiri, featuring glossy marinated tuna and rice seasoned with red akazu vinegar (derived from sake lees), imparting a deep, savory profile. Desserts, such as hojicha panna cotta with sesame crunch, offer a sweet conclusion. The Bligh Place restaurant, just off Flinders Lane, features an upper dining room centered around a dramatic chef’s counter, while the downstairs area offers a bar and communal seating. Both spaces are designed with a sophisticated palette of black timber, concrete, rust, and gunmetal. A unique evolution is planned for the lower level from late October, transforming into a Tokyo-style listening bar after 9:30 pm from Thursday to Saturday, serving cocktails, Japanese whisky, and a late-night snack menu.
Delmonte: Lygon Street’s Italian Revival
The ongoing Italian restaurant renaissance in Melbourne finds a vibrant new expression in Delmonte, a ground-floor offering from Jamie Valmorbida’s (Pidapipo, Johnny’s Green Room) King & Godfree project. Reviving a historic Lygon Street corner, which has traded under the same liquor license since the 1870s and was acquired by Valmorbida’s grandfather, Carlo, in the 1950s, Delmonte pays homage to its past as a deli with long bar counters and creamy tiling. The kitchen is equipped with a wood-fired grill and oven, promising authentic flavors.
The menu, a collaborative effort between King & Godfree culinary director Karen Martini, executive chef Mark Glenn, and head chef Diana Desensi (Daphne, Julie), was conceived to be both flexible and timeless. Martini explains, "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." Standout dishes include three-cheese suppli, a curated selection of salumi (culatta, mortadella, Wagyu bresaola), fresh pasta such as mezze maniche alla carbonara, and a show-stopping ham and fontina-stuffed pork costoletta from Donati’s Fine Meats, another Lygon Street institution. A dedicated dessert station provides theatrical servings of crepes al forno with ricotta, mandarin, and grappa, alongside gelati and tiramisù. The drinks list is a tribute to Italian, particularly Piedmontese, wines, complemented by back vintages from the King & Godfree cellar and classic Italian cocktails. The ambiance is further enhanced by a custom hi-fi system, a record player integrated into the bar, and considered acoustic engineering, making it a true neighborhood haunt with local vinyl DJs.
Roma: An Eternal City Experience on Collins Street
Melbourne hospitality trio Con Christopoulos (The European, Kafeneion, City Wine Shop), executive chef Matt Wilkinson (Pope Joan), and Giovanni Patane introduce Roma, Collins Street’s new Italian restaurant. Almost every facet of Roma draws inspiration from the Eternal City, creating an immersive Roman dining experience.
Wilkinson’s menu is a comprehensive exploration of Roman cuisine, featuring a robust pasta program and a dedicated section for offal dishes, embodying the spirit of "quinto quarto" Roman butchery. A notable example is the paccheri alla baronessa, a rich pasta dish with chicken livers and mushrooms. The kitchen exclusively uses extra virgin olive oil for all preparations, from deep-frying to drizzling, reinforcing the commitment to authentic Italian flavours. The wine list proudly spotlights the Lazio region, alongside a broader selection of European and Australian producers. Roma promises a polished yet lively trattoria atmosphere, with a dining room adorned with century-old Italian details and a grand 1930s marble table showcasing the day’s freshest produce. A separate breakfast menu, perfect for enjoying on the terrace, adds to its appeal.
Spaghetti Club: Homely Southern Italian in Richmond
Richmond’s Swan Street welcomes Spaghetti Club, a homely trattoria that, despite its name, offers much more than just pasta. This eighth venue from Mama’s Dining Group (Disuko, Hochi Mama) is deeply personal, drawing inspiration from the childhood of co-founder Lucas Gugliandolo, whose late Nonno meticulously documented Sicilian and Australian recipes in a faded orange notebook. Gugliandolo shares, "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 reinterpreted these family dishes, creating a menu that extends to pork chop cotoletta with fried capers and parmesan, Nonno’s bubbling lasagne layered with bolognese and béchamel, and involtini stuffed with provolone and herb crumb. Pasta, of course, remains a star, with house-made spaghetti vongole finished with lemon and bottarga, and cacio e pepe arancini served with black garlic aioli. The drinks list champions aperitivo culture, featuring Negronis, spritzes, Italian lagers, and local wines. The venue itself exudes the warmth of a Nonna and Nonno’s home, upgraded with marble tables and plush, sunflower-yellow booths, firmly establishing it as a cherished neighbourhood trattoria.
Julietta: South Yarra’s Intimate Italian Retreat
From the acclaimed Mamasita team, Julietta brings an intimate new Italian restaurant to South Yarra, perfectly situated on the corner of Toorak Road and Chambers Street. This charming spot channels the essence of a cozy, neighbourhood trattoria, inviting diners into a space adorned with burgundy banquettes, vintage brass lights, and European awnings. Shelves stocked with house pickles, imported flour, and tomatoes hint at the dedication to authenticity that defines their pasta program. Executive Chef Jimmy Garside (Mamasita, The Apollo) summarizes the ethos: "It’s about doing things really well – pasta at the centre, with dishes that feel familiar."
The menu follows a classic Italian progression, from antipasti to larger plates, with handmade pasta as its beating heart. Expect delightful starters such as burrata with pine nuts and sweet-sour golden raisin agrodolce, or crisp potato fritti served with saffron aioli. Pastas offer familiar yet refined twists on classics: green peppercorn cacio e pepe, a rich short rib ragu, and an nduja-vodka bake with stracciatella. Desserts maintain the classic Italian theme, featuring coffee semifreddo with amaretto caramel and a decadent chocolate cake drizzled with olive oil. The drinks menu is distinctly Italian, 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: A Storied Icon Reborn
While the name Florentino resonates with nearly a century of Melbourne’s culinary history, the Bourke Street institution has embarked on a new chapter under the ownership of the Edition Group (NOMAD Sydney and Melbourne, Reine & La Rue). Following a distinguished 27-year tenure under Guy Grossi’s Grossi Group, Florentino has been meticulously relaunched, its distinct offerings now comprising the flagship Florentino Dining Room, Café Florentino, and the Cellar Bar.
The Florentino Dining Room presents three-, five-, and seven-course menus, showcasing house-made pastas, seasonal interpretations of Italian traditions, and beloved desserts like chocolate soufflé and tiramisù, crafted with Melbourne-based Cuvée Chocolate. Next door, Café Florentino (formerly Grossi Grill) reverts to its original name, offering a Tuscan-inspired à la carte menu prepared over a wood-fired grill and Josper oven. Naturally, a bistecca alla Fiorentina features prominently, complemented by one of the country’s most extensive selections of Tuscan wines. The charming Cellar Bar continues its late-night trade from Monday to Saturday as a wine and pasta bar, boasting 15-20 wines by the glass and a tempting aperitivo hour from 3 pm, with $9 piccolo Martinis, $10 Garibaldis, wines from $12, and $12 antipasti including calamari fritti with basil aioli.
Geralds Bar: An Expanded Legacy
After more than two decades operating from a beloved but compact shopfront, Geralds Bar has gracefully reopened a few blocks away in a significantly larger Carlton North space on Lygon Street. This expanded venue provides ample room for lingering, dining, and gathering, while faithfully preserving the unique spirit that made the original so enduring. Much of the bar’s character has been painstakingly rebuilt, with original shelving carefully restored and a new sculptural curving bar featuring a 300-year-old brushbox timber top.
The culinary team, with the addition of Chef Matt Podbury alongside long-time Geralds chef Pete Savage, presents elevated dishes such as raw nannygai from Western Australia, served with a vibrant cucumber chutney, horseradish yoghurt, and Aleppo pepper. The separate pastry kitchen offers delights like baked cheesecake and crème caramel. For those seeking a more extensive, multi-course experience, Geralds’ separate 35-seat dining room, The Parlour, offers a refined menu of seasonal dishes and desserts, including line-caught Blue Eye with courgette and basil, an array of petit fours, rich goose fat fudge, and a selection of cheeses served from a charming roaming trolley.
Daphne: European Flavours with Neighbourhood Charm
Steps away from her adored restaurant Etta, Hannah Green introduces Daphne to the Lygon Street dining scene, envisioning it as "a restaurateur’s answer to a pub." She describes the mood as "fun and easygoing, and the food is highly delicious but not too fancy." The kitchen delivers robust, European-leaning flavors with a strong emphasis on seasonality. Dishes like 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 exemplify this approach.
Daphne caters to a broad audience with small serves for children, weekly steak and pasta nights, and a late-night supper menu available from 10 pm on Fridays and Saturdays. The wine list, curated by sommelier Ashley Boburka (Etta, Rockpool), offers shared access to Etta’s impressive 450-bottle selection, alongside wines on tap crafted specifically for the venue by the 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 "Martini Club" serves up various spins on the popular cocktail for just $15. The interior retains the welcoming feel (and original terrazzo flooring) of its predecessor, Bar Romantica, updated with a warm palette of walnut timber, glass brick, antique mirrors, coffee-colored upholstery, Australian marble, and crimson textiles.
Yiaga: Hugh Allen’s Vision in Fitzroy Gardens
Nestled within the beautiful Fitzroy Gardens in East Melbourne, Yiaga marks the highly anticipated debut restaurant from Hugh Allen, the former Noma and Rockpool chef who also continues as executive chef at Vue de Monde. Alongside Head Chef Michael McAulay (also an alumnus of Noma and Vue de Monde), Allen presents a meticulously crafted $295 set menu. This menu is a profound expression of seasonality, intentionality, and an unwavering commitment to the finest ingredients sourced from farmers, fishers, growers, and makers across Australia. Examples include deeply flavored beef from retired Blackmore Wagyu breeding cows, pristine Queensland coral trout, and wakame seaweed foraged from the Victorian coast.
The venue itself, designed by the celebrated architect John Wardle, features an open-plan layout that thoughtfully breaks down barriers between the kitchen and the 44-seat dining room. This design choice highlights Allen and Wardle’s shared appreciation for detail, craftsmanship, and a strong sense of place, evident in every aspect of the interior and exterior.
Saadi: Heritage Indian Flavours Reimagined
In the heart of the CBD, Saadi introduces heritage Indian subcontinent flavors through the innovative vision of chef couple Saavni Krishnan and Sriram Aditya Suresh. Their new restaurant is a culmination of almost 12 years of experience in Australian kitchens, augmented by a dozen successful pop-ups and residencies in Melbourne. Their menu reimagines family recipes and spotlights lesser-known dishes, delivered with confidence and expertise.
Krishnan, raised in Mumbai with Punjabi and Tamilian heritage, has worked at notable establishments like Fred’s in Sydney, and Etta and Manzé in Melbourne. Suresh, most recently head chef at Coburg’s Gemini, brings a broad understanding of diverse regional food cultures, influenced by his Tamilian father’s postings with the Indian navy. Saadi’s menu emphasizes prime, in-season vegetables; idli (rice cakes) are creatively topped with spiced Dutch carrots, and delicate vegetable fritters are served on a refreshing yogurt 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. Saadi occupies Halim Group’s split-level Punch Lane site, formerly home to Sunda, bringing a fresh, vibrant culinary perspective to the space.
Harriot: Modern European Elegance in the CBD
A formidable team has converged to launch Harriot, a new modern European restaurant in Melbourne’s CBD, a venture by Conferre Group, the acclaimed force behind 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 (formerly of Lyle’s London and Embla) and Head Sommelier Justin Howe (ex-Osteria Ilaria and Embla). While a slight departure from the group’s Italian focus, Harriot promises the same unwavering commitment to excellent food and outstanding wine. Kelly expresses his excitement, noting, "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."
Located within the recently opened 555 Collins Street, Harriot is designed to accommodate approximately 60 diners, including an exclusive 14-person private dining room. Embodying a distinctly Melbourne sensibility with a tempting array of Victorian produce, the restaurant features white tablecloths, setting the stage for starters such as oysters with preserved quince and horseradish, chicken liver parfait and chestnut, and bluefin tuna with rye. Main courses 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 heritage, an elegant spanner crab ravioli with butternut pumpkin and bergamot also makes a welcome appearance.
The Architects of Taste: Supporting Data and Official Responses
The calibre of talent driving these new openings is a testament to Melbourne’s enduring appeal as a culinary hub. Chefs like Andrew McConnell, Gayan Pieris, Takuro Abe, Shiro Fukushima, Matt Wilkinson, Lucas Gugliandolo, Jimmy Garside, Hugh Allen, Saavni Krishnan, Sriram Aditya Suresh, and James Kelly represent a confluence of deep experience, innovative vision, and a profound respect for ingredients. Their collective "official responses," whether direct quotes or encapsulated philosophies, reveal a shared dedication to elevating dining experiences.
Many of these establishments underscore a commitment to local and ethical sourcing. Agnii, for instance, emphasizes produce from the Mornington Peninsula and ethically sourced Sri Lankan spices. Yiaga’s $295 set menu is built entirely around "the best ingredients sourced from farmers, fishers, growers and makers across Australia," reflecting Hugh Allen’s rigorous approach. Harriot, too, is keen to explore "so much interesting Australian produce." This focus not only supports local industries but also ensures the freshest, highest-quality components for each dish.
Traditional techniques are also celebrated and reimagined. Agnii’s use of a charcoal grill, dara lipa, and poranuwa grounds its menu in Sri Lankan heritage. En’s Edomae-style sushi highlights ancient Japanese preservation methods. Delmonte’s wood-fired grill and oven evoke classic Italian cooking. This blend of tradition with modern interpretation creates a unique culinary dialogue.
The ambiance and design of these venues are far from incidental; they are integral to the overall dining experience. From En’s dramatic chef’s counter and future listening bar to Delmonte’s thoughtful nod to its deli history with a custom hi-fi system, and Geralds Bar’s meticulous restoration of its original character, each space is crafted to tell a story and enhance the culinary journey. John Wardle’s architectural vision for Yiaga, breaking down barriers between kitchen and dining room, exemplifies the deliberate effort to create immersive environments. Hannah Green’s description of Daphne as a "restaurateur’s answer to a pub" and its welcoming palette speaks to a desire for comfortable yet sophisticated spaces.
The "Italian renaissance" is more than a trend; it’s a testament to the enduring appeal of Italian cuisine and Melbourne’s ability to host diverse interpretations. Karen Martini’s desire for Delmonte to offer a menu "people could come back to again and again and always find something new, while still feeling completely at home" perfectly captures the essence of this movement – familiarity infused with continuous discovery.
A Feast for the Future: Implications for Melbourne
The sustained growth and diversification of Melbourne’s restaurant scene carry significant implications, both economically and culturally.
Economic Impact: The opening of these new restaurants translates directly into job creation across the hospitality sector, from chefs and sommeliers to front-of-house staff and local suppliers. It stimulates local economies, particularly in precincts like the CBD, Lygon Street, and St Kilda, drawing both local diners and tourists. Investment by major groups like Edition Group (Florentino) and Conferre Group (Harriot) signals confidence in Melbourne’s market, potentially encouraging further development and investment in the city’s urban fabric.
Tourism and Global Standing: Melbourne’s reputation as a world-class culinary destination is further cemented by this continuous influx of high-quality dining options. International food critics and tourists are increasingly drawn to cities that offer not just good food, but innovative, diverse, and authentic experiences. These new venues, with their unique concepts and high-calibre chefs, contribute to Melbourne’s global appeal, making it a must-visit for gourmands worldwide.
Culinary Diversity and Innovation: The range of cuisines – from refined Australian seafood at Stokehouse and Marea, to Sri Lankan at Agnii, Japanese Kappo at En, and various Italian regional interpretations – demonstrates Melbourne’s commitment to culinary diversity. This fosters an environment of healthy competition and innovation, pushing chefs to constantly refine their craft and explore new flavour profiles. The integration of traditional cooking methods with contemporary presentation, as seen at Agnii and En, suggests a thoughtful evolution rather than a mere replication of global trends.
Evolving Dining Culture: For local diners, these openings mean an unprecedented array of choices. From casual beachside eats to multi-course fine dining, there’s a venue for every occasion and palate. The rise of concepts like En’s listening bar or Delmonte’s vinyl DJs indicates a broader trend towards creating holistic "experiences" that extend beyond just the food, encompassing ambiance, music, and service. The emphasis on flexible menus, sharing plates, and varied pricing (from set menus to à la carte, and aperitivo hours) reflects a desire to make high-quality dining accessible and enjoyable for different demographics.
In conclusion, Melbourne’s latest restaurant openings are more than just new places to eat; they are vibrant expressions of a city that cherishes food as a cornerstone of its identity. Driven by passionate chefs, innovative concepts, and a deep respect for quality, these establishments are not merely keeping pace with global trends but are actively shaping them, ensuring Melbourne remains at the forefront of the international culinary scene. The future of dining in Melbourne is, without a doubt, a delicious prospect.
