A Foodie’s Guide to Australia’s Dining Capital

Melbourne’s culinary scene is worth every single second of that 16-plus hour plane ride. It’s eclectic, thanks to its many immigrant influences (Italian and Vietnamese are the standouts) and fresh, thanks to the region’s proliferous Yarra Valley and Dandenong Ranges (home of award-winning wine and cheeses, organic fruits and veggies, and flavorful free-range livestock). Not to mention the elevated culture of cafes and coffee: In a city of just over four million, three million cups of it are served each day. And there’s also Melbourne’s acclaimed Food & Wine Festival, an annual 17-day-long celebration of cuisine that brings together chefs, critics and food lovers from all over Australia and the rest of the world.

Yahoo headed down under for it to catch up with the city’s top chefs and restaurateurs to find out where they eat. Whether it’s French you’re craving, or a life-changing dessert, here are recommendations from the pros that know best.

Best Lunch: Pork roll at Trang Bakery

Trang Bakery is a delicious, easy and inexpensive lunch spot. (Photo: Trang Bakery)

“There are numerous Vietnamese bakeries in the Collingwood area since it’s where a lot of the Vietnamese immigrants settled in the 1980s. I have a restaurant on Smith Street (in the heart of it), so I can’t not like pork rolls! They’re a total bargain — really cheap, good and easy for lunch. My favorite is Trang Bakery and Cafe where they put crackling in their crispy pork roll. It’s phenomenal."

—Joe Grbac, chef and owner at Saint Crispin, a critically acclaimed contemporary restaurant that changes its menu daily, according to what’s fresh and in-season.

Best Bar Food: Toad in the hole at The Snug Public House

They make their own buttermilk bread at The Snug Public House. (Photo: The Snug Public House)

"My favorite restaurant in Melbourne is The Snug Public House in Brunswick. This place is like an Irish Pub plucked out of Ireland and plonked down in Melbourne. Try the ‘toad in the hole’ — it’s an Irish-style bake consisting of a variety of sausages, black pudding, thyme, herbs, and Guinness. Also order the black pudding… you’ll thank me later. It’s salty, sticky, jam-packed with herbs and flavors, and has that real meaty goodness which touches the heart of every true carnivore. Wash it all down with a nice pint of Kilkenny beer, an Irish creamy ale."

—Philip Vakos, chef and restaurateur at Bahari, a “Gringlish” (a.k.a., Greek and English) hotspot known for its quirky, modern take on traditional Greek favorites.

Best Italian: Braised goat at Valentino Calabrian Kitchen

The display countertop at Valentino is filled with Italian delicacies. (Photo: Valentino Calabrian Kitchen)

”Valentino Calabrian Kitchen in Toorak is my go-to for amazing, special Italian. [Note: This southern Italian cuisine is hard-to-find but filled with interesting dishes that transcend the usual pizza/pasta fare.] The braised goat stands out as one of my favorite dishes of all-time, and the Calabrian broad bean dip is another must-try.“

—Adriano Zumbo, pattisier at Zumbo, his chain of eponymous pastry shops that have lines out the door, thanks to his famous 40-plus flavors of macarons.

Best Seafood: Fresh fish fillets at The Atlantic

Fresh seafood abounds in The Atlantic kitchen. (Photo: The Atlantic)

"I’m a big seafood lover. There’s a little place, Richmond Oysters, which flies under the radar. It’s got such fresh seafood and it’s cooked very simply, but very well. For a more formal dining experience, I like The Atlantic. The chef Donovan Cooke is amazing and whatever he does is executed fantastically. I always order the fresh filets and the crustaceans. I’m also crazy about the oysters, Sydney rock oysters to be specific. They’re not a big oyster but they’re beautiful."

—Johnny di Francesco, pizzaiolo, chef, and restaurateur at 400 Gradi and Gradi Crown, sophisticated, casual Italian restaurants opened by the “World’s Best Pizza Champion.” (Seriously, he was crowned at last year’s competitive World Pizza Championship in Naples, Italy.)

Best French: Entrecôte at France-Soir

The atmosphere at France-Soir is very distinctly French. (Photo: France-Soir)

"I love French food, specifically a restaurant called France-Soir in South Yarra. It’s been there for 30 years and has had the same menu since the beginning. It reminds me of a busy Parisian bistro: There are close set tables and a classic menu, plus all the French-speaking waiters walk the restaurant with a great arrogance like you would find in Paris. I order the entrecôte, which is a really great traditional steak and chips.”

—John Lawson, executive chef at No. 8 by John Lawson, a beautiful, bespoke Australian restaurant that focuses on farmed, regional produce.

Best Gelato: Cardamom and pistachio gelato at Gelateria Primavera

At Gelateria Primavera you’ll find ever-changing flavors made from seasonal fresh fruit and interesting, high quality ingredients. (Photo: Gelateria Primavera)

“I love the gelato at Gelateria Primavera, which is part of the Spring Street Grocer near Parliament. They make the most amazing, well-balanced, naturally flavored gelati like cardamom and pistachio or Chuao (a Venezuelan chocolatier) chocolate. Below it all, there’s also the most incredible cheese cellar. It’s impossible to visit one without the other.”

—Kiril Shaginov, founder of Mörk Chocolate, Australia’s first chocolate brew house, which specializes in fine, handcrafted chocolates and specialty coffee.

Best Tapas: Prawns a la plancha at Bar Lourinha

The bar of Bar Lourinhã is perfect for enjoying the inventive small plates. (Photo: Bar Lourinhã)

"My favorite restaurant in Melbourne is Bar Lourinhã for tapas. It’s very casual. The service is so friendly and the food is fantastic! There’s a great little wine list that’s changed regularly and I love the spiced chickpea and spinach salad and prawns a la plancha. I always leave satisfied.”

—Riccardo Momesso, chef and owner at Valentino Calabrian Kitchen, where the big open kitchen doles out cuisine specific to this Italian peninsula region.

Best Tasting Menu: Saint Crispin

Also try the bannockburn chicken with fermented garlic, black barley and pinenuts at Saint Crispin. (Photo: Saint Crispin)

"The food at Saint Crispin is technical but at the same time fun, playful, and incredibly tasty. Scott Pickett and Joe Grbac are excellent chefs. Lock yourself in to a tasting menu, sit back, and enjoy the ride.”

—Benjamin Cooper, executive chef at Chin Chin, the trendiest Thai in all of Melbourne, and Kong, a Korean barbecue with beloved steamed buns.

Best Dumplings: Wontons in hot chili sauce at Hu Tong Dumpling Bar

A peek inside Hu Tong Dumpling Bar. (Photo Hu Tong Dumpling Bar/Facebook)

“My current favorite place to eat in Melbourne is a place called Hu Tong Dumpling Bar in Chinatown. It’s three floors and it’s always packed and always delicious. I order the wontons in hot chili sauce, they’re like eating silk!”

—Dave Verheul, chef at The Town Mouse, a modern Australian eatery with an inventive seasonal menu.

Best Coffee: Geisha drip coffee at Stagger Lee’s

The chic, homey vibe at coffee shop Stagger Lee’s makes it the perfect spot to sit and enjoy a “flat white,” Melbourne’s version of a latte. (credit: Stagger Lee’s website)

“Stagger Lee’s on Brunswick street is the best filter/drip coffee in Melbourne. They seem to always have some kind of geisha variety [note: it’s an extremely rare, cult-favorite coffee with a unique floral flavor profile], which is my favorite. It really helps kick start the day.”

—Adrian Li, head chef at Saigon Sally, a contemporary Vietnamese joint, and Tokyo Tina, which serves a menu inspired by Japanese street food.

Best Brunch: Eggs Benedict at Seven Seeds

The food at Seven Seeds. (Photo: Seven Seeds/Facebook)

“My favorite place for brunch is Seven Seeds. It’s nestled in the trendy part of Melbourne, tucked between North Melbourne and Carlton. The menu is left of center, with offerings like house-smoked salmon on dark rye with poached eggs, minted smashed peas, and horseradish cream cheese. My go-to dish is eggs Benedict on English muffins with corned beef and a seeded-mustard hollandaise. It’s a twist on a classic. Their coffee is also excellent and consistent. The place attracts an eclectic mix of professionals, hipsters and food lovers. It transcends all class barriers and everyone would feel at home here.”

—Anthony Ross, executive chef and director of food and beverage at The Langham Hotel, a luxury accommodation known for its Melba Restaurant.

Best Dessert: Vanilla caramelized white chocolate bar at B&P Sweet Studio

B&P Sweet Studio’s Beloved vanilla caramelized white chocolate bar (Photo: B&P Sweet Studio)

“The best dessert has to be from pastry master Darren Purchese at his B&P Sweet Studio on Chapel Street in South Yarra. Enter through the bright pink entrance to find yourself in the best chocolate, pastry, and ice cream shop in the world. A must is the salted caramel ice cream — as well as the vanilla caramelized white chocolate bars, and the gin-and-tonic tarts. If you are in Melbourne and missed it, turn around, change your flight, and get in.”

—Matt Wilkinson, chef and owner of hip neighborhood hotspots Pope Joan, Hams and Bacon, and Jack Horner.

Best Savory Pies: Gluten-fee organic beef pie at Fatto a Mano

The pie selection at Fatte a Mano is extensive — there are even gluten-free options. (Photo: Fatte a Mano/Facebook)

“Who doesn’t love pies? I really like Fatto a Mano in Fitzroy, as all the products are organic. The pastry is always crisp and you can really taste the quality in their fillings. They also sell fantastic pastries for dessert – and I’m a big believer in having dessert.”

—Joe Vargetto, chef at Mister Bianco, an upscale southern Italian eatery.

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