Melbourne

Not all is as it seems at Nora as it shifts from café to restaurant, but thanks to joyful sleight of hand and the fun factor it works.

Savoir-faire in the kitchen, savvy service and a seductive free-form take on the French label keep the offering at Ôter en pointe, writes Michael Harden.

From sold-out pop-up to permanent digs, Peter Gunn’s Collingwood restaurant has landed fully formed, writes Michael Harden.

Grossi Florentino Grill bids arrivederci to tablecloths while turning up the heat on its authentic Italian cuisine, writes Michael Harden.

Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.

Wine takes centrestage at two new Melbourne bars but the finely tuned menus by no means play second fiddle, writes Michael Harden.

There’s no shortage of Heston Blumenthal’s sorcery at his historically inspired Dinner, but the package is all class, writes Michael Harden.

REVIEW Transformer. More than meets the eye. To wit: an all-vegetarian, occasionally vegan, restaurant eschewing the mock-meat roulette. This refined spin-off to the casual fun times of the 30-year-old Vegie Bar boasts a kitchen intent on creating its own oeuvre of plant-based cuisine. It’s a winner in the aesthetic stakes, the striking old factory smartly […]

REVIEW Start revving your tastebuds as you navigate the cobblestones of ACDC Lane – Pastuso will put them into overdrive, from the first cloud-like Pisco Sour to the last spiced pumpkin and sweet potato doughnut. It’s a smart (and sometimes noisy) space: the neon art, fire in the open kitchen and separate ceviche bar all […]

REVIEW Don’t read this review. It’s best to approach Nora with no expectations, eyes (and mouth) wide open. There is no menu. Diners are told there will be 12 courses and some snacks, best appreciated with Nora’s hand-picked – and sometimes hand-pickled – drinks, or try your luck with the natural wine list. The food […]

REVIEW At the beginning of your multi-course omakase meal at Kappo, a waiter will bring a tray of chopsticks, each pair a different style, and ask you to pick which you’d like to use. A similar choice of ceramic sake cup will be offered if you’ve chosen to match sake with some of the dishes […]

Anchovy has hit its stride and, writes Michael Harden, there’s promise of more exciting times ahead. Blood pudding ahoy.

The home of balsamic vinegar, lambrusco and the Ferrari is the focus of Emilia, where the Modenese cooking is the real deal, writes Michael Harden.

Scott Pickett’s latest venture, the fine-diner ESP, writes Michael Harden, brings a tasty new definition to the idea of extra-sensory perception.