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5 venues in Melbourne
364 South Rd, Moorabbin VIC
150 Barkly St, St Kilda VIC
54 Glen Eira Rd, Ripponlea VIC
247 Flinders Ln, Melbourne VIC
53 Gertrude St, Fitzroy VIC
A specialty coffee roaster on Flinders Lane sourcing and roasting certified organic beans in the Melbourne CBD.
364 South Rd, Moorabbin VIC
150 Barkly St, St Kilda VIC
54 Glen Eira Rd, Ripponlea VIC
247 Flinders Ln, Melbourne VIC
53 Gertrude St, Fitzroy VIC
See what diners are saving, sharing, and talking about across Melbourne.
Melbourne, VIC
Cuisines: Australian, Coffee
A specialty coffee roaster on Flinders Lane sourcing and roasting certified organic beans in the Melbourne CBD.
Address: 247 Flinders Ln
Carlton, VIC
Cuisines: Chinese
A Carlton eatery specialising in hand-pulled Xi'an-style biang biang noodles and Chinese dishes.
Address: 74 Victoria St
Ripponlea, VIC
Cuisines:
A Ripponlea bakery on Glen Eira Road serving fresh bread, pastries and baked treats for the local community.
Address: 54 Glen Eira Rd
South Yarra, VIC
Cuisines: Cantonese, Chinese
A minimalist specialty coffee bar in the CBD known for ceremonial-grade matcha and well-crafted milk drinks.
Address: Shop 1/210 Toorak Rd
Albert Park, VIC
Cuisines: Japanese
A takeaway sushi spot on Bridport Street in Albert Park serving fresh Japanese rolls, sashimi and bento boxes.
Address: 101 Bridport St
Moorabbin, VIC
Cuisines: Malaysian, Chinese
A Moorabbin eatery specialising in Malaysian-style laksa and Chinese dishes for casual dine-in or takeaway.
Address: 364 South Rd
Mentone, VIC
Cuisines: Pizza
A New York-style pizzeria in Mentone slicing up generous, dog-friendly pies in a relaxed neighbourhood setting.
Address: 34 Como Parade W
St Kilda, VIC
Cuisines:
Address: 150 Barkly St
Viewing 8 of 17 recommendations in Melbourne
See what diners are saving, sharing, and talking about across Melbourne.
Chef Ben Shewry, the mind behind Melbourne institution Attica, is drawn to places that are completely “dialled in.” Talking about sandwich shops leads him to Japan, where people dedicate their lives to repeating the same craft over and over until they become exceptional at it. That’s what connects his picks here: roast shops, schnitzel counters and steak sandwich spots focused on doing one thing properly — no funny business, no endless options, just deeply satisfying food made with total conviction.
Former aerospace engineer turned pastry phenomenon, Kate Reid has helped shape Melbourne’s obsession with precision pastries and great coffee. When the “butter queen” isn’t perfecting croissants at Lune Croissanterie, she’s visiting a tight rotation of cafés across the city. From the produce-driven kitchen at Morning Market to CBD institutions like Patricia Coffee Brewers and Good Measure. These are the Melbourne cafés she swears by.
Thai Ho, founder of MAMAS Dining Group, has built a reputation on bold, high-energy takes on Vietnamese food. But it all starts in Springvale. This is where the standards are set, shaped by community, tradition and generations of pride. From crispy bánh mì to slow-simmered broths and street-side iced coffee, this is his Springvale circuit.
Chef Ben Shewry, the mind behind Melbourne institution Attica, is drawn to places that are completely “dialled in.” Talking about sandwich shops leads him to Japan, where people dedicate their lives to repeating the same craft over and over until they become exceptional at it. That’s what connects his picks here: roast shops, schnitzel counters and steak sandwich spots focused on doing one thing properly — no funny business, no endless options, just deeply satisfying food made with total conviction.
Former aerospace engineer turned pastry phenomenon, Kate Reid has helped shape Melbourne’s obsession with precision pastries and great coffee. When the “butter queen” isn’t perfecting croissants at Lune Croissanterie, she’s visiting a tight rotation of cafés across the city. From the produce-driven kitchen at Morning Market to CBD institutions like Patricia Coffee Brewers and Good Measure. These are the Melbourne cafés she swears by.
Thai Ho, founder of MAMAS Dining Group, has built a reputation on bold, high-energy takes on Vietnamese food. But it all starts in Springvale. This is where the standards are set, shaped by community, tradition and generations of pride. From crispy bánh mì to slow-simmered broths and street-side iced coffee, this is his Springvale circuit.
