14 venues in Melbourne
153 Weston St, Brunswick VIC
200 Wellington St, Collingwood VIC
3/48 Easey St, Collingwood VIC
33 Russell St, Melbourne CBD VIC
650 Little Bourke St, Melbourne CBD VIC
95 Exhibition Street, 80 Collins Precinct, Melbourne CBD VIC
66 Bourke St, Melbourne CBD VIC
1/94 Buckingham St, Richmond VIC
30 Johnston St, Fitzroy VIC
211 Gertrude St, Fitzroy VIC
359 Napier St, Fitzroy VIC
122 Russell St, Melbourne CBD VIC
53 Gertrude St, Fitzroy VIC
535 Little Lonsdale St, Melbourne CBD VIC
153 Weston St, Brunswick VIC
200 Wellington St, Collingwood VIC
3/48 Easey St, Collingwood VIC
33 Russell St, Melbourne CBD VIC
650 Little Bourke St, Melbourne CBD VIC
95 Exhibition Street, 80 Collins Precinct, Melbourne CBD VIC
66 Bourke St, Melbourne CBD VIC
1/94 Buckingham St, Richmond VIC
30 Johnston St, Fitzroy VIC
211 Gertrude St, Fitzroy VIC
359 Napier St, Fitzroy VIC
122 Russell St, Melbourne CBD VIC
53 Gertrude St, Fitzroy VIC
535 Little Lonsdale St, Melbourne CBD VIC
See what diners are saving, sharing, and talking across the city.
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.
See what diners are saving, sharing, and talking across the city.
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.
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.
