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2 venues in Melbourne
408 Flinders Ln, Melbourne CBD VIC
2/161 Spring St, Melbourne CBD VIC
408 Flinders Ln, Melbourne CBD VIC
2/161 Spring St, Melbourne CBD VIC
See what diners are saving, sharing, and talking about across Melbourne.
Red Hill South, VIC
Cuisines:
A Mornington Peninsula winery in Red Hill South offering vineyard dining paired with estate-grown wines.
Address: 33 Shoreham Rd
Melbourne CBD, VIC
Cuisines: Greek
A place among locals and tourists having an iconic Greek décor for diners seeking the taste of Greece at any hour
Address: 177/183 Lonsdale St
Melbourne CBD, VIC
Cuisines: Australian
Elegant dining featuring fine international cuisine along with creative mocktails, cocktails, and desserts.
Address: 164 Flinders Ln
Lorne, VIC
Cuisines: Italian
A seaside Lorne dining room turning out wood-fired breads and handmade Italian pasta in a polished, holiday-suave setting.
Address: 176 Mountjoy Parade
South Yarra, VIC
Cuisines: Italian
A light-filled South Yarra all-day diner serving seasonal Italian cooking from breakfast through dinner in a warm, fuss-free space.
Address: 171 Domain Rd
Melbourne CBD, VIC
Cuisines:
A European-style sandwich bar serving quick, fresh grab-and-go lunches.
Address: 535 Little Lonsdale St
St Kilda, VIC
Cuisines: Pizza
An Acland Street pizzeria and bar in St Kilda serving woodfired pizzas alongside cocktails.
Address: Level 1/77 Acland St
Moonee Ponds, VIC
Cuisines: Japanese, Spanish
A Moonee Ponds izakaya on Mount Alexander Road pairing Japanese small plates with Spanish tapas in a lively, casual setting.
Address: 702 Mt Alexander Rd
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Viewing 8 of 17 recommendations in Melbourne
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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.
