19 venues in Melbourne
Cure your late-night hunger pangs at these lively haunts serving food past midnight!
level2/202 Bourke St, Melbourne CBD VIC
22 Sutherland St, Melbourne CBD VIC
177/183 Lonsdale St, Melbourne CBD VIC
169 Bourke St, Melbourne CBD VIC
16 Russell Pl, Melbourne CBD VIC
213 Russell St, Melbourne CBD VIC
382-384 Elizabeth St, Melbourne CBD VIC
10 Bourke St, Melbourne CBD VIC
3 Wilson St, South Yarra VIC
62 Little Collins St, Melbourne CBD VIC
16 Meyers Pl, Melbourne CBD VIC
9a/276 Flinders St, Melbourne CBD VIC
2f/252 Swanston St, Melbourne CBD VIC
2/161 Spring St, Melbourne CBD VIC
Level 1/15 Celestial Ave, Melbourne CBD VIC
Shop/3 Little Bourke St, Melbourne CBD VIC
179 Chapel St, Windsor VIC
207 Lonsdale St, Melbourne CBD VIC
571 Chapel St, South Yarra VIC
level2/202 Bourke St, Melbourne CBD VIC
22 Sutherland St, Melbourne CBD VIC
177/183 Lonsdale St, Melbourne CBD VIC
169 Bourke St, Melbourne CBD VIC
16 Russell Pl, Melbourne CBD VIC
213 Russell St, Melbourne CBD VIC
382-384 Elizabeth St, Melbourne CBD VIC
10 Bourke St, Melbourne CBD VIC
3 Wilson St, South Yarra VIC
62 Little Collins St, Melbourne CBD VIC
16 Meyers Pl, Melbourne CBD VIC
9a/276 Flinders St, Melbourne CBD VIC
2f/252 Swanston St, Melbourne CBD VIC
2/161 Spring St, Melbourne CBD VIC
Level 1/15 Celestial Ave, Melbourne CBD VIC
Shop/3 Little Bourke St, Melbourne CBD VIC
179 Chapel St, Windsor VIC
207 Lonsdale St, Melbourne CBD VIC
571 Chapel St, South Yarra VIC
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Viewing 8 of 11 guides
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.
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.
