Swedish-born Elias Salomonsson is the Executive Chef at Melbourne’s Circl, where his cooking brings Scandinavian technique and flavours to some of Victoria’s best seasonal produce. Originally from Malmö, Elias has spent more than a decade cooking in Australia, including almost seven years with Vue Group and a stint as Group Executive Sous Chef at Scott Pickett Group, before taking the reins at Circl.
5 venues in Melbourne
Circl Executive Chef Elias Salomonsson shares the Melbourne spots that give this Swedish chef a taste of home. Think house-made rye and salmon, cinnamon buns and Swedish chocolate cake, smørrebrød, pickled herring and, naturally, a little aquavit.
677 Whitehorse Rd, Mont Albert VIC
209 Glenferrie Rd, Malvern VIC
Unit 20/2 Maddock St, Windsor VIC
22 Punch Ln, Melbourne VIC
3/428 Little Bourke St, Melbourne VIC
677 Whitehorse Rd, Mont Albert VIC
209 Glenferrie Rd, Malvern VIC
Unit 20/2 Maddock St, Windsor VIC
22 Punch Ln, Melbourne VIC
3/428 Little Bourke St, Melbourne VIC
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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.
Viewing 5 of 5 recommendations in Melbourne
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.
