The Best Restaurants in Melbourne
Unlike the aforementioned Vue De Monde and Attica, Restaurant Lûmé may be lacking the same award-winning accolades, but its hugely ambitious menu will no doubt see them enter a number of world’s best lists in the near future.
Offering a contemporary menu with plenty of quirk, executive chef John Riviera has gained a reputation for wowing guests with unlikely flavor combinations.
For a hit of the eccentric, try the onion doughnuts served with fresh sea succulents or the BBQ pork glazed in black banana.
Vue De Monde
A regular feature in Elite Traveler’s Top 100 Restaurants in the World (65th in 2018), Vue De Monde is widely considered to be one of Melbourne’s finest eateries.
Acclaimed Australian chef Shannon Bennett’s dining stalwart offers quintessential fine dining with a large pinch of modern innovative flair in Melbourne’s historic Normanby Chambers.
Head Chef Justin James creates dishes that drive all of the senses faster than an F1 car and are created with exceptional seasonal cuisine. All of the dishes are paired with fabulous wines with the help of head sommelier Carlos Simoes Santos
The setting makes an impression too, with Vue de Monde located on the 55th floor of Melbourne’s iconic Rialto building.
One of the city’s most exclusive hotspots, Attica has become a byword for fine dining in Melbourne since New Zealand-born executive chef Ben Shewry brought it to trendy Ripponlea.
Shewry’s celebration of Australian produce has seen Attica named in coveted World’s Best 50 Restaurants list a number of times, finishing in 20th position in the 2018 list.
The menu (US$210) is constantly changing in line with what ingredients are available, but the current selection includes dishes like hand-picked crab and wattle bread and black ant lamington
This Italian eatery, juxtaposed in Melbourne’s Chinatown, has been a popular haunt for local residents since the 1920s. However, it was not until the Grossi family took it over in the 1990s that it became the fine dining institute that it is today.
With local ingredients, executive chef Guy Grossi has brought Italian flair to the Southern Hemisphere with a menu that changes often. The current offering includes sumptuous dishes like zucchini flower, taleggio, black garlic and zucchini alla Giudia.