Hibachi-grilled pork jowl with preserved plum.
14.5/20

Emerald City

About as intimate as it gets.

Goldband snapper crudo with gazpacho.
Good Food hat15/20

No. 7 Healesville

Punchy share plates and choose-your-own-adventure wines.

Jayden Ong Cellar Door and Bar.
Critics'Pick

Jayden Ong Winery&Cellar Bar

Unpretentious,against all the odds.

Morels on toast at No. 7 in Healesville
Good Food hat15/20

This rare treat might be gone by the time you read this,but dinner will be no less delicious

Chef Joel Bowers is creating magic with fleeting seasonal ingredients at No.7.

  • Besha Rodell
A smaller version of the “rainbow” trout at TarraWarra Estate may appear.

A four-seat restaurant inside a whisky bar is coming to the Yarra Valley

The hidden venue is from a local boy who’s been turning heads with his cooking at a major winery. Now he’s excited to do big ideas on a small scale.

  • Emma Breheny
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Confit duck leg with pears and broad bean flowers.
14/20

The art of wine dining at Graceburn Bistro

It's worth a day trip to Healesville to remind yourself what a real wine bar can be.

  • Gemima Cody
Innocent Bystander
14/20

Innocent Bystander

Salad of fresh-picked spanner crab,coconut and coriander.
14/20

Giant Steps for the Healesville winery

Giant Steps and Innocent Bystander have split and are now duking it out,deliciously,for your custom in Healesville.

  • Gemima Cody
Hummus and spiced lamb at Herd in Healesville.

Herd Bar,Healesville

Join the herd at this happening Healesville bar.

  • Michael Harry
The Gin and Tonic paddle at the Four Pillars Distillery.

Four Pillars Distillery

A former timber yard has been transformed into a buzzy boutique distillery's showroom and bar.

  • Michael Harry