“We’ve got open communication,respect for each other and patience”,says Le Tet.

‘To keep the dream alive,you have to be creative’:Restaurant roommates are surviving (and thriving)

Several Melbourne hospitality ventures are splitting rent and utilities to reduce costs,build community and reach out to new customers.

  • Dani Valent
Pizza dough is fermented for 48 hours at I Carusi II.

I Carusi II

Compact,charismatic diner with a golden glow.

Ful,a sturdy bean dish topped with fresh ingredients,at Flavours of Syria.

Flavours of Syria

Soulful cafe in a laneway location as colourful as what’s on your plate.

Pappardelle pasta at Cicciolina in St Kilda.

Cicciolina

Cicciolina has bohemian swagger in spades,personable floor staff and a menu geared to what the people want.

Whole fish with salmoriglio and shaved fennel.
Good Food hat15/20

Saint George

Party up the front,elegance in the back.

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Middle Eastern dishes are served in a lively atmopshere.
Critics'Pick

Buba Local Shuk

All-day hangout for dips,grills and cocktails.

Akwaaba serves West African cuisine.
Critics'Pick

Akwaaba

Jubilant celebration of Ghanaian food.

Crab and chilli spaghetti.
Critics'Pick

Stokehouse Pasta&Bar

Breezy belle dishes up the hits.

The seafood platter at Stokehouse.
Good Food hat15/20

Stokehouse

Seaside destination for that special occasion.

Chicken liver parfait.
Good Food hat15/20

Donovans

California wine country meets seaside chic.