Hakka Cuisine is on a mission to expand Melbourne’s understanding of Chinese food,one burbling claypot,sticky dumpling and pork-stuffed tofu pillow at a time.
The room,drinks and service are all great. But the umami-forward food leaves our critic feeling baffled.
Head chef Luke Churchill’s menu is simultaneously serious and playful,running from sultry little snacks to big-ticket,kick-up-your-heels items.
Allta is one of Sydney’s best new restaurants to open this year. It’s also the most expensive.
Charming neighbourhood bistro Pinotta is experiencing a golden period under chef Philippa Sibley.
A menu of modern pub dishes and a focus on smaller,emerging producers ensures Besk remains one of the city’s key neighbourhood pubs.
Plus:Don’t miss nonna’s-gnocchi-meets-potato-gems at warm and welcoming neighbourhood gem Shop 225.
A refreshed menu from experienced fine-dining chefs takes beachside bar Coogee Wine Room from popular local haunt to fully fledged restaurant.
Japanese curry is one of the world’s great culinary remixes,and Kare is on a mission to showcase the comfort food.
Comedor nails warehouse party vibes,with a buzzy open kitchen,park views and plenty of salsa.
The two tandoor-cooked breads are so good,and so different,that it’s impossible to decide which one is better.