We continue our regular monthly feature where we summarise some of our highlights from the previous month and offer recommendations for where you should visit or have on your radar for the month ahead.
Encompassing new openings and old favourites, pop-up venues, events and everything in between, here is the inside track for those sharking for chips and drinks.
If we’ve missed any exciting new places off this list, please get in touch here: Send Email.
In case you missed it – check out what OPENED IN NOVEMBER.
Date of opening? December 20, 2013
What is it? New York style, late night bar and eatery serving lunch, dinner and bar snacks, open from 12pm until late daily.
Size: Licensed for 200, restaurant seating for 60 and bar seating for 60. Interior designed by Samantha Eades and Wendy Bergman.
What’s on the menu? Nieuw Amsterdam is dishing up New American style food with a mix of quirky and classic cocktails. Stanton’s menu builds on new interpretations of classic American dishes, such as ‘chicken waffles’ with pate, terrine, crispy chicken skin and orange caramel or the ‘Nieuw Reuben’ with BBQ beef brisket, sauerkraut, pickles, cheese and thousand island dressing.
When? November 20, 2013
What is it? Upstairs bar to Best New Restaurant of the Year, Saint Crispin, with an elegant and classical cocktail offering. Food from the Saint Crispin menu.
Who’s behind it? Saint Crispin’s Joe Grbac (ex Press Club) and Scott Pickett (also owns Estelle). Bar manager, James Tait has worked at Black Pearl and Der Raum, played a pivotal role in opening Tonka, and authored the new bar menu at 1806. Most recently, Tait was the Australian Whisky Specialist for William Grant & Sons.
Size? Mostly stand up with seating around perimeter.
What’s on the Menu? Snap crackle and pop, eel croquet, oysters, charcuterie plate, cheese plate.
Bookings? You book for downstairs…
Contact: 300 Smith Street
Collingwood. Ph. Ph. 9419 2202. Website.
When? Opened late October
What is it? Korean Fusion
Who’s behind it? Owned by Rosa Kim and William Kim; brother and sister. Proudly family run and owned.
Size? 8 inside and 6 outside
What’s on the Menu? Bringing a fresh new take on Korean food. We’re talking Korean BBQ in a Burrito, Koba Rice Bowls and Korean Tacos. All made proudly in house using traditional family recipes, using not so Korean items such as the flour tortilla.
Contact: 119 Hardware St, Melbourne. Facebook.
When? November 20, 2013
What is it? Retro ice cream cart cruising around Edinburgh Gardens, North Fitzroy.
Who’s behind it? Scott Kilmartin (coming from a design background, previously the founder of haul.com.au– which made messenger bags and ipad cases from used advertising billboards. ‘I exited haul and spent 3 months traveling checking out ice cream and gelaterias in the US, Cuba, France , UK and Spain and spent a month at gelato school in Italy’
‘Whilst in NYC and LA I spent a lot of time chasing food trucks and talking to the cart vendors doing interesting things in Central Park. I got home too late to open a gelato shop in North Fitzroy, so decided to do the cart as a trial this summer’.
Cart design? The cart was imported from the UK, before Scott and Paddy Meade (one of the constructors of the fish that floated in the Yarra river during the Commonwealth Games), gave the cart a hipster make over.
What’s on the Menu? Currently offering choc tops. The plan is to serve scoop gelato once council and food permits are given.
When? 8th November
What is it? Home cooked food from recipes with a European influence. Enjoy the pantry menu for a great coffee, breakfast and lunch or kick back for a leisurely dinner and dine on the kitchen table menu. Locally supplied seafood, quality meats marinated for days, fresh pasta and artisan breads. Wash it all down with a choice of roasted coffees, craft beers, local wines or a cocktail.
Who’s behind it? Jo Duffield is the brains behind Clover & Rye. Jo runs a hospitality consultancy in Melbourne called B&RC and her company opened Mejico in Sydney last year. Clover & Rye is a neighborhood restaurant that reflects everything Jo stands for; great local produce, wonderful service with food & drinks to die for. The Head Chef John Kasidokostas, formerly of Spondi, Athens held a Michelin star.
The designer was Allister Sarris of Sarris design, their latest projects include Veludo, St Kilda The Pier, Port Melbourne and The George, Perth.
Size? 120 seats with terrace seating outside and The Kitchen Table, private dining for groups of up to 30.
What’s on the Menu? Modern European using local Aussie produce. Signature dishes include the smashed avocado with yoghurt chunky salsa crunchy shallots & pumpkin kernels or spatchcock chicken with smashed chat potatoes & bok choy dressed with yoghurt & lime. The duets; embracing the sharing culture of late, Clover & Rye present meatballs, chicken & calamari dishes cooked in two ways. $22 and serves 2.
Bookings? All bookings accepted. The Kitchen Table is located in the private dining room and caters for up to 30 people.
When? May 2013
What is it? Gourmet fish and chips with healthy options of grilled baked fish served with salad options, rice and veggies.
Who’s behind it? John and Helen Stamoulis – previous owners of Clarendon’s Fish and Chippers and redmullet fishcaf.
Size? 60 inside and 40 outside.
What’s on the Menu? Fish and chips – grilled, fried, battered or baked served with chips, salad, brown rice and veg. Whole baked fish, Snapper and Flounder and many other daily specials.
When? Early December 2013
What is it? Speciality coffee and food
Size? 40 seats, indoor & outdoor
What’s on the Menu? Coffee by Seven Seeds. Currently serving limited menu featuring high quality, local produce, full menu coming in the New Year.
When? December 2013
What is it? Melbourne’s latest Food Truck addition – a 1960s converted Airstream selling Pizza.
Who’s behind it? An Airstream obsessed family who boast their pizzas are as good, if not better, than any Italian restaurant in Melbourne
Size? At 5.4 metres long, it’s an absolute feat of engineering. Everything has literally been built around the oven.
What’s on the Menu? Handmade, artisanal pizzas using fresh and locally sourced ingredients. The signature Pizza, Happy Camper is béchamel, gorgonzola, fig, prosciutto, rocket and balsamic glaze.
Bookings? As well as street food HAPPY CAMPER PIZZA can be booked for events and private functions.
When? September 30, 2013
What is it? Coffee and food, 7 days, breakfast all day and lunch from 11:30
Who’s behind it? Kael & Matt Sahely (Pillar of Salt & Touchwood) with sister Loren McBride and Steve Svensen (Head Chef at Barry and ex-Pillar of Salt)
Size? Indoor 65, Outdoor 25, Designed by Techne Architects, fit out by Bear Projects
What’s on the Menu? Five Senses coffee, all day breakfast including coconut sago pudding with mango, strawberries, lime syrup & black sesame, portobello & enoki mushroom omlette with havarti & truffled hazelnuts, cucumber & gin cured ocean trout with roasted cauliflower, freekeh, kale, pomegranate & soft-boiled egg. Lunch including Californian superfood salad, wagyu beef burger, raw zucchini lasagna, crispy Korean chicken sub. Small selection of alcoholic beverages, wine, beer, cider, bloody Mary’s. Gluten free, vegetarian and vegan options.
Bookings? Monday to Friday only for groups larger than 5
When? November 22, 2013
What is it? The café, which is just 52 ½ metres square, is stocked with baked goods by Shaun Quade and Jo Barrett; oversized muffins and sticky cinnamon scrolls sit alongside freshly tossed salads and gourmet sandwiches.
Who’s behind it? The Walker Evans Baker Restaurant Group (Lang Walker, Pete Evans, Gavin Baker). Executive Pastry Chef Shaun Quade (Quay in Sydney, Biota in Bowral, Urbane in Brisbane), and Jo Barrett (MoVida). Joshua Willis (previously of Proud Mary) is Head Barista.
Size? 52 ½ metres square. A collaborative design by Emily Pedersen of Walker Corporation, and Anna Drummond and Trish Turner of Colab Design Studio
What’s on the Menu? Everything is handmade onsite, from the crusty, crunchy sourdough baked by Barrett to the bottled fermented sodas that change flavour with Quade’s mood. House made cereal and flavoured milk, also made on site. The specialty coffee, roasted by St Ali and poured by experienced baristas, places this gem firmly on the Melbourne coffee map. And for those seeking more than coffee, Long Shot has a single tap stocking crisp, cold German Wheat beer as well as a variety of wines by the glass.
Contact: 727 Collins St. Ph. (03) 9252 7979. Website.
When? August 21, 2013
What is it? Freshly cooked burgers that utilise homemade and local produce.
Who’s behind it? The team consists of Graeme Critchley and Evan Kipping as owners. Alex Greenwood straight out of Hackney in London as the head chef.
Size? 45 seats
Whats On the Menu? BURGERS! Old School Cheese burger, Classic Beef Burger, Beef, bacon and Cheese, Big Burger, Chicken Burger, Chickpea burger, Mushroom Burger and Pulled Pork.
When November 28, 2013
What is it Taiwanese street food offering a new fried chicken experience. A piece of whole chicken served in a bag with plum sauce to ensure a succulent end result.
Who’s behind it Established in 1992 by Mr Lam, Hot Star began in a Taiwanese street food market. This is the first Australian store to open
Size? No seating
What’s on the Menu? Chicken breast cooked on the bone, served whole with a plum salt; vegetarian options of fried oyster mushrooms and hand cut sweet potato chips
Bookings No bookings
When? November 12, 2013
What is it? The new Fenix Events has re-opened as a unique space available for conferences, weddings and private events.
Who’s behind it? Maple Event Group – the people behind iconic Leonda By The Yarra. Executive Head Chef – Roland Gordon has 12 years of event dining experience and will oversee both Leonda By The Yarra and Fenix Events
Size? Space suited for all styles of events from conferences, weddings and private events. Design led by Shareen Joel Design.
What’s on the Menu? Contact them below to see menu options.
Bookings? For events only – small conferences to larger 300 people events.
When? October 10, 2013
What is it? General Store & Co. sells Goods, Grog & Grocery.
Who’s behind it? Size? There’s a village of them who own it and run it together: Josh Lefers, Stephen Wools, Dan Gallagher and Gaz Kempster have been working and hanging together for over a decade and this is another great extension of their times together. They are the original gangsters from Big Dog Creative.
What’s on the Menu? A selection of old faithful jaffles & toasted sandwiches with toppings such as ham and cheese, spaghetti and cheese, baked beans and cheese and a weekly market special cooked by Sis Made This Catering
When? First Week of December
What is it? The bastard child of hatted Restaurant & a specialty coffee house
Size? 60 seats, Bar seating available
What’s on the Menu? Creative Breakfast dishes with an all star lunch menu fit for a hatted restaurant – such as chicken breast, potato gnocchi, cherve, smoked marrow, peas, asparagus; Chilled white gazpacho, oloroso jelly, cucumber sorbet, almond bread
Bookings? No bookings for restaurant, but private dining room planned in the near future.
What is it: Vietnamese food from the old country – no gimmicks, twists or fancy sells – just simple food with extraordinary flavours using family recipes and hard to find herbs sourced from our very own garden.
Who’s behind it: Family team Melanie Cao, Bay Cao, & Matthew Gray as the token white guy (aka Mel’s hubby).
Size: It’s a truck people – so sit or even pop a squat Vietnam style.
What’s on the Menu: Seasonal, but you can find pho, bun noodle salads and the addictive OoOdleLishious apple cider & beef rice paper rolls making regular appearances.
Bookings: Can accommodate private bookings but in general, follow our locations on social media.
When? Website launch 1 December 2013
What is it? A premium tea subscription service, changing the way Aussie tea lovers drink, buy and think about tea. Sign up for 1, 3 or 6 months and you’ll sample three different varieties of specialty teas conveniently delivered to your door each month.
Who’s behind it? Mr Earl. A tea aficionado who believes life’s too short for average tea.
Size? Ships to Australia
What’s on the Menu? Only the finest quality premium tea sourced from Australia and New Zealand’s best specialty tea brands.
Don’t miss out on any other Melbourne food & drink news – Subscribe to the email list receive every update (top right corner) and Follow @Shark4ChipDrink Know of any other places opening soon that aren’t on this list or that were missed? Let me know! Send Email. See you next month.