Here’s a little summary of what’s slated to hit or has hit Melbourne in the past/coming month. All details are as accurate as possible and updated as and when they’re confirmed. If I’ve missed any exciting new places off this list, please get in touch here! Send Email
When? Monday 15th July, 2013
What is it? Pecking Order is a premium fast food restaurant, specialising in free range flame grilled chicken.
Who’s behind it? Brainchild of Trent Hibbs (owner), who lived his previous career as a Production Manager in the ragtrade. The idea for Pecking Order came to be after Trent, who has a passion for all things food, identified the lack of free range fast food dining options. As a result, Trent packed up his desk and got ready for a new career in the food industry.
Size? 48 (36x Indoor / 12x Outdoor). Wall art commissioned by Melbourne typographer Luke Lucas – http://www.lukelucas.com/Pecking-Order-Typographic-Mural. The final artwork was masked and painted meticulously by Itstandsout http://www.itstandsout.com/
What’s on the Menu? Expect free range chicken burgers, wraps, nuggets, wings and whole, half or quarter birds. Plus a selection of salads, chips, chargrilled corn and a Triple Choc Brownie for something sweet.
Bookings? No. Dine in or takeaway. Phone orders welcome.
When? Late June
What is it? Saint Crispin is the latest restaurant by Hatted chef and restaurateur, Scott Pickett of Estelle Kitchen & Bar who has joined forces with chef Joe Grbac (ex Press Club) to open Smith Street, Collingwood’s newest coveted dining establishment.
Who’s behind it? Chef restaurateurs Scott Pickett (Estelle) and Joe Grbac (Ex Press Club). Complimented by a front of house team lead by Ashley Firman (The European).
Size? Seating for 42. Design by Leah Hart.
What’s on the menu? Chefs and business partners, Pickett and Grbac have found synergy from time working at Two Michelin Starred The Square in London and developed a menu demonstrating techniques, flavours and balance imbedded in a menu driven by the seasons. Dishes include Grimaud duck, heirloom beets, foie gras parfait and cumquat and Veal cheek, hand rolled macaroni, miso eggplant and almonds with desserts such as Poached rhubarb, burnt custard and blood-orange.
When? Now open, from Midday – late Monday to Friday and from 5pm till Late Saturday.
What is it? Casual bar and eatery, great tunes, a place to drink a few pints or sit down for a full meal or even degustation. As a great man once said “Milk is for babies – when you grow up, you have to drink beer” – Arnold Schwarzenegger
Who’s behind it? Marco Santucci(ex Carlise wine bar), Mat Beyer(Prince Wine store, Virginia Plain, other places and umm masterchef) and Andy Harmer(ex Vue Du Monde head chef).
Size? Seats between 130-140 depending on table setup.
What’s on the menu? Bar snacks such as Mercy fried quail, bone marrow, pistachio calamari, things in buns(burger/bagels/pork slider) larger offerings such as beef cheek, pork, veal & fennel meatballs in sugo, wild mushroom ragu, tallegio & wet polenta. crispy pork belly & confit cabbage. They also have a 5 course Dego for $65.
Bookings? We take bookings for half of Mercy – the rest is for walk ins.
When? 4th July 2013
What is it? Speciality coffee shop
Who’s behind it? Owner – Miss Raj Atwal – She set it all up and Kris Wood from Clement Coffee is in charge of the coffee side of things.
Size? 16 seats, interior design by Wonder
What’s on the menu? Rotating single origins for filter coffee, clement coffee (pony blend) for the house espresso, rotating single origins for espresso, food is by Matt Forbes and Candied Bakery. They also do amazing milkshakes that were created for halyard coffee, the flavours include baked apple crumble and custard and caramalised hazelnut and chocolate.
When? July 2013
What is it? Catering for all the different diners Sydney Road is known for – a casual place to drop in for a drink-and-nibble on the way to the city.
Who’s behind it? Head Chef and Owner Mark Brozic (ex-Kamel in Albert Park) and Restaurant Manager Andrew Watts Jnr (ex-Vintners & Yarra Valley Wine Consultants)
Size? Around 40.
What’s on the menu? Mark and Andrew want the restaurant to be one of the first homes of a ‘Modern Melbourne’ cuisine. They believe the idea of a ‘Modern Australian’ cuisine has become a bit too safe and a bit too all encompassing, and yet while everyone says they want and enjoy it, they think we can take it a step further.
Influences and style of food in the form of sharing plates comes from Tetsuya (Tetsuya, Sydney), Jacques Reymond (Jacques Reymond, Melbourne), Raymond Blanc (le Manoir, France). Alister Brown (Logan Brown, Wellington), Paul Bocuse (Paul Bocuse, Melbourne Central), Kurt Sampson (Ownesville, Ripponlea) and of course Andrew McConnell (Cumulus Inc, Cutler &Co, Melbourne)
Contact: 173 Sydney Rd. Brunswick, VIC 3056. Ph. 03 9381 0846. Facebook.
When? July 5
What is it? Cuba in Fitzroy
Who’s behind it? Thank You, Come Again venue group – Lily Blacks, Double Happiness, New Gold Mountain, Mr Wow’s Emporium. Owners: Lachlan McAllister, Reza Bolouri, Tom Rattigan and venue manager Tom Ambroz
Size? 100 capacity bar and table seating
What’s on the menu? ‘El Paladar’ food truck. Cuban inspired street food coming soon in August. Brought to you by brothers who own Chingon and Dr Juicy Jay’s Crab Shack. Think empanadas, Cuban sandwiches, pulled pork and plantain fritters
When? July 2012
What is it? Purveyors of fine drinks, good times & bocce
Who’s behind it? Thank You, Come Again venue group
Size? 60 seats
What’s on the Menu? Find food trucks in their warehouse Thursday, Friday & Saturday nights (they also have free popcorn every night with flavored salt like Mexican, French & Greek)
Contact: 97B Smith Street
When? Opened 2nd July 2013
What is it? Touché Hombre Eléctrica brings its Melbourne CBD sister’s party vibe and street art style into South Yarra mixed with it’s own soul of fresh cantina style dishes by head chef Sean Judd, not to mention a new seductive spin on traditional cocktails and wall fit with 80 different tequila’s.
Who’s behind it? The Maison Davis Group (Davis Yu) who also owns Touché Hombre and Head Chef Sean Judd (former Claremont Tonic, Louie and Chin Chin)
Size? Number of Seats: Bar seating: Yes. Designed by: Masion Davis Group Art Director Pierre Hadlow
What’s on the Menu? Fresh Cantina Style Dishes – Judd’s menu takes the heart of traditional Mexican street food and combines it with a creative Melbourne twist including star dishes such as ‘Ceviche Electrica’ with Mezcal cured ocean trout, crema caviar, green apple and cilantro, the ‘Queso Fundidio’ or cheese fondue with Jack cheese, dark beer, house made chorizo, jalapeno chilli and egg. The favourites also include the ‘Wagyu Beef Taco’ with Cane de pecho, Braised Blackmore wagyu brisket, avocado, onion and oregano. Moving on to the ‘Barbecao’ section of the menu is the Mexican road side pork or ‘Cochinillo Asado’ with Chipotle-tamarind marinated roast pork, crackling, pineapple, jicama and pickled onion served to share with tortillas.
Bookings? For groups larger than 8
When? July 4
What is it? The new Markov is a craft beer and casual dining venue serving urban comfort food in a stylish warehouse space.
Who’s behind it? Original owners of Markov Place & Little Markov .Head Chef Trumble Dewé. He was Head Chef at Vin Cellar in Prahran before joining Markov Place in 2011 where he became the youngest chef to be awarded a hat from The Age Good Food Guide at just 24 years old. He’s now 28.
Size? 55 seats inc bar seating. Designed by The Anatomy (theanatomy.com.au)
What’s on the menu? Urban comfort food, the kind that’s unfussy, full of flavour and respects produce without trying to make it into something it’s not. It’s the kind of food you want to eat at home, but can’t necessarily make yourself.
Favourites include fried school prawns with lime and spiced salt, hot wings with ranch, pork and porter spare ribs with shallots, lime and coriander, chicken schnitzel with apple and cabbage slaw and pale ale relish, wagyu burger with the lot and fries, lemon and ginger doughnuts with passionfruit curd
Bookings? For big groups (10+)
Contact: 350-352 Drummond Street Carlton, VIC 3039, (03) 9347 7133, Tue-Thu: 5pm-late Fri: 12pm-late Sat-Sun: 3pm-late
When? April 20th was the first Attack. Like on Facebook to hear of upcoming attacks
What is it? A pop up of Monstrous proportions
Who’s behind it? Johan Van der Walle, Hellenic republic, Chocolate Budda, Samuel Maher, Press Club, Chez Bruce
Size? Varies in relation to the venue but no more then 60 seats
What’s on the Menu? Asian inspired big fresh spicy flavours, Korean tacos, DIY banh mi, Sichuan fish, white chillis
When? 18 June 2013
What is it? Krivitsky and Alexander are looking to recreate the homely feel of a New York-style Jewish deli in Melbourne’s Jewish heartland.
Who’s behind it? Sasha Krivitsky and daughter Jacqui Alexander who have an existing roaster cafe located in Ormond.
Size? Seating for around 25
What’s on the menu? A big list of toasted bagels with various fillings and savoury Russian dishes.
Bookings? No bookings
Contact: 298 Carlisle St, Balaclava, VIC 3183. Website: http://www.commongroundcoffee.com.au
When? 11 July 2013
What is it? A new café on Bentleigh’s main drag championing Dukes coffee and simple, beautifully cooked fare with a twist.
Who’s behind it? Owner and front of house manager, Jimmy Marinis has run and owned city cafes for over a decade. Head Chef Brett Hobbs has an impressive pedigree working under Nathan Johnson as chef-de partie at Maze Grill and Millswyn, and more recently as sous chef under Nick Stanton at Woods of Windsor. He’s worked alongside and been influenced by both Matthew Butcher (executive chef Morris Jones) and Nick Stanton.
Size? Seats 48 inside and 12 outside on the footpath. Designed by Emily Stubbe and Joanna Butler.
What’s on the menu? Signature breakfast items include eggs Benedict with slow braised Otway ham hock, and smoked salmon scrambled eggs with crème fraiche. For lunch, the wagyu burger with BLT garnish sandwiched in a brioche by Phillip bun, and the quinoa, pea, cucumber, feta, avocado and herb salad.
Bookings? Yes for groups larger than 8
When? Wednesday 26th June 2013
What is it? Roman inspired Espresso Bar with a Melbourne soul – providing you the best 15 minutes of your day, over breakfast, brunch or lunch…they love real coffee, real food and engaging with real people.
Who’s behind it? Mario Simeone – background in Product Design & Hospitality – Hospitality experience at The Provincial (under Max Fink & Eddie Crupi) & The Standard Hotel (under Steve Miller)
Size? Stands 20 inside & 8 seated outside. Designed by Mario Simeone & Andrew Scott-Young
What’s on the menu? Pizza (bases made on the premises), Panini & Sweets by Dolcetti & Noisette. Stand out dishes include Pizza Lingue: Capricossa with a twist – smoked kassler ham, kalamata olives, mushrooms & Sweet baby bell capsicums stuffed with fetta. Paninis – roasted garlic chicken, homemade basil pesto & provolone.
Bookings? No – but they do catering for local businesses
Contact: P: 03 9077 7653 E: email@example.com | B: http://sbrigaespresso.wordpress.com/ | W: www.sbriga.com.au Twitter: @sbrigamelbourne | | Pinterest: pinterst.com/sbrigaaustralia | Tumblr: sbrigaespresso.tumblr.com
When? Melbourne August 11, 2013
What is it? Highlighting Australia’s fabulous, sustainable produce and its beautiful passionate growers.
Who’s behind it? Mindy Woods (Master Chef Contestant 2012 ) in partner ship with FishTales, Pepe Saya Butter, Brasserie Breads.
Size? 100 Pax stand up interactive event.
What’s on the menu? Sensational Sustainable Seafood, Kinkawooka mussels, Pepe Saya Butter, Brasserie Breads, Fowels Wines, Young Henry’s Beer.
When? Early June
What is it? Thai and western breakfast/brunch/dinner dishes. They named the new cafe ‘Mr Nice Guy’ because of what Siriporn used to call her Fiance when they first started going out.
Who’s behind it? Owners Siriporn and David of Middle Fish Thai cafe in North Melbourne.
Size? Seating for around 35.
What’s on the menu? Proud Mary coffee. Stir-fry dishes, pad thai, fried rice, home-smoked lemongrass cured salmon with scramble eggs and coconut reduction, coconut pancakes, Asian-inspired macaron flavours – Thai Milk Tea, Lychee, Chocolate, Mango, Passionfruit and Caramel
Contact: Mr Nice Guy, 10 Healeys Lane, Melbourne, Vic 3000 (Ph 03 9973 1761). Open for dinner Wednesday – Saturday.
When? After coming up with the idea in November 2012, they have been hosting pop ups every 4-6 weeks in varying locations since January of this year.
What is it? Three Melbourne-based chefs hosting pop up dinners around the city.
Size? Depends on the size of the venue; they’ve been accommodating up to 45 people at the most recent dinners.
What’s on the menu? The format is four courses for $65, or four courses with matching wines for $100. Local wines and beers are also available to purchase on the night. The focus is on producing ‘refined-hearty food’. They want to offer simple, seasonal food cooked to the highest standard they can. Past menus include dishes such as Chicken and Tarragon Croquettes with Preserved Lemon; Blue Eye with Black Olive, Red Capsicum and Samphire; Roast Pork Belly, Pickled Cabbage and Spiced Apple; Fruit Crumble with Bay Leaf Custard.
Bookings? Reservations only. The date is confirmed over Facebook, Twitter and our website usually about 3 weeks in advance. Bookings are then taken over email on a first come first served basis.
Cellar Bar (beneath the Newmarket Hotel)
When? Friday 19th July, then open Thurs-Sat 6pm-1am
What is it? A playground for grownups. Cocktails, bottle service and private booths. Friday nights will see DJs while Saturday night will see a unique mixture of live music acts from around Melbourne.
Who’s behind it? The Melbourne Pub Group, Tom Walker, food by Director Paul Wilson.
Size? Approx 100 seated 30 standing, plus room at bar/dance floor
What’s on the menu? Luxe bar lounge food. Items like ceviche, taco sliders, grilled chorizo.
Bookings? Yes, and walk-ins
When? May 2013
What is it? The-restaurant-formerly-known-as-The-Press-Club has reemerged as Gazi.
Who’s behind it? MAdE Establishemt, George Calombaris designed the menu
Size? 140 seats with a bar
What’s on the menu? All about Greek Street Food. Think beef brisket and soft shell crab souvlaki. Wood fired grilled prawns, Saganaki with cumquat.
Bookings? Yes, also leave room for walk ins
When? Bar opened in July 2013.
What is it? Collingwood’s tea café & bar Storm in a Teacup imports teas from around the world (many via direct, ethical trade), educates the tea curious, designs home tea rituals that bring health and happiness to many, and curates tea lists for cafes and restaurants all over Melbourne, as well as Adelaide and Sydney. 35 different teas available.
Who’s behind it? Storm in a Teacup is the brainchild of artist and tea fanatic Hannah Dupree. After travelling to Sri Lanka in 2011, where the bulk of the world’s tea is produced, Hannah learned a lot about the mystery and romance of tea.
Size? The tea cafe & bar seats 30 people inside and out.
What’s on the menu? Over 35 different teas, from black, green, white oolong and a riot of single origin and first flush flavours from around the globe. The bar list features creative tea cocktails allowing you to experience tea in a new and contemporary capacity. Order yourself a G&T mixed with Jasmine tea, West Winds Gin and Capi Tonic, or a Teatini mixed with Sejak Korean Green Tea and Gold Leaf, and Delord Blanche Armagnac. Also on the menu are delicious house-made cakes, desserts, brunch and bar dishes.
Contact: 48A Smith Street, Collingwood, Victoria 3066. Ph. (03) 9415 9593 www.storminateacup.com.au. Open hours: Tues & Wed 10am – 5pm, Thurs 10am – 9pm, Fri & Sat 10am – 11pm, Sun 10am – 5pm Mon (closed).
What is it? Sports bar, pub & beer garden reopening after a facelift.
Size? Caters for 200 people – seating in 5 different areas including a two-teir beer garden.
What’s on the menu? Gastropub classics with a smattering of international dishes to keep things interesting.
When? Friday 19th July
What is it? For a limited 6 week season Soi 38 will be hosting a Tour of Thai Noodles featuring a different dish each week.
Who’s behind it? Andy and Top from the Soi 38 food cart.
Size? 50 (some shared seating)
What’s on the menu? Thai Noodles Soups. Simple.
Bookings? Yes. Walk-in also fine.
When? Saturdays & Sundays in August, 12pm til 8pm
What is it? Melbourne’s first curated gathering of food trucks in one location – an outdoor food court!
Who’s behind it? Coordinated by Jess Pryles – Beatbox Kitchen, Cornutopia, Gumbo Kitchen, The Curry Truck, Chingon and White Guy Cooks Thai and the debut of The Brûlée Cart announced so far.
Size? Come one come all.
What’s on the menu? A range of gourmet burgers, corn and tacos, New Orleans style gumbo and po boys, a variety of classic curries, and warm crème brûlée. Match these with the Lagerita, a margarita topped up with beer.
Bookings? No – just show up and get your trailer park on!
When? Friday 30th August from 7pm
What is it? A one off event: “Traditional Thanks Giving Dinner”.
Who’s behind it? Owners Jason & Valerie McLean & our American Executive Head Chef Cody Cunningham, wish to say “thank-you” to our customers and friends for 13 years of trade
Size? Selling up to 100 tickets
What’s on the menu? Two-course menu. Shared family style dining, platters of food presented in the middle of the table to include traditional roasted turkey, sage stuffing, gravy and cranberry sauce, broccolini casserole, corn on the cob, confit garlic mash, sweet potato and marshmallow dauphinoise, buttered yellow beans, cobb salad, bread and whipped butter. Dessert includes cherry pie, pumpkin pie and whipped cream with tea or coffee. Inclusive of free flowing beer, wine and soft drinks from 7-10pm. Exact wines TBC still but will beer, sparkling, red and white wine.
———————————————————————————————————————-And on the horizon….. Jimmy Grants When: 2nd August What is it: Modern souvlaki bar Who’s behind it? George Calombaris, George Sykiotis and Travis McAuley who is chef/part owner at Hellenic Republic. Size: 30 seats. Designed by Techne Architects What’s on the menu? Souvlakis, dips, pita and others sides, meat by the plate, salads, desserts and drinks (no takeaway on alcohol) Bookings? No Contact: 113 Saint David Street Fitzroy
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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.