Andrew’s guidebook

Andrew
Andrew’s guidebook

Cafe's

30 lokalinvånare rekommenderar
Abbey Road Cafe
129-131 Acland St
30 lokalinvånare rekommenderar
A lot of places claim to have a strong sense of community, but not that many team up with community gardens and donate their green waste every week. Sister of Soul in St Kilda does. The team also makes nut milks to exactly complement the acidity of the St Ali coffees and serves its own special recipe, “Not-tella” – a vegan alternative to its irresistible namesake. The menu is also fully vegetarian with plentiful vegan and gluten-free options. Owner Daniel Clerici aims to create iconic vegetarian dishes with broad appeal. With the help of a long-serving kitchen team, he’s succeeded. The locals would revolt should the “Rawsagne” come off the menu. That’s layered zucchini with a cashew-and-parsley cream. But in this light, welcoming space decked out with knitted lampshades, there’s no greater delight than the breakfast menu. You’ll have a hard time choosing between the salted caramel and apple pancakes; the Rainbow Bowl (a savoury mix of quinoa, smoked almonds and colourful veggies); or indeed that Not-tella, served with banana, crumpets and hazelnut gelato.
57 lokalinvånare rekommenderar
Sister of Soul
73 Acland St
57 lokalinvånare rekommenderar
A lot of places claim to have a strong sense of community, but not that many team up with community gardens and donate their green waste every week. Sister of Soul in St Kilda does. The team also makes nut milks to exactly complement the acidity of the St Ali coffees and serves its own special recipe, “Not-tella” – a vegan alternative to its irresistible namesake. The menu is also fully vegetarian with plentiful vegan and gluten-free options. Owner Daniel Clerici aims to create iconic vegetarian dishes with broad appeal. With the help of a long-serving kitchen team, he’s succeeded. The locals would revolt should the “Rawsagne” come off the menu. That’s layered zucchini with a cashew-and-parsley cream. But in this light, welcoming space decked out with knitted lampshades, there’s no greater delight than the breakfast menu. You’ll have a hard time choosing between the salted caramel and apple pancakes; the Rainbow Bowl (a savoury mix of quinoa, smoked almonds and colourful veggies); or indeed that Not-tella, served with banana, crumpets and hazelnut gelato.
53 lokalinvånare rekommenderar
Rococo Acland Street
91 Acland St
53 lokalinvånare rekommenderar
16 lokalinvånare rekommenderar
La Roche
138-140 Acland St
16 lokalinvånare rekommenderar
lovely it is when the staff knows them by name. But how often do you find a place where the staff knows the names of the canine regulars as well? Leroys is the kind of friendly cafe that actively welcomes young families and their four-legged friends, rather than just putting up with them. The backyard is purpose-made for the little ones, with a sandpit, blackboard and playground. Around the perimeter of the backyard area, there are planter boxes brimming with herbs and fresh veggies that are used in the kitchen every day. The menu is broad, with something for everyone. Go simple with granola or one of several avo toast variations; or make like food athlete with the Weekend Warrior – thick-cut bacon, braised beef cheek, corn fritter, onion puree, black pudding crumb, mushroom, egg and sourdough. For lunch there’s burgers, hot dogs and various specials. And good news for those of us who like a glass of sparkling with our eggs Benedict on the weekend – Leroys is licensed. The space feels fresh and light, with the happy, laid back staff making Leroy’s a sweet choice – whether you’re bringing little kids, furry friends, or just an empty stomach.
29 lokalinvånare rekommenderar
Leroy Espresso
191 Acland St
29 lokalinvånare rekommenderar
lovely it is when the staff knows them by name. But how often do you find a place where the staff knows the names of the canine regulars as well? Leroys is the kind of friendly cafe that actively welcomes young families and their four-legged friends, rather than just putting up with them. The backyard is purpose-made for the little ones, with a sandpit, blackboard and playground. Around the perimeter of the backyard area, there are planter boxes brimming with herbs and fresh veggies that are used in the kitchen every day. The menu is broad, with something for everyone. Go simple with granola or one of several avo toast variations; or make like food athlete with the Weekend Warrior – thick-cut bacon, braised beef cheek, corn fritter, onion puree, black pudding crumb, mushroom, egg and sourdough. For lunch there’s burgers, hot dogs and various specials. And good news for those of us who like a glass of sparkling with our eggs Benedict on the weekend – Leroys is licensed. The space feels fresh and light, with the happy, laid back staff making Leroy’s a sweet choice – whether you’re bringing little kids, furry friends, or just an empty stomach.
Matcha Mylkbar is a vegan cafe selling bright-green burger buns, mushroom lattes and vegan eggs. It is by Nic Davidson, Sarah Holloway and brothers Mark and Attil Filippelli. The cafe gained a significant Instagram following before opening – which you could partly credit to its unusual menu items. The “egg white” for the vegan eggs is made from agar-agar, a jelly-like substance derived from algae. It’s coloured by almond and coconut milk. The “yolk” is a soft puree made from sweet potato, coconut milk and linseed protein. The whole egg is then cooked in a sous vide bath and served with a sprinkling of matcha salt. You’ll see much matcha (a powdered green tea) throughout the menu. It’s supplied by Matcha Maiden, a local company owned by Holloway and Davidson. The mushroom latte is surprisingly un-mushroom-y. It’s made with almond milk and sweetened with vanilla spice and agave. There’s only a subtle note of the chaga mushroom blend. Alongside colourful bowls (fruit-topped for breakfast, or packed with grains and vegetables for lunch) and some pasta options, there’s also soy chicken between vivid-green matcha buns. The smoothie list really goes to town on the puns. Options include the Free the Nibs and the Wiz Kale-Leafa served in a skull-shaped glass.
48 lokalinvånare rekommenderar
Matcha Mylkbar
72A Acland St
48 lokalinvånare rekommenderar
Matcha Mylkbar is a vegan cafe selling bright-green burger buns, mushroom lattes and vegan eggs. It is by Nic Davidson, Sarah Holloway and brothers Mark and Attil Filippelli. The cafe gained a significant Instagram following before opening – which you could partly credit to its unusual menu items. The “egg white” for the vegan eggs is made from agar-agar, a jelly-like substance derived from algae. It’s coloured by almond and coconut milk. The “yolk” is a soft puree made from sweet potato, coconut milk and linseed protein. The whole egg is then cooked in a sous vide bath and served with a sprinkling of matcha salt. You’ll see much matcha (a powdered green tea) throughout the menu. It’s supplied by Matcha Maiden, a local company owned by Holloway and Davidson. The mushroom latte is surprisingly un-mushroom-y. It’s made with almond milk and sweetened with vanilla spice and agave. There’s only a subtle note of the chaga mushroom blend. Alongside colourful bowls (fruit-topped for breakfast, or packed with grains and vegetables for lunch) and some pasta options, there’s also soy chicken between vivid-green matcha buns. The smoothie list really goes to town on the puns. Options include the Free the Nibs and the Wiz Kale-Leafa served in a skull-shaped glass.
36 lokalinvånare rekommenderar
Iddy Biddy
39 Blessington St
36 lokalinvånare rekommenderar
34 lokalinvånare rekommenderar
Sorsi e Morsi
31 Blessington St
34 lokalinvånare rekommenderar
Spritely in the morning and moody in the dappled afternoon light, Hannah serves its coffee (Proud Mary), breakfast and lunch classics against the sweet sounds of vinyl. Having lived around the area for 20 years, owner Jason Bates (Mart 130, Grocery Bar, Hell’s Kitchen) wanted to create a space that felt more like a second home than a cafe, complete with a few personal touches. The industrial interior of the former shop has been transformed with a generous lick of dark slate paint, sleek timber furnishings and the warm glow of white paper lanterns. A record player and a vintage Rotel amplifier take pride of place behind the counter, along with Bates’ grandfather’s collection of National Geographic magazines from the 60s. Chef Mirko Richter (Fitzrovia, Royal Saxon), crafts a polished selection of breakfast and lunch classics with a few welcome twists. Think pink, peppered berries with your coconut pancakes, bursts of pomegranate in a bean-rich cassoulet, smoked trout instead of salmon, and octopus and purple congo potatoes in your salad. Drawing the locals with great coffee, food and a classy selection of vinyl, Hannah is the perfect morning and afternoon hangout.
25 lokalinvånare rekommenderar
Hannah
141 Chapel St
25 lokalinvånare rekommenderar
Spritely in the morning and moody in the dappled afternoon light, Hannah serves its coffee (Proud Mary), breakfast and lunch classics against the sweet sounds of vinyl. Having lived around the area for 20 years, owner Jason Bates (Mart 130, Grocery Bar, Hell’s Kitchen) wanted to create a space that felt more like a second home than a cafe, complete with a few personal touches. The industrial interior of the former shop has been transformed with a generous lick of dark slate paint, sleek timber furnishings and the warm glow of white paper lanterns. A record player and a vintage Rotel amplifier take pride of place behind the counter, along with Bates’ grandfather’s collection of National Geographic magazines from the 60s. Chef Mirko Richter (Fitzrovia, Royal Saxon), crafts a polished selection of breakfast and lunch classics with a few welcome twists. Think pink, peppered berries with your coconut pancakes, bursts of pomegranate in a bean-rich cassoulet, smoked trout instead of salmon, and octopus and purple congo potatoes in your salad. Drawing the locals with great coffee, food and a classy selection of vinyl, Hannah is the perfect morning and afternoon hangout.
Just down the road and across the street from Mr Wolf, is this small cafe on Inkerman Street. Owned by Hana Proven (formerly of Cross Cafe), Harper’s is a hive of activity with very friendly waiters swiftly shimmying through a handful of tables inside and out as well as a long communal one down the middle. The interior is fitted out by Izzi & Popo and the communal table was literally built around a long ruler found at the interiors store that serves as permanent runner along the tabletop. Emphasis here is on having lots of fresh sandwiches and salads. There may be a salad of brown rice, tuna, capers, beans and sumac, or an organic soba salad sitting alongside baguettes and pides. There is also a generous and simple breakfast menu: eggs with the usual extras; avocado and ricotta on toast; porridge and the well-made coffee is Supreme. Bread from Port Melbourne’s Noisette tops off a cosy community cafe that clearly has local support for delicious reasons.
11 lokalinvånare rekommenderar
Harper's Kitchen
78 Inkerman St
11 lokalinvånare rekommenderar
Just down the road and across the street from Mr Wolf, is this small cafe on Inkerman Street. Owned by Hana Proven (formerly of Cross Cafe), Harper’s is a hive of activity with very friendly waiters swiftly shimmying through a handful of tables inside and out as well as a long communal one down the middle. The interior is fitted out by Izzi & Popo and the communal table was literally built around a long ruler found at the interiors store that serves as permanent runner along the tabletop. Emphasis here is on having lots of fresh sandwiches and salads. There may be a salad of brown rice, tuna, capers, beans and sumac, or an organic soba salad sitting alongside baguettes and pides. There is also a generous and simple breakfast menu: eggs with the usual extras; avocado and ricotta on toast; porridge and the well-made coffee is Supreme. Bread from Port Melbourne’s Noisette tops off a cosy community cafe that clearly has local support for delicious reasons.
By day at Il Fornaio, you’ll find a sugar-coated menu to entice even the greatest of sweet-tooth skeptics. Il Fornaio serves breakfast, hearty lunches and snacks from their extensive selection of baked goods. To complete the experience, top off your meal with a cup of St ALi coffee along with some delicious freshly baked cake. Il Fornaio also sells bread – made in-house by French baker Maxime Lucmort, if you'd prefer to break bread in the comfort of your home. If you're after a picnic or a frolic on the beach with the family, you can also take-away a selection of specialty family-sized pies. Since Italian cheese-making sisters, Sabrina and Katia Capodocio, joined the team, a variety of delectable cheesy comestibles have also been available.
33 lokalinvånare rekommenderar
IL Fornaio
2 Acland St
33 lokalinvånare rekommenderar
By day at Il Fornaio, you’ll find a sugar-coated menu to entice even the greatest of sweet-tooth skeptics. Il Fornaio serves breakfast, hearty lunches and snacks from their extensive selection of baked goods. To complete the experience, top off your meal with a cup of St ALi coffee along with some delicious freshly baked cake. Il Fornaio also sells bread – made in-house by French baker Maxime Lucmort, if you'd prefer to break bread in the comfort of your home. If you're after a picnic or a frolic on the beach with the family, you can also take-away a selection of specialty family-sized pies. Since Italian cheese-making sisters, Sabrina and Katia Capodocio, joined the team, a variety of delectable cheesy comestibles have also been available.
When Luke Maguinness and Anna Olsson returned home after nine years working the corporate life in Sweden, they decided to forgo the office attire and open this little Scandinavian cafe. Nord Cafe is simple. It serves traditional Scandinavian sandwiches and sweets alongside Red Star coffee. The menu features everything from the timeless ham, cheese and tomato toastie with bread from Noisette Bakery, to the classic raksmorgas open prawn sandwich on homemade Danish rye. These choices are proof the humble sandwich can pack big flavours. Lined up neatly on the wooden counter top are several cookie jars filled with sweets made in-house by Olsson, who’s from Sweden. Treat yourself to pepparkokor, a spiced cookie similar to a gingerbread biscuit, or kolasnittar, which is a traditional caramel cookie. The menu also offers fresh cold-pressed juices. Aside from bringing fresh Scandinavian flavours to the streets of St Kilda, the duo also wanted to spark a new approach to cafe culture. Inspired by the Swedish word fika, which loosely translates to “coffee break”, Nord isn’t about rushing in and out for your morning takeaway. In Sweden they take the time to enjoy the menu; to sit, sip and be social.
6 lokalinvånare rekommenderar
NORD cafe
157 Chapel St
6 lokalinvånare rekommenderar
When Luke Maguinness and Anna Olsson returned home after nine years working the corporate life in Sweden, they decided to forgo the office attire and open this little Scandinavian cafe. Nord Cafe is simple. It serves traditional Scandinavian sandwiches and sweets alongside Red Star coffee. The menu features everything from the timeless ham, cheese and tomato toastie with bread from Noisette Bakery, to the classic raksmorgas open prawn sandwich on homemade Danish rye. These choices are proof the humble sandwich can pack big flavours. Lined up neatly on the wooden counter top are several cookie jars filled with sweets made in-house by Olsson, who’s from Sweden. Treat yourself to pepparkokor, a spiced cookie similar to a gingerbread biscuit, or kolasnittar, which is a traditional caramel cookie. The menu also offers fresh cold-pressed juices. Aside from bringing fresh Scandinavian flavours to the streets of St Kilda, the duo also wanted to spark a new approach to cafe culture. Inspired by the Swedish word fika, which loosely translates to “coffee break”, Nord isn’t about rushing in and out for your morning takeaway. In Sweden they take the time to enjoy the menu; to sit, sip and be social.
There is a laid back energy that washes over you from the moment you walk through the door. Whether it’s the mismatched decor or the friendly staff, there is a feeling that you’ve stepped into a unique place; one that has a little something rock‘n’roll about it. Conceived in the eighties with the flair of the fifties, lino-covered tables offset colourful murals and hand painted blinds in this eclectic space. Synonymous with the St Kilda of old, time has worn the Galleon down over the years, but the result is an interior that possesses an authentic feel of yesteryear, ringing true to the phrase "if it ain’t broke, don’t fix it." There are always patrons sitting curbside on a sunny day at the Galleon, but it’s the weekends that are most busy. You might end up having sharing a table, but you’ll likely be friends with your neighbour by the end of it. The menu is diverse and includes items such as a classic burger, scrambled tofu, pancakes and hot muffins, all of which are available throughout the day. The Galleon Cafe is an institution in St Kilda, steeped in history and helped along by consistently good coffee, homely food and warm service.
76 lokalinvånare rekommenderar
Galleon Cafe
9 Carlisle St
76 lokalinvånare rekommenderar
There is a laid back energy that washes over you from the moment you walk through the door. Whether it’s the mismatched decor or the friendly staff, there is a feeling that you’ve stepped into a unique place; one that has a little something rock‘n’roll about it. Conceived in the eighties with the flair of the fifties, lino-covered tables offset colourful murals and hand painted blinds in this eclectic space. Synonymous with the St Kilda of old, time has worn the Galleon down over the years, but the result is an interior that possesses an authentic feel of yesteryear, ringing true to the phrase "if it ain’t broke, don’t fix it." There are always patrons sitting curbside on a sunny day at the Galleon, but it’s the weekends that are most busy. You might end up having sharing a table, but you’ll likely be friends with your neighbour by the end of it. The menu is diverse and includes items such as a classic burger, scrambled tofu, pancakes and hot muffins, all of which are available throughout the day. The Galleon Cafe is an institution in St Kilda, steeped in history and helped along by consistently good coffee, homely food and warm service.
The alluring Miss Jackson used to be a dilapidated storage room for a Greek restaurant facing St Kilda's busy Fitzroy street, but it’s far from that these days. The owners gave the place a makeover and now it's a slick but laid-back cafe. Miss Jackson is a great spot for coffee and conversation, for which the barista is more than happy to join you – personality is the key to the service here. The coffee is from New Zealand roaster Allpress Espresso and won’t disappoint. We think of Miss Jackson as one of the best St Kilda coffee haunts, perfect for when you just want to kick back, espresso or beer in hand, and watch the sun make its slow progress across the sky.
61 lokalinvånare rekommenderar
Miss Jackson Cafe
19 Grey St
61 lokalinvånare rekommenderar
The alluring Miss Jackson used to be a dilapidated storage room for a Greek restaurant facing St Kilda's busy Fitzroy street, but it’s far from that these days. The owners gave the place a makeover and now it's a slick but laid-back cafe. Miss Jackson is a great spot for coffee and conversation, for which the barista is more than happy to join you – personality is the key to the service here. The coffee is from New Zealand roaster Allpress Espresso and won’t disappoint. We think of Miss Jackson as one of the best St Kilda coffee haunts, perfect for when you just want to kick back, espresso or beer in hand, and watch the sun make its slow progress across the sky.
Located in St Kilda, on the iconic Fitzroy Street strip, The Banff dates back to 1947. During World War II, the site was used as an American army barracks and The Banff was the galley. These days, the cafe has a warm, ski lodge feel, with an open fireplace for winter and an outdoor seating area for summer. Owner Vincent Sciglitano, who also owns Jimmi Jamz (in Elwood and Brunswick), has a simple philosophy towards his eateries: provide more for less. The Banff is well known by locals for its delicious pizzas and all-day happy hour prices. Every Monday and Tuesday, the pizzas are just $6 all day until midnight. From Wednesday to Friday the pizzas remain at $6 from noon to 5.30pm. At full price they’re all still cheap and they're always good. Favourites are the pumpkin and goats cheese with rocket and onion salad, followed by the tomato, bocconcini and parma ham with balsamic vinegar. The Banff’s pasta dishes are also very reasonably priced and include a number of vegetarian and gluten-free options. Tt a time when most of us are more conscious than ever about our spending habits, The Banff is quicker, cheaper and tastier than cooking yourself... and you can get a cheap beer – Big win.
63 lokalinvånare rekommenderar
Cafe Banff
145 Fitzroy St
63 lokalinvånare rekommenderar
Located in St Kilda, on the iconic Fitzroy Street strip, The Banff dates back to 1947. During World War II, the site was used as an American army barracks and The Banff was the galley. These days, the cafe has a warm, ski lodge feel, with an open fireplace for winter and an outdoor seating area for summer. Owner Vincent Sciglitano, who also owns Jimmi Jamz (in Elwood and Brunswick), has a simple philosophy towards his eateries: provide more for less. The Banff is well known by locals for its delicious pizzas and all-day happy hour prices. Every Monday and Tuesday, the pizzas are just $6 all day until midnight. From Wednesday to Friday the pizzas remain at $6 from noon to 5.30pm. At full price they’re all still cheap and they're always good. Favourites are the pumpkin and goats cheese with rocket and onion salad, followed by the tomato, bocconcini and parma ham with balsamic vinegar. The Banff’s pasta dishes are also very reasonably priced and include a number of vegetarian and gluten-free options. Tt a time when most of us are more conscious than ever about our spending habits, The Banff is quicker, cheaper and tastier than cooking yourself... and you can get a cheap beer – Big win.
No brioche. Pancakes sans flowers. Staple owner Evan Lindau (ex-Allpress) wants to be known for simple food done well. Toast. Bacon and eggs. The staples – hence the name. Looks-wise, it’s a far cry from Lindau’s previous cafe, Footscray’s Guerilla Espresso. At 150 square metres, the buzzing split-level tenancy is six times the size. It also has a sharp fit-out by Samantha Eades (Chin Chin, Rock Sugar, Mr Miyagi), rather than being a DIY Thai-DVD-store conversion. Quality coffee is still a focus. Rumble Coffee Roasters’s Shadow Boxer blend is used for white coffees; and Omar & The Marvellous Coffee Bird’s Tade GG (an Ethiopian blend) in black. For breakfast our pick is the For Two: four eggs, toast and five sides for $40. Lunchtime liquor is available and true to the mission, it’s kept simple. One beer, one red and one white wine. At the mini providore you can buy good-quality organic produce sourced from more than 10 suppliers, from organic potatoes and gourmet sauces to Who Gives a Crap toilet paper. Residents from the upstairs apartments can order a “staples essentials box” delivered to their door, with a week’s worth of Lindau’s curated deli items.
16 lokalinvånare rekommenderar
Staple Providore & Cafe
183 Fitzroy St
16 lokalinvånare rekommenderar
No brioche. Pancakes sans flowers. Staple owner Evan Lindau (ex-Allpress) wants to be known for simple food done well. Toast. Bacon and eggs. The staples – hence the name. Looks-wise, it’s a far cry from Lindau’s previous cafe, Footscray’s Guerilla Espresso. At 150 square metres, the buzzing split-level tenancy is six times the size. It also has a sharp fit-out by Samantha Eades (Chin Chin, Rock Sugar, Mr Miyagi), rather than being a DIY Thai-DVD-store conversion. Quality coffee is still a focus. Rumble Coffee Roasters’s Shadow Boxer blend is used for white coffees; and Omar & The Marvellous Coffee Bird’s Tade GG (an Ethiopian blend) in black. For breakfast our pick is the For Two: four eggs, toast and five sides for $40. Lunchtime liquor is available and true to the mission, it’s kept simple. One beer, one red and one white wine. At the mini providore you can buy good-quality organic produce sourced from more than 10 suppliers, from organic potatoes and gourmet sauces to Who Gives a Crap toilet paper. Residents from the upstairs apartments can order a “staples essentials box” delivered to their door, with a week’s worth of Lindau’s curated deli items.
Fitzrovia takes its name from a historically bohemian neighbourhood in central London and also happens to be the Italian expression for Fitzroy Street. Owners Paul Jewson (a Melbourne-born chef) and Marco Pugnaloni (an Italian) spent two decades in the English capital. Jewson often found himself cooking with imported ingredients there, even while working at top-tier venues such as Soho House and River Cafe. At Fitzrovia, boxes of fruit and vegetables line the stairs and herbs peep out from the light fittings, trumpeting an opposing philosophy. Back-of-house, chefs draw on prime Victorian produce such as Jonesy’s non-homogenised milk, Milawa free-range chicken and South Gippsland lamb. That local thinking extends to the drinks, where 2 Brothers and Mornington Peninsula Brewery ales are listed beside wines from the Adelaide Hills and Yarra Valley. The exception to the rule are the wines from Italy – in deference to Pugnaloni’s heritage. On balmy nights they’re best enjoyed on the tiled porch, watching St Kilda’s colourful characters stroll by. Breakfast strikes the balance between fancy and comforting. The Toasted Door Stop Sandwich is jammed with Istra bacon, smoked mozzarella and pear relish. Crème brûlée French toast comes with banana, whipped mascarpone and toasted pecans. Lunch and dinner say more of Jewson's prior experience, featuring classic European proteins such as chicken saltimbocca or duck leg paired with rich sauces. But alongside the French and Italian techniques and flavours, there are welcome hints of Asia and the Middle East. Don’t leave without trying the umami-rich polenta chips with truffle oil and parmesan.
114 lokalinvånare rekommenderar
Fitzrovia Restaurant and Cafe
155 Fitzroy St
114 lokalinvånare rekommenderar
Fitzrovia takes its name from a historically bohemian neighbourhood in central London and also happens to be the Italian expression for Fitzroy Street. Owners Paul Jewson (a Melbourne-born chef) and Marco Pugnaloni (an Italian) spent two decades in the English capital. Jewson often found himself cooking with imported ingredients there, even while working at top-tier venues such as Soho House and River Cafe. At Fitzrovia, boxes of fruit and vegetables line the stairs and herbs peep out from the light fittings, trumpeting an opposing philosophy. Back-of-house, chefs draw on prime Victorian produce such as Jonesy’s non-homogenised milk, Milawa free-range chicken and South Gippsland lamb. That local thinking extends to the drinks, where 2 Brothers and Mornington Peninsula Brewery ales are listed beside wines from the Adelaide Hills and Yarra Valley. The exception to the rule are the wines from Italy – in deference to Pugnaloni’s heritage. On balmy nights they’re best enjoyed on the tiled porch, watching St Kilda’s colourful characters stroll by. Breakfast strikes the balance between fancy and comforting. The Toasted Door Stop Sandwich is jammed with Istra bacon, smoked mozzarella and pear relish. Crème brûlée French toast comes with banana, whipped mascarpone and toasted pecans. Lunch and dinner say more of Jewson's prior experience, featuring classic European proteins such as chicken saltimbocca or duck leg paired with rich sauces. But alongside the French and Italian techniques and flavours, there are welcome hints of Asia and the Middle East. Don’t leave without trying the umami-rich polenta chips with truffle oil and parmesan.
Cowderoy's Dairy is located just moments from the hustle and bustle of busy Fitzroy Street in St Kilda. Take the side street and wander beneath the trees and discovery the little cafe overlooking the park. often full of mums and their bubs, Cowderoy's Dairy is a cafe meets milk bar. The little ones can choose from jars of sweets while you buy your milk and bread, or stop in for a latte with friends. If you do linger, Allpress coffee is on the grind, and buttermilk pancakes with roasted pears, walnuts and mascarpone are hard to go past. The kids can enjoy a bowl of coco pops or some boiled eggs and soldiers. Behind the wooden counter, sandwiches, frittatas, brownies and date scones may also tempt you. Take your selections and sit on the warm wooden deck outside, and you can sit still and sip your coffee while the kids work off the coco pop sugar high in the park.
21 lokalinvånare rekommenderar
Cowderoys Dairy
14 Cowderoy St
21 lokalinvånare rekommenderar
Cowderoy's Dairy is located just moments from the hustle and bustle of busy Fitzroy Street in St Kilda. Take the side street and wander beneath the trees and discovery the little cafe overlooking the park. often full of mums and their bubs, Cowderoy's Dairy is a cafe meets milk bar. The little ones can choose from jars of sweets while you buy your milk and bread, or stop in for a latte with friends. If you do linger, Allpress coffee is on the grind, and buttermilk pancakes with roasted pears, walnuts and mascarpone are hard to go past. The kids can enjoy a bowl of coco pops or some boiled eggs and soldiers. Behind the wooden counter, sandwiches, frittatas, brownies and date scones may also tempt you. Take your selections and sit on the warm wooden deck outside, and you can sit still and sip your coffee while the kids work off the coco pop sugar high in the park.

Restaurants

Cicciolina has been around since 1993 and has become one of St Kilda’s favourite restaurants. A celebrated Acland Street fixture, it's the place to go for simple, authentic Italian cuisine. With an impressive collection of art covering the walls, Cicciolina feels like a dinner party in an eccentric painter's home – it sets a somewhat chaotic yet charming ambience to complete the scene. In the evenings it’s always full. It can be a challenge to get a table, but it’s always worth the hassle. Bookings are available for lunch and early dinners. After 6.30pm you’ll just have to wait. Like the art-lined interior, Cicciolina’s diners are an eclectic mix, often throwing down aperitifs or grazing through the afternoon on a bottle of wine and some tuna carpaccio. As for the wine, you’ll be presented with one of the most extensive lists in town, with more than 250 local and international drops to choose from. The bar out the back is the perfect place to sample the wine list and bar menu while you wait for a table. Or, you can always duck around the corner to sister restaurant, Ilona Staller on Carlisle Street.
145 lokalinvånare rekommenderar
Cicciolina
130 Acland St
145 lokalinvånare rekommenderar
Cicciolina has been around since 1993 and has become one of St Kilda’s favourite restaurants. A celebrated Acland Street fixture, it's the place to go for simple, authentic Italian cuisine. With an impressive collection of art covering the walls, Cicciolina feels like a dinner party in an eccentric painter's home – it sets a somewhat chaotic yet charming ambience to complete the scene. In the evenings it’s always full. It can be a challenge to get a table, but it’s always worth the hassle. Bookings are available for lunch and early dinners. After 6.30pm you’ll just have to wait. Like the art-lined interior, Cicciolina’s diners are an eclectic mix, often throwing down aperitifs or grazing through the afternoon on a bottle of wine and some tuna carpaccio. As for the wine, you’ll be presented with one of the most extensive lists in town, with more than 250 local and international drops to choose from. The bar out the back is the perfect place to sample the wine list and bar menu while you wait for a table. Or, you can always duck around the corner to sister restaurant, Ilona Staller on Carlisle Street.
30 lokalinvånare rekommenderar
Abbey Road Cafe
129-131 Acland St
30 lokalinvånare rekommenderar
53 lokalinvånare rekommenderar
Rococo Acland Street
91 Acland St
53 lokalinvånare rekommenderar
15 lokalinvånare rekommenderar
Tram Stop St Kilda
166 Acland St
15 lokalinvånare rekommenderar
There’s an indoor-outdoor feel to the revamped Village Belle Hotel. Light streams in from many angles. Turn your head one way and you’ll see St Kilda bustle past; turn another and you’ll spot the atrium and garden bar with dark booths tucked at the back. Walking into the public bar, there’s a fresh and vibrant feeling, even though you know this place remains a pub at heart. A massive wall of TAB screens is a bit jarring, but it’s hidden around a corner. Upstairs you’ll find on-trend pinks and blues in the Doulton Lounge; a spot for cocktails in curved booths soundtracked by live DJs. There’s a circle theme throughout the space, but its most apparent here with round stools, circular booths, archways and plate-sized circular mirrors dotted around the walls. The owners worked with architects Techne on the $15 million revamp, which has taken the 128-year-old hotel from a tired old pub, covered in signs advertising for “Bogan Bingo” and “Wednesday Poker”, to a light, more welcoming space. Co-owner David Shannon says there used to be 46 different placards covering the building. Now there are three. “There’s not many similarities apart from the public bar,” Shannon says. “We had a very good public bar trade and we were known to be a great place to come and watch the football, have a bet at the TAB, that sort of thing.” Chef Matt McCartney (formerly the Lakehouse in Daylesford, and Chateau Yering) has come to run the kitchen, with a menu that includes a steak sandwich and chips over the counter for less than $20, and a 300 gram Jack’s Creek sirloin steak for $42 Tap beers are mostly from the AB InBev (CUB) stable, with the most craft-like offering coming from Carlton Draught stablemates 4 Pines. But you’ll also find Stone & Wood, Murray’s and a few other goodies in the fridge. Wines stay mostly local, with a handful of French and New Zealand options thrown in. Glass prices start at $8 for a Habitat Shiraz or semillon sauvignon blanc, and don’t go beyond the $15 mark. Cocktails in the garden bar are takes on crowd favourites such as the espresso martini and bellini, plus shared options in the form of Pimm’s and sangria. There are a number of distinct areas at the Belle, but the space flows. It’s democratic in that modern pub sense: most people will find something they like here.
21 lokalinvånare rekommenderar
Village Belle Hotel
202 Barkly St
21 lokalinvånare rekommenderar
There’s an indoor-outdoor feel to the revamped Village Belle Hotel. Light streams in from many angles. Turn your head one way and you’ll see St Kilda bustle past; turn another and you’ll spot the atrium and garden bar with dark booths tucked at the back. Walking into the public bar, there’s a fresh and vibrant feeling, even though you know this place remains a pub at heart. A massive wall of TAB screens is a bit jarring, but it’s hidden around a corner. Upstairs you’ll find on-trend pinks and blues in the Doulton Lounge; a spot for cocktails in curved booths soundtracked by live DJs. There’s a circle theme throughout the space, but its most apparent here with round stools, circular booths, archways and plate-sized circular mirrors dotted around the walls. The owners worked with architects Techne on the $15 million revamp, which has taken the 128-year-old hotel from a tired old pub, covered in signs advertising for “Bogan Bingo” and “Wednesday Poker”, to a light, more welcoming space. Co-owner David Shannon says there used to be 46 different placards covering the building. Now there are three. “There’s not many similarities apart from the public bar,” Shannon says. “We had a very good public bar trade and we were known to be a great place to come and watch the football, have a bet at the TAB, that sort of thing.” Chef Matt McCartney (formerly the Lakehouse in Daylesford, and Chateau Yering) has come to run the kitchen, with a menu that includes a steak sandwich and chips over the counter for less than $20, and a 300 gram Jack’s Creek sirloin steak for $42 Tap beers are mostly from the AB InBev (CUB) stable, with the most craft-like offering coming from Carlton Draught stablemates 4 Pines. But you’ll also find Stone & Wood, Murray’s and a few other goodies in the fridge. Wines stay mostly local, with a handful of French and New Zealand options thrown in. Glass prices start at $8 for a Habitat Shiraz or semillon sauvignon blanc, and don’t go beyond the $15 mark. Cocktails in the garden bar are takes on crowd favourites such as the espresso martini and bellini, plus shared options in the form of Pimm’s and sangria. There are a number of distinct areas at the Belle, but the space flows. It’s democratic in that modern pub sense: most people will find something they like here.
When the sky clears and the stars come out, the craving for Claypots often follows. It starts with dreams of seafood, the outdoors and beer, and progresses rapidly to a state of ravenous desire. Fear not, the ailment is easily addressed with a trip to this St Kilda stalwart. Since its early days as an unassuming bayside restaurant, Claypots has served up delicious, fresh and varied fare to rival that of any Southeast Asian island. Mussels, oysters, Cajun flathead, garlic king prawns, sticky rice, grilled snapper, chilli crabs, lemon drenched wilted greens and of course, the restaurant's steaming namesake; claypots are all readily available. Dishes are simple and priced according to size. A seasonal meze to begin is the waiter’s surprise – perfect for sharing with a glass of white. A bar with high stools and bench seating usually features live music. This adjoins the main dining area, which is divided by an open kitchen. While the front is usually quieter, sitting at the back under looming octopus tentacles is quite an experience. This huge art installation is lit from within and hangs from the ceiling above old train booths. There are no reservations here, so expect to find a queue winding through the dimly lit bar. But the space is expansive and the wait isn’t usually too long. Ideal on a warm night, the outdoor courtyard is a romantic candle-lit enclave, where tiny boats swing from the trees. You can almost smell the sea.
110 lokalinvånare rekommenderar
Claypots Seafood Bar
213 Barkly St
110 lokalinvånare rekommenderar
When the sky clears and the stars come out, the craving for Claypots often follows. It starts with dreams of seafood, the outdoors and beer, and progresses rapidly to a state of ravenous desire. Fear not, the ailment is easily addressed with a trip to this St Kilda stalwart. Since its early days as an unassuming bayside restaurant, Claypots has served up delicious, fresh and varied fare to rival that of any Southeast Asian island. Mussels, oysters, Cajun flathead, garlic king prawns, sticky rice, grilled snapper, chilli crabs, lemon drenched wilted greens and of course, the restaurant's steaming namesake; claypots are all readily available. Dishes are simple and priced according to size. A seasonal meze to begin is the waiter’s surprise – perfect for sharing with a glass of white. A bar with high stools and bench seating usually features live music. This adjoins the main dining area, which is divided by an open kitchen. While the front is usually quieter, sitting at the back under looming octopus tentacles is quite an experience. This huge art installation is lit from within and hangs from the ceiling above old train booths. There are no reservations here, so expect to find a queue winding through the dimly lit bar. But the space is expansive and the wait isn’t usually too long. Ideal on a warm night, the outdoor courtyard is a romantic candle-lit enclave, where tiny boats swing from the trees. You can almost smell the sea.
According to Rich Slade, manager of the St Kilda fast food joint Fat Jak’s, the main sauce used on the Nashville-style burgers, the “Fat Jak Spread”, is very closely adapted from McDonald’s notoriously secret yellow-gherkin Big Mac sauce. This is the fourth venture for siblings Matt, Marina and Jack (aka Fat Jak) Altinarda, who opened their 34-seat diner in May 2017 in a red-brick space on Barkly Street. Top of the agenda at Fat Jak’s is burgers. There’s around 15 varieties to choose from, ranging from tried-and-true meat-bun classics like the signature Fat Jak burger (two Angus beef patties from Felice’s Place Gourmet Butchers in Elwood), salad, double bacon, American cheese and Slade’s Fat Jak Spread) to more peculiar inventions, such as the current burger of the month (the “Justin Brie-Ber”) with fried chicken, cranberry mayonnaise, roquette and melted brie. Before they hit the table, the milk buns (from Baked for Sofia) are brandished with “FJ” logos out back. In many of the burgers, there’s no meat at all. “I Know It’s Cheesy, So Take it Easy” is one of the veggie burger options, with a slab of deep-fried haloumi, American cheese, coleslaw and a hash brown. Non-burger options include pizza, hot dogs, pasta, and four different styles of fries. Drink options include a refillable, house-made soft-drink station. Beer kegs are displayed in a custom-made glass cabinet inside the counter. Pints will set you back $6. Your meal will be at home on the large brown-paper menu and placemat, which has (as all large fast-food placemats should) a “fun fact” written on the back.
Fat Jak's
205 Barkly St
According to Rich Slade, manager of the St Kilda fast food joint Fat Jak’s, the main sauce used on the Nashville-style burgers, the “Fat Jak Spread”, is very closely adapted from McDonald’s notoriously secret yellow-gherkin Big Mac sauce. This is the fourth venture for siblings Matt, Marina and Jack (aka Fat Jak) Altinarda, who opened their 34-seat diner in May 2017 in a red-brick space on Barkly Street. Top of the agenda at Fat Jak’s is burgers. There’s around 15 varieties to choose from, ranging from tried-and-true meat-bun classics like the signature Fat Jak burger (two Angus beef patties from Felice’s Place Gourmet Butchers in Elwood), salad, double bacon, American cheese and Slade’s Fat Jak Spread) to more peculiar inventions, such as the current burger of the month (the “Justin Brie-Ber”) with fried chicken, cranberry mayonnaise, roquette and melted brie. Before they hit the table, the milk buns (from Baked for Sofia) are brandished with “FJ” logos out back. In many of the burgers, there’s no meat at all. “I Know It’s Cheesy, So Take it Easy” is one of the veggie burger options, with a slab of deep-fried haloumi, American cheese, coleslaw and a hash brown. Non-burger options include pizza, hot dogs, pasta, and four different styles of fries. Drink options include a refillable, house-made soft-drink station. Beer kegs are displayed in a custom-made glass cabinet inside the counter. Pints will set you back $6. Your meal will be at home on the large brown-paper menu and placemat, which has (as all large fast-food placemats should) a “fun fact” written on the back.
The Lentil As Anything cafes in St Kilda, Abbotsford Convent and Preston offer a unique dining experience as a not-for-profit vegetarian group of restaurants. The brain-child of founder Shanaka Fernando, profits are put back into funding projects to help acclimatise and re-establish the lives of migrants and refugees. The philosophy behind Lentil As Anything is to believe in the generosity of its patrons and, with this is mind, customers pay what they can afford or what they think the food is worth. Surprisingly, this formula has worked very well and Fernando’s faith in human nature is continuously rewarded – though this could have something to do with the fact that the food and drinks are of a very high quality and generous portions. There is a strong focus on Indian and Sri-Lankan based cuisine. Although the atmosphere differs in each of these locations, continuous music and an array of customers can be found in each at any time. Tucking into a freshly made salad or organic eggs while overlooking the Abbotsford Convent’s gardens is a wonderful way to start or end the weekend. Students and creative types adore these cafes at all times, but come the weekend it’s a haven for all and sundry.
40 lokalinvånare rekommenderar
Lentil As Anything, St Kilda
41 Blessington St
40 lokalinvånare rekommenderar
The Lentil As Anything cafes in St Kilda, Abbotsford Convent and Preston offer a unique dining experience as a not-for-profit vegetarian group of restaurants. The brain-child of founder Shanaka Fernando, profits are put back into funding projects to help acclimatise and re-establish the lives of migrants and refugees. The philosophy behind Lentil As Anything is to believe in the generosity of its patrons and, with this is mind, customers pay what they can afford or what they think the food is worth. Surprisingly, this formula has worked very well and Fernando’s faith in human nature is continuously rewarded – though this could have something to do with the fact that the food and drinks are of a very high quality and generous portions. There is a strong focus on Indian and Sri-Lankan based cuisine. Although the atmosphere differs in each of these locations, continuous music and an array of customers can be found in each at any time. Tucking into a freshly made salad or organic eggs while overlooking the Abbotsford Convent’s gardens is a wonderful way to start or end the weekend. Students and creative types adore these cafes at all times, but come the weekend it’s a haven for all and sundry.
Sure it shares the same name as the first I Carusi in Brunswick East (and originally they were both pizzaiola Pietro Barbagallo operations), but the the two restaurants, these days, have quite a different feel. For a start, it’s stepped up a notch here with white linen tablecloths, then the altogether snappy Barkly Street frontage makes the mood here less industrial. But whatever the differences, we come here for the pizzas, the crispy thin bases with a fine balance of quality toppings are sheer 12-inch bliss and labeled "artisan" for good reason. It can be tricky to get a seat if most of St Kilda gets hungry at the same time as you, but delayed gratification only adds to the thrill of a Caprese (fiore di latte and sopressa) or a No. 26 (gorgonzola, leeks and mozzarella), so it’s worth the occasional wait. Exposed timber beams, provincial style fittings, a certain hubbub to the neatly packed space and a flux in service styles make for a relaxed pizza experience. But it’s open views to the servery and kitchen – allowing a good old squiz at trays of toppings and freshly thrown dough – that really set the scene here. Whether you eat in or take away; I Carusi II is a contender for some of the best pizza in town. There’s also a bar upstairs where you can sit and wait for your table.
41 lokalinvånare rekommenderar
i Carusi ii
231 Barkly St
41 lokalinvånare rekommenderar
Sure it shares the same name as the first I Carusi in Brunswick East (and originally they were both pizzaiola Pietro Barbagallo operations), but the the two restaurants, these days, have quite a different feel. For a start, it’s stepped up a notch here with white linen tablecloths, then the altogether snappy Barkly Street frontage makes the mood here less industrial. But whatever the differences, we come here for the pizzas, the crispy thin bases with a fine balance of quality toppings are sheer 12-inch bliss and labeled "artisan" for good reason. It can be tricky to get a seat if most of St Kilda gets hungry at the same time as you, but delayed gratification only adds to the thrill of a Caprese (fiore di latte and sopressa) or a No. 26 (gorgonzola, leeks and mozzarella), so it’s worth the occasional wait. Exposed timber beams, provincial style fittings, a certain hubbub to the neatly packed space and a flux in service styles make for a relaxed pizza experience. But it’s open views to the servery and kitchen – allowing a good old squiz at trays of toppings and freshly thrown dough – that really set the scene here. Whether you eat in or take away; I Carusi II is a contender for some of the best pizza in town. There’s also a bar upstairs where you can sit and wait for your table.
When Radio Mexico opened in 2012, there weren’t many good Mexican restaurants in Melbourne. The right ingredients weren’t particularly available and most of us were still being weaned off Tex-Mex. Since then many more restaurants and produce suppliers have joined the fray, but Radio Mexico’s fresh, carefully prepared fare remains a benchmark. It helps that owner Adele Arkell has always aimed high. Radio Mexico uses an organic version of El Cielo’s regular nixtamalised white-corn tortillas. They cost more, but Arkell reckons they’re worth it. Ditto for the Herradura Plata tequila that goes into every Margarita (which are two-for-one on Mondays), with a dash of cold-pressed citrus juice. You can taste this commitment to quality everywhere. In the totopos (corn chips) with house-made salsas. In the three-cheese nachos with roasted pumpkin and chipotle roasted pepitas. And certainly in the all-important tacos, which include barbequed pork belly and pineapple; beer-battered fish; and guajillo-chilli tofu with hibiscus mole. By nature this is fun, shareable food. This idea extends to the colourful-but-tasteful room and the drinks list, which includes a handful of Margaritas, tap beers and the requisite army of tequilas and mezcals. All this is brought into sharpest focus at Sala Esmeralda, the 20-seat private dining room that’s available upstairs.
115 lokalinvånare rekommenderar
Radio Mexico
11-13 Carlisle St
115 lokalinvånare rekommenderar
When Radio Mexico opened in 2012, there weren’t many good Mexican restaurants in Melbourne. The right ingredients weren’t particularly available and most of us were still being weaned off Tex-Mex. Since then many more restaurants and produce suppliers have joined the fray, but Radio Mexico’s fresh, carefully prepared fare remains a benchmark. It helps that owner Adele Arkell has always aimed high. Radio Mexico uses an organic version of El Cielo’s regular nixtamalised white-corn tortillas. They cost more, but Arkell reckons they’re worth it. Ditto for the Herradura Plata tequila that goes into every Margarita (which are two-for-one on Mondays), with a dash of cold-pressed citrus juice. You can taste this commitment to quality everywhere. In the totopos (corn chips) with house-made salsas. In the three-cheese nachos with roasted pumpkin and chipotle roasted pepitas. And certainly in the all-important tacos, which include barbequed pork belly and pineapple; beer-battered fish; and guajillo-chilli tofu with hibiscus mole. By nature this is fun, shareable food. This idea extends to the colourful-but-tasteful room and the drinks list, which includes a handful of Margaritas, tap beers and the requisite army of tequilas and mezcals. All this is brought into sharpest focus at Sala Esmeralda, the 20-seat private dining room that’s available upstairs.
There’s no restaurant in Australia quite like Donovans. And probably, not even a restaurant like it in the entire world. Owners Kevin and Gail Donovan call it their “house on the beach” and that’s exactly what it feels like. Dinner is usually preceded by a round of drinks at the lounge setting by the front door. After that, you’ll be led into the multi-sectioned dining room, where family photos, personal knick-knacks and mismatched chairs impart a genuine dinner-party-at-a-friend’s-house feel. The Donovans have been working the floor full-time since opening in 1995 and retain a huge number of regulars. Every six months, Gail and her friend Darryl Bell give the interior a themed makeover, replacing certain curios. For example, when the restaurant re-opened in the second half of 2015 following a devastating $2 million fire, the theme was “back on our bike”. It involved a Vespa cut-out at the front entrance and vintage Tour De France memorabilia in the men’s toilets. The menu is broad ranging but less dynamic, which is exactly how the regulars want it. Eight signature dishes have been around for a majority of the restaurant’s life: the cold-smoked salmon, seafood linguine, chicken pie, T-bone steak, prawns, bombe alaska, duck for two, and fish and chips. They’re cooked with notable consistency by head chef Emma D'Alessandro (who apprenticed at Donovans in 2000) and her team. Service is similarly on point, if a little reserved. Bread is included with every meal. Wine is poured in the traditional order (ladies first, host last) and everyone gets their mains (no sharing) simultaneously. It’s not cutting edge by any measure, but with its high standards and so much personality, Donovans is a favourite of many Melburnians – 20- and 30-somethings included.
83 lokalinvånare rekommenderar
Donovans
40 Jacka Blvd
83 lokalinvånare rekommenderar
There’s no restaurant in Australia quite like Donovans. And probably, not even a restaurant like it in the entire world. Owners Kevin and Gail Donovan call it their “house on the beach” and that’s exactly what it feels like. Dinner is usually preceded by a round of drinks at the lounge setting by the front door. After that, you’ll be led into the multi-sectioned dining room, where family photos, personal knick-knacks and mismatched chairs impart a genuine dinner-party-at-a-friend’s-house feel. The Donovans have been working the floor full-time since opening in 1995 and retain a huge number of regulars. Every six months, Gail and her friend Darryl Bell give the interior a themed makeover, replacing certain curios. For example, when the restaurant re-opened in the second half of 2015 following a devastating $2 million fire, the theme was “back on our bike”. It involved a Vespa cut-out at the front entrance and vintage Tour De France memorabilia in the men’s toilets. The menu is broad ranging but less dynamic, which is exactly how the regulars want it. Eight signature dishes have been around for a majority of the restaurant’s life: the cold-smoked salmon, seafood linguine, chicken pie, T-bone steak, prawns, bombe alaska, duck for two, and fish and chips. They’re cooked with notable consistency by head chef Emma D'Alessandro (who apprenticed at Donovans in 2000) and her team. Service is similarly on point, if a little reserved. Bread is included with every meal. Wine is poured in the traditional order (ladies first, host last) and everyone gets their mains (no sharing) simultaneously. It’s not cutting edge by any measure, but with its high standards and so much personality, Donovans is a favourite of many Melburnians – 20- and 30-somethings included.
When Stokehouse re-opened in December 2016, it was booked up until March 2017 within 24 hours. Such is the love that Melburnians have for the seaside diner, which was founded in 1989 and destroyed by fire in January 2014. The refit produced three distinct spaces. Paper Fish is a small fish-and-chips kiosk. Pontoon is a casual restaurant on the ground floor serving seafood and wood-fired pizzas. Head upstairs to find Stokehouse, a refined dining room designed by Pascale Gomes-McNabb. It’s fitted with floor-to-ceiling windows all the way around, so there’ll be uninterrupted views from wherever you sit. Reservations are recommended, but there’s a 12-and-a-half-metre oval bar that’s open to walk-ins for drinks and food. The restaurant works extensively with seafood, in line with its seaside location. The raw section of the menu takes in oysters; Spanish mackerel with yuzu and koji marinade; and seared tuna with wasabi syllabub and pickled radish. Mains include King George whiting fish and chips; market fish with smoked almond puree, butter sauce and carrot reduction; and chargrilled pork with saltbush and compressed melon. Service and presentation are sharp. On the drinks side, there’s a big enough range of beer, cocktails and spirits to please nearly everyone. In recognition of the clientele, the wine selection is mostly traditional, drawn from classic old-world regions such as Burgundy or Chablis; and local regions such as McClaren Vale.
70 lokalinvånare rekommenderar
Stokehouse St Kilda
30 Jacka Blvd
70 lokalinvånare rekommenderar
When Stokehouse re-opened in December 2016, it was booked up until March 2017 within 24 hours. Such is the love that Melburnians have for the seaside diner, which was founded in 1989 and destroyed by fire in January 2014. The refit produced three distinct spaces. Paper Fish is a small fish-and-chips kiosk. Pontoon is a casual restaurant on the ground floor serving seafood and wood-fired pizzas. Head upstairs to find Stokehouse, a refined dining room designed by Pascale Gomes-McNabb. It’s fitted with floor-to-ceiling windows all the way around, so there’ll be uninterrupted views from wherever you sit. Reservations are recommended, but there’s a 12-and-a-half-metre oval bar that’s open to walk-ins for drinks and food. The restaurant works extensively with seafood, in line with its seaside location. The raw section of the menu takes in oysters; Spanish mackerel with yuzu and koji marinade; and seared tuna with wasabi syllabub and pickled radish. Mains include King George whiting fish and chips; market fish with smoked almond puree, butter sauce and carrot reduction; and chargrilled pork with saltbush and compressed melon. Service and presentation are sharp. On the drinks side, there’s a big enough range of beer, cocktails and spirits to please nearly everyone. In recognition of the clientele, the wine selection is mostly traditional, drawn from classic old-world regions such as Burgundy or Chablis; and local regions such as McClaren Vale.
From the mastermind behind Port Melbourne's Moshi Moshi, Machi is the second restaurant for Japanese-born chef, Tatsuya Yamazaki, whose impeccable skills are the focal point of this sleek bar and restaurant. His traditional technique in preparing sushi and sashimi, along with the constant urge to experiment with non-traditional dishes such as the miso baked barramundi, has seen his creations served in Japan, Spain and London. Quality is of tremendous importance, so weekly visits from a Wagyu beef specialist ensures nothing less than perfection, while using local produce and suppliers is considered essential. His traditional Kyoto-style recipes for preparing sushi rice, miso soup and pork gyoza set a high-standard, while his creative approach and keen eye for detail turns simple food into works of art. Collections of plants, local artworks and light installations decorate the space. Neutral colours and materials, such as Douglas-fir timber, fill the L-shaped room, while the stark contrast between dark-wood tables and chairs, ceilings and floors, white walls and open-kitchen means the food remains the centre of attention. With Asahi on tap, and considered cocktail and sake lists, Machi is a quiet icon of this St Kilda strip.
15 lokalinvånare rekommenderar
Machi
14 Inkerman St
15 lokalinvånare rekommenderar
From the mastermind behind Port Melbourne's Moshi Moshi, Machi is the second restaurant for Japanese-born chef, Tatsuya Yamazaki, whose impeccable skills are the focal point of this sleek bar and restaurant. His traditional technique in preparing sushi and sashimi, along with the constant urge to experiment with non-traditional dishes such as the miso baked barramundi, has seen his creations served in Japan, Spain and London. Quality is of tremendous importance, so weekly visits from a Wagyu beef specialist ensures nothing less than perfection, while using local produce and suppliers is considered essential. His traditional Kyoto-style recipes for preparing sushi rice, miso soup and pork gyoza set a high-standard, while his creative approach and keen eye for detail turns simple food into works of art. Collections of plants, local artworks and light installations decorate the space. Neutral colours and materials, such as Douglas-fir timber, fill the L-shaped room, while the stark contrast between dark-wood tables and chairs, ceilings and floors, white walls and open-kitchen means the food remains the centre of attention. With Asahi on tap, and considered cocktail and sake lists, Machi is a quiet icon of this St Kilda strip.
This sand-level bar and eatery occupies the entire ground floor of the rebuilt Stokehouse St Kilda. Families treat their kids to pizza and hot chips; groups of mates enjoy a few beers; couples share small plates and a bottle of wine. While more casual in approach than the original Stokehouse Cafe (or Stokehouse Downstairs), Pontoon is a much sharper and sleeker operation. Much of the space is taken up by a huge bar, and the rest is occupied by an assortment of sand-and-earth-coloured tables and chairs, brightened by pastel-coloured menus. In the open kitchen flames leap from the grill, licking whole baby snapper, king prawns, Moreton Bay bugs, octopus and hanger steak. There’s a wood-fired pizza oven, and snacky items such as braised ham hock and manchego croquettes. Pontoon, in a way, could be Melbourne’s answer to the beach clubs of Bali (Potato Head, Motel Mexicola or Ku De Ta come to mind) with its great drinks and food, and boardwalk spirit. It’s open late every day, and there are DJs on weekend evenings.
31 lokalinvånare rekommenderar
Pontoon St Kilda Beach
30 Jacka Blvd
31 lokalinvånare rekommenderar
This sand-level bar and eatery occupies the entire ground floor of the rebuilt Stokehouse St Kilda. Families treat their kids to pizza and hot chips; groups of mates enjoy a few beers; couples share small plates and a bottle of wine. While more casual in approach than the original Stokehouse Cafe (or Stokehouse Downstairs), Pontoon is a much sharper and sleeker operation. Much of the space is taken up by a huge bar, and the rest is occupied by an assortment of sand-and-earth-coloured tables and chairs, brightened by pastel-coloured menus. In the open kitchen flames leap from the grill, licking whole baby snapper, king prawns, Moreton Bay bugs, octopus and hanger steak. There’s a wood-fired pizza oven, and snacky items such as braised ham hock and manchego croquettes. Pontoon, in a way, could be Melbourne’s answer to the beach clubs of Bali (Potato Head, Motel Mexicola or Ku De Ta come to mind) with its great drinks and food, and boardwalk spirit. It’s open late every day, and there are DJs on weekend evenings.
Housed under an block of modern apartments, Mr Wolf is a simple, squarish room, with blond-wood features, marble-topped tables and is accented by a green tree-trunk mural feature wall. It would be easy to be a little underwhelmed if it wasn’t for the fact that the simple design leaves room for all of your senses to be engrossed in the main attraction – the pizza. With options like the classic margherita and diavolo (mozzarella and anchovies), the mantra is fresh, quality ingredients, with just enough topping to let each flavour shine. There's also salumi, braises and other Italian classics. Through a discreet archway is Little Wolf Bar, the little sibling spin-off that that not only extends the restaurant, but allows it to trade in a more low-key manner throughout the day. The prime focus in the smaller next-door space is a similar mural wall, only this time the tree-trunks are black and white and there’s the addition of a central bar. A huge wine fridge displays a hefty array of drinks designed to complement the pizza (with BYO available on Tuesdays) – and really, anything more would simply be a distraction.
44 lokalinvånare rekommenderar
mr. wolf St Kilda
15 Inkerman St
44 lokalinvånare rekommenderar
Housed under an block of modern apartments, Mr Wolf is a simple, squarish room, with blond-wood features, marble-topped tables and is accented by a green tree-trunk mural feature wall. It would be easy to be a little underwhelmed if it wasn’t for the fact that the simple design leaves room for all of your senses to be engrossed in the main attraction – the pizza. With options like the classic margherita and diavolo (mozzarella and anchovies), the mantra is fresh, quality ingredients, with just enough topping to let each flavour shine. There's also salumi, braises and other Italian classics. Through a discreet archway is Little Wolf Bar, the little sibling spin-off that that not only extends the restaurant, but allows it to trade in a more low-key manner throughout the day. The prime focus in the smaller next-door space is a similar mural wall, only this time the tree-trunks are black and white and there’s the addition of a central bar. A huge wine fridge displays a hefty array of drinks designed to complement the pizza (with BYO available on Tuesdays) – and really, anything more would simply be a distraction.
With a nod to the St Kilda of old (a little grunge, a little cool), Newmarket Hotel combines these elements with its own urban style from the group behind the Middle Park Hotel, the Albert Park Hotel and the Royal Saxon in Richmond. Group director Julian Gerner has again employed the rich skills of consultant chef Paul Wilson and Mark Healy from 6 Degrees architects. Here you will find a striking space of indoor and outdoor dining areas and a chef’s table for up to 16 people, which cleverly uses light and space with a modern retro feel. The menu focuses on Californian flavours that are conducive to a warm Australian climate. Think soft-shell crab tacos, cured hams and rare breed roasts from the wood-fired oven. No wine or beer is served in bottles, with four reds, four whites, a sparkling and a rose all available by the carafe along with 17 beer taps serving some interesting brews. The consistency of this group and their collaborative nous and style means St Kilda has a new/old watering hole.
68 lokalinvånare rekommenderar
Newmarket Hotel
34 Inkerman St
68 lokalinvånare rekommenderar
With a nod to the St Kilda of old (a little grunge, a little cool), Newmarket Hotel combines these elements with its own urban style from the group behind the Middle Park Hotel, the Albert Park Hotel and the Royal Saxon in Richmond. Group director Julian Gerner has again employed the rich skills of consultant chef Paul Wilson and Mark Healy from 6 Degrees architects. Here you will find a striking space of indoor and outdoor dining areas and a chef’s table for up to 16 people, which cleverly uses light and space with a modern retro feel. The menu focuses on Californian flavours that are conducive to a warm Australian climate. Think soft-shell crab tacos, cured hams and rare breed roasts from the wood-fired oven. No wine or beer is served in bottles, with four reds, four whites, a sparkling and a rose all available by the carafe along with 17 beer taps serving some interesting brews. The consistency of this group and their collaborative nous and style means St Kilda has a new/old watering hole.
Japanese is a wonderfully varied cuisine. Want to eat light and healthy? Sushi. Hearty and warming? Ramen. Having a beer? Tempura it is. In Japan it's common to find restaurants that specialise in one thing or another. Ichi Ni Nana's not like that. As at sister restaurants Ichi Ni and Ichi Ichi Ku, the menu covers several distinct styles of Japanese cuisine, including gyoza, tempura, yakitori, sushi, sashimi and don. This broad appeal keeps the tables turning over in the colourful space, which is located on the ground floor of 127 Brunswick Street and features a four-person private dining booth inside a cable car from the 1998 Nagano Winter Olympics, fitted with its own sound system. The bar's strong offering doesn't hurt either. There's a clever range of cocktails that use ingredients such as green tea-infused vodka, Japanese whisky and kokuto, a type of Japanese sugar. Also on the list: dozens of sakes; European and Australian wines; and beers from Coedo, one of Japan's best craft breweries. Like Village People above it, the restaurant is split into a number of sections, which ensure a degree or intimacy and atmosphere, even if it's a slow night. During spring and summer, the glassed-in courtyard is the place to be, to catch some gentle late sun.
53 lokalinvånare rekommenderar
Ichi Ni
12 The Esplanade
53 lokalinvånare rekommenderar
Japanese is a wonderfully varied cuisine. Want to eat light and healthy? Sushi. Hearty and warming? Ramen. Having a beer? Tempura it is. In Japan it's common to find restaurants that specialise in one thing or another. Ichi Ni Nana's not like that. As at sister restaurants Ichi Ni and Ichi Ichi Ku, the menu covers several distinct styles of Japanese cuisine, including gyoza, tempura, yakitori, sushi, sashimi and don. This broad appeal keeps the tables turning over in the colourful space, which is located on the ground floor of 127 Brunswick Street and features a four-person private dining booth inside a cable car from the 1998 Nagano Winter Olympics, fitted with its own sound system. The bar's strong offering doesn't hurt either. There's a clever range of cocktails that use ingredients such as green tea-infused vodka, Japanese whisky and kokuto, a type of Japanese sugar. Also on the list: dozens of sakes; European and Australian wines; and beers from Coedo, one of Japan's best craft breweries. Like Village People above it, the restaurant is split into a number of sections, which ensure a degree or intimacy and atmosphere, even if it's a slow night. During spring and summer, the glassed-in courtyard is the place to be, to catch some gentle late sun.
Born in 2006, Lau’s Family Kitchen is Cantonese food done Gilbert Lau (former Flower Drum) -style. A family affair, as the name suggests, Lau’s is a popular bayside restaurant situated on prime real estate at St Kilda’s Prince of Wales. The menu may have fewer options than the Flower Drum, but the flavours are close to being on par. There are dishes like the steamed Patagonian toothfish, and inventive variations on staples such as salt and pepper calamari and spring rolls. Sweet vinegar pork loin, wild barramundi, wonton soup and sautéed eye-fillets all arrive with a cultured sheen – delicately arranged and aesthetically pleasing. In the summer months you can sip a white wine and enjoy an entree of oysters, taro and eggplant or Chinese broccoli on the terrace, as you await your crispy-skinned poussin or Western Plains roasted pork belly to arrive from the humming kitchen. Due to the rising status of the place, it’s almost impossible to simply walk in off the street, so booking is recommended.
38 lokalinvånare rekommenderar
Lau's Family Kitchen
4 Acland St
38 lokalinvånare rekommenderar
Born in 2006, Lau’s Family Kitchen is Cantonese food done Gilbert Lau (former Flower Drum) -style. A family affair, as the name suggests, Lau’s is a popular bayside restaurant situated on prime real estate at St Kilda’s Prince of Wales. The menu may have fewer options than the Flower Drum, but the flavours are close to being on par. There are dishes like the steamed Patagonian toothfish, and inventive variations on staples such as salt and pepper calamari and spring rolls. Sweet vinegar pork loin, wild barramundi, wonton soup and sautéed eye-fillets all arrive with a cultured sheen – delicately arranged and aesthetically pleasing. In the summer months you can sip a white wine and enjoy an entree of oysters, taro and eggplant or Chinese broccoli on the terrace, as you await your crispy-skinned poussin or Western Plains roasted pork belly to arrive from the humming kitchen. Due to the rising status of the place, it’s almost impossible to simply walk in off the street, so booking is recommended.
By day at Il Fornaio, you’ll find a sugar-coated menu to entice even the greatest of sweet-tooth skeptics. Il Fornaio serves breakfast, hearty lunches and snacks from their extensive selection of baked goods. To complete the experience, top off your meal with a cup of St ALi coffee along with some delicious freshly baked cake. Il Fornaio also sells bread – made in-house by French baker Maxime Lucmort, if you'd prefer to break bread in the comfort of your home. If you're after a picnic or a frolic on the beach with the family, you can also take-away a selection of specialty family-sized pies. Since Italian cheese-making sisters, Sabrina and Katia Capodocio, joined the team, a variety of delectable cheesy comestibles have also been available.
33 lokalinvånare rekommenderar
IL Fornaio
2 Acland St
33 lokalinvånare rekommenderar
By day at Il Fornaio, you’ll find a sugar-coated menu to entice even the greatest of sweet-tooth skeptics. Il Fornaio serves breakfast, hearty lunches and snacks from their extensive selection of baked goods. To complete the experience, top off your meal with a cup of St ALi coffee along with some delicious freshly baked cake. Il Fornaio also sells bread – made in-house by French baker Maxime Lucmort, if you'd prefer to break bread in the comfort of your home. If you're after a picnic or a frolic on the beach with the family, you can also take-away a selection of specialty family-sized pies. Since Italian cheese-making sisters, Sabrina and Katia Capodocio, joined the team, a variety of delectable cheesy comestibles have also been available.
After 25 years with his family restaurant, Ravnish Gandhi believed he was ready to walk away. From his early teens, he washed dishes and waited tables at Bombay by Night, an acclaimed Indian diner run by his parents since 1990. When it sold in 2015, Gandhi thought he’d said goodbye to late nights and dirty plates. He was wrong. In July 2017 he opened Cafe Southall, a slick St Kilda diner serving Indian cuisine. Drawing as much from the London restaurant circuit and the Melbourne cafe scene as it does the culinary traditions of his family’s homeland, Cafe Southall has a foot in both the old world and the new. The menu includes classics such as saag paneer and chicken tikka masala alongside a few left-fielders such as a lahori keema bhindi: slow-cooked lamb mince stir-fried with okra and dark-roast spices. There’s a tandoor, of course, for flatbreads and Gippsland lamb cutlets marinated in hung yoghurt. The Carlisle Street space is also a picture of restraint. Its whitewashed walls are only occasionally interrupted by a hint of golden velvet or red bentwood, while a couple of Gandhi’s beloved Rolleiflex cameras hide in plain sight.
Southall
400 Carlisle St
After 25 years with his family restaurant, Ravnish Gandhi believed he was ready to walk away. From his early teens, he washed dishes and waited tables at Bombay by Night, an acclaimed Indian diner run by his parents since 1990. When it sold in 2015, Gandhi thought he’d said goodbye to late nights and dirty plates. He was wrong. In July 2017 he opened Cafe Southall, a slick St Kilda diner serving Indian cuisine. Drawing as much from the London restaurant circuit and the Melbourne cafe scene as it does the culinary traditions of his family’s homeland, Cafe Southall has a foot in both the old world and the new. The menu includes classics such as saag paneer and chicken tikka masala alongside a few left-fielders such as a lahori keema bhindi: slow-cooked lamb mince stir-fried with okra and dark-roast spices. There’s a tandoor, of course, for flatbreads and Gippsland lamb cutlets marinated in hung yoghurt. The Carlisle Street space is also a picture of restraint. Its whitewashed walls are only occasionally interrupted by a hint of golden velvet or red bentwood, while a couple of Gandhi’s beloved Rolleiflex cameras hide in plain sight.
Steeped in history, this Fitzroy Street favourite has become a pilgrimage for lovers of fine Italian food in Melbourne. Di Stasio’s namesake is its owner Rinaldo (Ronnie) Di Stasio, though that’s not all the restaurant inherited from him. It’s rumoured even the front door handles - two bronze hands that reach out onto busy Fitzroy Street - are cast from the proprietor's own. The artistic flair doesn’t end there: distressed neutral walls, with a bright splash of cobalt blue, hold dramatic masks that peer down on you as you dine. It’s simple and intimate, but somehow the space has a theatrical air, as though it’s about to burst into an operatic aria. And, if you believe the stories, anything could happen if Di Stasio is in the house. The menu is thoroughly Italian, with suckling pig, whole roast duck and veal saltimbocca. But those in the know come for the seasonal set-lunch of two courses and wine. With the addition of World Class venue Bar Di Stasio next door, you can either turn up early for a quick drink before your booking, or adjourn next door for an extra digestivo afterwards. Staff are discreet and attentive, moving gracefully about the cosy space and it all feels a little bit rarefied.
59 lokalinvånare rekommenderar
Cafe Di Stasio
31 Fitzroy St
59 lokalinvånare rekommenderar
Steeped in history, this Fitzroy Street favourite has become a pilgrimage for lovers of fine Italian food in Melbourne. Di Stasio’s namesake is its owner Rinaldo (Ronnie) Di Stasio, though that’s not all the restaurant inherited from him. It’s rumoured even the front door handles - two bronze hands that reach out onto busy Fitzroy Street - are cast from the proprietor's own. The artistic flair doesn’t end there: distressed neutral walls, with a bright splash of cobalt blue, hold dramatic masks that peer down on you as you dine. It’s simple and intimate, but somehow the space has a theatrical air, as though it’s about to burst into an operatic aria. And, if you believe the stories, anything could happen if Di Stasio is in the house. The menu is thoroughly Italian, with suckling pig, whole roast duck and veal saltimbocca. But those in the know come for the seasonal set-lunch of two courses and wine. With the addition of World Class venue Bar Di Stasio next door, you can either turn up early for a quick drink before your booking, or adjourn next door for an extra digestivo afterwards. Staff are discreet and attentive, moving gracefully about the cosy space and it all feels a little bit rarefied.
Called Uncle, a term of endearment and respect in Vietnam, the restaurant aims to be genuinely Vietnamese, if not meticulously so. That means pate with crackers, steak with chilli and coconut butter - Vietnamese flavours mixed with Chinese and French influences too. Perched above Blackhearts and Sparrows, the venue was designed by Adele Winteridge of Foolscap Studio, the aesthetic brains behind Patricia. Design has clearly played an important part in Uncle’s conception, with furniture by Northcote’s Steve Edwards and handmade Crockery by Fork Ceramics (Ruth Laird Spence, Spence’s wife), complementing Foolscap’s fit-out. With a working bar downstairs and al fresco dining above, Uncle is an enjoyable but affordable dining experience. Co-owner Rene Spence puts it this way: “The idea was for you to look at your bill at the end and say ‘Whoah, shit! Are you kidding me? Is it that cheap?’"
86 lokalinvånare rekommenderar
Uncle St Kilda
188 Carlisle St
86 lokalinvånare rekommenderar
Called Uncle, a term of endearment and respect in Vietnam, the restaurant aims to be genuinely Vietnamese, if not meticulously so. That means pate with crackers, steak with chilli and coconut butter - Vietnamese flavours mixed with Chinese and French influences too. Perched above Blackhearts and Sparrows, the venue was designed by Adele Winteridge of Foolscap Studio, the aesthetic brains behind Patricia. Design has clearly played an important part in Uncle’s conception, with furniture by Northcote’s Steve Edwards and handmade Crockery by Fork Ceramics (Ruth Laird Spence, Spence’s wife), complementing Foolscap’s fit-out. With a working bar downstairs and al fresco dining above, Uncle is an enjoyable but affordable dining experience. Co-owner Rene Spence puts it this way: “The idea was for you to look at your bill at the end and say ‘Whoah, shit! Are you kidding me? Is it that cheap?’"
There’s no freezer at Las Tapas. Owners Javier Pardo-Vinals and Linus Kovats have one rule: “Do it exactly like we do in Spain”. That means only the freshest ingredients, cooked in olive oil, a little stock and nothing else. There are no compromises – the bread is baked to a traditional Catalan recipe Pardo-Vinals’ mother had translated to English. He took it to the local Russian baker, who’s been making it ever since. Just like back home, the menu is scribbled on a blackboard above the kitchen and changes daily depending on the weather and seasonal produce. Ingredients are sourced from local markets or Pardo-Vinals calls farmers listed in The Field Guide to Victorian Produce when he wants to order a suckling pig or rabbits for his winter stew. Keeping to Spanish tradition, each dish has one main ingredient. Seasonal tapas choices could include local lamb cutlets, or maybe grilled artichokes with a serve of patatas bravas. One thing that never moves is the large pitcher of sangria on the bar, freshly made every morning. It’s backed by cocktails, plenty of bottled beers and an extensive wine list. You can come in here late and sit at the bar next to Alfredo, a main supplier and regular. He claims his jamón is so good it will convert a vegetarian. With the salsa music playing in the background and the rustic setting, you might forget which country you’re really in.
27 lokalinvånare rekommenderar
Las Tapas
100 Chapel St
27 lokalinvånare rekommenderar
There’s no freezer at Las Tapas. Owners Javier Pardo-Vinals and Linus Kovats have one rule: “Do it exactly like we do in Spain”. That means only the freshest ingredients, cooked in olive oil, a little stock and nothing else. There are no compromises – the bread is baked to a traditional Catalan recipe Pardo-Vinals’ mother had translated to English. He took it to the local Russian baker, who’s been making it ever since. Just like back home, the menu is scribbled on a blackboard above the kitchen and changes daily depending on the weather and seasonal produce. Ingredients are sourced from local markets or Pardo-Vinals calls farmers listed in The Field Guide to Victorian Produce when he wants to order a suckling pig or rabbits for his winter stew. Keeping to Spanish tradition, each dish has one main ingredient. Seasonal tapas choices could include local lamb cutlets, or maybe grilled artichokes with a serve of patatas bravas. One thing that never moves is the large pitcher of sangria on the bar, freshly made every morning. It’s backed by cocktails, plenty of bottled beers and an extensive wine list. You can come in here late and sit at the bar next to Alfredo, a main supplier and regular. He claims his jamón is so good it will convert a vegetarian. With the salsa music playing in the background and the rustic setting, you might forget which country you’re really in.
Even if you haven’t eaten at Babu Ji, chances are you’ll recognise the old Indian man in the photo above the door, who has come to represent the restaurant. In Indian culture, Babu Ji means father figure; the protector of the family. In this instance it’s about who puts food on the table. Owners Mani Waraich and his cousin Ranjit Singh took over in early 2015, hoping to evoke exactly that. Waraich grew up in a remote village outside Punjab, where his grandma taught him to cook. The menu is a tribute to her recipes, and her philosophy that sharing food brings people together. At Babu Ji the aim is to change people’s perceptions of Indian food and show it’s much more than just curry and rice. With a mix of familiar favourites such as the butter chicken and palak paneer (homemade cheese and spinach) as well as less-common choices such as Indian nachos, gluten-free naan bread and lamb chops, ordering can be a task. Some guidance, then: the pani puri, an Indian street food classic of fired puff-pastry balls filled with mash potato and chickpeas, is a must. Ditto for the chole tikki chickpea croquettes. In true communal spirit, you can help yourself to beers from the fridge. It holds 40 different types from all over the world. If your favourite’s not here, just request it and Waraich and Singh will do their best to get it in time for your next visit.
40 lokalinvånare rekommenderar
Babu Ji
6 Grey St
40 lokalinvånare rekommenderar
Even if you haven’t eaten at Babu Ji, chances are you’ll recognise the old Indian man in the photo above the door, who has come to represent the restaurant. In Indian culture, Babu Ji means father figure; the protector of the family. In this instance it’s about who puts food on the table. Owners Mani Waraich and his cousin Ranjit Singh took over in early 2015, hoping to evoke exactly that. Waraich grew up in a remote village outside Punjab, where his grandma taught him to cook. The menu is a tribute to her recipes, and her philosophy that sharing food brings people together. At Babu Ji the aim is to change people’s perceptions of Indian food and show it’s much more than just curry and rice. With a mix of familiar favourites such as the butter chicken and palak paneer (homemade cheese and spinach) as well as less-common choices such as Indian nachos, gluten-free naan bread and lamb chops, ordering can be a task. Some guidance, then: the pani puri, an Indian street food classic of fired puff-pastry balls filled with mash potato and chickpeas, is a must. Ditto for the chole tikki chickpea croquettes. In true communal spirit, you can help yourself to beers from the fridge. It holds 40 different types from all over the world. If your favourite’s not here, just request it and Waraich and Singh will do their best to get it in time for your next visit.
In 2014, after two-and-a-half years of renovations, the popular but tired Saint became St Hotel. The aim was to reinvigorate both the hotel and the Fitzroy street strip, giving St Kilda’s nightlife a well-needed boost. The heritage facade was retained, but the inside was stripped to bare brick, glass and moulded concrete, with blond-wood fittings and the giant neon message “BITE ME” in cursive. The two-storey venue now offers four distinct spaces: a public bar, a dining room, a swanky lounge named The Supper Club and a 200-patron nightclub with a 3am licence. The downstairs pub is as you’d expect, with 18 beers on tap, including Dos Blockos and Murray’s Whale Ale, and an extensive wine list. Paul Nguyen and Simon Blacher, the same duo responsible for Hanoi Hannah, Saigon Sally and Toyko Tina are behind this multi-pronged operation. Initially they shot for Asian food again (Thai, to be more specific), but now Ben Isaacs (ex-Middle Park Hotel oversees a European-style bar and bistro menu. A wood-fired ironbark barbeque fires up from Tuesday to Sunday, cooking premium cuts of beef and seafood alongside a large variety of share plates and salads. The idea is that you come for dinner or drinks, then head upstairs and dance to upbeat house until close. Judging by the average Saturday night here, we’d say it’s working pretty well.
44 lokalinvånare rekommenderar
St. Hotel
54 Fitzroy St
44 lokalinvånare rekommenderar
In 2014, after two-and-a-half years of renovations, the popular but tired Saint became St Hotel. The aim was to reinvigorate both the hotel and the Fitzroy street strip, giving St Kilda’s nightlife a well-needed boost. The heritage facade was retained, but the inside was stripped to bare brick, glass and moulded concrete, with blond-wood fittings and the giant neon message “BITE ME” in cursive. The two-storey venue now offers four distinct spaces: a public bar, a dining room, a swanky lounge named The Supper Club and a 200-patron nightclub with a 3am licence. The downstairs pub is as you’d expect, with 18 beers on tap, including Dos Blockos and Murray’s Whale Ale, and an extensive wine list. Paul Nguyen and Simon Blacher, the same duo responsible for Hanoi Hannah, Saigon Sally and Toyko Tina are behind this multi-pronged operation. Initially they shot for Asian food again (Thai, to be more specific), but now Ben Isaacs (ex-Middle Park Hotel oversees a European-style bar and bistro menu. A wood-fired ironbark barbeque fires up from Tuesday to Sunday, cooking premium cuts of beef and seafood alongside a large variety of share plates and salads. The idea is that you come for dinner or drinks, then head upstairs and dance to upbeat house until close. Judging by the average Saturday night here, we’d say it’s working pretty well.
There’s no confusion over what goes on at Pizza e Birra. For owners Dario D’Agostino and Joe Codespoti it’s all about creating real Italian food, just like back home in Abruzzo. Accordingly, Pizza e Birra has an Italian trattoria atmosphere. Each customer is treated like extended family. It’s lively, welcoming and you’re guaranteed to leave full, just like after dinner at nonna’s. As you’d expect, pizza is the cornerstone of the menu, with 29 different choices. The Patata, with potato, pancetta, caramelised onion, smoked scamorza, fior di latte and rosemary is the star of the Bianca (white) section. When it comes to Rossa (tomato-based) pizza, it’s hard to go past the Friarielli with pork sausage; and the simple Bufala, with buffalo mozzarella and basil. Past pizza there’s cozze gratinate (baked mussels); gnocchi campagnola with gorgonzola and walnuts; and a handful of other pastas. Both pizza bases and gnocchi can be made gluten-free with banana flour imported from the Philippines. This ingredient is a rarity on a menu that’s otherwise dominated by Italian imports. That goes for drinks, too. Birra Moretti is on tap alongside seven other beers and a locally made cider, Sidro Del Bosco. Most wines come from Abruzzo vineyard Podere Castorani, which the owners have family ties with. Expect montepulciano, trebbiano, garganega, sangiovese and other classic Italian varietals. One tip: order the Fior Di Fragola before you leave. It’s a strawberry pizza with Chantilly cream, dehydrated mint and a gorgeous pink crust. Pizza e Birra might be a traditional sort of place, but this thing is made for Instagram.
12 lokalinvånare rekommenderar
Pizza E Birra
60A Fitzroy St
12 lokalinvånare rekommenderar
There’s no confusion over what goes on at Pizza e Birra. For owners Dario D’Agostino and Joe Codespoti it’s all about creating real Italian food, just like back home in Abruzzo. Accordingly, Pizza e Birra has an Italian trattoria atmosphere. Each customer is treated like extended family. It’s lively, welcoming and you’re guaranteed to leave full, just like after dinner at nonna’s. As you’d expect, pizza is the cornerstone of the menu, with 29 different choices. The Patata, with potato, pancetta, caramelised onion, smoked scamorza, fior di latte and rosemary is the star of the Bianca (white) section. When it comes to Rossa (tomato-based) pizza, it’s hard to go past the Friarielli with pork sausage; and the simple Bufala, with buffalo mozzarella and basil. Past pizza there’s cozze gratinate (baked mussels); gnocchi campagnola with gorgonzola and walnuts; and a handful of other pastas. Both pizza bases and gnocchi can be made gluten-free with banana flour imported from the Philippines. This ingredient is a rarity on a menu that’s otherwise dominated by Italian imports. That goes for drinks, too. Birra Moretti is on tap alongside seven other beers and a locally made cider, Sidro Del Bosco. Most wines come from Abruzzo vineyard Podere Castorani, which the owners have family ties with. Expect montepulciano, trebbiano, garganega, sangiovese and other classic Italian varietals. One tip: order the Fior Di Fragola before you leave. It’s a strawberry pizza with Chantilly cream, dehydrated mint and a gorgeous pink crust. Pizza e Birra might be a traditional sort of place, but this thing is made for Instagram.
You enter Supernormal Canteen through a wood and glass entranceway into a narrow, dimly lit space with finished concrete floors and thin, dark-mirrored panels running along the wall. The only thing that remains from the space’s former iteration, Luxembourg, is the long, white marble bar. Blue noren partition curtains hang overhead. The space, designed with help from Zenta Tanaka (Cibi), is more intimate than the CBD Supernormal. The menu is an almost entirely new line-up of share-friendly pan-Asian oddities. As in the city, there’s a bit of this – Chinese – a bit of that – Korean – and a lot of Japanese. The beating heart of Supernormal Canteen is the long and smoky charcoal yakitori grilling station. Chicken yakitori includes thigh, fillet, skin or tsukune (Japanese meatballs), and is made with a top-dollar breed of chicken called Sommerlad McConnell orders for his butcher, [Meatsmith](https://www.broadsheet.com.au/melbourne/shops/meatsmith. It’s served with a sweet soy-reduction dipping sauce, which comes with an egg yolk floating in the centre. There is also a carpaccio-style cobia fish with fresh and non-sadistic wasabi. A few mainstays have made their way over from the CBD, such as duck leg bao; prawn and chicken dumplings; and the famous lobster rolls. Dessert culture is slightly bizarre in Japan, and Supernormal Canteen seems to capture it well. Its taiyaki is a fish-shaped pancake with a custardy amalgam of slightly undercooked batter and melted chocolate in the centre. The kakigori is a mountain of sweet shaved ice floating atop a base of crème caramel (or matcha) in a sundae glass.
23 lokalinvånare rekommenderar
Supernormal Canteen
157 Fitzroy St
23 lokalinvånare rekommenderar
You enter Supernormal Canteen through a wood and glass entranceway into a narrow, dimly lit space with finished concrete floors and thin, dark-mirrored panels running along the wall. The only thing that remains from the space’s former iteration, Luxembourg, is the long, white marble bar. Blue noren partition curtains hang overhead. The space, designed with help from Zenta Tanaka (Cibi), is more intimate than the CBD Supernormal. The menu is an almost entirely new line-up of share-friendly pan-Asian oddities. As in the city, there’s a bit of this – Chinese – a bit of that – Korean – and a lot of Japanese. The beating heart of Supernormal Canteen is the long and smoky charcoal yakitori grilling station. Chicken yakitori includes thigh, fillet, skin or tsukune (Japanese meatballs), and is made with a top-dollar breed of chicken called Sommerlad McConnell orders for his butcher, [Meatsmith](https://www.broadsheet.com.au/melbourne/shops/meatsmith. It’s served with a sweet soy-reduction dipping sauce, which comes with an egg yolk floating in the centre. There is also a carpaccio-style cobia fish with fresh and non-sadistic wasabi. A few mainstays have made their way over from the CBD, such as duck leg bao; prawn and chicken dumplings; and the famous lobster rolls. Dessert culture is slightly bizarre in Japan, and Supernormal Canteen seems to capture it well. Its taiyaki is a fish-shaped pancake with a custardy amalgam of slightly undercooked batter and melted chocolate in the centre. The kakigori is a mountain of sweet shaved ice floating atop a base of crème caramel (or matcha) in a sundae glass.
Fitzrovia takes its name from a historically bohemian neighbourhood in central London and also happens to be the Italian expression for Fitzroy Street. Owners Paul Jewson (a Melbourne-born chef) and Marco Pugnaloni (an Italian) spent two decades in the English capital. Jewson often found himself cooking with imported ingredients there, even while working at top-tier venues such as Soho House and River Cafe. At Fitzrovia, boxes of fruit and vegetables line the stairs and herbs peep out from the light fittings, trumpeting an opposing philosophy. Back-of-house, chefs draw on prime Victorian produce such as Jonesy’s non-homogenised milk, Milawa free-range chicken and South Gippsland lamb. That local thinking extends to the drinks, where 2 Brothers and Mornington Peninsula Brewery ales are listed beside wines from the Adelaide Hills and Yarra Valley. The exception to the rule are the wines from Italy – in deference to Pugnaloni’s heritage. On balmy nights they’re best enjoyed on the tiled porch, watching St Kilda’s colourful characters stroll by. Breakfast strikes the balance between fancy and comforting. The Toasted Door Stop Sandwich is jammed with Istra bacon, smoked mozzarella and pear relish. Crème brûlée French toast comes with banana, whipped mascarpone and toasted pecans. Lunch and dinner say more of Jewson's prior experience, featuring classic European proteins such as chicken saltimbocca or duck leg paired with rich sauces. But alongside the French and Italian techniques and flavours, there are welcome hints of Asia and the Middle East. Don’t leave without trying the umami-rich polenta chips with truffle oil and parmesan.
114 lokalinvånare rekommenderar
Fitzrovia Restaurant and Cafe
155 Fitzroy St
114 lokalinvånare rekommenderar
Fitzrovia takes its name from a historically bohemian neighbourhood in central London and also happens to be the Italian expression for Fitzroy Street. Owners Paul Jewson (a Melbourne-born chef) and Marco Pugnaloni (an Italian) spent two decades in the English capital. Jewson often found himself cooking with imported ingredients there, even while working at top-tier venues such as Soho House and River Cafe. At Fitzrovia, boxes of fruit and vegetables line the stairs and herbs peep out from the light fittings, trumpeting an opposing philosophy. Back-of-house, chefs draw on prime Victorian produce such as Jonesy’s non-homogenised milk, Milawa free-range chicken and South Gippsland lamb. That local thinking extends to the drinks, where 2 Brothers and Mornington Peninsula Brewery ales are listed beside wines from the Adelaide Hills and Yarra Valley. The exception to the rule are the wines from Italy – in deference to Pugnaloni’s heritage. On balmy nights they’re best enjoyed on the tiled porch, watching St Kilda’s colourful characters stroll by. Breakfast strikes the balance between fancy and comforting. The Toasted Door Stop Sandwich is jammed with Istra bacon, smoked mozzarella and pear relish. Crème brûlée French toast comes with banana, whipped mascarpone and toasted pecans. Lunch and dinner say more of Jewson's prior experience, featuring classic European proteins such as chicken saltimbocca or duck leg paired with rich sauces. But alongside the French and Italian techniques and flavours, there are welcome hints of Asia and the Middle East. Don’t leave without trying the umami-rich polenta chips with truffle oil and parmesan.
Araliya in St Kilda is Sam Wedande’s crowning achievement. The chef first learned to cook in his native city of Kandy in Sri Lanka’s Central Province. Then he graduated to five-star restaurants in the UK, then to Melbourne’s Hilton in the mid 1980s before opening five restaurants in Melbourne over 20 years, including the Hawthorn institution, Araliya. This is replicated in St Kilda, but it is more glamorous and hopes to tap in more to the area’s nightlife. Here Wedande is more experimental with the flavours and he uses new recipes. Araliya St Kilda also defines the menu as much by its drinks as it does the food. There is a long, prodigiously stocked bar skirting the room. From here order a spicy, moreish Bloody Mary from a selection of house creations, including chilli and grapefruit margaritas, basil martinis and a green-tea mojito. The space is modern, with white walls lining an open, rectangular floor, while low-hanging, retro bulbs cast a merry glow over the tables. The menu includes Wagyu brisket with cardamom and kithul palm sap and duck confit in a roast-fennel curry. But the twist is in the method. Sam explains that Sri Lankan cooking traditionally uses meats to flavour the sauces, despite it overcooking the meat. At Araliya the kitchen uses the French method of cooking the meat perfectly by itself, then combining it with the sauce of another fish at the end. It’s a long process, but definitely worth it.
6 lokalinvånare rekommenderar
Araliya
118 High Street
6 lokalinvånare rekommenderar
Araliya in St Kilda is Sam Wedande’s crowning achievement. The chef first learned to cook in his native city of Kandy in Sri Lanka’s Central Province. Then he graduated to five-star restaurants in the UK, then to Melbourne’s Hilton in the mid 1980s before opening five restaurants in Melbourne over 20 years, including the Hawthorn institution, Araliya. This is replicated in St Kilda, but it is more glamorous and hopes to tap in more to the area’s nightlife. Here Wedande is more experimental with the flavours and he uses new recipes. Araliya St Kilda also defines the menu as much by its drinks as it does the food. There is a long, prodigiously stocked bar skirting the room. From here order a spicy, moreish Bloody Mary from a selection of house creations, including chilli and grapefruit margaritas, basil martinis and a green-tea mojito. The space is modern, with white walls lining an open, rectangular floor, while low-hanging, retro bulbs cast a merry glow over the tables. The menu includes Wagyu brisket with cardamom and kithul palm sap and duck confit in a roast-fennel curry. But the twist is in the method. Sam explains that Sri Lankan cooking traditionally uses meats to flavour the sauces, despite it overcooking the meat. At Araliya the kitchen uses the French method of cooking the meat perfectly by itself, then combining it with the sauce of another fish at the end. It’s a long process, but definitely worth it.

Bars

53 lokalinvånare rekommenderar
Rococo Acland Street
91 Acland St
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30 lokalinvånare rekommenderar
Abbey Road Cafe
129-131 Acland St
30 lokalinvånare rekommenderar
15 lokalinvånare rekommenderar
Tram Stop St Kilda
166 Acland St
15 lokalinvånare rekommenderar
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Veludo Bar Restaurant
175 Acland St
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Big Mouth
168 Acland St
45 lokalinvånare rekommenderar
This sand-level bar and eatery occupies the entire ground floor of the rebuilt Stokehouse St Kilda. Families treat their kids to pizza and hot chips; groups of mates enjoy a few beers; couples share small plates and a bottle of wine. While more casual in approach than the original Stokehouse Cafe (or Stokehouse Downstairs), Pontoon is a much sharper and sleeker operation. Much of the space is taken up by a huge bar, and the rest is occupied by an assortment of sand-and-earth-coloured tables and chairs, brightened by pastel-coloured menus. In the open kitchen flames leap from the grill, licking whole baby snapper, king prawns, Moreton Bay bugs, octopus and hanger steak. There’s a wood-fired pizza oven, and snacky items such as braised ham hock and manchego croquettes. Pontoon, in a way, could be Melbourne’s answer to the beach clubs of Bali (Potato Head, Motel Mexicola or Ku De Ta come to mind) with its great drinks and food, and boardwalk spirit. It’s open late every day, and there are DJs on weekend evenings.
31 lokalinvånare rekommenderar
Pontoon St Kilda Beach
30 Jacka Blvd
31 lokalinvånare rekommenderar
This sand-level bar and eatery occupies the entire ground floor of the rebuilt Stokehouse St Kilda. Families treat their kids to pizza and hot chips; groups of mates enjoy a few beers; couples share small plates and a bottle of wine. While more casual in approach than the original Stokehouse Cafe (or Stokehouse Downstairs), Pontoon is a much sharper and sleeker operation. Much of the space is taken up by a huge bar, and the rest is occupied by an assortment of sand-and-earth-coloured tables and chairs, brightened by pastel-coloured menus. In the open kitchen flames leap from the grill, licking whole baby snapper, king prawns, Moreton Bay bugs, octopus and hanger steak. There’s a wood-fired pizza oven, and snacky items such as braised ham hock and manchego croquettes. Pontoon, in a way, could be Melbourne’s answer to the beach clubs of Bali (Potato Head, Motel Mexicola or Ku De Ta come to mind) with its great drinks and food, and boardwalk spirit. It’s open late every day, and there are DJs on weekend evenings.
Take a short walk from the bright lights of St Kilda’s Fitzroy and Acland streets to bask in the warm glow of Love and Dysfunction. The cocktail bar is named after a quote from TV show Will and Grace, and nods playfully to Grey Street's more clandestine nightlife. This is a venue that doesn't take itself too seriously – except when it comes to food and drinks. Expect classic cocktails made with top-shelf spirits and homemade syrups, craft beers and fine wines – all with friendly table service in a home-away-from-home environment. British owner Reg Ridealgh delights in showing off his collection of vintage glass and barware, collected while perfecting his cocktail skills at Gin Palace and Ra Cigar Bar inside Collins Quarter. His love of electro-swing music exemplifies the venue's knack for refreshing twists on classic themes. The Dysfunctional Gimlet (Hendricks gin, lime and elderflower in an absinthe- rinsed glass) is perfect for passing warm nights in the intimate courtyard. In the colder months, seek refuge in the candlelit lounge area with a hot-buttered toffee rum. Here, modern Ottomans are posed next to Chesterfields and antique lamps. The resident kitchen, Rock the Baos, trades in fusion bao such as chicken parmigiana alongside more standard entries such as pork belly.
13 lokalinvånare rekommenderar
Love&Dysfunction
13 lokalinvånare rekommenderar
Take a short walk from the bright lights of St Kilda’s Fitzroy and Acland streets to bask in the warm glow of Love and Dysfunction. The cocktail bar is named after a quote from TV show Will and Grace, and nods playfully to Grey Street's more clandestine nightlife. This is a venue that doesn't take itself too seriously – except when it comes to food and drinks. Expect classic cocktails made with top-shelf spirits and homemade syrups, craft beers and fine wines – all with friendly table service in a home-away-from-home environment. British owner Reg Ridealgh delights in showing off his collection of vintage glass and barware, collected while perfecting his cocktail skills at Gin Palace and Ra Cigar Bar inside Collins Quarter. His love of electro-swing music exemplifies the venue's knack for refreshing twists on classic themes. The Dysfunctional Gimlet (Hendricks gin, lime and elderflower in an absinthe- rinsed glass) is perfect for passing warm nights in the intimate courtyard. In the colder months, seek refuge in the candlelit lounge area with a hot-buttered toffee rum. Here, modern Ottomans are posed next to Chesterfields and antique lamps. The resident kitchen, Rock the Baos, trades in fusion bao such as chicken parmigiana alongside more standard entries such as pork belly.
With a nod to the St Kilda of old (a little grunge, a little cool), Newmarket Hotel combines these elements with its own urban style from the group behind the Middle Park Hotel, the Albert Park Hotel and the Royal Saxon in Richmond. Group director Julian Gerner has again employed the rich skills of consultant chef Paul Wilson and Mark Healy from 6 Degrees architects. Here you will find a striking space of indoor and outdoor dining areas and a chef’s table for up to 16 people, which cleverly uses light and space with a modern retro feel. The menu focuses on Californian flavours that are conducive to a warm Australian climate. Think soft-shell crab tacos, cured hams and rare breed roasts from the wood-fired oven. No wine or beer is served in bottles, with four reds, four whites, a sparkling and a rose all available by the carafe along with 17 beer taps serving some interesting brews. The consistency of this group and their collaborative nous and style means St Kilda has a new/old watering hole.
68 lokalinvånare rekommenderar
Newmarket Hotel
34 Inkerman St
68 lokalinvånare rekommenderar
With a nod to the St Kilda of old (a little grunge, a little cool), Newmarket Hotel combines these elements with its own urban style from the group behind the Middle Park Hotel, the Albert Park Hotel and the Royal Saxon in Richmond. Group director Julian Gerner has again employed the rich skills of consultant chef Paul Wilson and Mark Healy from 6 Degrees architects. Here you will find a striking space of indoor and outdoor dining areas and a chef’s table for up to 16 people, which cleverly uses light and space with a modern retro feel. The menu focuses on Californian flavours that are conducive to a warm Australian climate. Think soft-shell crab tacos, cured hams and rare breed roasts from the wood-fired oven. No wine or beer is served in bottles, with four reds, four whites, a sparkling and a rose all available by the carafe along with 17 beer taps serving some interesting brews. The consistency of this group and their collaborative nous and style means St Kilda has a new/old watering hole.
Since 1878 this grand seaside hotel has been a centrepiece of St Kilda, and a live-music icon. It’s hard to overstate what The Espy means to many Melburnians. It was bought by Sand Hill Road (Waterside Hotel, Garden State, Prahran Hotel among others) in May 2017, and after a closure for renovations opened again, revamped and revitalised, in December 2018. The redevelopment was immense. The Espy has 12 bars, three stages and two restaurants across six levels (formerly three) of a 140-year-old building. Through the retractable glass ceiling, you can look up at the upper levels of the building, while large front-facing windows offer views of St Kilda and Port Phillip Bay. You can brunch here on the weekends (crab omelettes, green nourish bowls), then sip cocktails and tap beer until the sun sets (and well after). The large wall at the back of the main staircase is faded and peeling. Some sections of the ceiling are the 140-year-old original and others are brand new, but you won’t see the difference. It’s the work of painter Meg Milton, who specialises in making the new look old. Three spots are dedicated to live music. At the base of the grand staircase a round stage hosts small bands and DJs, and a basement bar downstairs is for emerging and local acts. The Gershwin Room is the music heart of the Espy and it has a new sound system and air conditioning. The easy-going Public Bar is at the bottom corner of the building. A path of old Espy gig posters (thousands of which were found rolled up in storage during renovations) lead down to the Basement Bar. At The Espy Kitchen grab a seat by the glass-walled corridor and watch bands walk from green room to stage. The walls are lined with new and old oak barrels, used for a bespoke barrel-ageing program featuring spirits, cocktails and even beer, with Mountain Goat and Stomping Ground both involved. On the menu, Moreton Bay bug rolls; beef tartare with black bean and potato crisps; and barbeque octopus with green chilli and tomato, or prawns with garlic butter. More substantial is the whole rotisserie chicken with fries and gravy, or the baby snapper with fingerlime and parsley. Pizzas come topped with San Marzano tomatoes, ‘nduja, buffalo mozzarella, pecorino and fresh basil; or confit garlic, mozzarella, scamorza, black pepper and parmesan. The wine list is wallet friendly – you can get a glass of bubbles for under $10 and no bottles in any of the bars cost more than $100. The lists offer a solid mix of accessible and gently challenging, mostly local drops with a few European cameos. The Seaside Spritz is strawberry, Aperol, watermelon, soda and sparkling wine. There’s also Espresso Martini, Aperol spritz and Pimm’s cup on tap. A lengthy list of local craft beers sits alongside Corona, Carlton Draught and Asahi. The upper levels of the venue include Cantonese restaurant and cocktail bar Mya Tiger and cocktail bars the Green Room and Ghost of Alfred Felton.
158 lokalinvånare rekommenderar
Hotel Esplanade
11 The Esplanade
158 lokalinvånare rekommenderar
Since 1878 this grand seaside hotel has been a centrepiece of St Kilda, and a live-music icon. It’s hard to overstate what The Espy means to many Melburnians. It was bought by Sand Hill Road (Waterside Hotel, Garden State, Prahran Hotel among others) in May 2017, and after a closure for renovations opened again, revamped and revitalised, in December 2018. The redevelopment was immense. The Espy has 12 bars, three stages and two restaurants across six levels (formerly three) of a 140-year-old building. Through the retractable glass ceiling, you can look up at the upper levels of the building, while large front-facing windows offer views of St Kilda and Port Phillip Bay. You can brunch here on the weekends (crab omelettes, green nourish bowls), then sip cocktails and tap beer until the sun sets (and well after). The large wall at the back of the main staircase is faded and peeling. Some sections of the ceiling are the 140-year-old original and others are brand new, but you won’t see the difference. It’s the work of painter Meg Milton, who specialises in making the new look old. Three spots are dedicated to live music. At the base of the grand staircase a round stage hosts small bands and DJs, and a basement bar downstairs is for emerging and local acts. The Gershwin Room is the music heart of the Espy and it has a new sound system and air conditioning. The easy-going Public Bar is at the bottom corner of the building. A path of old Espy gig posters (thousands of which were found rolled up in storage during renovations) lead down to the Basement Bar. At The Espy Kitchen grab a seat by the glass-walled corridor and watch bands walk from green room to stage. The walls are lined with new and old oak barrels, used for a bespoke barrel-ageing program featuring spirits, cocktails and even beer, with Mountain Goat and Stomping Ground both involved. On the menu, Moreton Bay bug rolls; beef tartare with black bean and potato crisps; and barbeque octopus with green chilli and tomato, or prawns with garlic butter. More substantial is the whole rotisserie chicken with fries and gravy, or the baby snapper with fingerlime and parsley. Pizzas come topped with San Marzano tomatoes, ‘nduja, buffalo mozzarella, pecorino and fresh basil; or confit garlic, mozzarella, scamorza, black pepper and parmesan. The wine list is wallet friendly – you can get a glass of bubbles for under $10 and no bottles in any of the bars cost more than $100. The lists offer a solid mix of accessible and gently challenging, mostly local drops with a few European cameos. The Seaside Spritz is strawberry, Aperol, watermelon, soda and sparkling wine. There’s also Espresso Martini, Aperol spritz and Pimm’s cup on tap. A lengthy list of local craft beers sits alongside Corona, Carlton Draught and Asahi. The upper levels of the venue include Cantonese restaurant and cocktail bar Mya Tiger and cocktail bars the Green Room and Ghost of Alfred Felton.
Heavily influenced by European taverns of the thirties, The Local Taphouse is a hub for beer specialists and those with a taste for variety in their pint. The beauty of The Local Taphouse is that it is independent of any of the large beer brands. While you may not recognise a number of the beers on the regularly changing taps – let alone the bottled varieties lining the shelves – manager Justin Joiner’s attitude towards beer means his staff are very well versed when it comes to the stuff. Within no time, they’ll talk you though the drinks menu in detail and have you sipping everything from pilsner to stout, imperial IPA and bock. They encourage you to get out of your beer comfort zone and guide you into new realms. It’s a place that brings together the novices and the experts in a friendly environment. The two-storey bar is home to an interior that resembles an old English reading room, with dark wooden floors and walls punctuated by the numerous beer taps behind the bar. The leather couches and low-slung dark green lamps create a cosy, relaxed and intimate atmosphere. Wander upstairs and you will find the dining area, as well as a rooftop courtyard with wooden decking and tables. The food menu continues the fondness for beer, with head chef Richard Smith designing a menu with dishes that are all matched to specific brews. With a keen attitude towards local identity, world-class quality and sharing knowledge, The Local Taphouse’s intention is to aid the growth the beer-loving community by helping their customers discover more of the great beers Australia and the world have to offer.
145 lokalinvånare rekommenderar
The Local Taphouse
184 Carlisle St
145 lokalinvånare rekommenderar
Heavily influenced by European taverns of the thirties, The Local Taphouse is a hub for beer specialists and those with a taste for variety in their pint. The beauty of The Local Taphouse is that it is independent of any of the large beer brands. While you may not recognise a number of the beers on the regularly changing taps – let alone the bottled varieties lining the shelves – manager Justin Joiner’s attitude towards beer means his staff are very well versed when it comes to the stuff. Within no time, they’ll talk you though the drinks menu in detail and have you sipping everything from pilsner to stout, imperial IPA and bock. They encourage you to get out of your beer comfort zone and guide you into new realms. It’s a place that brings together the novices and the experts in a friendly environment. The two-storey bar is home to an interior that resembles an old English reading room, with dark wooden floors and walls punctuated by the numerous beer taps behind the bar. The leather couches and low-slung dark green lamps create a cosy, relaxed and intimate atmosphere. Wander upstairs and you will find the dining area, as well as a rooftop courtyard with wooden decking and tables. The food menu continues the fondness for beer, with head chef Richard Smith designing a menu with dishes that are all matched to specific brews. With a keen attitude towards local identity, world-class quality and sharing knowledge, The Local Taphouse’s intention is to aid the growth the beer-loving community by helping their customers discover more of the great beers Australia and the world have to offer.
When it opened at the beginning of 2019, Di Stasio Citta ended a 30-year absence from the CBD for restaurateur Rinaldo Di Stasio. His first restaurant, Rosati, opened on Flinders Lane in 1985, shortly before he decamped to St Kilda for the now-classic Cafe Di Stasio. By the beach, the Merenda or After School Sandwich has been a staple for years. It’s a small, crusts-off, white-bread veal schnitzel sandwich that’s wrapped in foil and tastes as good as it sounds. And it’s made the journey to Cafe Di Stasio’s Spring Street sibling. The rest of the menu also resembles the St Kilda restaurant in many ways, heavy with handmade pasta. Old favourites such as thin capellini pasta with briny hunks of crab, or veal saltimbocca with semolina gnocchi, reappear. Radicchio arrives grilled, fanned out on the plate, dressed simply with lemon and oil, or there’s paccheri (large, tubular pasta) with bolognaise. Parmesan hits the table alongside your pasta, but is rarely required. Salt plays a spirited role here. Città itself is brutalist and strong, like entering a Milanese entryway. Melbourne architecture studio Hassel is behind the design, and it’s flat-out beautiful – a work of art in its own right. Di Stasio loves hearing that, but he also just wants diners to sit and relax – to tell stories, to drink wine, and breathe it all in. There are video installations that feel like modern frescos in a Blade Runner world. They’re jazzy and significant (by acclaimed Australian artists including Shaun Gladwell and Reko Rennie) and become part of the atmosphere as you settle in. The nature of a place like this is the headiness of it – the frivolity. You meet friends, they join you, they move on, and then you bump into someone else. You share another bottle. You stay a few more hours. And don’t expect your bill to come close to what you thought it might. And you’ll ask for it later than you imagined. But it’s worth it. Think of it as renting a very special part of the city for a few hours.
59 lokalinvånare rekommenderar
Cafe Di Stasio
31 Fitzroy St
59 lokalinvånare rekommenderar
When it opened at the beginning of 2019, Di Stasio Citta ended a 30-year absence from the CBD for restaurateur Rinaldo Di Stasio. His first restaurant, Rosati, opened on Flinders Lane in 1985, shortly before he decamped to St Kilda for the now-classic Cafe Di Stasio. By the beach, the Merenda or After School Sandwich has been a staple for years. It’s a small, crusts-off, white-bread veal schnitzel sandwich that’s wrapped in foil and tastes as good as it sounds. And it’s made the journey to Cafe Di Stasio’s Spring Street sibling. The rest of the menu also resembles the St Kilda restaurant in many ways, heavy with handmade pasta. Old favourites such as thin capellini pasta with briny hunks of crab, or veal saltimbocca with semolina gnocchi, reappear. Radicchio arrives grilled, fanned out on the plate, dressed simply with lemon and oil, or there’s paccheri (large, tubular pasta) with bolognaise. Parmesan hits the table alongside your pasta, but is rarely required. Salt plays a spirited role here. Città itself is brutalist and strong, like entering a Milanese entryway. Melbourne architecture studio Hassel is behind the design, and it’s flat-out beautiful – a work of art in its own right. Di Stasio loves hearing that, but he also just wants diners to sit and relax – to tell stories, to drink wine, and breathe it all in. There are video installations that feel like modern frescos in a Blade Runner world. They’re jazzy and significant (by acclaimed Australian artists including Shaun Gladwell and Reko Rennie) and become part of the atmosphere as you settle in. The nature of a place like this is the headiness of it – the frivolity. You meet friends, they join you, they move on, and then you bump into someone else. You share another bottle. You stay a few more hours. And don’t expect your bill to come close to what you thought it might. And you’ll ask for it later than you imagined. But it’s worth it. Think of it as renting a very special part of the city for a few hours.
Called Uncle, a term of endearment and respect in Vietnam, the restaurant aims to be genuinely Vietnamese, if not meticulously so. That means pate with crackers, steak with chilli and coconut butter - Vietnamese flavours mixed with Chinese and French influences too. Perched above Blackhearts and Sparrows, the venue was designed by Adele Winteridge of Foolscap Studio, the aesthetic brains behind Patricia. Design has clearly played an important part in Uncle’s conception, with furniture by Northcote’s Steve Edwards and handmade Crockery by Fork Ceramics (Ruth Laird Spence, Spence’s wife), complementing Foolscap’s fit-out. With a working bar downstairs and al fresco dining above, Uncle is an enjoyable but affordable dining experience. Co-owner Rene Spence puts it this way: “The idea was for you to look at your bill at the end and say ‘Whoah, shit! Are you kidding me? Is it that cheap?’"
86 lokalinvånare rekommenderar
Uncle St Kilda
188 Carlisle St
86 lokalinvånare rekommenderar
Called Uncle, a term of endearment and respect in Vietnam, the restaurant aims to be genuinely Vietnamese, if not meticulously so. That means pate with crackers, steak with chilli and coconut butter - Vietnamese flavours mixed with Chinese and French influences too. Perched above Blackhearts and Sparrows, the venue was designed by Adele Winteridge of Foolscap Studio, the aesthetic brains behind Patricia. Design has clearly played an important part in Uncle’s conception, with furniture by Northcote’s Steve Edwards and handmade Crockery by Fork Ceramics (Ruth Laird Spence, Spence’s wife), complementing Foolscap’s fit-out. With a working bar downstairs and al fresco dining above, Uncle is an enjoyable but affordable dining experience. Co-owner Rene Spence puts it this way: “The idea was for you to look at your bill at the end and say ‘Whoah, shit! Are you kidding me? Is it that cheap?’"
The bright, high-ceilinged corner site is decorated with kitsch ornaments, vintage propaganda and other souvenirs collected during owner Julia Pleadin’s time abroad. There’s a mismatch of chairs and tables, including two old cinema chairs with the words “Misery loves company” scrawled across them. A blue, mosaic-tiled patch of floor is leftover from the site’s days as a Greek restaurant. The vault, leftover from the site’s days as a bank, is now the bathroom. There’s a framed, instructional Heimlich-manoeuvre poster. A vintage, cotton police banner threatens: “Disperse or we use tear smoke”. All the tap beers are Australian (Coopers, 4 Pines and the like) and change seasonally. Packaged beers are as local as possible, and include less-common varieties, such saisons and praline porters. There’s a short but interesting selection of wines, and classic cocktails. There’s no kitchen, so food is limited to snacky items such as cheese and charcuterie, pickles, anchovies, olives and nuts.
16 lokalinvånare rekommenderar
Misery Guts
19 Grey St
16 lokalinvånare rekommenderar
The bright, high-ceilinged corner site is decorated with kitsch ornaments, vintage propaganda and other souvenirs collected during owner Julia Pleadin’s time abroad. There’s a mismatch of chairs and tables, including two old cinema chairs with the words “Misery loves company” scrawled across them. A blue, mosaic-tiled patch of floor is leftover from the site’s days as a Greek restaurant. The vault, leftover from the site’s days as a bank, is now the bathroom. There’s a framed, instructional Heimlich-manoeuvre poster. A vintage, cotton police banner threatens: “Disperse or we use tear smoke”. All the tap beers are Australian (Coopers, 4 Pines and the like) and change seasonally. Packaged beers are as local as possible, and include less-common varieties, such saisons and praline porters. There’s a short but interesting selection of wines, and classic cocktails. There’s no kitchen, so food is limited to snacky items such as cheese and charcuterie, pickles, anchovies, olives and nuts.
In 2014, after two-and-a-half years of renovations, the popular but tired Saint became St Hotel. The aim was to reinvigorate both the hotel and the Fitzroy street strip, giving St Kilda’s nightlife a well-needed boost. The heritage facade was retained, but the inside was stripped to bare brick, glass and moulded concrete, with blond-wood fittings and the giant neon message “BITE ME” in cursive. The two-storey venue now offers four distinct spaces: a public bar, a dining room, a swanky lounge named The Supper Club and a 200-patron nightclub with a 3am licence. The downstairs pub is as you’d expect, with 18 beers on tap, including Dos Blockos and Murray’s Whale Ale, and an extensive wine list. Paul Nguyen and Simon Blacher, the same duo responsible for Hanoi Hannah, Saigon Sally and Toyko Tina are behind this multi-pronged operation. Initially they shot for Asian food again (Thai, to be more specific), but now Ben Isaacs (ex-Middle Park Hotel oversees a European-style bar and bistro menu. A wood-fired ironbark barbeque fires up from Tuesday to Sunday, cooking premium cuts of beef and seafood alongside a large variety of share plates and salads. The idea is that you come for dinner or drinks, then head upstairs and dance to upbeat house until close. Judging by the average Saturday night here, we’d say it’s working pretty well.
44 lokalinvånare rekommenderar
St. Hotel
54 Fitzroy St
44 lokalinvånare rekommenderar
In 2014, after two-and-a-half years of renovations, the popular but tired Saint became St Hotel. The aim was to reinvigorate both the hotel and the Fitzroy street strip, giving St Kilda’s nightlife a well-needed boost. The heritage facade was retained, but the inside was stripped to bare brick, glass and moulded concrete, with blond-wood fittings and the giant neon message “BITE ME” in cursive. The two-storey venue now offers four distinct spaces: a public bar, a dining room, a swanky lounge named The Supper Club and a 200-patron nightclub with a 3am licence. The downstairs pub is as you’d expect, with 18 beers on tap, including Dos Blockos and Murray’s Whale Ale, and an extensive wine list. Paul Nguyen and Simon Blacher, the same duo responsible for Hanoi Hannah, Saigon Sally and Toyko Tina are behind this multi-pronged operation. Initially they shot for Asian food again (Thai, to be more specific), but now Ben Isaacs (ex-Middle Park Hotel oversees a European-style bar and bistro menu. A wood-fired ironbark barbeque fires up from Tuesday to Sunday, cooking premium cuts of beef and seafood alongside a large variety of share plates and salads. The idea is that you come for dinner or drinks, then head upstairs and dance to upbeat house until close. Judging by the average Saturday night here, we’d say it’s working pretty well.
The George Hotel, established in 1857, is an important part of St Kilda’s history. When Liam Ganley turned it into Freddie Wimpoles, he fitted out the 150-seat space as a hunter lodge–style bar, with dark timbers, a feature wall of beer cans and antler chandeliers. There’s a mix of seating options including large communal tables if you’re with a big group, square four-seaters if you’re looking for something more intimate, and bar tables and stools if you’re only in for a drink. Beer is the main offering. The name, Freddie Wimpoles, pays homage to a Frederick Wimpole who purchased The George in 1873, became mayor of St Kilda in 1886 and director of the Melbourne Co-operative Brewing Company (now Carlton & United Breweries) in the late 1800s. Twelve beers, both local and international, rotate through the taps. An extensive range of canned and bottled brews is also available. If you don’t fancy beer, there are 180 spirits to choose from. An American deli–style menu of subs, sandwiches and hot dogs complement the drink offerings. There’s a classic Reuben and the Traditional French Dip (a roast-beef and horseradish sandwich with beef juice for dipping). A vegetarian sub with roasted eggplant, Swiss mushroom and vintage cheddar is also available.
19 lokalinvånare rekommenderar
Freddie Wimpoles
125 Fitzroy St
19 lokalinvånare rekommenderar
The George Hotel, established in 1857, is an important part of St Kilda’s history. When Liam Ganley turned it into Freddie Wimpoles, he fitted out the 150-seat space as a hunter lodge–style bar, with dark timbers, a feature wall of beer cans and antler chandeliers. There’s a mix of seating options including large communal tables if you’re with a big group, square four-seaters if you’re looking for something more intimate, and bar tables and stools if you’re only in for a drink. Beer is the main offering. The name, Freddie Wimpoles, pays homage to a Frederick Wimpole who purchased The George in 1873, became mayor of St Kilda in 1886 and director of the Melbourne Co-operative Brewing Company (now Carlton & United Breweries) in the late 1800s. Twelve beers, both local and international, rotate through the taps. An extensive range of canned and bottled brews is also available. If you don’t fancy beer, there are 180 spirits to choose from. An American deli–style menu of subs, sandwiches and hot dogs complement the drink offerings. There’s a classic Reuben and the Traditional French Dip (a roast-beef and horseradish sandwich with beef juice for dipping). A vegetarian sub with roasted eggplant, Swiss mushroom and vintage cheddar is also available.
Owner Daniel Verheyen, doesn’t want people to be restricted to the standard brie, cheddar and blue you so often find on cheese plates. Milk the Cow offers between 150–180 local and imported cheeses and advice from expert cheesemonger Laura Lown, who has worked at Paxton & Whitfield in London (which supplies cheese to the Queen). The St Kilda location (next door to Luxembourg Bar & Bistro) has a communal table and outdoor seating. The smart room is designed by Zwei Interiors to create a country feel with lampshades made from milkers (usually fixed to a cow’s udder), an imitation grass wall and touches of recycled dairy equipment. The main attraction, though is the four-metre cheese cabinet along the front counter. In the more recently opened Carlton store, the cheese cabinet (five metres) is also the focus and the design carries over the electric milking chandeliers. But the north-side store features grass-green banquets more timber, copper and hanging bench swings usually reserved for patios. There is also a second storey. Upstairs seats 40 people, while another 20 can order cheese flights matched with wine, beer, cider, sparkling, whisky or sake outside. It’s a perfect way of finding combinations you like. But the true appeal of Milk the Cow is the operating hours – it’s open until 1am five nights a week.
144 lokalinvånare rekommenderar
Milk the Cow Licensed Fromagerie
157 Fitzroy St
144 lokalinvånare rekommenderar
Owner Daniel Verheyen, doesn’t want people to be restricted to the standard brie, cheddar and blue you so often find on cheese plates. Milk the Cow offers between 150–180 local and imported cheeses and advice from expert cheesemonger Laura Lown, who has worked at Paxton & Whitfield in London (which supplies cheese to the Queen). The St Kilda location (next door to Luxembourg Bar & Bistro) has a communal table and outdoor seating. The smart room is designed by Zwei Interiors to create a country feel with lampshades made from milkers (usually fixed to a cow’s udder), an imitation grass wall and touches of recycled dairy equipment. The main attraction, though is the four-metre cheese cabinet along the front counter. In the more recently opened Carlton store, the cheese cabinet (five metres) is also the focus and the design carries over the electric milking chandeliers. But the north-side store features grass-green banquets more timber, copper and hanging bench swings usually reserved for patios. There is also a second storey. Upstairs seats 40 people, while another 20 can order cheese flights matched with wine, beer, cider, sparkling, whisky or sake outside. It’s a perfect way of finding combinations you like. But the true appeal of Milk the Cow is the operating hours – it’s open until 1am five nights a week.

Markets

13 lokalinvånare rekommenderar
Veg Out St Kilda Farmers' Market
12 Chaucer St
13 lokalinvånare rekommenderar
107 lokalinvånare rekommenderar
St Kilda Esplanade Market
The Esplanade
107 lokalinvånare rekommenderar
431 lokalinvånare rekommenderar
South Melbourne Market
322-326 Coventry St
431 lokalinvånare rekommenderar
957 lokalinvånare rekommenderar
Queen Victoria Market
Queen Street
957 lokalinvånare rekommenderar
14 lokalinvånare rekommenderar
St Kilda Beach Night Market
Carlisle Street
14 lokalinvånare rekommenderar
137 lokalinvånare rekommenderar
The Rose Street Artists' Market
60 Rose St
137 lokalinvånare rekommenderar
Carlton Farmers Market
60 Lee Street
61 lokalinvånare rekommenderar
Camberwell söndagsmarknad
Market Place
61 lokalinvånare rekommenderar

Sporting Venues

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Australian Grand Prix
616 St Kilda Rd
31 lokalinvånare rekommenderar
976 lokalinvånare rekommenderar
Melbourne Cricket Ground
Brunton Avenue
976 lokalinvånare rekommenderar
17 lokalinvånare rekommenderar
Australian Open Tennis Courts
Batman Avenue
17 lokalinvånare rekommenderar
219 lokalinvånare rekommenderar
Bells Beach
219 lokalinvånare rekommenderar
25 lokalinvånare rekommenderar
Melbourne Cup Carnival
448 Epsom Road
25 lokalinvånare rekommenderar

Local Attractions

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Acland Street
Acland Street
259 lokalinvånare rekommenderar
697 lokalinvånare rekommenderar
St Kilda-stranden
697 lokalinvånare rekommenderar
127 lokalinvånare rekommenderar
Luna Park/The Esplanade station
127 lokalinvånare rekommenderar
26 lokalinvånare rekommenderar
Chapel St station
26 lokalinvånare rekommenderar
8 lokalinvånare rekommenderar
Clarendon Street
Clarendon Street
8 lokalinvånare rekommenderar
578 lokalinvånare rekommenderar
Crown Casino and Entertainment Complex
8 Whiteman St
578 lokalinvånare rekommenderar
140 lokalinvånare rekommenderar
Elwood Beach
140 lokalinvånare rekommenderar
180 lokalinvånare rekommenderar
Brighton Bathing Boxes
Esplanade
180 lokalinvånare rekommenderar
12 lokalinvånare rekommenderar
Great Ocean Road Resort
105 Great Ocean Rd
12 lokalinvånare rekommenderar
174 lokalinvånare rekommenderar
De tolv apostlarna
174 lokalinvånare rekommenderar
25 lokalinvånare rekommenderar
Hepburn Springs
25 lokalinvånare rekommenderar