Restaurants in Melbourne
Try the bratwurst sandwich (spicy or mild) offered with five kinds of mustard.
New Zealand–born chef Ben Shewry’s “simple dish of potato cooked in the earth it was grown in” is surrounded by coconut-husk ash and saltbush leaves—and it’s unlike any spud you have ever tasted.
Don't miss the flaky multilayered börek filled with everything from spiced lamb to leeks.
If you somehow feel lighter after a three-hour meal at Circa, it's because everything here seems to glide. The service is effortless and efficient, the room is a study in crisp white linens, and chef Andrew McConnell's menu hits all the right notes.