Welcome to GRAM’s new column ‘Shiny Things’ where we list all the fab new restaurants, bars, cafes and bonzer things to do, see, eat, drink and experience in Melbourne. So kick back on this grim Sunday, plan your future jaunts, and pretend Monday isn’t happening (it’s OK, Pippa, Monday’s going to be OK *warm cuddle and gentle hair strokes* there, there).
Lulo, 798 Glenferrie Rd, Hawthorn
Tuesday – Friday 12pm – 3pm
Saturday 4:30pm – Late
This South American bar and restaurant says hola to a new bar extension which includes a new ceviche deal (a dish of raw fish cured in citrus juices) where, like a sashimi bar, you can see it all happening in front of you. Try ceviche like the Crudo, a yellowfin tuna tartare served with crispy sweet potato, dried orange, capers and avocado.
Eastern Road Larder, 74 Eastern Road, South Melbourne
Monday to Wednesday from 7am to 4pm
Thursday to Friday from 7am to 9pm.
Brought to you by one of the owners of the Milton Wine Shop, The Alps, and The Moon, Eastern Road Larder seats just 18 people and will be serving coffee and breakfast staples during the day and, at night, the space will transform into a signature wine bar with a take-away wine and cheese plate offering into the evening. You could literally sit here from breakfast through to dinner and make mates with all the people who come in during that time. But don’t be that girl, Annabelle.
Tuesday – Thursday 12 – 10pm
Friday – Saturday, 12pm – 12am
Collins Quarter, 86 Collins Street, Melbourne
Monday – Thursday 7.30am– 11pm
Friday 7.30 – 1am
Saturday 4pm – 1am
At the refined end of Collins Street (don’t say “the Paris end”, Jim, no-one’s done that since 1991. Well, not unless you’re the Victorian Government or City of Melbourne. Anyway: Let. It. Go.) the gastro pub is now led by Luke Headon who’s back in Australia after eight years in Europe including stints at Heston Blumenthal’s Fat Duck. His new menu features duck breast with rhubarb and bay leaf gel (the duck is aged on-site for a month) Brussel sprouts with smoked mustard cream, quail and pistachio terrine with cauliflower and coffee, and trevally tartare with finger lime cucumber and juniper.
Headon sources local sustainable sourced produce and prides himself on utilising ingredients that are often overlooked, while creating beautiful modern European dishes. He works closely with an Aboriginal community in South Australia to source stunning native ingredients as well as Victorian farmers and growers for fresh, locally grown produce. Minimising waste is also a focus at Collins Quarter, and can be seen in the bar menu where pork and fish skins are used in grazing platters to ensure every part of the animal is used.
So add these to your calendars and don’t let the icy fingers of Melbourne’s wintry grasp stymie your socialising.