There’s plenty of news to digest in Melbourne’s food and drink scene; so much so that keeping up with the goings on might sometimes feel overwhelming. But we’ve got the cure for what ails you – or at least your attention span – with Melbourne and Victoria’s latest served up hot, fresh and fast.
The hottest new burger in town is stacked with suckling pig
For the next month, Serai’s Ross Magnaye is putting his signature Filipino flair on the menu at St Ali’s South Melbourne outpost. What that looks like on the plate is a towering lechon burger, full with roasted suckling pig, shattering crisp skin, Magnaye’s own banana ketchup and laced with chimichurri. It’s a new way to burger in Melbourne – and the best part? You won’t have to line up for hours to get your hands on one.
Ross Magnaye’s lechon burger is available now until Friday 14 December at St Ali, 12-18 Yarra Pl, South Melbourne, @st_ali, @magnayerosschef
Melbourne Supper Club returns – almost exactly as you remember it
In a boon for late-night revellers, Melbourne Supper Club is making its return to the CBD in its original Spring Street home. It takes place Tuesdays through Saturdays from 11pm, where Kafeneion’s menu rich in Greek rarities gives way to late-night oysters, snacks galore, that sticky-date pudding and Burgundy well past bedtime.
Melbourne Supper Club, First Floor/161 Spring St, Melbourne, open 11pm-4am Tues-Sat, melbournesupperclub.com.au, @melbournesupperclub
One of Melbourne’s most exciting Indian restaurants is serving up sweet treats to go – for a good time, and now a long time
For years now, Enter Via Laundry chef Helly Raichura has been making mithai (aka Indian sweet treats you’re going to want in your life) ahead of Diwali, but this is the first time she’s made them available to the public. And these aren’t just any mithai, they’re mithai reimagined, many with flavours and ingredients only Raichura would dream up. We’re talking soft, sweet and round coconut ladoo with a passionfruit centre, we’re talking a silky-smooth milk penda with saffron, and we’re talking a hazelnut barfi with chocolate ganache you won’t want to miss.
And true to Diwali tradition, Raichura has prepped an entire program of roast nuts including spiced cashew, sweet and spicy almonds, native pepper and Murray River Salt macadamia. The good news? Thanks to popular demand, Raichura’s mithai is now available all year round.
Order online today or pick up your mithai box at your next visit to Enter Via Laundry, 507 Nicholson St, Carlton North.
Shannon Bennett’s Fitzroy pop-up scores an extended run in Fitzroy
After an eight year hiatus, Shannon Bennett is cooking in Melbourne again – and this time, he’s set up shop in Fitzroy’s hottest hotel, the StandardX. It’s a French-forward, hyper-seasonal affair at what they’re calling BistroX: think French onion soup in a Gruyère puff pastry, herb-crusted tuna loin with celeriac remoulade, and a Gundagai lamb hot pot with plenty of salted tongue. If Oscietra caviar tickles your fancy, throw in a bump alongside an optional but encouraged shot of vodka.
Bennett’s calling on several heavy hitters from the Vue de Monde orbit along with him: cuisine chef of the year Cory Campbell, head chef of Christchurch’s Pescatore Ryan Henley, and master sommelier Carlos Simoes Santos.
BistroX runs dinner service on Tuesdays to Saturdays from 5 –10pm. Bookings are recommended via their website or phone (03) 9124 4814.
Westgarth’s Ophelia extends its all-day dining model late into the evening
It’s Yolk Group’s first foray into after-dark dining, and the trottole with prawns, bisque and espelette is just one reason to book a table. A year in the making, Ophelia’s evening service launches with a new chef packing Cumulus and Marion credentials, alongside new venue manager Heidi Modra, fresh from a successful 14-year stint at her neighbourhood bistro Pinotta.
The hot ticket at the High Street diner is Tuesday nights, with a pasta menu at $20 a bowl. On Fridays and Saturdays, meanwhile, the offering expands beyond Italy and across Europe: think smashable snacks like pickled mussels on toast and charcuterie, and a generous pork schnitzel to finish.
Ophelia’s evening service runs on Tuesdays, Fridays and Saturdays. Book here.
Import to in-house: introducing Morning Market’s viennoiserie
After 12 months of research and development, the team at Morning Market are taking their baking in-house. They’re doing everything you’d expect to see in the pastry cabinet – classic croissants, almond croissants, and a morning bun soaked in spiced syrup that you’ll definitely want to take with a napkin – but if you’re getting in line for one thing, make sure it’s the apple and caramel chausson, their grown-up spin on the hot apple pie.
Morning Market’s viennoiserie offering is available at their Fitzroy and Prahran stores. Head this way for more.
All pizzas are now $20 at Magma, all the time
John-Paul Aziz, owner of Pizzeria Magma, thinks “pizza should be an essential service, not a luxury,” and that’s why they’re dropping the price of their pies to $20. From the Margherita to the marinara, there’s no catches, and no changes to the quality of their pizza. All that’s left to do is book yourself a seat at the table – or roll the dice and try your luck with a walk-in.
Pizzeria Magma in Fitzroy North is open from 5pm – 10pm, Tuesday to Saturday. Bookings are recommended.
An express experience at Marmelo
Do you like your yellowfin tuna with a dollop of bottarga cream? Your eye fillet with anchovy butter? And do you like it served fast? Melbourne’s Iberian fine diner Marmelo is getting down to business with preço fixo, a fixed-price two-course menu at $65 per person that takes flavour as seriously as your time.
Marmelo’s preço fixo menu is available for lunch, Tuesday to Friday, with limited early dinner sittings at 5.30pm and 5.45pm. Book here.
By Lauren Liao and Rick Stephens