Chin Chin

L'avis de Gault&Millau

Chin Chin has been serving exciting South-East Asian hawker food with fiesty flavours for nearly a decade. Today, with Head Chef Benjamin Cooper overseeing the kitchen team, there are still lines out the door at the no-booking-policy restaurant. Inside, there are Art Deco images all around the room, which is typically filled with eager diners, music and deliciously fabulous food. Start with the corn and coriander fritters that you wrap up in crunchy iceberg lettuce and dip in a sweet chilli jam. Crisp soft-shell crab comes next to a green curry fried rice and aromatic Thai basil. A mountain of prawn and poached chicken salad comes with shredded banana blossom and texture from toasted coconut. Perhaps follow with the massaman curry. This rich, heavy and divine dish features chunks of braised beef immersed in a decadent sauce with peanuts and shallots. The barbecued king salmon is a must. Wrapped in a banana leaf, this delectable fillet melts in the mouth. PSST! Stuck for a gift idea? Chin Chin has a cookbook with many of their delicious recipes you can re-create at home. Reviewed for the 2019 Guide


125 Flinders Lane, Melbourne
3000 Melbourne


+61 3 8663 2000

Site web


Lundi  11:00 - 23:00 / 19:30 - 21:00
Mardi  11:00 - 23:00 / 19:30 - 21:00
Mercredi  11:00 - 23:00 / 19:30 - 21:00
Jeudi  11:00 - 23:00 / 19:30 - 21:00
Vendredi  11:00 - 23:30 / 19:30 - 21:00
Samedi  11:00 - 23:30 / 19:30 - 21:00
Dimanche  11:00 - 23:30 / 19:30 - 21:00


D'autres bonnes adresses



22 Toorak Road, South Yarra, 3000 Melbourne

Sans gluten Moyen-orient

Murat Ovaz began his career in Turkey when he was just 15 years old. He came to Australia in 2009 and has had stints at Sydney’s Four in Hand and, more recently, at Tulum in Melbourne, before starting his own enterprise, Yagiz. Located at the bustling end of Toorak Road, this modern restaurant has a touch of Turkish spice and an inviting bar at the front. The contemporary Turkish menu offers dishes that are designed for sharing. Start with a cigar – this one featuring delicious confit duck and smoky salt in a pastry case. The lamb kofta dish hits the mark with unique Middle Eastern spices, house-made pepper paste and teeny bites of burnt cucumber. The biftek – a lean piece of veal topside, charred on the outside and pink in the centre – is served with a juicy whole bone marrow. For something a little larger, try the kuzu tandir – slow-roasted Flinders Island lamb shoulder for two. PSST! Larger groups (10–12 people) can pre-order the whole roasted Bultarra bush lamb and enjoy exceptional Australian produce with a Turkish twist. Reviewed for the 2019 Guide

Vue de monde
Sélectionné par Gault&Millau Selection
19 / 20

Vue de monde

Level 55, Rialto, 525 Collins Street, Melbourne, 3000 Melbourne

Moderne Australien Dessert Sans gluten

A Gault&Millau Australia TOP 100 restaurant UPDATE: In late February 2019, Hugh Allen (winner of the 2015 Gault&Millau Potentialist of the Year) was appointed as Executive Chef at Vue de monde. Prodigiously talented Executive Chef Justin James, with both Eleven Madison Park and noma on his résumé, now leads the kitchen team at Shannon Bennett’s Vue de monde. The stellar view from Rialto’s 55th floor sparkles like a diamond; however, it is not long before the exceptional team of hospitality professionals at Vue draw you back to the beauty that is on your plate. The chef’s tasting menu commences with a series of snacks ranging from exquisite winter vegetables smoked in paperbark to a sublime mud crab snag with kohlrabi and tarragon. The divine marron showcased two ways features Jerusalem artichoke, with Geraldton wax and desert lime as the switch-up, and is flawlessly executed. Exquisite potato cylinders, with smoked eel, watercress emulsion and garnished with Yarra Valley salmon roe, hit the mark for innovation. The memorable David Blackmore Wagyu tongue, garnished with lashings of truffle, elevates offal to a new level, while the tender suckling pig, served within a cabbage with Dijon mustard and kimchi, delivers another dish with superb texture and balance. PSST! Start your evening in the stunning Lui Bar. Reviewed for the 2019 Guide

Vivace Ristorante
Sélectionné par Gault&Millau Selection
14 / 20

Vivace Ristorante

317 Bay Street, Brighton, 3000 Melbourne

Italien Végétarien Sans gluten Dessert

Warm and welcoming, Vivace Ristorante is led by Italian Head Chef Davide Ferraro. Inside has the perfect mix of cosy and classy. Creaky wooden floors, pristine white tablecloths and interesting and unusual paintings of African animals juxtaposed with a wall of Italian frames. You could start with an antipasto board with San Daniel prosciutto and wagyu salami. A plump, round ball of burrata comes with garden tomatoes and a house-made watercress pesto. Lightly fried calamari fritti has thin matchstick zucchini on top, dusted with paprika on a bed of pea and mint velouté. The signature dish is the linguine ai frutti di mare, full of sublimely fresh salmon chunks, prawns, scallops and mussels in a light butter sauce with rocket, olives and a hint of chilli. Heavier mains include a Black Angus pasture-fed eye fillet served with pickles, shallots agrodolce and a red wine jus. Fish of the day may include a crispy-skinned salmon with warm spelt and quinoa and a refreshing cucumber and fennel salad. PSST! Vivace does an excellent lunch special of two courses and a glass of premium wine for $44. Reviewed for the 2019 Guide