Selected by Gault&Millau Selection
11 / 20

Middle Park Hotel

Gault&Millau's review

Middle Park Hotel offers an upmarket take on robust pub classics, with a focus on showcasing the best of Victorian produce. The chefs tackle everything from oysters to steaks with aplomb. The restaurant is housed in a large, striking, whitewashed building not far from the leafy green oasis that is Albert Park. With wooden panelling and patterned carpet throughout, the dark and moody interior has an old-school vibe. Middle Park Hotel serves tasty food throughout the day, with concise breakfast, bar and restaurant menus. Corn-fed chicken ‘bourguignon’ style with bacon, mushroom and red wine is an interesting dish. Sweet shallots, salty bacon strips and sprigs of tarragon enhance the subtle flavour of the moist yet crispyskinned chicken. Meat lovers will enjoy the 250g John Dee rib fillet with frites and café de Paris butter. Cooked medium–rare, the well-charred steak is accompanied by crispy, well-seasoned chips and a lightly dressed rocket salad. PSST! Make the most of your night out and stay in one of the 25 stylish rooms at Middle Park Hotel. Reviewed for the 2017 guide


102 Canterbury Road, Middle Park
3000 Melbourne


+61 3 9810 0079

Web site

Opening hours

Monday  12:00 - 23:00 / 19:30 - 21:00
Tuesday  12:00 - 23:00 / 19:30 - 21:00
Wednesday  12:00 - 23:00 / 19:30 - 21:00
Thursday  12:00 - 23:00 / 19:30 - 21:00
Friday  12:00 - 00:00 / 19:30 - 21:00
Saturday  12:00 - 00:00 / 19:30 - 21:00
Sunday  12:00 - 23:00 / 19:30 - 21:00


Some other adresses

Vivace Ristorante
Selected by Gault&Millau Selection
14 / 20

Vivace Ristorante

317 Bay Street, Brighton, 3000 Melbourne

Итальянская Вегетарианская Без глютена Десерт

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

Tutto Bene
Selected by Gault&Millau Selection
13 / 20

Tutto Bene

Mid Level, Southgate Shopping Centre, 3 Southgate Avenue, Southbank, 3000 Melbourne

Итальянская Современная Традиционная Без глютена

Literally translating to ‘everything is good’, Tutto Bene is an authentic Italian eatery headed up by Italian Head Chef Nathan Scarfo. Boasting spectacular views of the Yarra and the bustling area below its second-storey vantage point, this gorgeous spot is perfect for a work lunch, pre-theatre meal, or a night out with friends. The authentic menu, specialising in risotto, has a super-exciting, modern spin on classics. Their carrot arancini is shaped like a carrot with activated charcoal and carrot leaves on top – resembling a freshly picked version. A selection of risotto is available, such as capesante risotto, dark black, with scallops and black truffle, or funghi misti risotto, featuring mixed seasonal mushrooms, parmigiano and aromatic herbs. Likewise, there’s a selection of pasta dishes, such as house-made squid ink fusilli, which comes with a calamari bolognese, or there’s a lasagne with a mix of pork and lamb. Fish of the day may be a seared red emperor fillet on a creamy Sicilian oregano puree, crispy kale, capers and a rich, lush lemon butter reduction. PSST! Tutto Bene has a fabulous lunch special: two courses and a glass of Victorian wine for $40. Reviewed for the 2019 Guide



217 Carlisle Street, Balaclava, 3000 Melbourne

Современная Без глютена Турецкая Десерт

Head Chef Coskun Uysal has used his Turkish heritage and ancestry to create his unique and complex menu at Tulum. To keep things spicy, the focus of his menu changes to a different region of Turkey every three months. A charming, long room leads all the way to the kitchen at the rear. Middle Eastern lamps, Turkish music playing in the background and ethnic plates add to the atmosphere. The five-course degustation menu includes intricate, refined Turkish dishes. Start with sogan – a theatrical dish of stuffed onion with spiced rice and a mushroom puree. The waiter delicately pours apple tea over the dish for the finishing touch. Balik is a fish course of a cube of barramundi with tahini, baba ganoush soup and a crunchy leek cigar borek. Anali kizli – lamb and bulghur meatballs with lamb-fat onion puree – has a floral appearance. Kuzu is a block of lamb neck with a crusty crumble of sucuk, the signature milky Tulum cream with tahini and a Jerusalem artichoke crisp. The textural elements work magically together. PSST! On Tuesdays and Wednesdays there’s a special three-course degustation for $50, plus you can BYO on Wednesdays (only). Reviewed for the 2019 Guide