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L'avis de Gault&Millau
Chef Giselle Saffigna continues to maintain a very high standard in the kitchen of Punch Lane. Her focus is clearly on the highest quality seasonal ingredients to produce a relevant menu for this restaurant/wine bar.
Now in its 23rd year of continuous operation, Punch Lane is quintessential Melbourne. You’ll find a cosy, intimate atmosphere where you are made welcome by professional, relaxed staff.
For a perfect start to your lunch or dinner, try the strips of nicely textured cuttlefish and julienne of zucchini, which are presented pitch black with a well-balanced sauce of squid ink and Fino sherry. Cuttlefish and squid ink are a perfect match, with the sherry lending a surprising sophisticated finish. Perfectly cooked Flinders Island lamb rump is paired with the complexity of a grain and seed salad that is lifted with harissa and a traditional demi glace – a dish full of taste and texture.
PSST! Punch Lane’s express lunch is great value at $40 for two courses and a glass of wine – a great way to take a break from the city hustle and bustle.
Reviewed for the 2019 Guide