Walter's Wine Bar

When Walter's opened 20 years ago in the then-new Southgate complex, a wine bar was a relative novelty. Walter's has become a fixture on the Melbourne dining scene, and the wine list continues to hold its own, though the feel these days might be more restaurant than bar. Views of the Yarra and across to Melbourne's city centre remain a key attraction, with tourists and locals alike vying for balcony seats. Some dishes - such as fish and chips - have stayed on the menu since day one. They are supported by entrees such as roasted Hervey Bay scallops with prosciutto and a touch of chilli and garlic, or duck-and-mushroom risotto with white truffle oil. Mains may include battered baby barramundi and home-made tartare sauce, or puff-pastry mushroom pie containing shiitake, field and button mushrooms and Meredith goat's cheese. Service can be variable, but a signature souffle - perhaps accompanied by a splash of something sticky or fortified - should bring the meal to a sweet end.