What do you get when you take Fender Katsalidis, designer of such little places as MONA in Hobart, and one of Melbourne's culinary legends, Teage Ezard, and let them loose on a truffle-producing winery? You get lunch to be reckoned with. Ezard at Levantine Hill is every inch as luxe as you're picturing, from the wine-focused European food to the helipad for your chopper.
882 Maroondah Highway, Coldstream, 5962 1333, levantinehill.com.au
Estelle by Scott Pickett
If you've ever wanted to know what the inside of chef Scott Pickett's mind looks like, now you can. His revival of the Estelle's formal side as Estelle by Scott Pickett is a glittering temple of black glass, broad chairs and tricked-out plates. Read the full review here.
245 High Street, Northcote, 03 9489 4609, estellebysp.com
Adam Davis is a man who understands that a three-stop train ride is too far to travel for pho. And so, like a patron saint of lazy soup fans, he's come to the aid of the good people of Balaclava with his new pho garage, serving a trio of central Vietnamese-style pho (including a vegetarian version) and a fistful of snacks.
197 Carlisle Street, Balaclava, 03 9531 7145
Sydney's "bearded bakers" are making their Melbourne debut at the Village this weekend. Trust us and try the pop-up's signature Middle Eastern baked sweet cheese dessert. Learn more about the bearded bakers from Palestine here.
Saturday, noon-8pm, The Village Garden, 557 St Kilda Road, knafeh.com.au
It's long been the creepiest boarded-up pub on Brunswick Street but in a few weeks, the team from St Kilda's Espy and Ichi Ni will be revealing it as 127 Brunswick Street – a five-level dining fortress featuring a hawker hall, izakaya, sushi shop and rooftop bar. Check it out here.
Huxtaburger's cheeseburger deluxe
Make like Walter White and cook Melbourne's most addictive product in your own kitchen, with science! Dan Wilson's guide to making the burgers that kicked off the craze for the simple, soft American-style buns is out now. It goes into far more detail than you'd have thought possible, but here's the recipe for the one you really want, if you just want to cut to the chase.
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