Piccolo: Melbourne bites

■ The Grossi group has sold St Kilda's Mirka Continental Bistro to Tasmanian couple Eugene and Lodie Nieuwoudt. Head chef Brad Bouhalis is staying on and they're promising it'll be steady as she goes.

■ A1 Bakery has opened a second Sydney Road outlet, at number 395, in Coburg. In December, the Lebanese bakery opened a cafe at 122 Station Street, Fairfield.

■ Daylesford's Lake House hosts its annual regional producers day on Sunday from 10.30am-4pm. The market-style event features food and wine tastings, cooking and beekeeping demonstrations, and food discussions. $5, details lakehouse.com.au.

■ Can we call this a microtrend? Carlton's Epocha and the Press Club in Flinders Street are both reprising gueridon service, that charming method of preparing, cooking and serving food from a tableside trolley.

■ Go west, festival-goers. From February 28 to March 16, Maribyrnong council is running Eat.Drink.Westside, which includes a behind-the-scenes look at a fish market (warning: 3am start) and the Rickshaw Run, a dine-and-dash tour of Footscray. Details: maribyrnong.vic.gov.au.

■ Chef Matt Fallon, of recently closed Touche Hombre Electrica, is flying north, or rather, to Du Nord, where he'll be cooking new Nordic food at Swedish expat Thomas Kiltorp's Little Bourke Street bar-eatery. Expect things like pine-smoked quail eggs on dark rye with potato wafers.

■ The number of noses pressed to the closed door on Mondays has persuaded South Yarra's Tivoli Road Bakery to open seven days from early March. Stay tuned for sourdough classes in autumn.