Oysters three ways at the Roving Marrow, Carlton.
Oysters three ways at the Roving Marrow, Carlton. Photo: Lucas Allen

Roslyn Grundy & Hilary McNevin

■ Brunswick East Middle Eastern restaurant Rumi​ is having a small nip and tuck to coincide with its ninth birthday. The renovation transforms the front area into a semi-private dining room for up to 30. The work will be finished in time for a five-course vegan dinner on October 26. Bookings: rumirestaurant.com.au

■ His biography is studded with awards. And in November you'll get to see what the fuss is about when Johannesburg chef David Higgs jets in for Taste of Melbourne. The four-day tasting event is being held at Albert Park from November 12-15. Details: tasteofmelbourne.com.au.

■ Former Age Good Food Guide Young Chef of the Year Timothy Martin has left the European in Spring Street; stepping into the lead role is Peter Sheldon. And at Spice Temple Melbourne, Graeme Hunt has taken over from Ben Pollard as head chef.

Johannesburg chef David Higgs.
Johannesburg chef David Higgs. Photo: elsa young

■ Having picked up a hat in the latest Age Good Food Guide, the Roving Marrow in Carlton is taking its trolley for a spin around the dining room with all-you-can-eat yum cha on Sundays for the next eight weeks. The rolling raw bar will offer things like oysters, ceviche, savoury pancakes and grilled Flinders Island lamb. It's $55 a head.

■ South Melbourne's historic Star Hotel has begun a new chapter. The menu mixes pub classics such as chicken parmigiana​ and a black angus burger with seasonal dishes such as house-made gnocchi with asparagus and broad beans. It's open daily from noon at 160 Clarendon Street, South Melbourne, 03 9682 6288, starhotelsouthmelbourne.com.au.