Licensed
- Review
- Frenchs Forest
This ‘raucously cosy’ club serving schnitzels and schnapps is still going strong after 45 years
The pokie-free Austrian Club has an infectiously warm vibe, deer-based taxidermy and excellent apple strudel.
- Callan Boys
- Review
- South Melbourne
Restaurant goes from modern Korean to broadly European and finds its identity
Chef Kirbie Tate finally has her name up in lights at her eponymous bistro Kirbie (nee James).
- Dani Valent
- Review
- Melbourne
Get hands-on with this sushi platter with a difference at this 10-seat city restaurant
Tiny Temaki Sushi joins Melbourne’s growing number of Japanese specialty venues.
- Dani Valent
- Review
- Preston
The mash-up of cuisines at this suburban winery makes our critic ‘giddy’ (in a good way)
Clara Luna serves bar food, but it’s also soul food; Middle Eastern and South American, but also Australian.
- Besha Rodell
- Review
- Brighton
Well-heeled locals are lapping up this breezy restaurant (and its ‘bang on’ chilli crab pasta)
Every table at Henrys seems to order the linguine and I get it, I really do. But don’t miss the exemplary dessert, too.
- Dani Valent
- Review
- Kensington
This local wine bar stands out from the crowd with its blue drink and Mexican-ish food
Melbourne has plenty of neighbourhood wine bars, but not many have Arnold’s creativity and heart.
- Besha Rodell
- Review
- Cremorne
This swanky rooftop Italian restaurant has a lot going for it, but leaves our critic baffled
Dani Valent reviews the views and set menus at Melbourne’s Amatrice.
- Dani Valent
- Review
- Bondi Beach
Would you like special fries with that? At this beach burger joint, your answer should be yes
At Bonditony’s Burger Joint, upgrade your fries immediately, or better yet, order “The Boss”.
- Lenny Ann Low
- Review
- Melbourne
Avoiding what’s obvious and popular, this hotel restaurant feels properly new
Focused on the food of Portugal, Marmelo is one of the more exciting restaurants to open in recent memory.
- Besha Rodell
- Review
- North Melbourne
This 1860s pub punches well above its weight for food (even if there’s no chicken parma)
Bobbie Peels’ simple dishes − including these chunks of fluffy spud − have surprising depth.
- Dani Valent
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