ReviewGood Food Guide (Vic)Fitzroy North

Suze

Low-commitment drinking and dining.

Kosa Monteith

March 18, 2025

1 / 6Suze is designed for quick, casual visits.Warren Davel

2 / 6Hibachi-grilled flounder with fried capers and bone marrow sauce.Warren Davel

3 / 6Marinated peppers with curry leaf and house-baked focaccia.Warren Davel

4 / 6Raw snapper with Tasmanian wasabi.Warren Davel

5 / 6A sleek and moody fitout, with seating over two levels.Warren Davel

6 / 6Grapefruit sorbet with the ‘Suze’ aperitif.Warren Davel

Contemporary$$

Tucked on a leafy backstreet in Fitzroy North, Suze is the latest venture by chef Steve Harry (ex-Napier Quarter, Auterra) and restaurant manager Giulia Giorgetti (ex-Marion).

You’ll always find aperitivo-friendly snacks, focaccia and a couple of house-made pastas on the menu, but there are also Japanese influences like raw fish with Tasmanian wasabi, and a classic Continental dish of hibachi-grilled flounder.

Gougeres are filled with stout and Bay of Fires cheddar custard, while grapefruit sorbet is finished with bittersweet Suze, the vibrant yellow French aperitif that’s the venue’s namesake.

The drinks list includes spritzes, European and Australian vermouths and wines, all served in a modern and moody space split over two levels with a palette of soft greys, slate and wood.

Kosa Monteith is a freelance writer based in Melbourne.

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