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Fig leaf Mousse at Vex Dining in Northcote.

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Melbourne restaurant reviews 2021

Catch up on The Age chief restaurant critic Gemima Cody's reviews.

27 stories
Ichiyaboshi-style calamari.
Good Food hatGood Food hat17.5/20

The pandemic has made Provenance better than ever

  • Gemima Cody
Marron in native Australian curry broth.
Good Food hatGood Food hatGood Food hat18/20

The sky's the limit at Vue de Monde

  • Gemima Cody
Salt and vinegar zucchini fritto.
14.5/20

La Madonna is the Next's best thing

  • Gemima Cody
Dry-aged roast duck with quandong, black cabbage and bamboo.
Good Food hatGood Food hat16/20

Sunda's sibling Aru stokes the fires of passion

  • Gemima Cody
Jerusalem artichoke, grilled radicchio, goat's feta.
Good Food hat15/20

Samesyn slipped under the radar, but the secret's out

  • Gemima Cody
Strozzapreti carbonara with truffle.
14.5/20

Abbiocco takes carbs (and carbonara) to the next level

  • Gemima Cody
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Banh mi-inspired fingers filled with pâté.
14/20

New Quarter offers a fun new take on Vietnamese food

  • Gemima Cody
Deep-fried chicken ribs with chimichurri and guindilla peppers.
14/20

The Moorabbin resto-bar that's good for the 'hood

  • Gemima Cody
Aguachile "prawns".
14/20

Lona Misa plates up fun food without faces

  • Gemima Cody
Lazeezan with premium lamb cuts and kofta.
Good Food hatGood Food hat16/20

Enter via Laundry is a hell of a ride

  • Gemima Cody
Doughnuts with Davidson plum jam and lavender Chantilly.
14/20

Footscray's Bar Thyme is a wine bar for right now

  • Gemima Cody
Chef Jung Eun Chae in her eponymous apartment restaurant.
Good Food hatGood Food hat16/20

Meet Melbourne's tiniest restaurant, Korean slow food gamechanger CHAE

  • Gemima Cody
Pork tortellini with jerusalem artichoke puree and smoked pancetta.
14/20

Luci lands in Melbourne's legal district

  • Gemima Cody
Spanner crab ravioli.
14.5/20

Carlton's Al Dente Enoteca is the post-COVID success story we crave

  • Gemima Cody
Pickles, 'fats' and rye bread to start.
Good Food hat15/20

Discover Melbourne's hidden Georgian-Russian restaurant Gray and Gray

  • Gemima Cody
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Mimosa oyster with mouse melons.
Good Food hatGood Food hat17.5/20

Brothers' can-do attitude wins out at O.MY in Beaconsfield

  • Gemima Cody
Shunde-style porridge base hotpot with seafood, sliced beef and delicate fish and pork balls.
14/20

Wu Mi Zhou brings porridge hotpots to the city

  • Gemima Cody
Crumbed fish sandwich with tartare and iceberg.
Good Food hat15/20

The Melbourne CBD has been holding out for a Hero

  • Gemima Cody
Pata (deep-fried pork knuckle with condiments).
14/20

A feast of Filipino flavours at Chibog, West Footscray

  • Gemima Cody
Anchovy on crisp potato.
Good Food hat15/20

Yarraville's Bar Romanee has French pedigree but local soul

  • Gemima Cody
Barramundi crackers and dip.

The future is bright at Future Food System, Federation Square

  • Gemima Cody
The dessert trolley is a weapon of mass destruction.

Attica lets its hair down at Summer Camp

  • Gemima Cody
Portuguese chicken with green goddess salad.
14/20

Ride the wave with Three Blue Ducks at URBNSURF

  • Gemima Cody
Stockbrot (bread on a stick) served with creme fraiche and pumpkin seed oil.

Less is enough at Vex Dining in Westgarth

  • Gemima Cody
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Gascony apple dessert at Omnia in South Yarra.

More Melbourne restaurant reviews

Entrecote has landed in Prahran, a place where frothy French fantasies can come true.
Good Food hat15/20

So Frenchy, so chic at Entrecote, Prahran

  • Gemima Cody
Big Esso brings big energy, a reminder of what makes Melbourne one of the world's great cities.
14.5/20

Big Esso is the start of a new chapter at Fed Square

  • Gemima Cody

Original URL: https://www.theage.com.au/goodfood/eating-out/melbourne-restaurant-reviews-2021-20210317-h1un5l.html