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Vue de Monde

Our Review

Jersey cream infused with Geraldton wax, mandarin jelly and Cara Cara orange.
Good Food hatGood Food hatGood Food hat18.5/20

Vue de Monde

Lesson in fabulous fine-dining, delivered from an inky eyrie.

Contemporary$$$$

More on Vue de Monde

Pappardelle ripiene (pasta filled with Jerusalem artichoke) at Bar Olo.

‘Holy hell, this is good’: The seven best dishes our chief critic ate in 2024

After visiting hundreds of restaurants and sampling countless dishes, Besha Rodell looks back in hunger at the seven that rose above the pack.

  • Besha Rodell
Hugh Allen at Vue de Monde in Melbourne.

The restaurants, bakeries and bars three-hatted chef Hugh Allen loves most (and what he’s having at each)

As executive chef at Melbourne’s sky-high Vue de Monde, Allen, 29, knows a good dish when he eats one. Here are his favourites, at home and abroad.

  • Jane Rocca
Chef of the Year Jung Eun Chae with husband Yoora Yoon.

Chef of the Year works two days a week, serves only six people at a time

After a “wild and unpredictable” year for hospitality, a star-studded awards ceremony celebrated Victoria’s best, with some new and exciting names rising to the top.

  • Dani Valent
Vue de monde restaurant manager Rajnor Soin has made personable service his mission.

Australia is leading the world in bringing joy and friendliness to fine dining

As we announce the Service Excellence Award finalists for this year’s Good Food Guide, Melbourne’s chief restaurant critic celebrates the death of pompous, robotic service.

  • Besha Rodell
The borage-bedecked avocado tart tastes like something fairies would serve at the summer solstice.
Good Food hatGood Food hat17.5/20

Our critic had many expectations for the revamped Vue de Monde. But one thing surprised her

There are a few notable changes at the newly refurbished fine diner, but those spectacular views aren’t one of them.

  • Besha Rodell
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Vue de Monde executive chef Hugh Allen.

‘Different, cutting edge and progressive’: The first look inside freshly renovated fine diner Vue de Monde

Here’s what to expect at Vue de Monde after its first big refresh since opening on level 55 of the Rialto Building in 2011.

  • Dani Valent
Carlo Grossi with the chocolate souffle that’s a fixture at Grossi Florentino.

From souffle to meatball subs: 10 signature dishes Melbourne diners can’t live without

Is there a restaurant dish you’ll keep returning for? You’re not alone. Here are the cult dishes restaurants can’t take off the menu, even if they wanted to.

  • Emma Breheny
Marron in native Australian curry broth.
Good Food hatGood Food hatGood Food hat18/20

The sky's the limit at Vue de Monde

Few restaurants can serve true end-of-days indulgence like Vue, reviews Gemima Cody.

  • Gemima Cody

Original URL: https://www.theage.com.au/goodfood/topic/vue-de-monde-r2k