Valentine’s Day dinner plans, as picked by Australia’s top chefs
The best chefs from around the country share the aphrodisiacs they’ll be serving up, and where they head for date night.
With Valentine’s Day fast approaching, romantic – or platonic – dinner plans are a must. This February 14, celebrations are slated to take place on a Friday meaning reservations are non-negotiable. Set the right mood by putting one of Australia’s best restaurants to the test. The hospitality options are endless with an ambience to suit everyone – a vibrant, buzzy diner down a laneway, a candle-lit corner bar, or a rooftop restaurant with sweeping views of Sydney’s vista recently taken over by Michelin-starred Noma alum.
Ahead of the most romantic day of the year, The Australian sat down with acclaimed chefs from across the country to learn more about what they’re serving this Valentine’s Day and where they recommend for intimate dinners in their city. Expect set menus to highlight fresh, light ingredients to offset the hot and humid February weather.
Staying in this year? These chefs also share their favourite meals for Valentine’s dinner plans at home. Start with the best-known aphrodisiac: oysters. Then move onto a silky seafood pasta or a perfectly grilled steak, and a decadent dessert to finish off such as a moist dark chocolate cake.
Here’s what Australia’s best chefs are plating up this Valentine’s Day, and their top picks for romantic date night spots for any time of year.
Adelaide
Jamie Musgrave, executive chef – Restaurant Botanic
“This Valentine’s Day we will be running our tasting menu with close to 30 dishes made from native Australian ingredients from the Adelaide Botanic Garden. The most romantic dish is from the pastry section, a desert lime and strawberry with lemon geranium and blossom snow,” says Musgrave, who took over the acclaimed restaurant’s kitchen following award-winning chef Justin James’s departure in 2024. “For those who are more adventurous, the Davidson’s plum-glazed crocodile tongue is very much a decadent and rich dish – it’s a small bite, but there are countless hours put into it. A real labour of love.”
“Date night at Restaurant Botanic is a fantastic option because the intimacy of the dining room offers uninterrupted time with your partner after a pre-dinner walk through the dimly lit gardens [where the venue is located].”
Musgrave’s ideal date would involve a trip away to Sydney: “I would love to visit Tony [Schifillit] and Dan [Puskas] at Sixpenny – they’re serving up, what I think is, some of the most delicious and sharp cooking in the country. It makes for an amazing date night.”
“If I’m cooking at home, my favourite dish is the famous beef wellington. It’s something that takes some time to make and the big reveal is always fun when slicing to serve.”
When Musgrave clocks off, his first destination for a romantic dinner date is Jake Kellie’s Arkhe. He says it’s “the preferred date night spot for us, somewhere you can enjoy the finer things in life. Some champagne and one of each snack is a perfect way to spend the evening.”
Jacob Davey, executive chef – LVN at Bird in Hand
“We have this charred corn Chawanmushi (savoury egg custard) on the menu at the moment, which is served with roast chicken butter and N25 Oscietra Caviar. It’s silky, light and rich at the same time – if that’s even possible! Pair it with the Bird in Hand Nest Egg Chardonnay to take it to the next level.”
The recently opened fine diner, which is located in the Adelaide Hills at Bird in Hand winery, is only open for lunch making it “a great date day spot”, according to Davey. “The restaurant is beautiful in itself with an amazing collection of art and stunning terraced gardens. If you’re staying overnight you can have the place to yourselves in the late afternoon and early morning.”
When Davey heads out for date night, he prefers somewhere fun and bright: “Africola is always a good time. I keep going back for their pipi dish, it’s just so good.”
For the LVN executive chef, a romantic dinner at home is a multi-course affair: “If I’m cooking something special for my wife, and the kids are away with the grandparents, I would cook a whole menu. It would begin with oysters and a simple mignonette, fresh pasta with truffles, white if in season, lobster with a sauce of vin jaune, and finally a chocolate sabayon tart with vanilla ice cream a la Bernard Pacaud.”
Sydney
Neil Perry, chef-owner – Margaret, Songbird, Bobby’s, Next Door
“When I think of Valentine’s Day, it’s all about the combination of light but very flavourful ingredients,” says Perry, “My wife Sam and I love the caviar and creme fraiche tarts we do at Margaret. We’re also doing this little spanner crab mayonnaise on bread [from Baker Bleu next door] with some butter and beautiful macadamia cream. There’s a whole lot of romance in fabulous, fresh produce.”
Over at Songbird, his team’s newly opened restaurant which blends Chinese cuisine with modern Australian flavours, the focus is quality ingredients made into delicious and delicate dishes. “For Valentine’s Day, I think the tuna sashimi with the Sichuan sauce is perfect because of its gorgeous red colour. I also love the simplicity of the steamed coral trout.”
Perry says there is romance in abundance across all of his venues because of the attentive service. “We really want you to make your own atmosphere. We want you to forget what’s going on around you – look into your wife, husband, lover’s eyes and pay serious attention to only them.”
It is rare for the husband-wife duo to have a Valentine’s evening off, but a perfect date night for the couple would include people-watching at the bar: “We would sit at the bar at Ester, I really love Matt [Lindsay]’s cooking. Four or five little dishes and a nice wine by the glass.”
Trisha Greentree, executive chef – Fratelli Paradiso
The executive chef of the Potts Point dining institution is choosing spaghettini scampi off the menu this Valentine’s Day.
“Pasta shared is as romantic as it is sensory; sexy, not very neat to eat, and transports you to Italy by the coast,” says Greentree.
Fratelli Paradiso is known for its intimate backdrop with old-school European service where, as Greentree describes, “waiters will take cues [from diners] allowing for a more enjoyable experience”.
When Greentree heads out for a romantic meal with her partner she looks for somewhere with great service, attentive staff, and tends to choose independent businesses for a more personal experience.
“Restaurants such as Ante, Fontana, Porcine and Cafe Paci would all be my top choices.”
On a night in, her favourite meal is one that is easily shared: “Something interactive and casual like hot pot. Each bite is customised and different to the next, and most importantly everyone is engaged and satisfied with all the different possibilities of mouthfuls.”
Isobel Whelan-Little, head chef – Kiln
Following the announcement of chef Mitch Orr’s departure from the fire-focused restaurant atop Sydney’s Ace Hotel, former Noma chef Beau Clugston joins Whelan-Little at the kitchen’s helm. Just short of a month after opening, Whelan-Little says one of the most romantic dishes is already on the new menu: luxurious chicken liver cannoli with a dusting of Davidson’s plum.
“It’s this really beautiful ruby red cigar with vibrant purple flowers sitting on top,” says the chef who boasts stints at London’s BRAT and LP’s Quality Meats in Sydney.
“My favourite part of the space is 100 per cent the panoramic city views. I think a lot of dining rooms in Sydney are quite tight on their space but Kiln is really generous and spread out so you can have a lovely intimate conversation with your loved one.”
For Whelan-Little, fresh produce is one of the most romantic elements of a dinner date: “This Valentine’s Day I’ll be working and my wife will be really upset but we love Sean’s [at Bondi Beach]. I’m a coastal girl so anywhere by the sea is beautiful.”
Morgan McGlone, chef-owner – Bar Copains, Bessie’s & Alma’s
“Everything at Bar Copains is designed to share between two people and there are so many crowd pleasers. I love the pig’s head fritti and the King George whiting sandwich – both are perfect date night dishes,” says McGlone, who has gone from strength to strength opening Bessie’s and its sister bar Alma’s after the success of his Surry Hills wine bar and restaurant Bar Copains.
“Bessie’s, on the other hand, has a menu double the size of Copains but it is very romantically geared,” says McGlone, “I’d start with a gimlet at Alma’s before moving over to Bessie’s for dinner. I love our desserts – we have a beautiful play on the classic lemon meringue pie or the mango and coconut sorbet – which are all designed to share.”
When McGlone gets the time off to spend with his partner Akie they always seek out romantic restaurants to try: “We love Bar Vincent, super romantic vibes there with great service from Sarah [Simm] and really delicious food by Andy [Logue]. We love the prawn ravioli. Amuro [in Darlinghurst] is another cool place we go to often.”
Simplicity is the key to romance for McGlone when he is cooking at home: “I love getting out the grill to cook a nice piece of steak and then putting on some marinated vegetables. Some rice and kimchi on the side with a really nice bottle of wine, probably a light red from France.”
Canberra
Josh Lundy, head chef – Bar Rochford
It will be tools down for Lundy in March when he wraps up as head chef of the beloved Canberra institution to start afresh in London.
“I’m pretty excited about the thought of the unknown… but I have complete faith in Nick [Smith] and the guys who will be running the kitchen,” says Lundy.
Before the move, he has one more Valentine’s Day service up his sleeve. “I’m single so I’m not really one for celebrating the day but we have the most sleek and vibrant plate of kingfish crudo with a soy dressing, pickled green strawberries, basil and lemon myrtle.”
What makes the bar and restaurant such a hit with couples?
“Candles are definitely the reason for Rochford’s success,” jokes Lundy, “There are so many moving parts – it’s in a heritage building with these beautiful moon arch windows, it’s the vinyl record player and the leather booths, it’s the kind of place you can’t just stumble across because you have to go up the staircase to find it.”
There’s one place Lundy always heads to for the perfect night out: “[The team at] Such and Such do an amazing job. It’s such a versatile venue, it can be whatever you want it to be. The food is delicious and they have really, really great wine.”
Brisbane
Ben Williamson, founding co-director and executive chef – Agnes, Bianca, Honto, Same Same
“At Agnes, our Valentine’s menu will have this beautiful wood-roasted flatbread cooked with coal-roasted tiger prawns, a Catalan butter, and calamansi [a Filipino citrus]. On the side, we serve a beautiful grilled leek, fennel and cucumber salad,” says Williamson, “The beauty of a dish like this is that the seafood is sexy but tearing the flatbread and mopping up the juices makes it all really interactive.”
Williamson says that across all his venues, which vary in ambience depending on diners’ preferences, there will be a solid focus on beautiful local seafood and fresh flavours.
“When we planned these Valentine’s menus, we wanted the experience to be textural and sexy. You don’t want anyone walking out feeling like they’ve been absolutely destroyed on Valentine’s Day, right? For example, Same Same will have luxurious and velvety spanner crab with coconut relish and finger lime – that’s my ideal dish,” says Williamson.
A go-to spot for Williamson and his wife of more than 20 years is a recently opened bar he feels Brisbane has always been missing: “They’ve opened this cocktail lounge, Stan’s, above Stanley. Super intimate, sexy and sophisticated.”
On the home front, a romantic meal is focused on fresh and healthy ingredients.
“Honestly, these days my wife and I really look after ourselves. I’ll grill a delicious fish, like coral trout with a green salad and grains. If we’re celebrating we’ll have champagne, otherwise I’ve really been into making cocktails at home. A vodka-based martini for me and a gin and tonic for her.”
Jason Barratt, head chef – Supernormal, Bar Miette
The latest additions to acclaimed restaurateur Andrew McConnell’s Melbourne-based Trader House have shaken up Brisbane city’s growing dining scene. Barratt, who is at the helm of both Supernormal and Bar Miette, says the pair of spots make for a perfect date night on the Brisbane River.
“I would suggest making a reservation at Supernormal for dinner – we’ll be doing a set menu for the day which finishes on a sweet note with a Valrhona chocolate, peanut and sesame number – and then making your way up to Bar Miette for a nightcap,” says Barratt.
“What makes Supernormal different from other date night spots is how funky it is. It doesn’t try to be the moody sort of romantic, instead it’s fun.”
Gerald Ong, head chef – The Fifty Six
“The perfect dish for two people to share this Valentine’s Day is definitely the bay lobster pao fun. It’s wild – the rice absorbs the lovely flavour of the shellfish broth, and a sultry bay lobster is perched scandalously on top. There’s also a bit of theatre when it’s served at the table…”
The recently restored heritage Naldham House sees Ong and his team welcome diners from Thursday, February 13, ahead of Valentine’s Day. The head chef believes it is the perfect dining room for the day of love: “You have to be here to experience it. The big arch windows that frame the surrounding tree line and skyscrapers create a magnificent backdrop… [the dining room] transports you to a different place for a moment.”
Not that Ong will have a spare moment to himself for a date night any time soon, but he nonetheless has scoped out the best of what Brisbane has to offer: “Walter’s Steakhouse is my current favourite. That dining room transports you to the best of New York City – and the porterhouse steak is incredible; they have a great dry aging program that ensures that. And the pecan pie on the dessert menu is love embodied.”
Melbourne
Andreas Papadakis, chef-owner – Tipo 00, Figlia, Osteria Ilaria
“This year our menus across the restaurants are very seasonal and seafood-focused,” says the lauded pasta chef, “At Tipo 00, we’re doing a beautiful seafood ravioli for diners. Over at Figlia in Brunswick we’re starting the set menu with oysters and a nice tuna crudo.”
Papadakis is also setting the romantic tone for dessert with his signature ‘Tipomisu’, a spin on the classic Italian recipe. “It might sound a bit cliche, but people always look forward to it. Our second offering is a beautiful strawberry dessert with fig leaf and lemon sorbet.”
Across his restaurants, Papadakis prefers a laidback environment which he describes as “very vibrant and buzzy”.
“I don’t really do Valentine’s Day but one of my favourite bars for vibrancy and sexiness is Embla. For something different, I stop in at Bar Olo [by the Scopri team] on my way home.”
Victor Liong, chef-owner – Lee Ho Fook, Bossa Nova, Quenino, Silk Spoon
“Our most romantic dish on the menu at Lee Ho Fook is the Peking duck with caviar. It has all the indulgent elements of eating caviar with the added opulence of Peking duck,” says Liong, who has been running the Melbourne institution for 12 years. “We’re down a laneway so it all feels really intimate and our service team is very enthusiastic about making all romantic occasions special.”
For Liong, Valentine’s Day is also his birthday so there is sure to be celebration all around: “My last romantic dinner spot was at Atria [inside the Ritz-Carlton Melbourne] – beautiful views, a focus on local produce, a great wine list. But for a lunch location, I like Julie at the Abbotsford Convent.”
Adam Sanderson, executive chef – Maison Bâtard
“The menu we’ve put together at Maison Bâtard kicks off with a classic date night pick, Le Petit Plateau – our signature seafood platter with king prawns, kingfish crudo, freshly shucked oysters and condiments,” says Sanderson, the latest talent to join restaurateur Chris Lucas’s team.
“It’s a nice treat to share because it’s light but still feels indulgent. If rich and decadent is what you’re after, we’ve got a pretty romantic finale to Valentine’s Day with our signature chocolate mousse and crème Chantilly.”
Sanderson explains the appeal of Maison Bâtard is in its ability to create the full date night experience: “There aren’t too many places like this, where you can spend [the entire evening] under one roof. Kick off with drinks up on La Terrasse, work your way down to the restaurant for dinner, and then head downstairs for a nightcap in Le Club.”
The balmy weather means romantic nights ‘in’ are actually nights ‘out’ for Sanderson and his wife: “We’ve been making most of Melbourne’s summer out in the backyard. We’ve got a great pizza oven I’ve been making the most of. I’ll put a whole roast chicken or lamb in there.”
Hobart
Federica Andrisani, chef-owner – Fico, Pitzi
“We have this beautiful new dessert on our menu designed to be shared. Being strawberry season, we have a romantic dessert covered in an aerated soft yoghurt mousse,” says Andrisani. “There’s also a very classic, rich creme caramel made with fresh buffalo milk coming locally from a farm in Launceston. Delicious and perfect for sharing.”
When Andrisani and her partner-in-life-and-hospitality Oskar Rossi find a spare moment for romance, their perfect evening snack is moreish and decadent.
“If there’s ever a leftover tin of caviar after Sunday lunch at Fico, we will take it home and have it with chips, creme fraiche and a bottle of our favourite 1996 Champagne Francoise Bedel et Fils. That champagne was the first one we ever drank as a couple 11 years ago,” says Andrisani.
Vince Trim, executive chef – Museum of Old and New Art, The Source, Faro
“For Valentine’s Day, Faro will be offering four courses as part of our ‘Platedropping’ menu [in theme with MONA’s current exhibition, Namedropping]. It’s based on the philosophy around social status… which isn’t necessarily romantic. But we’re all about steering past norms and finding something else to celebrate.”
The views overlooking the Derwent River may be romantic and spectacular, but Trim believes MONA’s Faro is best enjoyed by diners with a sense of adventure and good humour.
“Our first tasting plate is called ‘f**k art, let’s eat’. Guests’ lick their first bite from a golden finger – it’s actually a cast of [owner] David Walsh’s finger. So I guess that’s romantic in a way.”
For a more traditionally romantic date night, Trim says Hobart is full of hidden gems.
“I’ll probably be having a dirty martini and charcuterie over at Westside Laundry to start before heading over to Ogee, which is the perfect intimate spot with a changing menu.”
Perth
Melissa Palinkas, chef-owner – Young George Bar & Kitchen
“There’s this one snack on my Valentine’s Day menu that couples order all the time. The housemade crispy chicken nugget – slow-cooked chicken marylands mixed with a rich chicken skin sauce, and topped with western rock lobster remoulade, chives and caviar. Best shared at one of our low-lit corner tables.”
“My recommendation for the best spot to sit in the restaurant is the cellar,” she adds.
On date night Palinkas and her wife, Susan, head over to Wildflower in Perth CBD. “It’s the combination of the beautiful building, setting, service, and fantastic WA produce which is cooked exceptionally. We might stop by Shadow Wine Bar for a drink on the way home too.”
“If we’re having a night in, I always like to make a beautiful Italian meal. When we first got together in Dublin our date nights were always at a restaurant called Toscana, and we’ve travelled to Italy a lot since.”
Paul Wilson, head chef – Wildflower
Wildflower’s new head chef has only been at the fine dining institution, which is located in the heritage State Buildings at hotel COMO The Treasury, for a few months but he is already shaking up the menu.
“This Valentine’s Day the most romantic item on the menu is probably our dessert which has flavours of dark chocolate, rosella, sandalwood nut and preserved rose. My plan will be to make a little smoke show of liquid nitrogen turning a fresh rose into the granita at the table in front of diners.”
Having just returned to Australia from a stint overseas working in some of the world’s best restaurants and luxury hotels, Wilson relishes in Wildflower’s “beautiful views overlooking the Swan River”.
“If I’m heading out for dinner, it would have to be at Balthazar or Nobu. Definitely hits the spot,” he says.
Want more food and wine ideas? Check out the best new restaurant openings across the country or these celebrity chef recipes to take your home cooking to the next level. For more recipes, go to theaustralian.com.au/life/food-drink.
