I haven't eaten here but I have had coffee several times and it was good. Not…read moreBEST-COFFEE-I'VE-EVER-HAD good, but the establishment itself is lovely. They've done a great job at branding and the colours & furniture are really stylish which makes your visit there comfortable. And with the cool music playing as well as super lovely staff, they've got their place happening. As far as food, this isn't something I can comment on. It appears very "fancy" on the menu, and pricey. Because of it's location, it's excellent for all-day patronage but it's not somewhere people will travel to for dinner so they should probably adjust their menu a little to suit a coffee-shop/lunch menu and the prices to match. Overall, definitely worth a visit for the coffee and ambience.

Service and food is excellent. Coffee is amazing! Even at a peak time staff were attentive and…read moreefficient. With every table full order to food delivery time was only 15 minutes. I had the whipped avocado and a side of smoked bacon. My guest has the Ruben with onion rings. Prices are what you would expect to find in the city, a little high for the suburbs but the service and quality if the food made up the difderence in pricing.

I have eaten here many times over the years. I stay at the Sage Ringwood around the corner. The…read morefood is always very good. The meats always cooked properly. I have never had an issue with there service.

Hunter & Barrel is fast becoming our favourite restaurant. The pork belly skewer was amazing, as…read morewas the rib eye. We also had the s'more brownie and the caramelised cheesecake, both of which were sublime. The staff are always lovely too. Bonus that we sat near the kitchen this time so we know what we want to order next time.

Went here for a family birthday dinner and have heard so much about it I was very intrigued…read more From the outside it looked like a small simple restaurant but inside I liked the vibe. Check out the restroom too (took a photo of the cool collage on the door). They support sustainable living and they harvest their produce from their nearby farm. We were told they as much as possible refrain from having waste - a plus for me already. We got vegetarian and I was pleased with the presentation of the dishes. They were also so yummy and so filling! They explained each dish being served. We had many servings - I wanted more but at the same time I was already too full! Cant explain it but it was soooo good and so filling. Staff were very friendly and knowledgeable. Highly recommended!!

This place has some absolutely amazing things to it:…read more - First love the vibe. dark and modern with some brightness to it. youthful and classy. - Love the story here. Three brothers. Oldest being the sous chef, middle being head chef and youngest being the sommelier. - Loved the passion of the waiters bringing out the food. They all seemed excited to be sharing the restaurants menu with you. Made you feel like you were definitely a part of the experience. My sis and I got the 8 course degustation for 110. Bites: Warragal greens with samphire powder charred Pumpkin pickled with nut cheese Tomato water Dishes: Zucchini risotto with slow cooked egg yolk on bottom - beautifully balanced dish both from a flavour point of view as well as a texture. The warm gooeyness of the egg with small crunchy bits with the perfectly cooked risotto. Kingfish with fresh basil and lemon myrtle and spice emulsion - This was delicious. It reminded me of my mothers indian style fried fish, even though basil and lemon myrtle have ABSOLUTELY no place in an indian kitchen. More just how it was fried and presented was such a lovely way to have fish instead of a quick sear or cured like all All things pumpkin. Roasted with garlic. Flesh into pasta, seeds and rind powdered down - My dish of the night. 24 hour pork with apple and pork stock concentrated jelly with Apple leaf dried - this dish was a let down for me. Pork was rather tasteless and underseasoned. Warmed cucumber with goat cheese nasturtium - my sister didn't appreciate this dish. I found it weird but oddly appealing. A nice palate cleanser before the bigger proteins coming up. Duck Ragu with salada crumb and plum sheet - Sister loved it. I didn't care for it as much. VERY rich, and almost needed some citrus to give it a bit of freshness. The plum sheet was a creative touch but didn't give me a fruit that helped to balance the dish; rather it was a bit too complimentary to the richness. Dry ages beef with roasted tomato, bone marrow purée and carrot, Purple basil and honey - my sister's favourite dish for the night. I definitely enjoyed it but it wasn't near my top dish of the evening Deserts: In short ALL delicious Cracked pepper meringue with Oliver oil emulsion and balsamic gel - House made licorice Black cherries covered in chocolate with beetroot dust Sous-vide peaches with peach gel and basil - now this dish i wanted to comment on because this dish represented to me what was "wrong" with O.My. When I hear sous-vide'd peaches i am counting on getting an almost poached peach which is easily cut through with a fork which isn't as soft and over done as a poached peach would be, but still have a nice consistency secondary to the sous-vide process. Instead what was served was cold and tasted, quite honestly, like a fresh peach. Cucumber granita with buttermilk 10 spice ice cream Pumpkin cooked in fig jus Vanilla cookie with milk caramel and disk Conclusions: I think this restaurant is a fantastic first step for these young men and they absolutely should be commended for it. The food is fantastically inspired and I love some of the risks they took in terms of the dishes coming out. My only and "main" criticism would be that technique can't be present for technique sake. It must be a tool to bring something new to experience. I felt like that happened in the "All things pumpkin" where they made the rind into part of the dish, and made a pasta sheet out of the pumpkin etc, but it completely fell short in dishes like the sous-vide peaches. I hope that they continue to push themselves and continue to grow. For a trio of brothers all under 30 its amazing that they are producing this kind of experience. Beyond that the only thing I would say is turn the music down a bit. A few times it was hard to hear the waiter in the context of how loud the music was.

Having tried the real Neapolitan pizza it is hard to pass on a place that offers thin crust and has…read morea high temp wood fired oven. All our pizzas were vegetarian, the sauce was well seasoned but not too complex, the dough is a bit too chewy, probably due to a high gluten content. Mushroom variant was pleasantly fragrant and the classic margarita had the right amount of cheese. It could use a bit more basil to complement the char on the dough. Overall a solid start, with a few tweaks down the road this should be a true Neapolitan pizza place.

Well executed mains. Crispy Crackling on yummy pork belly. Short but diverse list of local wines…read more Make sure you keep space for dessert.

This out of the way stake house was a real delight. Small and intimate space, sliver service and…read moreexcellently cooked meats, a treat for a gourmet lunch or dinner. Discrete and knowledgeable staff catering to your every need. A hidden treasure that will not be hidden long.

In the heart of Chinatown is the Daughter in Law restaurant. Brought and colorful and billed as…read more'the unauthorized Australian Chinese restaurant'. We had the great lamb chops as well as delicious garlic naan. You've got to try the Ball of Happiness - a hollow shell that you pour mint, yogurt and tamarind sauces into and eat it in one bite. Excellent!

As a Indian food lover I had to absolutely try some in Melbourne while I'm here. Went to Daughter…read morein law last night. Now not your typical Indian restaurant. This was kinda upbeat, trendy hipster a little bit. I did enjoy the music very much while there. Service was good. I would say it was a very solid 4 stars . More closure to 4.5 Just not the insane depth of flavors like I've had in many other places but good non the less. Had the lamb Rojan Josh. And we did the naan Bread and condiments sampler.