The Wayside Inn in South Melbourne under the ownership of Sean Donovan and his brother-in-law Greg Fee (The Station Hotel), offers a clean, minimal space with soft, feminine touches in the room and on the menu.

The duo hope to maintain the integrity of the original corner pub, while also being approachable. They want everyone to feel welcome here.

Head chef Matt Merrick (most recently at The Terminus in Clifton Hill) focuses on good produce. There’s a section dedicated to beef but a lot of choice outside of that realm. The rotisserie of the day changes for each day of the week. For example, Boer goat gets a run on Monday, chicken on Wednesday and suckling pig on Friday. Seafood also features well in the offerings.

While there’s a no bookings policy in the front bar area, reservations are taken for the dining room, which extends out to a large courtyard and should work a treat in the summer.