Luke Robertson

The long-awaited brewpub has finally landed in Glen Iris, with hazy pale ales, lamington beer and a food menu that highlights beer ingredients, from ale-glazed Wagyu to hop-cured salmon. And it’s right next to the train station, for easy access.

The Australian distiller has picked up a bunch of awards along the way for its classic, full-flavoured gins. Broadsheet speaks to the founders about how they got started and what’s next.

From the management group behind Cherry Bar and Yah Yah’s, expect a big genre mix across two revamped bandrooms. There’s also a warm, lived-in front bar, cheeseburger and pizza arancini, and tropical-inspired cocktails (including one that “tastes like alcoholic Ribena”).

One of its brews was just named best indie beer in the country, and the team is now shipping the in-demand product twice weekly, fresh from Brisbane, to the new Melbourne base. Pick one of 12 pours, then order some food from local favourites, including Rita’s Cafeteria and Kelso’s Sandwich Shoppe.

It’s like a summer barbeque in your mate’s backyard – but with a charcoal-fired menu by a top Melbourne chef, 10 Hop Nation beers (and Negronis) on tap, and more.

The couple behind Singapore’s Operation Dagger (ranked 30 on The World’s 50 Best Bars list), are wild-harvesting and fermenting drinks that include boozy smoked-pear soda, and gin with jasmine and plum. Get yours alongside hibachi-grilled seafood and cheese by Maker & Monger.

The combo of flattened chicken breast, ham, napoli sauce and melted cheese is a total pub classic. But who invented it? And how did it become so popular in Australia?

Nab a spot on the terrazzo-tiled terrace for grown-up Espresso Martinis (made using Amaro and white-chocolate cream), an Italian homage to the KFC Zinger burger, and duck-liver parfait cannoli with Spritz relish. All from the man behind Il Bacaro, Sarti and Bar Carolina.

The new wine subscription service from Carwyn Cellars will deliver vintage whites, classic French reds, and one-off local bottlings right to your door. The best part? Everything comes in 1.5-litre magnum bottles.

This simple pastrami roll has made its way between three venues over more than 20 years, but its new home is only here for another few months – now’s the time to try it.

The team behind Toji Sake delivers hibachi-grilled yakitori skewers, Wagyu with beef-fat butter, and crunchy tofu-skin duck gyoza alongside sake Margaritas and cold Japanese beer. It’s all in a space by the designers of new-wave hotels Jackalope and United Places.

Walk down the nondescript staircase, let your eyes adjust, and take in the white tiles, red leather booths and the long bar with plenty of seats. There’s no natural light at the new bistro from the Heartbreaker and Everleigh team – that’s why it’s so easy to lose track of time.