A swish restaurant inside the Mövenpick Hotel exploring the future of Asian-Australian dining. Led by a former Longrain chef, it's serving Vegemite-glazed kangaroo skewers and Sri Lankan custard with native sorrel. And at the bar, Pandan Coladas and a rotating selection of street snacks.

Fire-based cooking reigns supreme at the second iteration of Shannon Martinez’ pioneering vegan diner, suitably housed inside an old red-brick fire station. Choose from Mediterranean-inspired dishes and booze à la carte, or grab a seat at the intimate chef’s table and let the experts choose for you.

Helmed by one of Melbourne’s most exciting young chefs, this low-waste bar and kitchen by the Aru and Sunda team transforms rescued ingredients into ferment-forward dishes and experimental cocktails. It’s also selling fancy fermented products to take home.