From Here by Mike

Mike McEnearney grew up in Sydney and made his name there. First working alongside some of the best chefs of his generation at Neil Perry’s Rockpool , before going on to open Kitchen by Mike , a democratic canteen known for uncomplicated food.

At From Here by Mike, inside 1 Hotel in the Docklands, McEnearney makes his Melbourne debut with an all-day concept that loudly champions Victorian ingredients. The breakfast, lunch and dinner menus each feature a map of the state. Twenty-plus pins locate star producers including Meredith Dairy, Valenca Free Range Pork, Aurum Poultry and Timbarra Farm.

Breakfast might look like miso and avo toast, chicken and ginger congee or a collagen broth with turmeric and lion’s mane ’shrooms.

At lunch the team fires up the wood grill for poached snapper, roasted porchetta and smartly sauced pumpkin. McEnearney’s signature chicken-liver pâté returns at dinner, alongside a twice-baked goats cheese soufflé.