Suze

Giulia Giorgetti and Steve Harry spent years working on the floors and in the kitchens of some of Melbourne’s most beloved wine bars (and wine-focused restaurants). Between them they’ve worked in prominent roles at Marion, Napier Quarter, Cumulus, Auterra and Cutler. With Suze, the couple has drawn on that wealth of experience to create a venue that feels like a pure distillation of what a Melbourne wine bar should be.

In the kitchen, Harry’s cooking what he calls “Melbourne wine bar cuisine,” which means small snacks that give Australian accents to European staples such as the Gilda, to bigger mains like a pork chop with plum and celeriac. The influences are multifarious, and the cooking is quietly confident.

There’s a similar sense of breezy, unshowy competence on the floor, where Giorgetti and her front-of-house staff can guide you through the half-Australian, half-European wine list with charm and ease.

It’s all set within a moody, uncomplicated space that’s versatile enough to suit any experience – from a quick solo drink and a bite, to a large and long group dinner.