Where Chefs Eat: Circl’s Elias Salomonsson Says This Ivanhoe East Wine Bar Has “Nailed the Vibe”

Chef Elias Salomonsson spent almost seven years working in the kitchen at Vue de Monde before taking on the role as executive sous-chef for the Scott Pickett Group.

But at Circl, the CBD wine house where he’s served as executive chef since it opened in 2024, the Swedish chef is in charge. He’s become known for dishes such as a smoked eel tart and a goat cheese eclair topped with beetroot and chive, all designed to pair well with wines from the Punch Lane restaurant’s impressive 1500-bottle cellar. 

We caught up with Salomonsson to find out where (and what) he’s been eating in Melbourne lately.

Favourite bakery
“It has to be Butter Days. Johnny [Demetrios]’s Scandinavian-inspired bakes really hit home for me – everything there is made with so much care and heart. It’s hard for me to go past the cinnamon buns, but honestly, everything is worth trying. You can taste the passion in every bite. It’s the perfect place for a fika.”

Go-to breakfast spot
“I’ve been a regular at Via Porta since it opened. I used to live just down the road during Covid, so I was there almost every day. I’ve known the Cosentino brothers for years, and everything they do is done with such pride and consistency. I now live closer to their new venue, Lucci, but still find myself heading back to Via Porta regularly. My go-to order is the salmon on dark rye. I grew up eating dark rye, and it feels like a little taste of home.”

Best place for a drink and snacks
“For me, a Sunday afternoon isn’t complete without stopping by Vinoshis in Ivanhoe East. It’s my local, and I love supporting what Yuri [Zinenko] and Jasmine [Wakely] have created. They’ve nailed the vibe – a great cheese and charcuterie selection, an amazing wine list and just a genuine, welcoming atmosphere. My partner Tahra and I always have the best time there.”

Date-night recommendation
“Embla. It’s intimate, the food is always outstanding, and there’s always something interesting happening – the energy there just feels right for a relaxed night out.”

Favourite ice-cream or gelato spot
“Definitely Piccolina. I’m an absolute sucker for anything peanut butter, so that’s always my go-to order. The flavours are rich and balanced – it’s hard to find a better shop.”

Special-occasion spot
“Vue de Monde without a doubt. Every time I go, it’s an experience from start to finish. Hugh [Allen], Raj [Soin], and Hugo [Simoes Santos] always make sure you’re really looked after. It’s one of those meals you remember for a long time. I also have to mention Yiaga. After dining there, it’s definitely become a top contender for a special occasion.”

Best place to solo-dine
“Tipo 00 hands down. I could eat pasta in every shape and form, and sitting at the bar there with a couple of glasses of wine and a bowl of perfect pasta is pure joy. It’s always got such a warm, buzzing atmosphere.”

Favourite dessert
“I’ve always had a soft spot for tarte tatin – I love making it, and even more, eating it. There are plenty of good versions around Melbourne, but Omnia in South Yarra does an exceptional one. It’s beautifully balanced, with just the right amount of sweetness and caramelisation.”

Best coffee
“For me, it’s Maker Coffee. John and Steph [Vroom] do an incredible job – their attention to detail and consistency is unmatched.”

Most underrated restaurant
“I wouldn’t say it’s underrated, but I feel like Enoteca Boccaccio deserves even more love. It’s my local, and everything about it just works: fantastic food, a wine list you could explore for days, and a team that genuinely cares. More people should experience it.”

Favourite regional restaurant
“In the Yarra Valley, I love No 7 Healesville. The focus on seasonal ingredients and local producers is spot on, and the energy in the room is just lovely. In the Mornington Peninsula, Barragunda is my pick. It’s a beautiful space, incredible service, and food that’s full of heart. Simone [Watts] and the team are just wonderful. And in Daylesford, Bar Merenda. It’s such a gem. The food is honest and full of character, the wines are always interesting, and the whole place just has a great sense of fun.”