“Every Time, I’m Blown Away”: 15 Melbourne Chefs on Their Favourite Special Occasion Restaurants

The silly season is upon us, which means it’s time to push the boat out and let the tide take you all the way through to January. Work Christmas parties, get-togethers with friends – there’s no escaping any of it. So you may as well celebrate the year that was in style. 

We’ve asked Melbourne’s masters of special-occasion dining (think Andrew McConnell, Chae, Jacqui Challinor) and more of our favourite chefs for their tips on where to splash out before the end of the year. You bring the occasion, these spots will make it special. 

Tony Tan

Flower Drum always, because it has the best Cantonese food in town. Clean flavours featuring some of our best ingredients, such as pearl meat, cooked to perfection. I also love the seafood soup dumplings, served in an exquisite broth.

Nornie Bero, Mabu Mabu

Gimlet, every time. The atmosphere is beautiful, the service is excellent, and I can never say no to the caviar service. It’s the kind of place that makes any occasion feel extra special.

Kate Reid, Lune Croissanterie

Tedesca Osteria. I’m sure everyone says that, but I’ve been three times this year already. It’s transportational. What Brigitte [Hafner] and James [Broadway] are doing down there is truly world class. I just feel like you walk straight into their home and get the greatest fine-dining cuddle of your life. And not fiddly fine dining, but simple, perfectly prepared dishes with a great respect for seasonality and local produce.

Frankie Hadid, Clara Luna at Jamsheed Urban Winery

Caterina’s Cucina e Bar. If you are lucky enough to be served by Caterina herself – and chances are you will be – you’re in for a very special long lunch. There is a chaotic elegance and familiar atmosphere that is so comforting.

Gareth Whitton, Tarts Anon

I’m enjoying the renaissance of the brasserie, and Gimlet is world-class. You can go large or keep it tame, and either end of the spectrum always hits the spot.

Hugh Allen, Yiaga and Vue de Monde

Flower Drum is pretty iconic. Walking in feels like stepping into another era: the service is polished, the food is super tasty and comforting, and the whole experience is a timeless part of Melbourne’s fabric.

Andy Allen, Masterchef judge and Three Blue Ducks co-owner

Vue de Monde. Hugh [Allen], Dorian [Guillon] and the team have got it dialled. The food is flavour first, while being full of technique and creativity, but not overcomplicated. The service is slick and faultless, but not stiff, and it really encourages you to relax and have fun. 

Frankie Cox, Crop

Chauncy. It really feels like an extension of [owners Tess Murray and Louis Naepels’s] home. The way their roles dance together in food and wine is something very special, and I love a little walk in the veggie garden to break up the meal.

Andrew McConnell

The last special occasion meal was at Flower Drum. We had an extraordinary meal with friends. An inspiring culinary adventure that showcases the best local seafood and the best dumplings in Melbourne.

Jacqui Challinor, Trader House

Du Fermier. I love the dining room, I love Bron and her hospitality, but most of all I love Annie [Smithers] and her food philosophy. It’s just a really special place that leaves you walking out with a very full heart.

Rosheen Kaul

There’s nowhere more appropriate than Gimlet for an occasion. The ceremony of the service, pitch-perfect cocktails, that Lyonnaise salad and the sensational desserts.

Eun Hee An, Moon Mart

I went to Scopri for the first time a little while ago and now I want to go back – any excuse I can find. The pastas, especially, are so good.

Hyoju Park and Rong Yao Soh, Madeleine de Proust

Park: Doju. Nice food, nice atmosphere. Mika [Chae] always brings great produce – it’s great farm-to-table food.

Soh: Matilda. There’s a good vibe and great food cooked over wood fire, and service. Biggy [Ngamtrairai], the head chef, is always creating new menus every season. But one thing that always remains a favourite is the focaccia with kecap manis.

Jung Eun Chae, Chae

O My. I can’t speak highly enough of what Blayne and Chayse [Bertoncello] are doing at this amazing farm-to-table restaurant. I have dined here three times including a birthday celebration and every time, I’m blown away.

Want more recommendations from Melbourne’s best chefs? Check out Broadsheet’s Where Chefs Eat series, updated regularly.