• First look: Find “unadulterated Filipino food” from a team with fine-dining cred at Askal in the CBD.

• First look: Three Warabi alums bring kappo-style omakase to Fitzroy’s Shusai Mijo.

• First look: Jordanian food truck sensation Wazzup Falafel opens in a permanent Northcote spot.

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• Byrdi, one of the world’s best cocktail bars, is now making fried chicken sandwiches for lunch.

• Chef Sebastian Pasinetti on where to find the best house Martini in town.

• First look: A third-gen restaurant owner (and his folks) serve Indian classics at Hampton’s Southall.

• Coming soon: Aanya, a new player in Melbourne’s fine-dining scene.

• Three of the best dishes in Windsor for $20 or less.

• Coming soon: Olympia, a lively rooftop wine bar in a converted Oakleigh car park.

• After a sold-out pop-up last year, Sir Lankan seafood diner Ministry of Crab is returning to Melbourne.

• It’s official: Australia’s best vanilla slice and hot cross buns come from this Victorian bakery.

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Listen up

• This week on Broadsheet podcast Around Town, Adam Liaw explains why he never tests recipes, and we round up Melbourne’s best set menus.

More, please

Bar Liberty is celebrating its eighth year in business with a kitchen takeover by Paul Bentley of Casa Perth on Sunday March 10. Bentley, who trained under chef Daniel Boulud in New York, is serving a set lunch that includes the famous Bar Liberty flatbread, as well as braised pork neck with clams, and an à la carte dinner menu featuring mussel éclairs and steak with café de Paris butter. Bookings recommended.

• Nigo, the mononymous Human Made creative director and Kenzo artistic director, has collaborated with Penfolds on new graphic gift box for its 2019 Grange release. They’ve also partnered on a silk rug featuring a similar design. There are only 25 rugs available worldwide, and you can get them from Space Furniture via expression of interest.

• Chef Hiroshi Kawamata has brought his Sebastian Kakigori shop from Japan to Melbourne. Get your shaved ice dessert at 203 Queen Street in the CBD.

As seen on the web

• “Thirty American chefs open up about tipping, gen Z cooks and customers” – Julia Moskin for the New York Times.