Until recently, us Melburnians spent significant chunks of our lives in our city’s world-renowned restaurants, bars and cafes. Drinking and dining out is part of our DNA.

But now, after government restrictions on non-essential services were brought in to curb the spread of coronavirus, we’re settling into a new reality – one where picking up or ordering in is the new dining out.

Some of the best venues in town have adapted to the situation with creativity and innovation. Check out our regularly updated live list of all the delicious new initiatives here, or peruse this week’s top takeaway picks below, as selected by Broadsheet Melbourne editor Ellen Fraser.

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Marion x Baker Bleu
What a power couple: Andrew McConnell’s slick wine bar Marion, and Baker Bleu, one of the best bakeries in town. The two have paired up to open a very well-stocked grocer where you can pick up baked goods – bagels, bread, croissants, crumpets and more – as well as fresh-produce boxes, St David’s Dairy milk and butter, and minimal-intervention wine by the half-dozen. A king-size version of the famed fish pie from fellow McConnell eatery the Builder’s Arms is available, too (it serves two), or load up on pantry staples such as tomato sugo, pasta and Oritz anchovies. Either way, that’s dinner sorted. Order ahead for pick-up or pop in (one at a time) for takeaway.


Industry Beans Fitzroy
Fitzroy cafe Industry Beans has been serving coffee since lockdown began, but its kitchen has been shut for the last five weeks. Now, food is back on the cards – which means so is your Saturday morning brunch ritual. The condensed pick-up or delivery menu includes smoked bacon and egg rolls, overnight oats with compressed watermelon and ginger, green omelettes and two burgers – coffee-spiced Wagyu with cheddar on brioche, and a fried chicken with buffalo-spiked cream cheese, Kewpie mayo and a beetroot-carrot slaw. The Little Collins Street outpost is coffee and beans only for now.


Maha, Maha East and Maha Bar
Chef-owner Shane Delia’s popular Middle Eastern eateries Maha, Maha East and Maha Bar are amalgamated for the moment under Maha Go, and there are big flavours all-round. Think tiny Turkish dumplings filled with beef in a burnt butter, sumac and mint sauce; green beans with chef Shane Delia’s staple toum (Lebanese garlic paste); and Maha’s enduring 12-hour garlic, lemon and cumin lamb shoulder. Some dishes just need heating before they’re ready to serve, others need a little more attention, but come with instructions.


Holy Crumpets
Holy Crumpets started life as a farmer’s market stall, and last year landed permanent digs in the CBD. Now, it’s switcheroo’d again to a delivery service. The recipe for these plump, golden crumpets uses both whole-wheat and freshly milled stone-ground flour, and they’re sold by the 12-pack. Get yours with a jar of Victorian honey or jam and some cultured Gippsland butter, pop them in the toaster – or fry them, for extra indulgence – then get a copy of the paper and have breakfast in bed, where crumpets are at their best.


The Attica Soup Project
Ben Shewry has mastered the pivot so effectively that if team sport wasn’t illegal right now he’d be a real menace on the netball court. Attica went from fine diner to dinner delivery, opened a bake shop, then released merch. The bake shop has since moved online, and that $60 lasagne is still there, but the Attica Soup Project is new. It means for every $25 bowl of shiitake-coconut broth with shredded free-range chicken and crisp garlic you order, Shewry will feed a migrant hospitality worker in need.