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.
Right now, we’re settling into a new reality – one where picking up or ordering in is the new dining out – and some of the best venues in town have adapted with creativity and innovation.
You’ll find the full list of delicious new initiatives here, and Broadsheet's complete takeaway directory here. But for a tighter list of this week’s best takeaway picks, as selected by Broadsheet Melbourne editor Ellen Fraser, read on.
Got an excellent new takeaway suggestion we should check out? Let us know.
Slice Shop Pizza
You’ll know you’ve found Slice Shop Pizza – and you’ll definitely know you’re in Footscray – when you see the red, white and blue neon signage (an homage to the Western Bulldogs) that lights up this little corner shop. The team here is making large, 18-inch NY-style pies, each slice pliable and with a thin enough crust that you can fold it in half before cramming it into your mouth, if that’s your style (I’m partial to the crust-first roll-in method myself).
A porcini mushroom pizza is scattered with thyme and enough truffle oil that it’ll drop onto your plate. The New York Cheese contains mozzarella, cheddar, parmesan and taleggio. And the meaty pork-and-fennel-sausage number gets balance from sweet capsicum. A gluten-free base, ranch sauce for your crusts, Spanish anchovies and Burn City Smokers chilli oil (it’s owned by the same team) are all available, too. Then all you need to work out is whether it’s better tonight for dinner, or for breakfast in the morning.
Pick up from 101 Nicholson Street Mall, Footscray, or get it delivered if you live nearby.
Pastry chef Carley Scheidegger is originally from the UK, where she worked at Yotam Ottolenghi’s restaurants. She’s also a temporary visa holder. But though she’s only been in Australia two years, preparing pastry at city diner Lesa and at Lune Croissanterie under Kate Reid, she’s already well-embedded in Melbourne’s restaurant scene.
Her new venture Good Pudd is all about simple desserts made with local ingredients. The baked Basque cheesecake is a menu staple, but other puddings come and go. Think burnt-butter quince hazelnut cake with crème anglaise; almond frangipani pudding with mandarin and sherry jam; and olive-oil cake with salted yoghurt. If you can’t decide, Scheidegger will take one quarter of each cake on the menu that week and smoosh them together for a four-in-one.
The business began as a side hustle in response to a lack of government support, but now Scheidegger’s graduated from her home kitchen to that of Etta in Brunswick East. Just one more top restaurant notch in her belt.
The Good Pudd menu is posted weekly on Instagram. Free delivery is available Friday and Saturday, or pick up from Brunswick East. Order and full address available via DM. Good Pudd is also available via Embla’s take-home menu.
The lunchtime-only sandwich at Jia-Yen Lee and chef Thi Le’s modern Vietnamese diner debuted during Melbourne’s first lockdown. “The street was just really sad, nobody was around, and we thought if we didn’t do something fun, we’d just disappear into oblivion,” says Lee. It now makes a triumphant return for stage four.
The khao jee pate, a common breakfast dish in Laos, is a baguette typically filled with pate, pickles, fresh chilli, mayo, herbs and meat. With its crunchy exterior and multitextured interior (“no two mouthfuls should be the same”, Lee says), it’s so similar to a banh mi that Lee and Le just started calling it that, as it’s so easily recognised by Melbourne diners.
The Anchovy take varies (the menu description of “grilled morsels and pickles in a baguette” leaves room for interpretation each week), but past iterations have included barbeque turmeric chicken, pork neck, chicken sausage, pork-and-herb sausage and fish. Vegetarians might find pine mushroom, cauliflower or egg versions on the menu, but they tend to sell out fast.
Though you can order Anchovy’s dinner menu for delivery or pick-up, this sandwich is only available at lunch, ordered through the restaurant’s front window.
The banh mi are $12 each, available at lunchtime on Fridays, Saturdays and Sundays. Pick-up only from 338 Bridge Road, Richmond. For dinner, order in advance for pick-up or delivery.
Its heat-at-home menu includes miso pumpkin topped with chunky walnut furikake and organic radish salad; baked barramundi with spicy ‘nduja butter; smoked brisket with pickles and horseradish; and a creamy eggplant moussaka. Match it to Mornington Peninsula wine, and add on salumi, batched cocktails by Curatif and The Everleigh, and Rare Hare merch to your order if you wish.
The diner shares an owner with St Kilda bakery Black Star Pastry, so it’s no surprise that Black Star’s famous strawberry-watermelon cake – dubbed “Australia’s most Instagrammed dessert” by the New York Times – is a dessert option, too.
Savoury set menu is $45 and includes two courses. Orders open 12pm August 16 (and close August 19) for pick-up August 21 or 22 from Black Star Pastry St Kilda or Rare Hare. Delivery is available within metropolitan Melbourne and the Mornington Peninsula for an extra $20.
Good Times Milk Bar
This colourful all-day cafe (co-owned by one of the co-founders of Sugar Mountain festival) is doing fewer burgers and fries lately, and more tacos and tortillas instead. Quesadillas are loaded with either jack cheese, chorizo and pico de gallo or mushrooms, cheese and chipotle aioli. Tacos are filled with slow-roasted chicken, braised pork shoulder or sweet potato and black bean. There’s also a Cuban sandwich: a soft, long roll filled with crisp pork, mortadella, Swiss cheese, pickles and a slick of mustard. For kids, there are mini tacos, and for adults, Bloody Marys.
Pick up from 83 Tucker Road, Bentleigh or get it delivered for an extra $3 if you live nearby. Open until 2pm daily.