Chef Raymond Capaldi opened Hare & Grace on Collins Street in late November and has created a space rich with earthy, tactile finishes. Innovative interior designer, Joost Bakker, has installed smoke bush to hang from the ceilings with wall sketches by Barry Drinan around the rooms. Capaldi’s executive chef is Daniel Schelbert and the collaboration has created a menu that is ‘market-driven’ which translates to seasonal, simply prepared food done with an edge and style - consider a chilled salmon radish, aloe vera, creme fraiche, cucumber gazpacho or braised short beef ribs, pickled tongue, horseradish curd and gravy.

Capaldi is known for his eclectic approach to texture while never compromising on quality and this is evident in this menu, there’s lots going on but it is also approachable. There are dishes to share as well and the Mini Bar at the front has the smaller plates covered, including Ortiz anchovies and artichokes in oil and an immediately comforting taster of mac’n cheese croquettes. There will be an emphasis on cocktails in the evening in the Mini Bar and live music on Thursday and Friday nights. Hare & Grace has a healthy mix of urban awareness and professionalism that is a great combination for the city worker and dweller. Definitely a space worth checking out.

Hare & Grace
525 Collins Street, Melbourne
(03) 9629 6755

Mini Bar
Mon-Fri 11.30am-late
Sat 5pm- late
Sun closed except for functions

Dining Room
Lunch Mon–Fri 11.30am–3.30pm
Dinner Mon–Sat 6pm-late

hareandgrace.com