Archie Green is filled with hanging plants, emerald-coloured booths and a turquoise glow. Like many Melbourne diners, this one features concrete floors, glossy white tiles, wood tables and industrial-style fixtures.
The menu, by chef Gomez Braham, draws on techniques and flavours from Europe and Asia. Braham began his career in Sydney at Quay and Bank before moving to London to work under Michelin-starred chef Tom Aikens. He’s joined Archie Green after a stint at the Napier Hotel. His distinctive breakfast items include blue swimmer crab scrambled eggs, and a pea and quinoa porridge served with egg yolk. As the day progresses there are dishes such as star anise-cured swordfish with roasted tomatoes and crème fraiche, and pork belly with smoked eggplant, grapefruit and jalapenos.
Stuart Quinn (formerly The Atlantic) oversees drinks; there’s a 20-odd long gin list and a collection of cocktails named for parts of the city. The Lygon Street Spritz is a Tuscan-style drink made with bitters from Adelaide Hills Distillery and sparkling from San Pietro in Mornington. The South Yarra Iced Tea has gin with cold-brewed Melba Earl Grey, vodka and a dash of smoked cola.
Archie Green takes bookings and hosts large tables, which also makes the eatery fitting for business meetings where laptops and documents need to be spread out.