Dom’s is a three level bar, restaurant and rooftop, in the space that once housed rooftop bar Peaches and downstairs restaurant Cheek. It’s owned by Sam Peasnell, brother Tom and mate Adam Goldblatt – who also run Preston’s Dexter and Takeaway Pizza.

Ascend hand-stained timber stairs onto the first floor, where you’ll find woodfired pizzas topped with house-made charcuterie (see it all hanging in the dry-ageing fridge) and bistro-style leather booths to keep it cosy. Start with snacks like potato skins with goats curd and anchovy; stracciatella with onion agrodolce; mozzarella croquettes; and tempura-battered pumpkin with curry-leaf aioli.

The pizza (and snack) party happens across all three levels. A standout is the red-based pizza with mortadella, fermented honey, garlic and thyme. Another has a kalamata base and is topped with fefferoni peppers and hot salami. Just as at Cheek, Tom is the meat man, and here he focuses on smallgoods and deli meats. His whole-pig salami is made with Yarra Valley Berkshire pork, and he also makes the mortadella for a pizza topped with garlic-fermented honey.

Drinks are taken care of by bar manager Morgan Cook. Wines and aperitifs are the focus across all three levels, but the cocktails still hold their own. Find riffs on the classics, and new mixes that utilise amaros, sherries and vermouths. There are also plenty of Australian spirits in the cabinet, from Poor Tom’s gin and Delinquente Wine Co’s Bizzarro Aperitivo to Brookie’s macadamia-and-wattleseed frangelico.

Upstairs in the public bar, there’s a more casual vibe with royal-blue carpet surrounding a wood-panelled bar, and a pool table around back. And further up, the rooftop largely resembles its Peaches days, aside from a few licks of blue paint. It’s one of the CBD’s best spots for a drink with a view.

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Updated: October 20th, 2023

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