Harriot is from the team behind Italian mainstays Tipo 00 and Osteria Ilaria. But unlike its older siblings, Harriot looks beyond the boot towards the rest of Europe – with a particular emphasis on France.

Harriot owes its international outlook to head chef James Kelly’s experience. The Melbourne chef worked at Embla and its short-lived but much-missed upstairs restaurant Lesa, before moving to London to work at revered Shoreditch restaurant Lyle’s, which closed in early 2025. It was beloved for the understated ways in which it alchemised seasonal local ingredients into refined and elegant dishes.

Victorian produce is the star of the menu. And that’s on ample display in dishes like the eye-catching Great Ocean duck – aged and prepared in three separate ways – served in duck consommé with mandarin segments and turnips. Or the Goulburn River rainbow trout, which is cured in salt and lemon zest, before spending just over 10 seconds in Harriot’s custom Brick Chef wood oven.

On the smaller side, a pig’s head and parsley terrine, and a beef tartare, keep Harriot true to its French-adjacent aspirations.

The Tipo 00 team might be cheating on Italy with France, but they can’t shake their pasta habit. Gallic pastas might mean a decadent vego option laden with shaved truffles and comté cream, or spanner crab and gurnard ravioli in a pumpkin bisque.

Kelly’s affection for Europe and Australia is mirrored by sommelier Justin Howe’s extensive 500-bottle list, which showcases esoteric makers and blockbuster producers from both hemispheres in equal measure.