The Wayside Inn in South Melbourne offers a clean, minimal space with a few soft touches in the room and on the menu. The duo have maintained the integrity of the original corner pub, while also making approachable. They want everyone to feel welcome here, and everyone does.
Head chef Matt Merrick focuses on good produce. There’s a section dedicated to beef but a lot of choice outside that realm. The rotisserie of the day changes for each day of the week. For example, Boer goat gets a run on Monday, chicken on Wednesday and suckling pig on Friday. Seafood also features well in the offerings.
While there’s a no bookings policy in the front bar area, reservations are taken for the dining room, which extends out to a large courtyard and should work a treat in the summer.
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