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Richmond

Go-to dish: Spring rolls.
14/20

An old Victoria Street Vietnamese favourite springs back

Thy Thy Counter and Canteen is the latest iteration of a much-loved Viet-Naarm institution.

  • Dani Valent
Koichi Minamishima behind the omakase counter at Minamishima in Richmond.
Good Food hatGood Food hatGood Food hat18/20

Is Minamishima the GOAT when it comes to Melbourne sushi?

There was a time when Minamishima’s supremacy was a given. These days, however, there are plenty of challengers to the omakase throne.

  • Besha Rodell
Fish-on-seafood-on-fish: Roast turbot with smoked mussles.
14.5/20

Wine meets wood-fire at Richmond hotspot Clover

In a crowded field of fresh wine bars, Clover shines brightly as one of the best newcomers around.

  • Besha Rodell
Go-to dish: Crab tartine.
14/20

Toast with the most at Melbourne charmer Tartine

This Richmond newcomer may not be the exact French bistro of my dreams, but it's not far off, writes Besha Rodell.

  • Besha Rodell
Beef Wellington at Marble & Pearl, Melbourne.
14.5/20

Marble & Pearl serves surf and turf with retro flourish

Imagine Rockpool went to the pub, or Grill Americano loosened its tie, and you're not far off.

  • Dani Valent
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Go-to dish: Steamed tapioca pearls.
Good Food hat15.5/20

Great balls of tapioca! Jeow serves the 'dish of the century'

Besha Rodell can taste the passion at Thi Le's new Laotian-Australian-inspired restaurant (nee Anchovy).

  • Besha Rodell
Pork belly banh mi with red curry paste, crunchy chilli oil and plenty of herbs.

Ca Com is an example of the very best of Melbourne food

It's true that $17 is more than most banh mi cost, but you won't eat a better one, reviews Dani Valent.

  • Dani Valent
Honey cake with amaretto.
14/20

Untitled brings art to the table (and leaves it open to interpretation)

Are we supposed to take Untitled as a work of art, or are we being invited to use the Richmond restaurant as we like? A bit of both, it seems.

  • Michael Harden
Orecchiette scattered with salted ricotta.

Why from-scratch Lene is one to watch

Up-and-coming chef Cameron Williams makes everything from scratch at his debut restaurant.

  • Dani Valent
Get your green on with a Green Goddess salad.

There are plenty of green flags at Green-On

A salad bar at the back of an office park sounds simple, maybe bland, possibly even boring, but read on.

  • Dani Valent