The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

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Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Carlton Wine Room
Modern European
  • 172-174 Faraday St,
    Melbourne, VIC
  • (03) 9347 2626,
  • Dinner Mon-Thu 5pm-10pm, Fri-Sat 5pm-10.30pm

Carlton Wine Room

The relaxed ambience and witty, irreverent service may say casual neighbourhood haunt, but there's more to this corner terrace eatery than first appears. Sporting wines from all corners of the New and Old Worlds, the inspired drinks list is peppered with playful insights from owner and sommelier Jay Bessell. Flavourful, flexible dishes play a strong support role, running from snacky charcuterie platters and imported cheeses to European-leaning entrées and main courses. To start, there's the assertive combination of grilled octopus with the salty smack of olive purée and samphire, punctuated with chilli and shallot. A crunchy salad jumble of crisp pig's ear, fried ox tongue, white anchovy and brioche croûtons adds excitement to a simple porterhouse steak. And to finish, there's sweetcorn ice-cream with candied popcorn and a smattering of summer berries that's all the better with a glass of Italian sticky.


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At a glance

  • Wine:
  • Three glasses
  • Price:
  • E $17-$18

    M $28-$38

    D $15

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Matthew Silovic



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