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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Vasse Felix
Modern Australian
Vasse Felix
-33.996736,115.054668

No longer just an add-on to the cellar door, Vasse Felix's upstairs restaurant is now a bona-fide attraction in its own right. The dining room's makeover by gun Melbourne designers Hecker Guthrie suggested the pioneering winery was stepping up its food offering: the introduction of a five-course, $85 tasting menu confirms the hunch. While the mini dégustation includes highlights from the carte - the savoury thrills of cured emu in a macadamia and parsnip soup, for instance - its exclusives make the tasting menu a compelling package. Seared triangles of meaty kingfish adorned with house wagyu pancetta and shaved cured egg yolk has flavour to spare; weightless goat's milk crisps atop passionfruit curd and a cookie-crumb rubble polls well for technique and taste. This is polished, contemporary cooking and a perfect accompaniment to the equally progressive handiwork of winemaker Virginia Willcock. Service, pleasingly, is back to its relaxed yet refined best.


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At a glance

  • Food:
  • One Star
  • Price:
  • E $18-$21

    M $34-$40

    D $16

    tasting menu $85

     

  • Feature:
  • Licensed
    Bar
    Outdoor dining
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Aaron Carr

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