What’s New? August 2019
- Written by Victorian Government
The iconic Queen Victoria Market has unveiled Melbourne’s newest laneway experience with the opening of String Bean Alley. Twenty-six independent traders in bespoke shipping containers now call String Bean Alley home and provide a uniquely Melbourne shopping experience in the heart of the city’s favourite market. With a history dating back to 1936, the name String Bean Alley pays tribute to the laneway where green string beans were once sold. 12 new businesses have joined existing traders to offer a variety of locally designed, sourced or produced fashion, vintage, jewellery, art, craft, skincare, toys, books and more. Queen St, Melbourne, Victoria, 3000. (03) 9320 5822.
Melbourne’s newest rooftop has opened in South Yarra with the arrival of Tetto di Carolina. From the team behind celebrated venues Bar Carolina, Il Bacaro and Sarti, the European cocktail bar boasts a drinks list curated by award-winning cocktail bartender Alex Dyzart of London’s acclaimed Bar III. The cocktail offering will be complemented by premium champagne and sparkling, as well as a tighter selection of European and Australian wines. Executive Chef Matteo Tine’s menu will serve refined Italian small plates designed to complement guests’ aperitivo of choice. Level 1/48 Toorak Road, South Yarra, Victoria, 3141.
Middle-Eastern inspired restaurant Souk has reopened its neon doors following a major revamp with the venue split to open the new Handsome Bar downstairs at the front of the venue. Entered through a separate door, the bar offers a luxe drinking spot that showcases playful and nostalgic cocktails to be enjoyed and offers up local and French imported wines. Uniquely, the compact dining menu of eight dishes is exclusively plant-based, including truffled parfait with Pedro Jiminez jelly and homemade ‘sausage’ rolls with Port Melbourne’s own Rosella t-sauce. 13 Bligh Pl, Melbourne, Victoria, 3000.
Modern Japanese eatery Eazy Peazy has opened in Richmond. From the team behind Toji Sake, the founders have teamed up with head chef Dan Chan (Yardbird Hong Kong, Cumulus Up, Supernormal Canteen) to offer an uncomplicated approach to authentic Japanese dining with a menu specialising in yakitori, hibachi and sharing plates, including raw kingfish with smoked daikon, wasabi and ponzu, Sher Wagyu striploin from the hibachi and Yuba duck gyoza with shiso and umeboshi. The traditional art of brewing sake inspired the design of the 100-seat diner. 108 Swan St, Richmond, Victoria, 3121. (03) 9965 1977.
Melbourne’s status as the craft beer capital has been reinforced with Bodriggy Brewing Co. opening its impressive new 400-capacity brew-pub and bottle-shop in Abbotsford on Friday 2 August. Housed in a former mechanics warehouse, the venue will feature a huge bar with 64 taps pouring craft beers, wine and cocktails, and a dining area serving up delicious Latin American fare by chef John Dominguez (formerly of Vue De Monde and Dinner by Heston). After brewing their signature Bodriggy craft beer for the past two years, head brewer Tristan Barlow will unveil seven more blends for the new venue, including the Cosmic Microwave Neipa. 245 Johnston St, Abbotsford, Victoria, 3067.
The Mulberry Group’s latest venture, Common Group Project is working cafe, farm and social enterprise in Freshwater Creek, a 10-minute drive south of regional city Geelong. From the team behind new city café Liminal, along with Higher Ground, Top Paddock and Kettle Black cafes, the farm has been designed to provide chefs with the opportunity to engage with the land and improve mental health. Along with a seasonal farm-based menu at the on-site café, the project will see participating member restaurants send their chefs to the 1.6-hectare biodynamic farm to meditate and work on the farm at least once a week. Revenue raised from the café and membership fees will be reinvested into the farm and mental health initiatives. 675 Anglesea Rd, Freshwater Creek, Victoria, 3217.
The coffee roasters have continued their expansion in Melbourne with the opening of an eighth venue. Located on Bourke St, near transport hub Southern Cross Station, the latest offering is their first in Melbourne’s central business district to operate with a full brunch seasonal menu and table service. Their popular baked eggs, served with dukkah and Meredith feta with pumpkin grain toast, has been carried over from other Axil kitchens. Visitors can sit down in one of the booths or pull up a stool at the bar. 565 Bourke Street, Melbourne, Victoria, 3000. (03) 9819 0091
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