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Kafé
$$
“Fitzrovia takes its name from a historically bohemian neighbourhood in central London and also happens to be the Italian expression for Fitzroy Street. Owners Paul Jewson (a Melbourne-born chef) and Marco Pugnaloni (an Italian) spent two decades in the English capital. Jewson often found himself cooking with imported ingredients there, even while working at top-tier venues such as Soho House and River Cafe. At Fitzrovia, boxes of fruit and vegetables line the stairs and herbs peep out from the light fittings, trumpeting an opposing philosophy. Back-of-house, chefs draw on prime Victorian produce such as Jonesy’s non-homogenised milk, Milawa free-range chicken and South Gippsland lamb. That local thinking extends to the drinks, where 2 Brothers and Mornington Peninsula Brewery ales are listed beside wines from the Adelaide Hills and Yarra Valley. The exception to the rule are the wines from Italy – in deference to Pugnaloni’s heritage. On balmy nights they’re best enjoyed on the tiled porch, watching St Kilda’s colourful characters stroll by. Breakfast strikes the balance between fancy and comforting. The Toasted Door Stop Sandwich is jammed with Istra bacon, smoked mozzarella and pear relish. Crème brûlée French toast comes with banana, whipped mascarpone and toasted pecans. Lunch and dinner say more of Jewson's prior experience, featuring classic European proteins such as chicken saltimbocca or duck leg paired with rich sauces. But alongside the French and Italian techniques and flavours, there are welcome hints of Asia and the Middle East. Don’t leave without trying the umami-rich polenta chips with truffle oil and parmesan.”
  • 62 lokalkjente anbefaler
Vinbar
$$
“If you want a good date place and love wine and cheese then this is the place for you. ”
  • 67 lokalkjente anbefaler
Route
“Fitzroy Street is a street in the Melbourne suburb of St Kilda, which enjoys great popularity as a recreational area, mainly due to its many restaurants and its proximity to the entertainment areas along St Kilda Beach”
  • 47 lokalkjente anbefaler
Restaurant
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“Located in St Kilda, on the iconic Fitzroy Street strip, The Banff dates back to 1947. During World War II, the site was used as an American army barracks and The Banff was the galley. These days, the cafe has a warm, ski lodge feel, with an open fireplace for winter and an outdoor seating area for summer. Owner Vincent Sciglitano, who also owns Jimmi Jamz (in Elwood and Brunswick), has a simple philosophy towards his eateries: provide more for less. The Banff is well known by locals for its delicious pizzas and all-day happy hour prices. Every Monday and Tuesday, the pizzas are just $6 all day until midnight. From Wednesday to Friday the pizzas remain at $6 from noon to 5.30pm. At full price they’re all still cheap and they're always good. Favourites are the pumpkin and goats cheese with rocket and onion salad, followed by the tomato, bocconcini and parma ham with balsamic vinegar. The Banff’s pasta dishes are also very reasonably priced and include a number of vegetarian and gluten-free options. Tt a time when most of us are more conscious than ever about our spending habits, The Banff is quicker, cheaper and tastier than cooking yourself... and you can get a cheap beer – Big win.”
  • 41 lokalkjente anbefaler
Indisk restaurant
$$
“Even if you haven’t eaten at Babu Ji, chances are you’ll recognise the old Indian man in the photo above the door, who has come to represent the restaurant. In Indian culture, Babu Ji means father figure; the protector of the family. In this instance it’s about who puts food on the table. Owners Mani Waraich and his cousin Ranjit Singh took over in early 2015, hoping to evoke exactly that. Waraich grew up in a remote village outside Punjab, where his grandma taught him to cook. The menu is a tribute to her recipes, and her philosophy that sharing food brings people together. At Babu Ji the aim is to change people’s perceptions of Indian food and show it’s much more than just curry and rice. With a mix of familiar favourites such as the butter chicken and palak paneer (homemade cheese and spinach) as well as less-common choices such as Indian nachos, gluten-free naan bread and lamb chops, ordering can be a task. Some guidance, then: the pani puri, an Indian street food classic of fired puff-pastry balls filled with mash potato and chickpeas, is a must. Ditto for the chole tikki chickpea croquettes. In true communal spirit, you can help yourself to beers from the fridge. It holds 40 different types from all over the world. If your favourite’s not here, just request it and Waraich and Singh will do their best to get it in time for your next visit.”
  • 21 lokalkjente anbefaler
Bakeri
$$
“Come here for coffee, pastries (try a bombolone if they haven't disappeared by the time you get there) and excellent bread.”
  • 25 lokalkjente anbefaler
Asiatisk restaurant
$$
“Excellent service andJapanese inspired food by one of Melbourne's best chefs.”
  • 9 lokalkjente anbefaler
Kinesisk restaurant
$$
“Great food and service. Asian themed. Lovely bar and outside dining in warmer months”
  • 11 lokalkjente anbefaler
Grocery or Supermarket
  • 9 lokalkjente anbefaler
Bus Station
“Get anywhere and everywhere. And if you're new to Melbourne the ride into the city will give a great perspective of where you are. The light rail line runs along the edge of Albert Park so its quite a pretty commute”
  • 10 lokalkjente anbefaler
Teater
“alex theatre st kilda has three performance spaces and presents a huge range of entertainment”
  • 2 lokalkjente anbefaler
Bakeri
“Our local bakery. So Italian and yet so St Kilda! Amazing bread, that reminds us of those fabulous local Sicilian bakeries... Oh the aroma of fresh Italian bread!”
  • 6 lokalkjente anbefaler
Vinbar
$$
  • 2 lokalkjente anbefaler
Lodging
  • 3 lokalkjente anbefaler
Pub
$
“Arguably the worst wine in St Kilda but an amazing view back to the Majestic and Fitzroy Street. Cheap beer and a chance to meet the locals. Non members welcome.”
  • 2 lokalkjente anbefaler
Bistro
$$
“Araliya in St Kilda is Sam Wedande’s crowning achievement. The chef first learned to cook in his native city of Kandy in Sri Lanka’s Central Province. Then he graduated to five-star restaurants in the UK, then to Melbourne’s Hilton in the mid 1980s before opening five restaurants in Melbourne over 20 years, including the Hawthorn institution, Araliya. This is replicated in St Kilda, but it is more glamorous and hopes to tap in more to the area’s nightlife. Here Wedande is more experimental with the flavours and he uses new recipes. Araliya St Kilda also defines the menu as much by its drinks as it does the food. There is a long, prodigiously stocked bar skirting the room. From here order a spicy, moreish Bloody Mary from a selection of house creations, including chilli and grapefruit margaritas, basil martinis and a green-tea mojito. The space is modern, with white walls lining an open, rectangular floor, while low-hanging, retro bulbs cast a merry glow over the tables. The menu includes Wagyu brisket with cardamom and kithul palm sap and duck confit in a roast-fennel curry. But the twist is in the method. Sam explains that Sri Lankan cooking traditionally uses meats to flavour the sauces, despite it overcooking the meat. At Araliya the kitchen uses the French method of cooking the meat perfectly by itself, then combining it with the sauce of another fish at the end. It’s a long process, but definitely worth it.”
  • 3 lokalkjente anbefaler

Populære restauranter

Kafé
“Fitzrovia takes its name from a historically bohemian neighbourhood in central London and also happens to be the Italian expression for Fitzroy Street. Owners Paul Jewson (a Melbourne-born chef) and Marco Pugnaloni (an Italian) spent two decades in the English capital. Jewson often found himself cooking with imported ingredients there, even while working at top-tier venues such as Soho House and River Cafe. At Fitzrovia, boxes of fruit and vegetables line the stairs and herbs peep out from the light fittings, trumpeting an opposing philosophy. Back-of-house, chefs draw on prime Victorian produce such as Jonesy’s non-homogenised milk, Milawa free-range chicken and South Gippsland lamb. That local thinking extends to the drinks, where 2 Brothers and Mornington Peninsula Brewery ales are listed beside wines from the Adelaide Hills and Yarra Valley. The exception to the rule are the wines from Italy – in deference to Pugnaloni’s heritage. On balmy nights they’re best enjoyed on the tiled porch, watching St Kilda’s colourful characters stroll by. Breakfast strikes the balance between fancy and comforting. The Toasted Door Stop Sandwich is jammed with Istra bacon, smoked mozzarella and pear relish. Crème brûlée French toast comes with banana, whipped mascarpone and toasted pecans. Lunch and dinner say more of Jewson's prior experience, featuring classic European proteins such as chicken saltimbocca or duck leg paired with rich sauces. But alongside the French and Italian techniques and flavours, there are welcome hints of Asia and the Middle East. Don’t leave without trying the umami-rich polenta chips with truffle oil and parmesan.”
  • 62 lokalkjente anbefaler
Restaurant
“Located in St Kilda, on the iconic Fitzroy Street strip, The Banff dates back to 1947. During World War II, the site was used as an American army barracks and The Banff was the galley. These days, the cafe has a warm, ski lodge feel, with an open fireplace for winter and an outdoor seating area for summer. Owner Vincent Sciglitano, who also owns Jimmi Jamz (in Elwood and Brunswick), has a simple philosophy towards his eateries: provide more for less. The Banff is well known by locals for its delicious pizzas and all-day happy hour prices. Every Monday and Tuesday, the pizzas are just $6 all day until midnight. From Wednesday to Friday the pizzas remain at $6 from noon to 5.30pm. At full price they’re all still cheap and they're always good. Favourites are the pumpkin and goats cheese with rocket and onion salad, followed by the tomato, bocconcini and parma ham with balsamic vinegar. The Banff’s pasta dishes are also very reasonably priced and include a number of vegetarian and gluten-free options. Tt a time when most of us are more conscious than ever about our spending habits, The Banff is quicker, cheaper and tastier than cooking yourself... and you can get a cheap beer – Big win.”
  • 41 lokalkjente anbefaler
Indisk restaurant
“Even if you haven’t eaten at Babu Ji, chances are you’ll recognise the old Indian man in the photo above the door, who has come to represent the restaurant. In Indian culture, Babu Ji means father figure; the protector of the family. In this instance it’s about who puts food on the table. Owners Mani Waraich and his cousin Ranjit Singh took over in early 2015, hoping to evoke exactly that. Waraich grew up in a remote village outside Punjab, where his grandma taught him to cook. The menu is a tribute to her recipes, and her philosophy that sharing food brings people together. At Babu Ji the aim is to change people’s perceptions of Indian food and show it’s much more than just curry and rice. With a mix of familiar favourites such as the butter chicken and palak paneer (homemade cheese and spinach) as well as less-common choices such as Indian nachos, gluten-free naan bread and lamb chops, ordering can be a task. Some guidance, then: the pani puri, an Indian street food classic of fired puff-pastry balls filled with mash potato and chickpeas, is a must. Ditto for the chole tikki chickpea croquettes. In true communal spirit, you can help yourself to beers from the fridge. It holds 40 different types from all over the world. If your favourite’s not here, just request it and Waraich and Singh will do their best to get it in time for your next visit.”
  • 21 lokalkjente anbefaler
Asiatisk restaurant
“Excellent service andJapanese inspired food by one of Melbourne's best chefs.”
  • 9 lokalkjente anbefaler
Kinesisk restaurant
“Great food and service. Asian themed. Lovely bar and outside dining in warmer months”
  • 11 lokalkjente anbefaler
Bistro
“Araliya in St Kilda is Sam Wedande’s crowning achievement. The chef first learned to cook in his native city of Kandy in Sri Lanka’s Central Province. Then he graduated to five-star restaurants in the UK, then to Melbourne’s Hilton in the mid 1980s before opening five restaurants in Melbourne over 20 years, including the Hawthorn institution, Araliya. This is replicated in St Kilda, but it is more glamorous and hopes to tap in more to the area’s nightlife. Here Wedande is more experimental with the flavours and he uses new recipes. Araliya St Kilda also defines the menu as much by its drinks as it does the food. There is a long, prodigiously stocked bar skirting the room. From here order a spicy, moreish Bloody Mary from a selection of house creations, including chilli and grapefruit margaritas, basil martinis and a green-tea mojito. The space is modern, with white walls lining an open, rectangular floor, while low-hanging, retro bulbs cast a merry glow over the tables. The menu includes Wagyu brisket with cardamom and kithul palm sap and duck confit in a roast-fennel curry. But the twist is in the method. Sam explains that Sri Lankan cooking traditionally uses meats to flavour the sauces, despite it overcooking the meat. At Araliya the kitchen uses the French method of cooking the meat perfectly by itself, then combining it with the sauce of another fish at the end. It’s a long process, but definitely worth it.”
  • 3 lokalkjente anbefaler
Meal Takeaway
  • 1 lokalkjent anbefaler

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