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J WongNumber: Great mix of St.Kilda locals of all ages. Mod Hispanic food, wood oven, BBQ pit, pitchers of wine & cocktails, 17 beers on tap, outdoor seating
Greg Stewart: The garlic king prawns are huge and so good. The mud crab gumbo with mussels is spectacular. The empty shell bowl causes other diners' food envy
AskMen: The wine is varied and available by the glass - and you’ll be dipping into it if you plan on eating, as the wait is usually a half hour or so. Mind you, the surrounds are as pleasant as they come.
AskMen: Try the "Wet Dish", a daily meat braised in the oven and served in a terracotta dog's bowl (sort of) with some veg thrown in to cook in the stocky-braising juices. You'll thanks us.
AskMen: A Melbourne institution if there ever was one, it’s perched right on St Kilda beach, weaving a relaxed beach house vibe with a dining experience that epitomises premium.
Colin Wirt: Enjoy a coffee (I like mine with Bonsoy - a good soyabean milk goes really well with espresso... from coffee beans) while you peruse a copy of The Wheeler magazine
Emma Dilemma: Most restaurants do a t-bone steak with chips and salad, or linguini marinara. Very few do them this well. Donovan's walks the fine line between high-end and comfort food with delectably good taste.
Mila Suthakar: There are reviews on how good the kugelhouph is in the window. Believe all of them. (there's more chocolate in a slice from the big one, rather than the baby kugel).
Adam F: The coffee coming out of their syneso 4-cupper unit is heaven sent. A long black has aromas of molasses and tastes of toffee, chocolate and sweet spices.