Amaru
- ★ 4.9
- $$$$
- Armadale and Ripponlea
Amaru holds three Good Food Guide hats, Melbourne's highest. Clinton McIver's 34-seat Armadale room runs a single tasting menu built on Australian produce.
Tasting menus, Michelin stars and the chefs redefining Melbourne.
Tasting menus, Michelin stars, and the kitchens redefining what fine dining means in Melbourne.
10 places
Amaru holds three Good Food Guide hats, Melbourne's highest. Clinton McIver's 34-seat Armadale room runs a single tasting menu built on Australian produce.
Minamishima earns three Good Food Guide hats for Edomae nigiri omakase: one set menu, 40 seats and one of Australia's tightest reservation systems.
Vue de Monde holds three Good Food Guide hats 55 floors above Collins Street. Hugh Allen's tasting menu takes Victorian produce with the utmost seriousness.



Attica in Ripponlea holds two Good Food Guide hats. Ben Shewry builds menus from native Australian ingredients with research depth few kitchens attempt.
Navi holds two Good Food Guide hats in a 25-seat Yarraville terrace. Julian Hills' tasting menus make Melbourne's west a serious dining destination.
Stokehouse sits on the St Kilda beachfront and holds one Good Food Guide hat for a seafood-forward modern Australian menu paired with panoramic bay views.
Lee Ho Fook on Duckboard Place: Victor Liong reinterprets regional Chinese dishes with Australian produce across tasting menu and a la carte formats.
Harriot is the Tipo 00 team's French-leaning Collins Street bistro: classical technique, Victorian produce and serious wine from a confident kitchen.
Brae in Birregurra holds three Good Food Guide hats and features in the World's 50 Best list. Dan Hunter grows most of what the kitchen cooks on the farm.
Matsu in Footscray holds two Good Food Guide hats for kaiseki across 12 seats. Chef Hansol Lee's room runs near-silent; the cooking demands that attention.
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Compare for next weekend: Holidu in Melbourne from USD 205/night · Booking.com in Melbourne
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Editor picks in Melbourne include Amaru, Minamishima, Vue de Monde, plus the full fine dining chapter on TableJourney.