Time Out Melbourne Food & Drink Awards 2026: Best Restaurant Nominees

When word first arrived that the Tipo 00 crew were opening a polished French-ish spot in the CBD, nobody knew quite what to expect. Harriot’s offering, loosely pitched as a refined European bistro with Melbourne soul, initially seems indefinable. Yet this mysterious newcomer is already one of the city’s hottest new restaurants. Led by head chef James Kelly, Harriot’s contemporary seasonal menu entices with both the familiar and new – a perfect mishmash of recognisable French favourites (scotch fillet with tarragon mustard, country pâté, beef tartare) and somewhat more daring revelations. The food is cleverly paired with sommelier Justin Howe’s outstanding wine list.

As the vibey meeting spot for the who’s who of Melbourne’s society people, this swanky four-level restaurant on Bourke Street has been trending online since it opened in November 2024. First of all, some appreciation must be paid towards the look and feel of this restaurant. It’s really, really lovely. From the stately foyer and the bustling, high-ceilinged dining room to the modern art splashed across the walls and the glamorous Audrey Hepburn-reminiscent menu design, everything just sings fabuleuse. If cocktails aren’t your jam, a diverse drinks list of quality wine and liquor allows you to explore beyond this territory, and the food has us swooning.

Marmelo (Portuguese for 'quince') makes a strong case for the culinary traditions of Portugal, which are not widely represented in Melbourne. Located on the ground floor of Hyde Melbourne Place, the sprawling venue is warm and lustrous, from the industrial Crittall-style windows to the high ceilings fitted with custom light fixtures. Seating ranges from banquette-style configurations to chef’s table spots overlooking the open kitchen. Service strikes a confident balance between warmth and formality, with staff clearly well trained and tenured – something of a rarity in hotel restaurants right now. The bar offers an abridged version of the dining room selection, spanning one-bite snacks (akin to Spanish pintxos), small plates and more substantial dishes. In the dining room, the offering expands further, available as a set menu or à la carte.

Infamous for originally seating only four patrons, Matsu is an exclusive Japanese fine diner that has since expanded to accommodate 12. Welcome news for those of us who’ve so desperately tried to get a booking over the years. The menu offers a serene kaiseki experience (a traditional Japanese multi-course meal), where careful pacing, clockwork-like collaboration and a sense of ceremony transport you into a realm of timeless artistry. The restaurant is a uniquely intimate space where the preparation of each dish is carried out right in front of you. Every detail matters; this is a spot to bookmark for special occasions.

As Melbourne’s first and only Ukrainian restaurant, Otakoi rises to the occasion – using food as a vehicle to share the country’s rich culture, history and warmth. The food is excellent and the convivial atmosphere and BYO policy lend themselves to big, boisterous group dinners. Tucked down the Windsor end of Chapel Street, Otakoi's interiors burst with colour and character. The ornate interior pays homage to traditional Ukrainian design and Ukrainian hospitality is equally on display. Guests are greeted with a piece of brown bread and salt – a traditional symbol of welcome – before being led to tables set with heavy ceramic serveware by staff in vyshyvanka (traditional embroidered shirts). And the menu is rooted in hearty Ukrainian comfort food.

Cremorne’s lunch spot, Sogumm (which means 'salt' in Korean), understands salt as structure and as the quiet beginning of flavour. It's a gentle reminder of the power of Korean classics: bibimbap, housemade kimchi, skewers and ssam. Think unpretentious dishes executed with remarkable finesse, proving that restraint is not absence, but confidence. Owners and chefs Changhoon Kim and Suhyun Kim first crossed paths at Baegyangsa in South Korea, where they trained in fermentation under renowned Buddhist nun Jeong Kwan. The influence of Korean temple cuisine lingers in their tightly edited menu, which celebrates produce and seasonality. The space is warm and relaxed, with timber accents, bright natural light and an open kitchen counter. Service is friendly and assured, with each dish arriving accompanied by a brief explanation, a touch of polish delivered without pretension.

At Zareh, chef Tom Sarafian draws on his Armenian and Egyptian roots, his partner Jinane’s Lebanese heritage, and years spent cooking in kitchens across Australia and Europe. It’s all distilled into a tight, thoughtful menu that feels carefully considered from start to finish. With just 40 seats stretched along a long, narrow room, Zareh – named for Sarafian’s grandfather – feels warm and intimate. Much of the seating lines the bar, offering a clear view into the kitchen, where most elements are made from scratch and finished in front of you. Just 16 items appear on the A5 menu, some of which also feature on the $95 set menu. This menu brevity allows the team to focus on detail, which they do so wonderfully well.