Time Out says
They keep things local at this South Yarra café bar and restaurant, where the farm-to-table experience even goes so far in its effort to bring nature indoors that you can eat under an indoor ficus. On the all day menu you've got thick cut bacon from Ballarat, bread form South Melbourne Bakery, greens from Werribee, Goulburn River trout and octopus from Port Lincoln. After dark there's a Victoria cheese board, Gippsland beef cheeks, Strathdownie kangaroo, and the cocktail menu can take you on a tour of native Australian ingredients with watteseed, peperberry, quandong, rosella, and native spices in their Negroni.
383 Chapel St
|Opening hours:||Mon, Tue 7am-4pm; Wed-Fri 7am-late; Sat, Sun 8am-late|