Modern Australian · Fitzroy · Est. 2018

The whole of Australia,
on one plate.

Native oysters, Murray cod, quandong and wattleseed. A six-course tasting drawn from growers, fishers and Indigenous suppliers we know by name, changing with every delivery.

Reserve a Table See the Seasonal Menu

6 course seasonal menu

Tue–Sat dinner from 6pm

96 Gertrude St, Fitzroy

Named hands, not a fixed menu

We don't cook a country's cuisine.
We cook this country's pantry.

Most fine dining here borrows from somewhere else. Almost every ingredient on our pass comes from a grower, fisher or Indigenous supplier we know by name, and the colour of each one runs straight into the plate.

Quandong

Santalum acuminatum

The native peach. Tart, ruby, dried for our signature dessert with wattleseed.

Mallee growers, NW Victoria

Finger Lime

Citrus australasica

Pearls of citrus that pop over native oysters. Hand-picked, never frozen.

Coastal NSW orchard

Saltbush

Atriplex nummularia

Mineral, faintly briny leaves wood-roasted alongside Murray cod.

Indigenous-owned farm, Mallee

Bush Tomato

Solanum centrale

Deep, caramel-savoury fruit that carries our grass-fed beef course.

Central desert co-operative

Murray Cod

Maccullochella peelii

Line-caught, wood-roasted, the river's most generous fish.

Named Murray fisher

Wattleseed

Acacia victoriae

Roasted to coffee and chocolate. Folded through the close of every menu.

Indigenous harvesters, VIC

It changes with the day's deliveries

One seasonal vision, six courses deep.

A single tasting that moves from the coast to the river to the paddock and home to the desert. A vegetarian tasting runs right alongside it, and a shorter a la carte is there for a lighter night.

iNative oysters, finger limeCold, briny, bright. The opening note.
iiCured kingfish, sea herbsCoastal greens and a clean acidity.
iiiWood-roasted Murray cod, saltbushThe river course, smoke and mineral.
ivGrass-fed beef, bush tomatoSlow heat, caramel, char.
vNative cheese, lardoA pause before the sweet.
viQuandong & wattleseedTart fruit, roasted seed. Home.

Seasonal MenuSix courses, served to the table$145

Vegetarian TastingEvery bit as complete$130

Wine PairingAustralian & old-world, by the sommelier+$95

A La Carte PlatesA handful of smaller plates & mains$26–58

Prices include service. We cater for most dietary needs and allergies with notice when you book.

A note from the chef

"I cooked other people's food in other people's cities for ten years. Quandong is what happens when you point that training at Australian produce."

Mara Ellison cooked in Melbourne and at restaurants in San Sebastian and Copenhagen before coming home to open her own room. Native oysters and saltbush, Murray cod and bush tomato, quandong and wattleseed, almost all of it from suppliers she knows by name.

It is Australian cooking, taken seriously and changed with the season.

— Mara Ellison, Chef & Co-founder

Beyond the dining room

Two ways to come closer.

The Chef's Table

A seat at the pass with its own set tasting experience. Watch every course leave the kitchen.

From $195 per person

Private Dining & Buyouts

A private room for up to 16, or the whole warehouse for up to 70, with a bespoke menu designed with the chef.

Talk to our events lead

What guests say

The meal they keep describing to friends.

"The best meal we have had in Melbourne in years. Native ingredients I had never tasted, plated beautifully, and a room that just felt right."

Eleanor P. Fitzroy

"We sat at the chef's table for our anniversary and watched every course come off the pass. Unforgettable."

James & Marie L. Sydney

"Booked it for a client dinner and it carried the whole evening. Service was flawless."

Roshan F. Melbourne

"Worth planning a night around. The vegetarian tasting menu was every bit as good as the main."

Ayesha K. London

Dining is by reservation

Reserve the night you'll remember.

We strongly recommend booking ahead, especially for weekends and the chef's table. Tables are held for 15 minutes. Tell us about dietary needs when you book and we'll take care of them.

(03) 9417 8800 Reserve by Email

DinnerTuesday to Saturday from 6pmLunch Fri & Sat from noon · Closed Sun & Mon
96 Gertrude St, Fitzroy VIC 3065Trams stop at the door. Street & nearby paid parking.
Smart casualCome as you are, dressed for an occasion.
@quandongfitzroyThe day's deliveries, as they land.

The whole of Australia,on one plate.

We don't cook a country's cuisine.We cook this country's pantry.