It is no secret that our Melbournian neighbours are struggling, Fairies. Businesses are well and truly impacted by the current implications of the city’s second lockdown, and they need us now – more than ever before…
We have gone ahead and compiled our favourite Melbourne restaurants that are currently offering takeaway and/or delivery, so you can support and enjoy their yummy meals from the comfort of your own home!
Here are our favourite takeaway and delivery-turned hotspots of Melbourne!
“Food is the fuel for your body and soul. In our eyes, the soul takes the majority of the focus. With a lot of thought and emphasis for nutritional, balanced meals for your body, it’s the love that goes into the dishes that will ‘talk’ to your soul. It will make your tummy happy like we say here at the LHC. All our food is made fresh, on site and always by the Left-Handed Chef himself. Every plate that leaves our kitchen has its own unique touch and personality. With influences spanning 8 years in the Melbourne cafe scene and years more from Israel (the chef’s home country), we are happy to bring you a hybrid of meals made with love and lots of passion.”
“Shokupan means “eating bread” in Japanese. It is characterised as a light and fluffy sandwich bread traditionally made from yeast. Only a handful of homemade bakers have succeeded at making a sourdough Shokupan, making our loaf the first Sourdough Shokupan available on the market. The dough is slowly mixed, long fermented and made without any nasty preservatives. We take pride in sourcing the best ingredients available and feeding our community in the most healthy and sustainable way.
Shokupan was born during the 2020 lockdown, after I received a wine delivery from ZigZag wines, I realised how nice it was to actually meet the winemaker. Not only was it important for me to meet my customers, it was also a way to build a community centred around good healthy food.”
“Experience can be tasted, and when you dine at Tipico, this becomes clear. Run by a team who have done the hard yards — at DOC, The Lucas Group, Tokyo Tina and Ti Amo — a chef on the pans who has cooked in some of Europe’s most renowned restaurants and front of house staff who will explain the menu to you in a way that has you hanging off their every word, Tipico ticks many of the right boxes.”
“Every day, we make fresh pasta by hand and transform it into delicious, heart-warming pasta dishes that honour our chefs’ Italian heritage and training but add in generous touches of creativity and playfulness. Head chef Gabriele Olivieri’s menu showcases a range of pasta types that you know and love like pappardelle and gnocchi, and a few you probably haven’t like strozzapreti and spoia lorda.
Our recipe for great food is simple: find fresh, seasonal, sustainable produce and make it the star of your meal. We make it a priority to choose small, local producers like SH Wilkinson (sustainably-sourced mussels and clams from Spring Bay, Tasmania), Cheznuts (Australian-grown chestnuts), Pane e Pizzico (sourdough bread, served complimentary with every meal) and Murrundindi Olive Grove (Frattali extra virgin olive oil).”
“Kaiseki represents the absolute pinnacle of Japanese haute cuisine and counts among the world’s finest food experiences. With a rich history dating back 600 years, this celebrated culinary art form derives from the ceremonial cooking practices of Zen monasteries, later adapted within the rarefied environment of the Japanese imperial court. Guided by a formal, multi-course structure, within which chefs may improvise according to their own creative passions and to reflect the change of seasons, Kaiseki emphasises the honest, authentic flavours of the finest natural ingredients.”
“Hola. Each week we will creating a new menu that will take you to some of our favourite places. This week we have put together an assorted box of flavours from the Greek Island of Samos for you to enjoy over the weekend. The box is suitable for a meal for 2-3 people. We have done all the hard work now it’s time for you to enjoy and take all the credit. Ask us about dietary options and we should be able to cater to everyones needs.”
“We have prepared a selection of classic IDES dishes for you to choose from and finish at home. If you prefer us to take the lead, The MARCH Menu is our four course, tasting menu offering. Keep an eye out for our One Day Sunday specials. O.D.S gives us the opportunity to reinvent our offering on a weekly basis. New menus go live at the beginning of each week.”
“Our Italian cuisine is enriched with vibrant flavours and a plethora of culinary influences from around the world. Even as we know it, the Italian cuisine is imitated all over the globe, however, it reflects the cultural variety of its regions and diverse history. In Italy, each area and province has its own proud specialities, primarily at a regional level. The seasonal freshness and distinct seasonal produce is what distinguishes the cuisine of Italy from all the imitations.”
“Tea and yum cha are our thing, and nothing gives us more of a buzz than balancing authenticity with creativity. Sure, we offer all the classics, such as siu mai dumplings, but we’re not afraid to serve juicy parcels stuffed with chilli wagyu beef or even white chocolate.”
“The Grossi family has been delivering hospitality experiences to guests for three generations. Our world today has changed, how we live, how we work and how we interact socially. While we are not able to deliver our Italian hospitality in a traditional sense, we can still deliver it into your home. Our dishes are all hand made using high quality ingredients, designed for you to easily heat and serve in a few minutes, with minimal kitchen skills required. We want you and your family to enjoy genuine Italian spirit and food in the comfort of your home.”
“Mister Bianco is Melbourne’s destination to experience authentic Italian flavours and southern Italian inspiration. An amazing blend of modern european and traditional Italian influences, all spanning from owner and chef Joseph Vargetto’s heritage, style and vision. Mister Bianco’s menu continues to evolve with the Melbourne’s eclectic seasonal food trends.”
“We’ll bring the BBQ to you. Feeding people is our thing. We’re delivering the best pre-cooked premium BBQ meat, vegetables and desserts, delivered right to your door. Our BBQ is also freezer-friendly. Simply put your order in the freezer when it arrives, and defrost slowly in the fridge when you’re ready.”
“In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since. Giorgio says: “The key to cheesemaking is love. That’s true for everything you do, not just cheese. If you do it with love, the results are obvious – it’s got to be good. That’s why my company’s name, ‘That’s Amore’, means ‘That’s Love.’”
“Cannoleria is a unique concept that specialises in the traditional Sicilian dessert, Cannoli. Cannoleria is a brand that celebrates the Sicilian treat by incorporating traditionally made That’s Amore ricotta with seasonal produce to create an endless variety of flavours. This makes our concept the first of its kind!”
“When Hamed Allahyari first came to Australia from Iran as a refugee, he volunteered in the kitchen of the Asylum Seeker Resource Centre and then ran cooking classes with Free To Feed. Finally, he opened Cafe Sunshine & Salama Tea in Sunshine, a social enterprise cafe-restaurant that hires asylum seekers and gives them work and experience they so desperately need. Look out for their weekly meal packages and Persian banquet!”
“The inspiration behind the food menu at Hemingway’s Wine Room is the New York Brasseries of the 1920s. Our kitchen team use refined French cooking techniques to create lighter and cleaner versions of classics.”
“Set to open just before the pandemic hit, the brand new Albert Park Hotel was ready to reveal its modern Chinese restaurant Happy Valley. You can still order their flavour-packed favourites takeaway, like prawn toast, Peking duck pancakes, sweet and sour pork, XO pippies, or the fancy-sounding crispy Eugowra quail with Szechuan pepper salt!”
“Due to the current restrictions imposed by the Victorian Government our Dining Room is currently closed until further notice. However we will be offering our “Amaru at Home” dining options. We are now delivering to more locations in Melbourne.”
“Lee Ho Fook is a showcase of Chinese techniques and flavours in a uniquely Melbourne creative landscape. We serve a tasting menu inspired by the rich cultural history and cuisine of China and celebrate the best Australian farmers, growers and producers. Our food takes the legacy of deliciousness given to us by generations of Chinese Australians and taking it to a highly personal and creative direction. We proudly and exclusively showcase Australian winemakers and artisans. A new style of Chinese cuisine.”
“Middle Eastern speciality chef Kirsty Chiaplias brings you Babajan, a Turkish-leaning bakery and cafe, which has taken over from Troy Kebab Corner on Nicholson Street in Carlton North. Kirsty has a Greek background and more than 20 years’ experience in professional kitchens, including working for Gordon Ramsay. She says fellow Chefs inspired her to learn to cook and work with Turkish food.”