Got a deal to discuss? Want to impress your top client or thank the team? Here are the best restaurants for business in Melbourne – tested by our reviewers withThe entrance may be tucked in behind the historic ANZ banking chamber – once Australia’s first stock exchange – but that only makes walking into the Cathedral Room that houses Reine & La Rue even more spectacular. Within minutes, the city hustle recedes and the charm of the staff kicks in.
If in doubt, stick with charcuterie, coral trout with petits pois and steaks from the wood-fired grill, and add pommes boulangere for extra points.| Makes most sense to avail yourself of the wonderful French selection but the page of US wines is tempting too.With its heart-of-the-city location, Aru draws a business-minded crowd, whether in the spotted gum-lined private dining room with its splendid round table for 10 or 12, or the longer, wine-lined Terrace partitioned by a heavy mesh curtain.
It’s where restaurateur Chris Lucas goes for business lunches. Litigator Leon Zwier has been celebrating court wins at the Drum since 1986. It's also where Kidder Williams managing director David Williams takes his team to celebrate. “A team lunch forces you to find a round table,” says Williams. “Flower Drum is perfect; you can seat 14 people.”
The menu has that clever Andrew McConnell synergy, absorbing trends but filtering them through Gimlet codes and protocols. It can run high and low, from the Sicilian vibe of richly oily trottole pasta with currants and prawns, to the signature southern rock lobster, halved and cooked on the wood-fired grill and served on a bed of saffron rice studded with cherry tomatoes and sauce rouille.
Wine Some terrific finds in among the big-hitting barolos and brunellos - whites like Repetto Origo Timorasso, reds like Passopisciaro Etna Rosso.Rinaldo Di Stasio’s ambitious exercise to incorporate art into dining – or dining into art – sits in a long line of great, and slightly crazy, Italian restaurants. Think Harry’s Bar in Venice, Pierluigi in Rome, Carbone in New York, and basically any restaurant in a Fellini movie.
What was fine-diner Lesa upstairs is back under the Embla banner; quieter and more elegant than downstairs, which can get enjoyably rowdy.Freyja’s chocolate dessert with rhubarb, campari, sichuan pepper, sour cream. Owner Jean-Paul Prunetti has constantly refreshed the room and reimagined the cellar, but it still has the same raffish air as when it opened in 1986. Chef Geraud Fabre maintains the high status quo with quality Australian produce and French technique. Beef is pasture-fed from south-east Gippsland, and sauces are bearnaise, Normande, Bordelaise or poivre.It’s a top spot to mentor young team members in civilised dining and serious wine. And don’t be concerned if you get a “bad” table.
Artist-florist Joost Bakker adds to the charm with weekly installations. Downstairs, the open-to-the-beach Stokebar is a cute spot for a more casual meal, with wood-fired grills and house-made pasta making the most of local seafood. And unlike upstairs, all 85 wines are pegged at $79 bottle.| Champagne really does taste better by the sea, especially if it’s poured from a large-format Pol Roger .
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