You can work up a sweat trying to keep up with Victoria’s new cafes, bars, restaurants and other eateries; Have you seen how many bakeries opened this year?

For someone who reviews restaurants for a living, that’s a good thing. But for the average diner, it can be difficult to know which new and extravagant venues will be worth your money. On the other hand, how do you know which restaurants continue to offer impeccable service and food fit for a special occasion?

there Age Good Food Guide Our team of more than 40 reviewers fanned out across Victoria, seeking out not just the new ones but the notable ones too.

This year’s finalists for Restaurant of the Year, Chef of the Year and New Restaurant of the Year are a cross-section of our state’s best. And these aren’t all flashy, fine-dining diners (although there are some exceptional ones on this list if that’s your jam).

Confident and feminine, Carnation Canteen serves dishes that never go out of style. Chae offers the table experience of a groundbreaking Korean chef. There are also warm, lively rooms where you’ll be encouraged to eat with your hands, order another bottle, or tell the babysitter you’ll be late.

More importantly, each one is a restaurant you’ll be happy you ticked off your bucket list.

Vittoria Coffee Restaurant of the Year

Chauncy, Heathcote

This is a heaven sent destination restaurant. Yes, getting to and staying in Heathcote takes determination, but Chauncy’s charm is worth it all. Crisp linens and heavy silverware go well with chef Louis Naepels’ elegant French fare, and his partner Tess Murray keeps each table’s glasses filled with the delicious stuff; He’ll explain it with such enthusiasm that you’ll want to take a case home.

178 High Street, Heathcote, chauncy.com.au

Kazuki, Carlton

Unexpected might be the word that best sums up this Japanese restaurant in Melbourne’s Little Italy. The dishes defy expectations, whether it’s dried kangaroo snacks, salmon roe on bugak (Korean seaweed flakes) or a harmonious combination of hapuka, winter melon and octopus. It’s borderline dining, but with Kazuki’s soft-spoken staff and serene interiors, it’s nothing short of inviting.

121 Lygon Street, Carlton, kazukis.com.au

Moonah, Connewarre

A charming old farmhouse overlooks a large billabong outside Torquay. Lunch begins on the deck and then moves to the light-filled dining room, where chefs work at a long table, plating and serving each dish. It’s all about the place, and it does so in a pretty exciting way. Sustainability is also valued, with bycatch and wild venison among the ingredients available from local fishermen no more than 200 kilometers away.

95 Minya Road, Connewarre, moonahrestaurant.com.au

Navi, Yarraville

Julian Hills, Good Food Guide‘s 2023 chef of the year creates harmony where others can unleash chaos. Butternut squash pairs wonderfully with celandine, bunya nut miso enhances the mud crab, and salty raisins and celery pair with the rock lobster. The adjacent cocktail bar delivers the same magic in snack form (and at a fraction of the price), further enhancing the appeal of this fine back-alley restaurant.

83b Gamon Street, Yarraville, restaurantnavi.com.au

Vue de Monde, Melbourne

Melbourne’s best-known fine dining restaurant looks like it’s really on the rise after last year’s overhaul. From its lofty location above the city, the restaurant sets a high bar for truly warm service that only enhances the cooking. Caramelized macadamia with seaweed oil and caviar are equal parts umami, ocean, and magic; Tiny avocado tarts with borage flowers and finger lime are part of an exciting range of starter snacks.

Level 55, Rialto Towers, 525 Collins Street, Melbourne, vuedemonde.com.au

Oceania Cruises Chef of the Year finalists

Tobin Kent, Moonah

Few chefs have the talent, ambition and talent to do what Tobin Kent does. He dives, picks and grows most of what guests eat at Moonah, and works with nearby producers for everything else. Seawater is used in the bread it bakes and in the lemon sherbet that tastes like a perfect margarita. Other dishes, such as John Dory, coated with truffles and placed in mushroom broth, evoke the nearby Otway forests. Kent’s food is so tied to place that it warrants its own genre: Victorian coastal cooking.

95 Minya Road, Connewarre, moonahrestaurant.com.au

Jung Eun Chae, Chae

Whether it’s soy sauce, doenjang, or gochujang, Jung Eun Chae devotes years to every Korean yeast she creates her nutritious menus with. His fearless devotion to the craftsmanship methods of his homeland stands in contrast to the speed and efficiency of so much of our lives. Head to his mountainside estate, sit at the kitchen counter with five other patrons, and savor the magnificence of slowing down.

33 Mountain Road, Kakadu, chae.com.au

Hugh Allen, Earth Day

Hugh Allen, who has steered one of Melbourne’s best-known fine dining restaurants into its most significant overhaul since its move to Rialto Towers, has kept his cool and his eyes open. Dining enjoyment is now front and center at Vue de Monde; One sitting for its 16-course menu and fun, cheerful service from everyone at your table, including Allen and his team of chefs. The food is good, proudly Australian and sometimes spiritual.

Level 55, Rialto Towers, 525 Collins Street, Melbourne, vuedemonde.com.au

Brigitte Hafner, Tedesca Osteria

A biodynamic kitchen garden forms the basis of the day’s menu, handwritten by chef Brigitte Hafner. Most dishes are cooked on a monumental hearth in a weather-beaten farmhouse that Hafner has filled with antiques, fresh-cut flowers, and gorgeous tchotchkes. There are no decisions you need to make other than what you’ll want from your well-stocked cellar. This may be the gold standard of casual country dining.

1175 Mornington-Flinders Road, Red Hill, tedesca.com.au

Philippa Sibley, Pinotta

This popular spot frequented by Fitzroy North locals has shined a little brighter this year. The extra sparkle comes largely from the talents of Philippa Sibley, who cooks with the restraint and classicism for which her fans are well-known. Duck confit is reasonably salted. For arancini, pumpkin is roasted twice to intensify its sweetness. And long squid ink pasta rolled in nettle oil and shrimp. This is everyday food, done magnificently.

32 Best Street, Fitzroy North, pinotta.com

Aurum Poultry New Restaurant of the Year finalists

Ashkal, Melbourne

A magnificent blend of modern and heritage, Askal features Filipino ingredients in a menu full of hits. The portions are large, it is better to serve the large groups that flock here, and the flavors do not lag behind. Sinuglaw, a mixture of cured tuna and pork belly, is made with lap cheong for sweetness and chewiness. But there are moments of lightness, too, like the guava aguachile sauce that tops the kinilaw with raw tuna.

167 Exhibition Street, Melbourne, askalmelbourne.com

Bar Olo, Carlton

This little brother of the long-time Scopri has been swimming with good energy (not surprising, considering the ownership). It’s the kind of place that can keep you busy for hours with its staff, wine selection and short, snack-focused menu. Or you can stop by for a barolo sour, the Italian version of the long-serving pisco sour, and some antipasti. The beauty of olo is that it is what you want to do.

165 Nicholson Street, Carlton, barolocarlton.com.au

Carnation Canteen, Fitzroy

Every detail has been considered, from the stucco patina of this glowing lantern in a former corner store to the kitchen’s marble bar. The service is courteous and sparkling, and everything on the scribbled menu is impeccable. The marriage of white and dark anchovies is tickled with lemon zest. Grilled haddock is garnished with olive oil and citrus. Carnation is radical in its simplicity and refreshing in its thoughtfulness.

165 Gore Street, Fitzroy, karanfilcanteen.com

Hopper Junction, Prahran

As soon as you enter the door, you encounter the smells of mint, pepper and red pepper. The room is equally delightful, all rattan-backed chairs and luxurious chandeliers. As the name suggests, you’re here for (unlimited) hoppers, Sri Lanka’s bowl-shaped fermented rice pancakes, to dip and ladle into one of the many curries. But don’t miss the sensational snacks and quirky cocktails, like the beachy clear margarita.

157 Greville Street, Prahran, hopperjointmelbourne.com.au

Lucia, South Melbourne

Spacious, luxurious and nothing short of noisy, Lucia is reminiscent of a different era of dining. The servers are charming and well-trained, comfortable speaking through the armagnac offering. The remarkable dessert, consisting of mousse-like chocolate and meringue, is complemented with a bourbon-coffee mixture at the table, creating a fascinating pool at the bottom of the bowl. This is no place to see and be seen, but if you’re after serious cooking and exceptional service, you’re in for a treat.

11 Eastern Road, South Melbourne, luciamelbourne.com

Reed House, Melbourne

It is very special to open a restaurant that is completely in harmony with the city. That’s the Reed House, inside a former church pastor’s residence. Co-owner Rebecca Baker opens the doors of the bluestone building as you arrive and leave. Her partner, Mark Hannell, cooks delightful meals with a subtle British flair. Welsh rarebits, Scotch eggs and roast chicken with bread gravy have just enough tricks to get things exciting.

130 Lonsdale Street, Melbourne, reedhousemelbourne.com

winners Age Good Food Guide 2025 The awards will be announced by Vittoria Coffee and Oceania Cruises on November 18. Age Good Food Guide 2025 It will be available starting from November 19. Follow live Age Good Food Guide Award updates from 6pm on Monday night on our blog at theage.com.au, Instagram and Facebook @goodfoodau.