Architect-turned-chef Audrey Shaw worked at London’s legendary River Cafe, followed by a stint with Tedesca Osteria in Red Hill. That experience is evident in her elegant weekly-changing menus, where whole King George whiting is the only real constant.

A team of seasoned hospo pros, including ex-Lume and Sunda chef John Rivera, are behind this unadultered Filipino restaurant. Try elevated takes on Filipino mainstays including sisig, lechon and halo-halo.

This bistro leans into white table-clothed dining, vintage wines and timeless dining. The menu defies definition, offering French onion soup through to Southeast Asian-style desserts like lychees with coconut custard.

It’s all about lo-fi wines and classic wine bar snacks (think cured sardines with cucumber, or grilled ox tongue with potatoes) at Brico. Soak them up in the light-filled corner bar or head to the airy courtyard out back.

Here, owner-chef Mika Chae (a distant relative of chef Jung Eun Chae) draws inspiration from top Korean restaurants and modern Australian fare. Come for marron with garlic butter, or Korean hwae (a Jeju Island-style raw fish dish).

This south-side restaurant nods to Saint Lucia, with earthy hues and large-scale works by a Melbourne collage artist. Stop by for crab linguini and European-inspired cocktails – like Bellinis and “two-sip” Negronis.

Head here for two kinds of hoppers, accompanied by spicy sambals and rotating curries. And forget the cutlery, there’s a tap in the centre of the room to encourage eating with your hands.

This 1915 pub offers something for all across two distinct spaces. Visit the flaming grillhouse for whole flounder and Karen Martini’s lauded Bistecca alla Fiorentina. Or see its more-casual sibling for pub-style plates.

This backstreet bar focuses on wild-fermented drinks like saisons, lambics, organic lagers, sakes, mezcals and rums. Get them alongside punchy Thai dishes like house-fermented sausage, fried-banana-blossom salad and charcoal-grilled skewers.

The warm glow coming from the corner heritage building invites you to step inside and discover a new kind of venue. Here, jazz nights, farmers markets and chess are as key as the natural wine selection and the ever-changing menu.

Here, an ex-Longsong chef makes home-style Thai fare inspired by her grandmother's food stall. Find dishes that blend Thai and Western techniques, like prawn ravioli in a tom yum soup, alongside pad see ew and massaman lamb shanks.