Meat Fish Wine

Meat Fish Wine serves deliciously fresh seasonal produce, grown locally and prepared to perfection by a talented team of chefs in Melbourne’s QV precinct.

The farm to table inspired menu is complemented by an impressive wine list featuring over 500 wines from Australia and around the world. New wines are featured each month with many available by the glass in the restaurant and wine bar. Meat Fish Wine is also one of the only restaurants we have come across utilising the innovative Coravin wine preservation system, allowing diners to sample individual glasses of premium wines in perfect condition.  

The ambience is elegant yet relaxed, with an emphasis on comfort. Tasmanian Oak tables surround a central water feature in the dining room with the casual wine bar area greeting patrons first. 

With Executive Chef David Schofield (twice voted chef of the year) and Head Chef Darren Mercaldi (Matteo's Vue de Monde, Circa, Nobu) running the kitchen, sommelier and beverage manager Matthew Lamb (Vue Due Monde) and restaurant manager Giuliano Chiappa (Italian Brunetti Group), expect some of the best food you’ll find in Melbourne, in a relaxed friendly environment. 

With a focus on serving great meat fish and wine, flowing from the kitchen you’ll find fresh oysters from NSW, Tasmania and South Australia, sustainable seafood, boutique grain and grass fed beef from local suppliers and heirloom vegetables from Victoria.

To start the gnocchi was a superb dish showcasing flawlessly executed “melt in your mouth" gnocchi accompanied by an array of textures of cauliflower all brought together with luxurious brown butter. Comfort food at its finest, this was a clever dish that left us craving more.

Similarly impressive was the beautifully presented Sea bream crudo. The thick slices of very fresh sea bream were served with blood orange, green olive, chilli. The dish was notable for the quality of the fish and the interplay between the tartness of the blood orange, salinity of the green olive and perfect hint of spice from the chilli.

The dish of hapuka, squid and roasted squid consommé was stunning. The roasted squid consommé was wonderfully flavoursome, rich and complex. The hapuka was cooked to supple perfection. The squid was very lightly poached, boasting a delectable firmness and a natural sweetness.

Magic happens when the magnificent Rangers valley hanger steak is served with a side of the smoked mashed potatoes. The smokiness of the potatoes melded with the delicious, perfectly cooked steak to create a moreish, intense flavour explosion. Please do yourself a favour and make sure to try this outstanding combination.

To finish, a duo of lovely desserts concluded our evening.

Meat Fish Wine's take on the baked lemon cheesecake was a beautiful, deconstructed rendition of a classic. The tartness of the fingerlime perfectly counterbalanced the richness of the cheesecake semi spheres, while the coconut added texture and aroma.

The dessert of "textures of chocolate & strawberry mousse" would delight any chocolate lover - beautifully rich yet elegant and beautifully balanced.

With a star line up in the kitchen and a stellar catalogue of wines, Meat Fish Wine is exactly what it promises to be - the perfect place to indulge in, you guessed it, meat, fish and wine!

Location: 31 Artemis Ln, Melbourne VIC 3000
Phone: (03) 8660 6333
Link: meatfishwine.com