The European Melbourne

17/07/2026

Italian Wine Dinner. Join us in August. Limited tickets now available - link in the comments.

16/07/2026

Pouissin & duck pithivier, bordelaise, truffle. Explained here by chef Lachlan. On the menu this week, here at the European.

15/07/2026

A five course wine dinner, with premium Italian wines from north to south. Tickets are now on sale and limited. Secure your spot below..

From the fog-shrouded hills of Alba to the orderly rows of Barolo and Barbaresco, join us for a 5 course dinner with matched wines

14/07/2026

European Premium Italian Wine Dinner. From Barolo to Barbaresco and so much more, matched with an exclusive menu from the European. Join us on Aug 26th. Limited tickets now on sale.

From the fog-shrouded hills of Alba to the orderly rows of Barolo and Barbaresco, join us for a 5 course dinner with matched wines

09/07/2026

Truffle season at the European. Just a few select highlights from our head chef Kyle.

“Baked blackall gold washed rind, truffle, pear, walnut, honey. The is cheese from QLD and is baked in a dish with poached Bosc pear, roasted walnuts, truffle honey and olive oil until warm before shaving fresh Victorian black truffle on top with sourdough toast on the side.“

“Truffle risotto is cooked in a mushroom stock before finishing with butter, chives and crème fraîche. We then grate aged parmesan, fresh black truffle and truffle oil on top.”

“Comté gougères, fresh truffle, deceptively simple, very moreish.”

16/06/2026

Both Kafeneion Melbourne and The European have received “Icon” Awards at the OpenTable Australia Restaurant Awards last night, voted in by some of the cities esteemed industry and respected critics. A sincere thank you. Pictured here are some of our star chefs, Nick and Ben from Kafeneion, and Kyle and Peter from the European who make up a small part of a massive team for which we are very grateful.

02/06/2026

We will be closed this Monday 8 June for the King’s Birthday Public Holiday. Reopening as normal on Tuesday 9 June.

01/06/2026

A familiar warmth in our little dining room on Spring Street.

05/05/2026

More Autumn produce inspiring the menu here at the European. Coratella with artichokes. A traditional Roman dish of lamb liver and in season artichokes. On the menu this week.

28/04/2026

It is that time of year. Some perfectly in-season pine mushrooms are coming into the European kitchen at the moment, highlighted here with a new addition to the Autumn menu: Blue eye, pine mushroom, cavalo nero, sauce matelote.