Harriot Melbourne

21/05/2026

Wintry nights call for warming sips.

Our Manhattan is a smooth blend of Michter’s rye whisky, Saison artichoke amaro, Macvin du Jura blanc and Chateau Coutet sauternes, finished with a spritz of orange oil.

Stirring long into the evening at our all-day bar.

17/05/2026

Now serving: Saturday lunch. A relaxed rhythm, sunlit tables, and James and the team turning out a $75 per person set menu exclusive to Saturdays.

Three ever-changing courses might include a spread of snacks to start, Sommerlad chicken pithivier, seasonal sides such as potato galette with onion soubise, and baked cream with burnt vanilla and quince to finish.

For those who prefer to go their own way, our full à la carte menu is also available.

Every Saturday from May 30, sittings from 12pm. Reservations now open at the link in bio.

07/05/2026

Our current feature pours, a series of standout by-the-glass drops compiled by .

28/04/2026

As the evening unfolds, the room takes many forms. Linen-clad tables, comfy corners, our private room, and the bar – where we always set a few seats aside for the spontaneous.

08/04/2026

A smooth, silken ‘so long’ to blackberry season. Crème caramel scented with orange, thyme and fennel pollen, cloaked in a dark, sticky glaze. Delivered trembling and topped with ready-to-burst fruit.

17/03/2026

Drop in whenever the mood strikes and claim a cosy corner among the gentle curves, soft light and plush banquettes of our intimate dining room.

09/03/2026

A flurry of French-leaning snacks, available all day at bar.

Delicate rye tartlets hold Ulladulla bluefin tuna and fermented porcini, caviar crowns honeydew melon gazpacho, house-churned cultured butter meets thick-cut sourdough bread, and well-made martinis arrive impossibly cold.

Sidle up day or night, no reservations required.

09/03/2026

23/02/2026

Lamb two ways headlines our lunchtime plat du jour: grilled backstrap and braised belly paired with gem lettuce, peas and bagna cauda. Grass-fed and free-range, the lamb is raised by our friends at Roaring Forties Farms in Tasmania.

From midday, every weekday.

16/02/2026

A lingering taste of summer as the season begins to shift. Cooling gazpacho built from compressed honeydew melon, honeydew juice, cucumber and tomato water, lifted with lemon oil. Breakfast radish rests beneath, with a spoonful of Oscietra caviar to finish.