Coracle Cafe Restaurant

Coracle Cafe Restaurant Coracle. A pretty simple place, where we would love to introduce our food and drink culture. To us,

What we place on the menu is never only about the ingredient itself.It is about understanding where it came from.Who car...
06/06/2026

What we place on the menu is never only about the ingredient itself.

It is about understanding where it came from.

Who cared for it.

Who taught us about it.

And what responsibility we have when it finally arrives in our hands.

The more we learn, the more respect we have for every piece of fish that reaches the table.

Perhaps that is why cooking still feels exciting after all these years.

There is always another story to learn.

And hopefully, another story worth sharing.

Thank you for letting us share a small part of that journey with you.

CORACLE.

Did you enjoy the tuna lately?Every time tuna finds its way onto our menu, it is never there simply because it tastes go...
06/06/2026

Did you enjoy the tuna lately?

Every time tuna finds its way onto our menu, it is never there simply because it tastes good.

It always arrives carrying something else.

A memory.

A lesson.

A person.

Over the years, we’ve been fortunate enough to spend time with fishermen, wholesalers, market workers and chefs who have dedicated their lives to understanding this fish.

The deeper we looked, the more we realised how many hands are involved before a single slice reaches the table.

This long weekend, we’d love to share a few of those memories with you.

06/06/2026

Long before the fish reaches the restaurant, another day has already begun.

Cold rooms.

Auction floors.

People moving quietly through the early hours while most of the city is still asleep.

Standing amongst whole tuna, watching buyers inspect each fish, you quickly realise this is more than a marketplace.

It is a place built on trust, knowledge and years of experience.

The fish may arrive at Coracle.

But the story begins long before us.

And, our fish boy.

Always happiest when he’s surrounded by fish.

Still doing what he loves most . . .

Before the bowl leaves the kitchen, each slice of chashu is brushed with our house-made yuzu soy.Then gently finished ov...
05/06/2026

Before the bowl leaves the kitchen, each slice of chashu is brushed with our house-made yuzu soy.

Then gently finished over the fire.

A small step.

One we feel is worth taking.

The broth.The noodles.The chashu.Each prepared in its own time.Each carrying its own story.Somehow meeting together in t...
05/06/2026

The broth.

The noodles.

The chashu.

Each prepared in its own time.

Each carrying its own story.

Somehow meeting together in the same bowl . . .

炙りチャーシュー | Fire-charred ChashuFinished gently over the fire with yuzu soy, allowing the smoke, citrus and sweetness to s...
05/06/2026

炙りチャーシュー | Fire-charred Chashu

Finished gently over the fire with yuzu soy, allowing the smoke, citrus and sweetness to settle quietly into the meat.

Things that are warm. Things that take time. Things that make a table feel a little more like home.冬のはじまりに。A little warm...
05/06/2026

Things that are warm.

Things that take time.

Things that make a table feel a little more like home.

冬のはじまりに。

A little warmth for Melbourne’s changing season.

There is something deeply comforting about a bowl of “清汤牛腩粉 • Beef brisket noodle soup from Hong Kong.Not luxurious in ...
29/05/2026

There is something deeply comforting about a bowl of

“清汤牛腩粉 • Beef brisket noodle soup from Hong Kong.

Not luxurious in an obvious way,
but the kind of food shaped quietly through time, care, and everyday ritual

—

Small noodle shops hidden between old buildings,
steam clouding the windows,
broth simmering gently from morning into night.

Our version leans toward that memory.

Hours of slow simmering from bone marrow and sweetness from daikon, rice noodles carrying warmth beneath tender slices of beef, finished simply with herbs, and a small chilli soy sauce on side.

Honest food.
Comforting flavor.
The kind of simplicity we believe can still feel beautiful.

At Coracle, mornings were never meant to feel rushed.
We love when a table feels warm,
when steam fills the space,
and when food carries a sense of home while still being prepared with intention and care.

A little bit of Kyoto.
A little bit of Hong Kong.
And somehow, “Home” somewhere in between.

From the sardine prepared earlier,everything slowly moves into another layer of the dish brighter, lighter, and carried ...
28/05/2026

From the sardine prepared earlier,
everything slowly moves into another layer of the dish brighter, lighter, and carried by the gentle citrus of the season.

“Nagami” kumquats are simmered slowly until their oils begin to release into the syrup.
Not overly sweet, with just a small touch of salt enough to soften the sharpness while keeping the natural acidity, the slight bitterness from the skin, and the clean fragrance that only kumquat carries.

At Coracle, we love when ingredients speak quietly to one another like this.The smoke from the charcoal.The richness of the fish.Then a delicate note of citrus to bring everything back into balance.

Eventually, they all meet on the same plate . . .

As the skin slowly blisters over the grill, the aroma begins to fill the kitchen — Subtle, smoky, and deeply comforting.
28/05/2026

As the skin slowly blisters over the grill,
the aroma begins to fill the kitchen
—

Subtle, smoky, and deeply comforting.

Address

63/65 Anderson Street
Yarraville, VIC
3013

Opening Hours

Monday 7am - 3pm
Tuesday 7am - 3pm
Wednesday 7am - 3pm
Thursday 7am - 3pm
Friday 7am - 3:30pm
Saturday 7am - 3:30pm
Sunday 7am - 3:30pm

Telephone

+61 3 9315 1411

Website

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