Amidst high calibre competition in the CBD (Central Business District), this pan-Asian eatery excels with its contemporary interpretation of hawker-style food. The modern interiors create a dressed-up informality that offers the perfect atmosphere for enjoying polished updates of local delicacies. For indecisive orderers a banquet menu is the easy choice. Be sure to order the son-in-law eggs with chilli jam and the braised pork belly with plum and ginger caramel.

In a sleek space with clean white lines, Tonka adds colour through the food served; an exciting and upmarket Indian-inspired menu. Melbourne’s impressive capacity for inventive Asian cooking flexes its muscles here; this is no simple curry house. The dishes are modern, like the pani puri with spiced potato, tamarind chutney and mint water, and lipsmackingly complex, like the lamb neck curry cooked in a black cardamom coconut base. Adventurous, grown-up dining.

A pleasantly rustic retreat from the hustle and bustle of Prahran that serves fresh, light food for breakfast and lunch. The menu changes regularly to accommodate seasonal ingredients. The flavour combinations are thoughtful and tasty, like pumpkin bruschetta with poached eggs, feta, hummus and dukkah. The charming courtyard, where the communal table doubles as an herb garden, is a great spot to linger over a coffee.

An ambitious dining concept from 23-year old chef Charlie Carrington, Atlas Dining serves up cuisine from the country that Carrington has just visited. Evolving every four months, the daily changing tasting menus have so far tackled Vietnamese, Israeli, Korean, Mexican and Peruvian fare. Not claiming to serve the ultimate authentic dishes, the concept reflects multicultural Australia, using locally sourced ingredients with a strong dose of Carrington flare. For a more casual option, try Colours by Atlas, a spin-off that focuses on giving permanence to his greatest hits, along with a selection of street food-inspired dishes designed for speedy meals.

With luxe design details like leather, brass, terrazzo and corrugated charcoal panelling, at first glance, it could very much be a case of style over substance for this South Yarrra neighbourhood restaurant. But pedigree comes in the form of restaurateur Joe Mammone, who ensures the same quality of dining at Bar Carolina as at his much-loved CBD restaurants, Il Bacaro and Sarti. Here, chef Paolo Masciopinto sends out perfectly executed Italian bistro dishes from the Josper oven. Don’t miss out on the tender braised baby goat served with broad beans and topped with salted ricotta, which can be washed down with a glass of wine from the 100-strong list featuring bottles consisting of all Italian grape varieties.

Set within a former horse stable, soaring ceilings, exposed brick walls and original flooring sets the tone for Longsong, the much anticipated opening from chef David Moyle. And while the restaurant does pay homage to its perennially packed Thai sibling downstairs, the menu here is simple: meats and seafood on skewers as well as smoky main courses served from the only piece of cooking equipment: a wood-fire grill. The menu changes often, but if you’re lucky, the perfectly crisp pork belly served with Asian greens and roti is a treat. Enjoy with a glass from one of the kegs filled with moonshine wine.

Considering it continues to grace best restaurant lists globally, its almost a given that Attica should be on your hit list when visiting Melbourne. Chef and owner, New Zealand-born Ben Shewry works his technical hand to produce exquisite dishes that use ingredients almost exclusively from the gardens at the nearby Rippon Lea Estate. And so, the menu is a journey through indigenous Australia with dishes such as the whipped emu egg served with quandong (a local fruit) along with some tongue in cheek references to local culture including a Vegemite and tomato dish. With a substantial waiting list, be sure to book in advance.

When Australia announced that its borders were reopening, it was this Melbourne indigenous food advocate that had us hot-footing it to Heathrow. Big Esso – a slang term that means “the biggest thank you” – opened last year on the banks of the Birrarung (Yarra). It’s a second spot for Torres Straits chef Nornie Bero, a champion of First Nations food culture in a country that so often looks overseas for epicurean inspiration. The menu dazzles with native Australian ingredients. Expect the likes of kangaroo tail with sharp pepperberry bourguignon, lemon aspen arti (octopus) with a desert lime sauce, and gamey charred emu, brushed with black molasses and a fiery chimichurri. Tinnies, softies and wines on the drinks list are all made by native-owned companies, too.