EAT > Cape, Cape Schank (17/20)

Cape Restaurant at RACV Cape Schanck remains one of the Mornington Peninsula’s most compelling reasons to drive that extra stretch of highway after dark: dinner here still feels like an occasion, but an unusually relaxed and generous one. AMBIENCE > Cape’s room is still that familiar dusk-toned amphitheatre of glass, timber and bottle-light, only now…

ByCrispy2 days ago0Comments

EAT > AUSTRALIA EAT > MORNINGTON PENINSULA EAT > VICTORIA WHERE TO EAT >

EAT > Ten Minutes by Tractor, Main Ridge (19/20)

Ten Minutes by Tractor has always felt like the Mornington Peninsula restaurant that most confidently blurs the line between winery dining room and serious destination restaurant; under new head chef Craig Lunn and an evolved wine program led by head sommelier Noah Rozenfeld, it now reads as a sharper, more self-assured version of itself. AMBIENCE…

ByCrispy2 days ago0Comments

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EAT > Geralds Bar, San Sebastian Spain (17/20)

Walk a few blocks back from La Zurriola beach and you’ll find Geralds Bar, a warmly lit corner of Gros that feels part Basque neighbourhood dining room, part Melbourne wine bar reunion. It’s the kind of room where vinyl spins on the turntable, glasses of txakoli and nebbiolo clink across the bar and plates of…

BySebFebruary 22, 20260Comments

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EAT > Saint Peter, Paddington Sydney (20/20) – 2026

Saint Peter in Sydney is one of Australia’s (possibly the world’s) most compelling places to eat seafood right now, a restaurant that turns whole fish into high drama without ever losing sight of comfort, generosity, and genuine hospitality. Relocated to The Grand National Hotel in Paddington, it feels like both a neighbourhood dining room and…

ByCrispyFebruary 21, 20260Comments

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STAY > Ovolo Sydney, Woolloomooloo (16/20)

Ovolo Sydney, Woolloomooloo is the hotel that turns a heritage finger wharf into a neon‑lit playground: all‑in perks, bold design and a quietly serious sleep, right on the harbour’s edge. Set between the Royal Botanic Garden and the Art Gallery of New South Wales, it feels as much like an adults‑friendly clubhouse as a classic…

ByCrispyFebruary 15, 20260Comments

EAT > AUSTRALIA EAT > NSW EAT > SYDNEY WHERE TO EAT >

EAT > Otto, Wooloomooloo (16/20)

OTTO is Sydney’s original la dolce vita wharf restaurant: a polished, sun-struck slice of Italo-Sydney glamour where seafood, pasta and people-watching all arrive at roughly the same high gloss. AMBIENCE > Along Woolloomooloo’s Finger Wharf, OTTO is the restaurant that still looks like the postcard: linen-draped tables marching along the boardwalk, super-yachts bobbing in front,…

ByCrispyFebruary 15, 20260Comments

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EAT > Vinesmith, Melbourne (15/20)

Vinesmith is a rare thing in Melbourne’s CBD: a true city cellar door and more than that it actually feels tethered to the vineyards it pours, with a French‑leaning bistro upstairs that looks over Treasury Gardens and feels worlds away from the office towers below. It’s part wine bar, part bottle shop, part dining room,…

ByCrispyFebruary 7, 20260Comments

EAT > AUSTRALIA EAT > MELBOURNE EAT > VICTORIA WHERE TO EAT >

EAT > KIRBIE, South Melbourne (16/20)

KIRBIE is one of those rare neighbourhood places that feels instantly lived‑in: warm, quietly confident and just a little bit glamorous, without ever tipping into fussiness. The perfect place for a drink afterwork that stays on for a sneaky weekday pasta or a full on party vibe feed me feast with friends. AMBIENCE > Kirbie…

ByCrispyFebruary 7, 20260Comments

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EAT > Abysse, Ebisu Tokyo (19/20)

Abysse in Ebisu is that rare fine-dining room where Tokyo’s elegance, French technique, and Japan’s coastal abundance converge in a single, quietly dramatic arc. Anchored by seafood and the seasons, chef Kotaro Meguro’s cooking feels both deeply considered and instinctive, like a tide that knows exactly when to rise and fall. AMBIENCE > Slip…

ByCrispyJanuary 9, 20260Comments

EAT > JAPAN EAT > TOKYO WHERE TO EAT >

EAT > Sushi Mizukami, Chiyoda, Tokyo (18/20)

Sushi Mizukami in Ichibancho is a study in quiet precision: an intimate, nine-seat counter where Edomae tradition, long-honed technique and a distinctly Kyoto-like sense of calm converge in one of Tokyo’s most focused sushi experiences. Helmed by Chef Michinobu Mizukami, a 16-year apprentice of Sukiyabashi Jiro (Two Michelin Stars) and Executive Chef Masami Nesaki, it…

ByCrispyJanuary 9, 20260Comments

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