Tony Richardson, ex-sous-chef of the Healesville Hotel, and his partner, Felicity O’Dea, have taken over the former Cafe Gabriel’s. The modern Australian menu with Mediterranean influences is produce-driven and draws on Richardson’s 16 years of experience behind the stoves including time spent in Spain and Italy, and an early childhood in the Barossa Valley with a thriving home garden. The restaurant serves his own homemade bread, ice-creams, sorbets, pastries and pasta, as well as tapas-style dishes such as white bean puree with olives, and goats cheese with chargrilled Turkish bread. Other menu delights could include Gippsland beef, organic lamb, crispy-skin duck with apricots and Pedro Ximénez or two-toned squid-ink tagliatelle with squid and prawns.
9 A’Beckett St; (03) 5674 1188; open Thurs–Mon for dinner