T2 Tea Restaurant of the Year
A restaurant setting benchmarks for food and service, pushing the hospitality industry forward and supporting Australian producers.
Flower Drum
If these ducks could quack. In 2025, Flower Drum, the grand dame of Cantonese fine dining, turned 50—a truly remarkable innings for any restaurant, especially one once considered an underdog in a Euro-centric fine dining scene.
The food is as breathtaking as it was in 1999 when it won its first Good Food Guide Restaurant of the Year award. Flower Drum would retain that title four of the next six years, crafting a menu that celebrates luxury seafood and roast meats, prepared with the featherlight touch of executive chef Anthony Lui and his team—a tradition they continue today.
Speaking of tradition, waitstaff clad in black vests and bowties roam the vast red carpet just as they have for generations. They greet regulars by their first names, carve ducks at the table, and unlock off-menu specials for bucket-listers.
The clientele? Truly diverse. Tradies, pollies, peacocks, grandparents—they’re all here, united in their reverence for that particular school of southern Chinese finesse that many attempt but few perfect.
Flower Drum is the restaurant that put Melbourne’s Chinese food on the map: a standard-bearer for half a century and a cultural landmark that’s as Melbourne as the Yarra.
Oceania Cruises Chef of the Year
A chef at the forefront of dining, setting new standards, leading by example, and contributing positively to their broader community.
Thi Le – Anchovy
Chefs like Thi Le come along once, maybe twice in a generation. In the 10 years since she opened Anchovy in Richmond, with her partner Jia-Yen Lee by her side, she has recast the restaurant multiple times, taking risks others would baulk at, to unfold the story of her culture.
Born into a Vietnamese family en route to Australia, Le has become a strident voice for the children of migrants caught between their family’s heritage and their own identity. Her book Viet Kieu, published this year, encapsulates this experience through recipes and unflinching, often raw narratives written in collaboration with Lee.
Seemingly never at rest, Le pursues knowledge like it’s oxygen, making her own all-Victorian fish sauce and curing charcuterie for her sandwich bar Ca Com. She has defended the pricing of banh mi and other Asian dishes, spoken out against racist Google reviews, and confronted biases directly.
Her influence inspires a younger generation of chefs, encouraging them to cook what they know, even if that cuisine defies easy categorization. Underscoring everything she touches is an impeccable palate and a refreshing viewpoint, turning every dining experience into something memorable.
Oceania Cruises Service Excellence
Executes the highest standard of hospitality relevant to their establishment, from attitude and skill to knowledge and personality.
Alex Casey – Brae
Earlier this year, an American guest at Brae commented to restaurant manager Alex Casey that, despite touring Victoria for over a week, he had yet to spot a kangaroo and was beginning to believe they didn’t exist. Casey, previously discussing martinis enthusiastically, exclaimed, “There’s a mob of kangaroos on the property. After dinner, I’d be happy to facilitate an introduction.” (He did; the guest was thrilled.)
It’s not the first time we’ve seen Casey elevate service beyond expectations. His ease in delivering synchronized, intentional table service permeates the dining experience at Brae, transforming hospitality into a near-magic experience through genuine care for guests.
New Restaurant of the Year, presented by Aurum Poultry Co.
One of the most exciting openings of the past 12 months that also has a fresh point of view and captures the moment in the broader restaurant scene.
Zareh – Collingwood
When news broke that beloved chef Tom Sarafian was opening his first restaurant, the anticipation hit fever pitch. In August, Zareh debuted in Collingwood to unanimous praise—a singular vision from Sarafian, characterized by a striking sense of purpose.
The menu brilliantly marries Armenian and Lebanese influences, showcasing a whip-smart wine bar powered by flame and fenugreek, all while blasting Armenian funk in the background. The dips are indispensable: toum slathered over chicken kebabs, hummus loaded with spanner crab, creating a dining experience where food tells a story yet still leaves room for creativity and innovation.
The hype surrounding Zareh was not only justified; it solidified Sarafian as a chef who has truly arrived on the Melbourne dining scene.
Bar of the Year, presented by SevenRooms
The best all-round bar that nails hospitality, drinks, and vibe while contributing to its broader community.
The Walrus – St Kilda
This charming bar has quickly become a local fixture since it opened in late 2023. Seasoned owners Marty Webster and Amy McGouldrick, who met at Diggin’ in the Cellars group (The Alps, The Moon), are fabulous hosts steering an understated cocktail list that emphasizes icy martinis and stiff negronis.
With a window seat, you can enjoy the parade of colorful St Kilda characters waving as they pass by. Eclectic vinyl is on constant rotation, and specials are regular, all taking place in an elegant wine bar geared toward seafood-driven snacks, perfect for a laid-back afternoon or robust evening out.
Recently, the team opened a “mini pub,” The Carpenter’s Ruin, next door. Whether for a quick drink or a celebratory gathering, guests feel right at home at this perfectly formed neighborhood bar.
Regional Restaurant of the Year
The best beyond metro limits – a celebration of its surrounds with a strong connection to the local community.
Tedesca Osteria – Red Hill
Country restaurants take many forms, but none may be as idyllic as a long, languorous lunch in a stylishly rustic room overlooking a garden from which much of your meal is harvested. Tedesca Osteria on the Mornington Peninsula has established itself as one of the most sought-after dining experiences in the state.
Owners Brigitte Hafner and James Broadway have crafted a profoundly personal project imbued with good taste and an innate sense of hospitality, inspiring many in the industry to pursue authenticity over showmanship while emphasizing a deeper sense of place in every dish served.
Tedesca is the Platonic ideal of a regional restaurant. One often dreams of finding it during a luxurious European holiday, yet it exists right in our backyard—an impressive feat for fine dining.
T2 Tea Cafe of the Year
Great coffee, tea, and drinks? That’s a given. The winning cafe also takes pride in its food and service.
Commonfolk – Frankston
The newest cafe from the 12-year-old coffee roaster Commonfolk is a striking complete package. Whether it’s dawn coffees in hi-vis, laptop lunches, or an afternoon matcha that feels divine, this multitasking cafe is redefining the food scene in Frankston.
A dynamic menu twists the classics: observe as your chili scramble comes with Ugandan spice crisp, and your smashed avocado is paired with chickpeas and green tahini. Coffee beans are sourced from small farmers, roasted locally in Mornington, resulting in delicious espresso and filter drinks that patrons rave about. The impact mirrors social responsibility, as proceeds from every cup support projects in the coffee industry, having raised over $510,000 thus far.
Back in Franga, service is prompt and friendly, underscoring this cafe’s commitment to their community while proving that this underappreciated suburb is more than just a gateway to the Mornington Peninsula—it’s a culinary destination in its own right.
Drinks List of the Year
A wine and drinks list with its own unique identity, featuring options that pair with the restaurant’s food and style across a range of prices.
Bar Midland – Castlemaine
Running a restaurant that serves only Victorian produce poses challenges beyond just sourcing ingredients. For Bar Midland, however, it was a lack of local vermouths, amari, and other essential cocktail components that previously delayed their opening.
That’s changed now; local brands like Beechworth Bitters Company and Marionette have stepped in, allowing a joyful drinks list that celebrates state-made wine, beer, cider, and spirits, all while adhering to responsible farming and ethical sourcing. Even alcohol-free options shine, offering an ever-changing range of house-made ferments and teas that keep guests coming back for more.
At Bar Midland, drinks become a conversation starter—inviting discussions about new arrivals, forgotten favorites, and discoveries worth sharing, transforming a simple outing into an engaging experience.
Sommelier of the Year
A wine professional with deep knowledge, helping to influence and inspire others.
Justin Howe – Harriot
After spending over four years pouring Italy’s finest at Osteria Ilaria, Justin Howe was chosen to spearhead the wine program at Harriot. Here, he manages a remarkable collection of over 500 bottles, supported by three years of meticulous planning and a clientele willing to indulge.
Howe’s wine list reflects his curious nature, pulling from state lines to include Mac Forbes claret and cherished family-run labels. He seamlessly combines up-and-coming producers from France and Italy with nuanced Australian wines to create a harmonious pairing for rising star James Kelly’s menu.
Whether opting for an $80 choice or splurging on a $480 bottle, guests will find Howe’s infectious enthusiasm and keen insights reassuring, transforming any selection into a good choice.
Pub of the Year
Recognizing a quintessential pub that’s embedded in its community, offers exceptional food and drink, and warmly welcomes all.
North Fitzroy Arms
As the Carlton Draught sign flickered back to life last year, questions arose about whether this beloved corner pub would retain its essence, nurtured for nearly a decade by ex-footballer Percy Jones, adorned with Fitzroy Football Club memorabilia, even on tabletops.
Yes, the bistro is now candlelit and adorned with white linen; Hayley McCarthy’s wine list rivals that of many fine dining establishments. Nevertheless, the front bar remains a casual haven—locals watch footy, families dig into bowls of chips, and the spirit of Fitzroy Lions persists.
What draws these diverse groups together is food that’s a delightful nod to tradition without sacrificing quality. Expect pie floaters, Sunday roasts, and the year’s most-talked-about dish: the deliciously crafted egg and anchovy-topped schnitzel Holstein.
House draught beer is still flowing, and house wines start at a budget-friendly $13. A visit to the Arms perfectly encapsulates Melbourne’s flourishing pub renaissance.
Critics’ Pick of the Year
A venue showcasing something special and consistently featured on critics’ must-visit lists.
Maryam – Preston
Opened in 2021, Maryam is a gem characterized by its homey atmosphere, complete with rugs, arches, and framed prints, creating an inviting portal to restaurateur Maryam Valizadeh’s home country, Iran. Patrons share floppy lavash bread, smoky eggplant dip, and marvel at impressive platters of grilled meats and rice, evoking a sense of community around good food.
The experience culminates in dishes like the ash reshteh, a remarkable Persian soup, which showcases a variety of lentils, herbs, and sour kashk—a comforting staple worthy of praise.
Legend Award
Recognizing outstanding contributions to the hospitality industry over a lifetime.
Tansy Good
Chef and restaurateur Tansy Good announced the closure of her hatted Kyneton restaurant in October 2025, formally drawing the curtain on a luminous career that has shaped Australian food since the 1970s. Often seen as a trailblazer, Good trained influential chefs such as Karen Martini and Andrew McConnell, accumulating 30 Good Food Guide hats across her three various establishments.
Her dedication to local produce and innovative techniques left lasting impressions on chefs, critics, and diners alike. With signature dishes ranging from soufflés to creative salads, Tansy Good stands as a culinary icon without parallel in Victoria.
Young Chef of the Year, presented by Smeg
Awarded to a talented chef 30 or younger with exciting culinary ideas, a social conscience, and leadership potential.
Viveik Vinoharan
The saying goes that third time’s the charm, and for Viveik Vinoharan, this marks the third time he’s been a finalist for this prestigious award. His tenacity, resilience, and culinary vision set him apart as a promising leader in the kitchen.
“My aim has always been to integrate flavors from my Sri Lankan heritage into an Australian context,” he shares. In March, Vinoharan stepped away from Lilac Wine to embrace series of successful pop-ups—a bold move showcasing his culinary ambition.
Winners at these pop-ups delight in dishes like savory pumpkin mochi with seeni sambol, perfectly blending his Sri Lankan roots with his Japanese culinary experiences. Vinoharan’s unwavering determination shows that he has indeed hit his stride in the vibrant Melbourne food scene.
Katie McCormack Young Service Talent Award
Recognizing young front-of-house talents aged 30 or under making significant impacts in hospitality.
Georgia Limacher – Gimlet
Georgia Limacher’s early volunteer days peeling carrots foreshadowed her passion for the hospitality world. Growing up in Wellington, she now radiates enthusiasm working at Flinders Lane hot spot Gimlet, where she thrives during dinner services and considers thoughtful wine recommendations her forte.
Having moved to Melbourne in 2023, Limacher is driven to offer extraordinary service while absorbing valuable lessons from the city’s best. In her two years at Gimlet, she has ascended from section waiter to wine leader to sommelier, showcasing her adaptability and ambition.
“Georgia will become a role model for young aspiring service professionals,” claims judge Bronwyn Kabboord, highlighting Limacher’s contagious warmth and energy. Her dreams of running her own venue, famed for being enjoyable to work in and dine at, only add to her growing potential.
Trailblazer Award
Recognizing fresh thinking and a commitment to enriching the industry.
Barragunda – Cape Schanck
Located on a coastal Mornington Peninsula farm, Barragunda represents a long-lunch destination but also fosters significant ideas about smarter food growth and community building.
Opened in February by Hayley Morris and chef Simone Watts, the restaurant thrives on a cooperative model, sourcing nearly all its ingredients from the farm while selling surplus vegetables and native plants online. Watts, residing on-site, curates waste-fighting menus that continually evolve, ensuring guests experience something new each visit.
By involving the local community both through produce sharing and philosophical engagement, Barragunda encapsulates a growing intersection of fine dining and social responsibility, setting a new standard for regional restaurants.
Cultural Change Champion
Honoring those who illuminate pathways for improvement in hospitality work environments.
Sorry Not Sorry
A groundbreaking initiative by Rachelle “Rocky” Hair and Jenna Hemsworth, Sorry Not Sorry has ignited critical conversations around workplace safety and accountability in hospitality. They went public with serious allegations against their former employer, Swillhouse, igniting a much-needed examination of sexual harassment policies within the industry.
Their movement sparked conversations influencing Melbourne’s hospitality community, urging establishments to evaluate their safety practices. Through Sorry Not Sorry, they lead a national campaign promoting workplace equality and safety.
Hair and Hemsworth’s tireless dedication has catalyzed a broader understanding of acceptable behavior within the industry, paving the way for real change and creating a safer, more equitable environment for future hospitality workers.
Food for Good
Celebrating innovative thinkers improving local communities through food-focused initiatives.
All Things Equal
At the intersection of worker inclusion and community betterment lies All Things Equal. Since its opening in 2021, this social enterprise cafe has focused on employing people with disabilities, emphasizing their untapped potential while calling the hospitality industry to action.
This year, they unveiled the Equal Opportunity Blueprint, underscoring the extensive benefits of hiring individuals with disabilities, complete with a bold ask for the industry to commit to employing 1,100 by 2035. The cafe is trained and has employed 93 young people since its inception, lifting spirits and challenging biases while addressing persistent labor shortages.
All Things Equal is pioneering a movement that connects marginalized individuals with opportunities, showcasing a path toward a more inclusive, equitable, and efficient hospitality industry while proving that purposeful employment is not only possible but essential.
A free 80-page Good Food Guide lift-out with all the award winners and Critics’ Picks will be inserted in The Age on Tuesday, October 28. The Good Food app is the home of the 2026 edition of the Good Food Guide, featuring over 500 reviews. The app is free for premium subscribers of The Age and is available as a standalone subscription. You can download the Good Food app here.