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Over 10 unforgettable days, The Melbourne Food & Wine Festival celebrates culinary excellence with exclusive collaborations, innovative menus, and immersive dining experiences
Set amidst Victoria’s vibrant food culture, the festival transforms the region into a fine-dining paradise
The Melbourne Food & Wine Festival is the ultimate destination for food enthusiasts, bringing together Michelin-starred chefs and globally acclaimed restaurants. Over 10 unforgettable days, the festival celebrates culinary excellence with exclusive collaborations, innovative menus, and immersive dining experiences, offering a rare chance to indulge in the best of global gastronomy in one place.
Set amidst Victoria’s vibrant food culture, the festival transforms the region into a fine-dining paradise. With a focus on exceptional cuisine and the prestige of Michelin-star expertise, it’s a must-visit for those seeking unique flavours and world-class dining at this event.
The event will run from 21 – 30 March 2025 and feature the annual World’s Longest Lunch, this year helmed by Curtis Stone, and World’s Longest Brunch, crafted by the wonderful author and cook, Julia Busuttil Nishimura:
Some of the highlights from the festival, this year, are:
- For the first time, Michelin-starred chef Daniel Calvert, will be in Australia, joining forces with Dan Hunter at Brae for two exclusive services. Recently awarded a Michelin star and celebrated for transforming Sézanne into one of Japan’s most sought-after dining destinations, Calvert’s culinary artistry is sure to elevate the festival. His innovative approach to French cuisine has earned global acclaim, making this collaboration a can’t-miss experience.
- London’s internationally acclaimed St John Restaurant will host its first-ever Australian residency at the French Saloon. Known for its revolutionary approach to nose-to-tail cooking and its immense contribution to London’s food scene, St John’s team will bring their iconic dishes and culinary ethos to Melbourne, adding an exceptional British touch to the festival.
- Brat, one of London’s most talked-about restaurants, will make its Australian debut as chef Tomos Parry takes over the kitchen at Cutler & Co. Designed for sharing, the turbot is grilled whole in a handmade basket over lumpwood charcoal, embodying Brat’s signature style of open-flame cooking. Alongside this, guests can enjoy a variety of robustly flavored starters and a selection of other expertly prepared fish dishes. With its Michelin-starred reputation and an attentive, on-the-ball service team, Brat’s presence is set to be a festival highlight.
- Vaughan Mabee, the innovative hunter-chef from Amisfield in Queenstown, is bringing his unique culinary style to Melbourne for an exclusive collaboration at Marmelo. Famous for his creative use of locally foraged and hunted ingredients, Mabee’s cooking breaks traditional boundaries while staying connected to nature. His ability to present dishes that reflect their natural origins is truly exceptional, creating menus that offer diners a fresh and exciting experience. This collaboration will highlight a bold and sustainable approach to dining right in the heart of Melbourne’s CBD.
- Melbourne’s Serai, a champion of contemporary Filipino cuisine, will be joined by two of Manila’s culinary trailblazers—Jordy Navarra of Toyo and JP “Jepe” Cruz of Inato. Together, they’ll create an unforgettable menu that celebrates the vibrant and dynamic flavors of the Philippines, offering festivalgoers a chance to explore a rich and diverse culinary heritage.