Good Food Guide 2018 | The Age

Good Food Guide 2018 | The Age

Good Food Guide 2018 | The Age2018 was the inaugural "national"Good Food Guide Awards.

The Age Good Food Guide rates dining establishments with 1 2 and 3 hats, Restaurant of the Year, New Country and Chef of the Year.

The Age Good Food Guide 2017: the award winners

Here we show the VICTORIAN WINNERS ONLY | View All

The Hats







Cutler & Co.

Dinner by Heston Blumenthal

Estelle by Scott Pickett



Flower Drum

Grossi Florentino Upstairs


Kuro Kisume

Lake House




Rockpool Bar & Grill


Saint Crispin

Spice Temple

Ten Minutes by Tractor

Vue de Monde

Woodland House


A La Grecque



Atlas Dining


Bar Lourinha

Bistro Guillaume

Cafe Di Stasio

Captain Moonlite


Cecconi's Flinders Lane


Copper Pot Seddon

Cumulus Inc.

Da Noi


Doot Doot Doot




French Saloon

Highline at the Railway Hotel


Il Bacaro




​Lee Ho Fook

​Ma Cave at Midnight Starling



Masons of Bendigo







Osteria Ilaria


Paringa Estate


The Point Albert Park

Port Phillip Estate

The Press Club

Public Inn


​The Recreation

San Telmo

​Source Dining




TarraWarra Estate

Tempura Hajime

​Terrace Restaurant

Tipo 00


​The Town Mouse

Trattoria Emilia


Wilson & Market

The Age Good Food Guide 2018

Victorian award winners

Vittoria Coffee Restaurant of the Year

Ticks every box. The winning restaurant does not need to receive three hats, but must capture the mood of the nation right now and exemplify what it means to be a world-class restaurant.


For the past 10 years, chef Ben Shewry, a New Zealand expat and sweetheart of the Melbourne dining scene, has constantly pushed the envelope. There have been past highs, and plenty of them. But after a renovation this year, Attica feels like a restaurant reborn. Service hums with renewed vigour, the dishes have both cohesion and a sense of place. It's well-paced. Fun.

Exciting. Narrative, but not hand-wringingly so. Kick off with a series of tiny bites from strips of wagyu threaded onto a polished shin bone (there's an opportunity for The Story of Ripponlea in scrimshaw here, surely) dusted in salted macadamia to the world's most elegant smashed avocado on toast, lifted with finger lime and nib tips of mint. Fancy weeds might be left to you to dredge through house-made sour cream, dotted with apple cider vinegar and olive oil.

A light, delicate and cooling dish of snow crab and broome seeds resting in a translucent, barely there chicken broth is the palate-cleanser we always wanted but never knew we did. Eating at Attica today is like putting on the reading glasses you never thought you needed until you read a chapter and realise just how much sharper everything seems. Myffy Rigby

Young Chef of the Year

To acknowledge our best and brightest rising star of the kitchen.

Kylie Millar, Attica

She might be working the sauce section in a three-hat restaurant, but Kylie Millar would also really like to be a butcher.

The only woman to get through to the final round of interviews for this year's prestigious award boasts an eclectic resume - she is a trained physiotherapist and also speaks fluent Spanish. Focused on produce, learning and education, Millar is also infatuated with the theatre of hifalutin pastry work.

Bar of the Year

The best all-round bar that nails service, drinks, vibe and decor. The winning bar adds something new or different to the drinking scene.


Arlechin, the tiny and mighty new late-night bar by the seasoned Grossi family came out swinging in the back straights of 2017 to prove that everything we've always loved about bars: sharp cocktails, dim lights and high times in dark alleys will never, ever go out of style. If the words "midnight spaghetti"don't strike a fire in your heart, perhaps it's time to retire from bars.

And whether it's that elegant twirl of carbs with a sort-of puttanesca vibe; a bombolini set on fire at table or a razor-sharp viscous martini from the list designed by Romeo Lane's Joe Jones (last year's Age GFG Bar of the Year), what's certain is that this glowing bolt-hole in Mornane Place delivers more sophisticated good times than you deserve at 3am.

Sommelier of the Year

The successful wine professional is able to demonstrate an in-depth knowledge of their subject, while helping to influence and educate diners. They must be personable, inclusive, curious and driven to constantly deliver the highest level of service.

Raul Moreno Yague, Osteria Ilaria

Name the sommelier who can boast cooking experience in Marco Pierre White's Mirabelle kitchen, a Masters in Viticulture and a stage at Thomas Keller's Bouchon at the Venetian Hotel in Las Vegas? If you answered Raul Moreno Yague, you're right on the money.

The Spanish-born somm has seen the restaurant industry - and the dining public - grow up since arriving in 2003. "When I came to Australia, I found that there were not many sommeliers but a lot of people passionate about wine. The industry has changed drastically in the past 10 to 15 years."Back then, Australian diners were indignant when sommeliers tasted their wine for faults and wary of taking recommendations.

Today, he says, most people are happy to take his advice. When not recommending and pouring Italian and Italianate wines at Melbourne laneway newcomer Osteria Ilaria, you might find Moreno Yague elbow-deep in grapes at wineries in Portugal, Spain, South Africa or Victoria's Strathbogie Ranges or lecturing in wine viticulture at the University of Melbourne. It's this rich background and broad wine knowledge that makes Moreno Yague the sommelier's sommelier. Roslyn Grundy

The national Good Food Guide 2018 will be on sale from October 17, 2017 in newsagencies, bookstores and via, RRP $29.99.

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