The Mulberry Group launched Hazel in true Melbourne style down Flinders Lane in 2019. Chefs Brianna Smith and Oliver Edwards welcome you with open arms to the pared back eatery, preaching their low-waste, house-made, sustainable and downright yummy food ethos in style.

Eating at Hazel is like visiting a mate’s place; even the mismatched crockery gives off that at-home vibe. The mood-lit dining room is spread across two levels, centred by a long marble bar.

You may start with warmed haloumi, sprinkled with fennel pollen (sourced from a secret farm) and served simply with a lemon squeeze. The honey tart sells out regularly, too, and shouldn’t be missed. It’s so silky your spoon will glide through the light cultured cream and honey filling until you hit that firm pastry at the bottom.

Hazel is designed to be shared and enjoyed with friends, minus that fine-dining stuffiness, and like leaving a good party, all that’s left to say is, “See you soon.”

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