In a bustling dining room bathed in golden hues from a wicker feature light, New Quarter takes on traditional flavours and playfully adapts them to Melbourne’s tastes. Head chef Scott Lord recreates our favourite street market sanga by slathering luxuriously rich chicken pate between tiny garlic-roasted tiger bread fingers and filling them with chicken skin crumbs and crisp qukes. 

He also flips French fave beef tartare with ruby-red meat, golden egg yolk, fresh herbs and jellied beef pho broth cubes, best scooped up with an anchovy tapioca crisp. And for those noodles, he shreds slow-cooked duck into a fine, fried floss before tangling it in golden tresses. 

Can’t decide? Let the vegan, classic or premium set menus cover all bases. Wines are ever-changing and the cocktails shake up Vietnamese flavours, such as the coffee-spiked New Fashioned or a My Tai brimming with mint. Or play it safe with a refreshingly light 333 rice lager made with Australian hops in Vietnam.

It’s a cultural mash-up, just like New Quarter. 

To read our full list of reviews for Victoria, head here.