Tom Eadie, former executive chef of The Boathouse, has struck out on his own with a new bakery in Brookvale. Berkelo, on William St, will offer locally roasted coffee and a range of organic breads, pies and tarts. berkelo.com.au

Bridge St in the CBD has another high-end food destination, Bouche on Bridge. The modern-European restaurant, overseen by British chef Harry Stockdale-Powell, serves delectably lightweight fare such as asparagus with duck yolk and grains. boucheonbridge.com

Bar Machiavelli’s mixologist Matteo Belkeziz has introduced a spring cocktail menu inspired by his hometown of Florence. Our favourite? The “Im-Peach-Ment” (second from left), with 12-year-old Chivas, elderflower, peach liqueur, lemon juice, and preserved yellow peaches. barmachiavelli.com

Sunday Graze kicked off yesterday at Fed Square’s rooftop diner Transit. Enjoy chef Tony Twitchett’s Asian-skewed plates, prosecco, good tunes and great views. Runs Sundays 11am-3pm until March. transitrooftopbar.com.au

It’s got 188 rooms, a bar and grill, cake shop, rooftop garden and a late-night drinking den called Hot Sauce Laneway Bar, but Melbourne’s newest hotel, QT, is also home to Tanto, a knife store selling beautifully crafted 10th generation Japanese knives as well as knife-sharpening facilities. qtmelbourne.com