Hazel

Led by chefs Brianna Smith and Oliver Edwards, Hazel combines a deep respect for small-scale producers with a DIY philosophy rarely seen in the city.

The restaurant makes its own charcuterie, bakes its own sourdough bread, makes fresh-curd cheeses, and prepares vinegars, ferments and pickles using the season's best ingredients.

These house-made items are featured alongside wood-grilled meat and fish from some of Victoria's best suppliers. Signature dishes include a Bundarra Berkshires pork chop to share, wood-fired mushrooms with daikon, and a spelt vanilla slice.

The food is complemented by a selection of over 120 bottles of local and imported wines and a handful of classic cocktails.

Situated in the historic Richard Allen building, the two-storey space features soaring ceilings, unique light fixtures and large windows looking onto on Flinders Lane.

With an emphasis on local, hand-made and DIY, Hazel is raising the bar for what's possible in a bustling city restaurant.