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NATE WILKINS \ Home butcher, barbecue aficionado and co-owner and executive chef at Higher Ground.

 

I LOVE …

 

FOR BRUNCH \ HIGHER GROUND

We have our own take on breakfast, but when I’m looking for something different I head to Lune Croissanterie on the weekend.

 

FOR A DATE \ THE TOWN MOUSE

The sister restaurant to Embla in the city, is creative and unique. Head chef Dave Verheul has such respect for his ingredients. He makes technique-driven food, presented minimally.

Sea bream, avocado, watercress & celery dashi

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FOR A FANCY DINNER \  SAINT CRISPIN

Has the wow factor. You walk off grungy High Street and into this sleek little getaway. It’s moody and sophisticated, and you can sit right at the bar to see what’s happening in the kitchen.

Amazing #goodlife

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TO SEE AND BE SEEN \ SUPERNORMAL

Is always relaxed and confident, from the service down to the food. It’s the perfect place to people watch as you enjoy simple, delicious food and cocktails or a cold Asahi.

Sea bream, white soy & pickled wakame. Our advice – best matched with a glass of Asahikiku 'Daichi' sake.

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FOR A QUIET DINNER \ HOST

In Brunswick down a dead-end street in a weird building, but if they were in the city, they would constantly be flat out. They make small plates of produce-driven food with interesting flavours. It’s like a neighbourhood restaurant with big ambitions.

 

BIG GROUP \ LONGRAIN

Has old-school charm, with large tables and good atmosphere. You’ll find classic Thai flavours with plenty of chilli and chicken. It’s fresh and in your face.

 

INSTAGRAM @natewilkins

Menu development @highergroundmelbourne . Stay tuned

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