Marmelo.

Ross and Sunny Lusted’s Melbourne debut at Melbourne Place sidesteps the typical hotel brasserie formula in favor of a menu shaped by the coastal flavors of Portugal and Spain. While the Atlantic influence is clear, the kitchen uses Australian ingredients to reinterpret Iberian staples; most notably, local Murray cod is salted in-house to stand in for traditional bacalhau. The space is anchored by a custom wood oven and charcoal grill, lending a smoky depth to dishes like the marron-enriched açorda and wood-roasted seafood. For a quicker visit, the street-level Bar Marmelo offers a more casual entry point, serving Vinho Verde alongside jamón and sheep’s cheese bikini sandwiches. It’s a polished, fire-focused destination that feels less like a tribute act and more like a sophisticated translation of Mediterranean seaside culture for a modern city setting.