By Sarah Harrison
If you’re not already familiar with this beautiful restaurant, Syracuse is set within a gorgeous, period building within the traditional banking and legal districts of Melbourne. This regaling venue, with its generous ceilings and timber-laden interior, fuses opulence with warm charm, and has an express lunchtime menu to match designed by head chef, Michael Harrison.
Start with pork and pistachio terrine, lentils and horseradish cream, or fried cauliflower, golden raisins, smoked almonds, labne and spiced salt; a well-balanced dish bursting with herbed flavour and hits of that tasty labne throughout.
For main, choose from minute steak, black garlic mustard and onion fondant, or beetroot, sweet and sour chicory, goat’s cheese and pine nut risotto for a colourful, generous and comforting main. To appease the sweet tooth, dessert teases with lemon thyme brulee or warm chocolate mousse, peanut butter icecream and candied popcorn.
If wine is your thing, you’ll appreciate a list curated by in-house sommelier, Patrick Berry, which boasts over 500 varieties from around the world, with a focus on Australian and European wines. Get two courses for $35 or three for $45 (drinks are not included) and you may find yourself wanting to return (or not leave at all) for after work drinks – champagne trolley, anyone? 23 Bank Place, Melbourne.