Brooks of Melbourne

Brooks of Melbourne is now closed. Our team was proud to serve you, and disappointed we cannot continue to do so.

Now pouring Jacquesson 'Cuvée No 738' by the glass. #champagne #wine

@gaultmillauAU a French chef cooking a rustic French dish - were counting on it being divine.

Staff meal prep. Just your basic confit duck pie. What are you having? #staffmeal #ourdinnerisbetterthanyours.

@friendnburrell your truffles are doing an excellent job supercharging our leek, quail egg & hollandaise. #merci.

@epicurean3006 good. #moreismore

@epicurean3006 makes us happy to see you any time

@epicurean3006 @GourmetTweets more is more! Honestly, we are so glad to be acknowledged for upholding high standards

Aging @Moondarra #tajima #wagyu @BrooksMelbourne

By 'ageing' @sydlow you mean 'waiting for you'. @Moondarra

Conquering our afternoon slump with some @yvfarm rhubarb with vanilla, maple, pecan & pate feuilletee. What's getting you through?

Fantastic News! AMAZING - government takes first step to save David’s farm change.org/p/tell-our-mps… via @ChangeAUS

Featuring on our City lunch today: John Dory, carrot, spinach purée, verjuice. $39 for 2 courses. #Melbourne #finedining #lunch

@Moondarra @PeterBouchier looks terrific!

@Moondarra -en magnum

Cheeky new beef dish tonight. Grass fed porterhouse, beef cheek, shiitake, horseradish and jus Bordelaise #beef

Wintery parnsips are currently complimenting our Miller's Farm ducks. How are you using them?

Are you super sweet? Or just very talented? We're hiring. #pastrychef #jobs #scout scoutjobs.com.au/job/2766-pastr…

Currently featuring on our wines by the glass: 2007 Stags Leap Cellars 'Fay Vineyard' Cabernet, Napa Valley. #wine #winelist #sommelier

@WatupButtercup1 what's your number?