One of Chapel Street hotel The Olsen’s two restaurants (along with Steer Bar & Grill), Spoonbill is devoted to showcasing local, sustainable food and drink.

Spoonbill’s range of seafood and local meats are incorporated into either tapas-styled tasters, shared plates or larger meals, depending on your dining preference. You might find Wagyu beef sliders, quail, slow cooked pork belly and smoked lamb rump sitting next to substantial share dishes like the paella (with fresh mussels, prawns, fish and chorizo). The restaurant places emphasis on championing local suppliers, so Yarra Valley quail, Gippsland porterhouse and Milawa goat’s cheese are all key ingredients.

Spoonbill has crafted a drinks’ list to keep all tastes satisfied, enlisting the talents of local drink purveyors Innocent Bystander, Little Creatures and Melbourne’s St Ali. They’ve also put some serious thought into the cocktail menu, with drinks like the Dr Olsen (cognac, sugar, bitters and champagne) or the dessert-like Violet Crumble with whisky, butterscotch liquor, dark chocolate liquor, burnt honey, ice cream and a Flake topping it off.

With seating available both inside and out, Spoonbill is the perfect place to eat some exeptional food and soak up the local atmosphere.