98 Lygon Street Bar & Bistro

Overview

98 Lygon Street quietly opened its doors in early 2025, but quickly became a neighbourhood go-to with its old-world charm, generous food, and warm service. A table in the refreshed courtyard is the perfect place to perch for a relaxed summer afternoon of drinking, snacking and hanging out. 

"98 Lygon St has always been about warm hospitality and the kind of generosity you find in the best European bistros. Summer gives us the perfect opportunity to bring more colour, more vibrancy and more simple pleasures to the table," says co-owner Ben Clark. 

Head Chef Brian Macalister, hailing from Ireland, brings a breadth of experience from Michelin-starred international kitchens to leadership roles across some of Melbourne's most beloved restaurants, such as the Builders Arms Hotel and Cutler. His menu blends classic bistro dishes and Mediterranean flavours, while also showcasing local produce. 

Depending on the season, you might be lucky to sample starters such as crudités with green sauce, baked scallops with wild garlic butter, or a shallot tart tatin with Dijon mustard. For mains, market fish may arrive with a delicate leek beurre blanc, casarecce could be topped with a rich pork ragu, and chicken might be spatchcocked and served with a simple Italian sauce of olive oil, lemon, garlic and herbs. Quality ingredients are allowed to shine without overcomplicated additions. 

To celebrate the upgraded courtyard — its white-washed walls, olive trees and linen-drapped tables doing a good job of transporting patrons straight to the Med — the venue has introduced a Euro-inspired aperitivo hour, running from 4 to 6pm daily. Order two cocktails, we'd go for the Cherry Ripe Milk Punch and the signature martini, and receive a complimentary snack. 

"We want the experience to feel like a long afternoon in any cosy European town — generous, sunny and relaxed, with simple things done really well. The courtyard and new menu bring that feeling to Brunswick East," says Macalister. 

Images:  Supplied.