From Here by Mike

Overview

Produce-driven menus aren't necessarily a rarity in Melbourne's restaurant scene. What is rare, however, is a venue so visibly devoted to the terroir of the produce it serves — from furniture constructed from recycled materials, to a specials menu displayed on a piece of reclaimed timber. As much as possible, everything in this venue is made either from or for the natural environment that surrounds it.

Though one wouldn't necessarily describe From Here by Mike as a fine diner — elevated but grounded is more accurate — that is true of head chef Mike McEnearney's culinary pedigree. Having worked at Michelin-starred venues in London and as executive chef at Sydney's iconic Rockpool, McEnearney is no stranger to a technically complex menu. What makes his perspective unique, however, is his interest in low-waste, sustainable cheffery — his 2017 Real Food By Mike cookbook was explicitly divided into seasons, for instance.

Chef Mike McEnearney

Though this ethos means the From Here by Mike menu is subject to seasonal change, there are thematic consistencies; the offering would be best described as fusion, spanning European to Asian culinary influences and always ethically and hyperlocally sourced. There's woodfired flatbread with a surprising almond ricotta and shiitake XO twist, a luxurious twice-baked Meredith Dairy Goat's Cheese souffle with baked shallot, and rosemary cream, and roasted porchetta filled with raisin and hazelnut agrodolce. It's a choose-your-own-adventure of culinary influence kind of experience, designed to be mixed, matched and ultimately, shared.

Dessert brings an element of nostalgia. In addition to a French-leaning selection of refined sweets, you'll find a little part of McEnearney's heart in recipe form: his grandmother's vanilla rice cream — a vanilla rice pudding topped with a brulee (to add a flourish).

The Meredith Dairy Goat's Cheese soufflé at From Here by Mike

The From Here by Mike drinks list is similarly curated. You'll find bottles from over 40 Victorian winemakers, in addition to overseas producers. The specifics of how each is produced are so important to McEnearney that the lineup comes with a detailed glossary — "MS" for minimal sulphites, "SP" for sustainable practices, "RM" for Recoltant-Manipulant. The (impressive) list goes on.

Organic, grounded and generous are how you'd describe the overall experience. Most importantly, the legitimacy of McEnearney's (and indeed 1 Hotel's) dedication to sustainability is apparent. It's refreshing and authentic — and delicious.