Harriot

Overview

The Conferre Group — the team behind Tipo 00, Osteria Ilaria, Figlia and Grana — has unveiled Harriot, a modern European restaurant on the corner of King and Collins streets. It's arguably the group's boldest move to date, a refined offer that draws influence from the great wine bars and bistros of Europe, but lands squarely in Melbourne with a produce-forward menu and a quietly polished vibe.

Head Chef James Kelly (ex-Lyle's London, Embla) oversees a menu that's both accessible and elegant. The menu is ever-evolving, but there's a through-line of seasonal ingredients sourced from quality local suppliers and cooked with respect and precision. Depending on the season, the menu might feature snack-size baby cos from Day's Walk Farm, pink fir apple potatoes from Spud Sisters fire-roasted in the kitchen's brick oven, or proteins from Sher Wagyu and Great Ocean Ducks prepared with understated flair.

Kristoffer Paulsen

Kelly's menu complements an impressive drinks offering curated by Head Sommelier Justin Howe (Osteria Ilaria, Embla). Howe spent two years building a wine list that seamlessly moves between new-world Australian makers and boutique European producers, alongside a few big-name bottles pulled from Conferre's $1 million cellar.

It all takes place in a dining room that's equally considered — yes, there are white tablecloths, but the neutral tones throughout the light-filled, 60-seat space instantly put you at ease. There's also a 14-seat private room, bar seating and a tight à la carte bar menu for those in for a quick snack and sip.

Kristoffer Paulsen

Top images: Kristoffer Paulsen.