Vue de monde

From French bistro to fine dining powerhouse, few restaurants have managed to reinvent themselves like Vue. It's remarkable to see such a young, creative mind at the helm of such an institution. Hugh Allen is under 30 and spent three years at Noma in Copenhagen, before being fast tracked from sous to executive chef at Vue de Monde. His obsession with modern, native Australian ingredients is palpable, and his creations integrate seamlessly alongside menu mainstays. For those not from Melbourne, Vue is located at the top of one of our tallest buildings, and sports the most beautiful views across the bay and city skyline. The venue is detailed, chic, relaxed and intimate, and the perfect place to watch the sun go down. Wine pairing is a must, while the set menu is an ever-evolving door for the seasons, showcasing some of Australia's most obscure, and celebrated, native ingredients. And don't worry, the OG chocolate soufflé still has its moment x