The Feed | All The News You Missed This Week

By Ioana Dragnef - 15 Feb 2019


With February sprinting to its own demise in less than two weeks, it’s time to take advantage of these warm and sunny days while you still can—the sun won’t be friends with us Melbournians for much longer as winter approaches.

On that super chipper note, here’s all the news you missed this week in Melbourne.

  • Vegans and vegetarians, it’s time for a victory dance: Ribs & Burgers has partnered with Beyond Meat to offer a meatless burger option at its Australian venues. The patty will be flame grilled with Ribs & Burgers’ 35 years old secret basting sauce and it will be available on 11 March. We can’t wait.

  • Banish the Sunday blues with the best Sunday blues banisher there is: cheese. From 2 pm on Sundays, buy any bottle of wine at The Ugly Duckling and they’ll give you a cheese platter on the house. Sounds like a dream.

  • Melbourne just got its own magical alley, and it’s all thanks to the Imperial Hotel. In honour of Harry Potter and the Cursed Child, the Imperial Hotel has transformed its rooftop into a pop-up bar called Vertic Alley and it looks—you guessed it—magical.

  • Due to overwhelming demand, Julia Ostro is joining forces with the team from Neptune for a second night dedicated to the exploration of her highly praised cookbook Ostro.

  • Join Urban Kulture in their never-ending tour of Australia for a gourmet mushroom cultivation masterclass called Fungal Wizardry. Guaranteed to be a funghi time.

  • Hanoi Hannah is collaborating with St Kilda's Pontoon for one day only to say goodbye to summer. The menu will feature just ten dishes that will be cooked over Pontoon's grills and coals. It all happens on February 22 from 12pm - 9:30pm.

  • After the success of their current $32.80 all-you-can-eat dinner offer, Grand Lafayette is dropping two new offers: the first is an all-you-can-drink offer for $19 per person and the second is a Monday-to-Friday lunchtime feed-me-bao offer at $15 per person. Feed us bao.

Image credit: Griffin Simm

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