Food & Drink

PSA: Where To Find Melbourne’s Best Eats All In One Place

By Sophie Oddo
2nd Oct 2018

It’s safe to say, Melbourne is pretty well known for its impressive array of mouth-watering feeds. We use the term “feeds” broadly, as amaze-balls food in this multi-cultural city of ours really does come in more delicious forms than you can drool a tongue at.

From dining on a five-course dego at the hottest new restaurant (with ingredients you can barely pronounce), or smooshed like cattle in line for a late-night feed of authentic as hell souvlaki, Melbourne really does have it all.

So what if we told you that you can have the pick of Melbourne's growing array of deliciousness all in one seriously exciting place? This ain’t a bluff and our mates at Melbourne Racing Club are here to prove it.

The Stella Artois Caulfield Cup Carnival  is coming to Melbourne from October 13 - 20 and they're bringing the smorgasbord of all smorgasbords with them. But dw, we know that there’s nothing more stressful than being presented with a plethora of options and being told to ‘pick one’ (amirite?!) so we’re here to do the heavy lifting (*eating) for you – you’re welcome!

St Kilda Burger Bar

One little glimpse at these guys' Instagram and you’ll forgive us for drooling over our iPhones. With juicy burgers in flavour combos that are to die for, you’ll want to make some tactical choices with your crew to ensure you get to try them all. Halvsies, anyone!?

Where: Carlton Draught Front Bar
Price: GA + Food
Click here for tix

Mr Miyagi

Mr Miyagi is one of those restaurants that really needs no introduction. But just in case you’re unfamiliar with Melbourne’s most delicious institution, this place serves up the Japanese food of your dreams and you can be sure to expect dishes that make your eyes water with happy hungry tears.

Where: MRC Young Members presented by PIMM’s
Price: GA + Food
Click here for tix

Bistro Guillaume at The Heath Enclosure

Chef Hatted French restaurant Bistro Guillaume is giving us all of the fancy feels on race day with cuisine showcasing authentic French culinary techniques and flavour, deeply influenced by Guillaume’s own connection to the food from his homeland - très délicieux! This one’s defs for the more luxe-inclined foodie lover, with an all-inclusive four-course luncheon and all of your fave vinos to boot.

Where: The Heath Enclosure
Price: $325 - $580
Click here for tix


Known as “the Greek way to meat,” these guys are absolute pro’s when it comes to traditional and tasty souvlaki. Think fluffy warm pita bread, hot salty chips, tantalising meat, thick and creamy garlic sauce, tomato and onion (is this real life?!)

Where: Carlton Draught Bar
Price: GA + food
Click here for tix

San Antone by Bludso’s BBQ

Bludso is an absolute Texan legend who gifted the world with mind-blowing slow-smoked meats when he opened Bludso’s BBQ restaurant in Compton, regarded as the best BBQ in all of LA *salivates on keyboard*. 'San Antone by Bludso’s BBQ' is Melbourne’s own little slice of his authentic Texan cuisine and TBH we feel pretty damn lucky to have him gracing our lives and our bellies.

Where: Carlton Draught Bar
Price: GA + food
Click here for tix

The Local

Your local pub with a racing twist. The Local is where you will find the perfect fusion of every delicious street food you could imagine mixed with the relaxed atmosphere of your local pub - now that’s our kind of eating arrangement! Set in an exclusive marquee, you’ll have access to as much street food as you so wish (those with big eyes and small stomach syndrome beware!), all your fave premium bevvies and all day live entertainment – sounds like a winner to us!

Where: The Local
Price: $275 - $325
Click here for tix


The Stella Artois Caulfield Cup Carnival will run from October 13 -20, to get amongst all of the delicious action click here.

Editors note: This article is sponsored by Melbourne Racing Club and proudly endorsed by The Urban List. Thank you for supporting the sponsors who make The Urban List possible. Click here for more information on our editorial policy. 

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