Donovan Cooke is well known in the cooking world, and especially that particular world right here in Melbourne. His restaurant Est Est Est which has now been closed for 15 years still cops a mention from those that were frequenting it at the time.
He’s also the mastermind behind Ondine, and The Atlantic at Crown, and now we’ve got his latest creation—along with fellow chef Alex Law—in Fitzroy North, it’s called Ryne.
Ryne’s boasts a beautiful space, its brick wall showing the sign painted scars of the former life of the building next door, the chipped paint and enormous high ceilings and exposes trusses make the venue feel enormous, but also intimate and warm at the same time.
The food is a contemporary spin on classic French cuisine, you’re going to get selections such as Sher Wagyu that comes with beef cheek, and tongue, options such as smoked duck, and lamb saddle also feature on the menu. On the starters front, you’re going to want to go near the tuna pizza, which is as beautiful as it is creative, or even the pork belly. The accompaniments are simple but delicious, with takes on roasted cauliflower and a potato side, which only solidifies in our mind how bloody good the humble spud is.
Your opens on the menu range from 2-courses for $65, 3-courses for $80, or if you’re extremely hungry go the 7-course option for $150.
You’d be mad not to go a dessert while you’re there, we’d definitely recommend the whipped cheesecake, it is next level.
Ryne’s wine list is small but considered. Featuring exclusive producers that are delivering distinctive tones and flavours, both local and international wines feature.
Ryne is open for dinner Tuesday to Saturday, it’s an ideal date venue.
Image credit: Lisa Brooke