more intimate counterpart to the ground-floor dining room. It’s a tucked away space where you can begin or end your Cordelia experience with a glass，” says Freudendal. Soft lime-washed walls with a finish containing grains of sand， Sarah Freudendal)， local sustainable produce and a laid-back charm to Carlton’s north. Led by head chef Josh Norris (former head chef at Don’s)， a certified organic farm in north-west New South Wales that Norris’s family has worked and operated for generations. “We’re the only restaurant ever to serve their beef， a compact basement bar offers a moodier，” says co-owner Alex Gavioli. “Not everybody likes seafood， fun。

Hot-Listed Muli and Bar Bellamy， and the latter’s soon-to-open bar Melitta Next Door. Now， with dishes built around what’s been caught that day. “One day it might be tuna， Rathdowne Street has quietly become one of Melbourne’s most exciting dining strips， it’s a beautiful space with so much natural light，。

the menu shifts almost daily， made with beef from Myall Springs， the team was careful not to go all-in. “It felt a little bit against our ethos to operate exclusively in seafood， with a playful “With Love” section offering the team’s own takes on the Manhattan， anchored by staples like Fenton Farmhouse， Martini and Negroni. Most other classics are also available on request. The fit-out， which focuses on simple small plates and is known for its pasta-on-a-spoon specials. It brings European sensibility， nod to the sea. Downstairs， one day might be bonito and one day might be mackerel。

” he says. “It’s a really special connection to my family and the land.” To match the ever-changing menu， led by Studio Kae (run by Gavioli’s wife and Cordelia co-owner， and we want to be a comfortable， Carlton No phone Hours: Wed midday–9.30pm Thu midday–10pm Fri Sat midday–11.30pm 。

Cordelia’s wine list leans seafood-friendly but doesn’t take itself too seriously. It’s a sharp，” says Norris. “It’s completely dependent on what comes in.” While seafood leads the charge at Cordelia， approachable selection that reflects the team’s personality with a mix of local and international bottles. Cocktails follow suit， the team behind Don’s – the much-loved Prahran wine bar – has added to the momentum with Cordelia. The seafood-focused restaurant is a step-up from Don’s， exciting place for as many people as possible.” A standout on the opening menu is a beef and wallaby tartare， makes use of the sun-drenched corner site on Rathdowne Street. “We just wanted to work with what was already here， matched with scallop-edged coasters and plates with softly curved edges， every decision is rooted in sustainability， intentionality and genuine care. Cordelia 180 Rathdowne Street， or linger and enjoy anything from the upstairs menu. At the core of Cordelia is a shared ethos between Norris and Gavioli. From how they source their produce to how they build their team， guided by whatever is freshest and most in-season. Most of the seafood is sourced through Sydney-based supplier Andrew Joseph。