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187 Flinders Lane
Melbourne CBD VIC 3000
Tel : +61 3 9639 6811
Fax : +61 3 9639 6822
Chef: Teage Ezard
Price Range: $$$
License: Fully Licensed (no BYO)
de Groots Best Restaurants of Australia
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Awarded Two Chef Hats - The Age Good Food Guide 2007-2014
Tucked alongside Melbourne's most prestigious restaurants, Ezard is one of the city's finest eateries, serving exciting Asian-influenced food in a refined and understated setting. Quintessentially Melbourne, Chef extrodinaire Teage Ezard and his team continuously experiment with flavours, textures and classic Asian techniques to create an unforgettable dining experience within the subterranean dining room.

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Located in central Melbourne between Flinders and Little Collins Streets.

We have a soft spot for Ezard, which is one of the quiet achievers among Melbourne restaurants. It’s at the base of the Adelphi Hotel, but is quite independent from it. The basement space is long and defined by a bar along one side, with soft colours and textures. The effect is calm and understated – elegant, but not at all stuffy. Although the heat has been turned up a notch in Melbourne’s dynamic food scene, Ezard has continued to hold a firm place in the hearts of Melbournian’s and its smart presence isn’t faltering.

Teage Ezard and head chef Sharn Greiner create dishes that balance Asian flavours - spice, sourness, sweetness, salt — with European technique. The seasons dictate the menus with inspirational produce being sourced both locally and from around the country. Seafood graces the menu with the likes of mulloway from Port Lincoln, South Australia, baby barramundi from the Northern Territory, and blue swimmer crab from Shark Bay. All meat is sourced from specialist farmers including free range pork from Bangalow in Northern NSW and wagyu beef from sher wagyu in Ballan, Victoria. The eight course tasting menu is carefully constructed to showcase these ingredients and the breadth of Teage Ezard’s cuisine. This can be further enhanced by the matching wines, which have been meticulously sourced from around the globe to complement each course.

The private dining room holds 14 guests at maximum. Ezard can accommodate larger parties of up to 30 (subject to availability) in the main dining room. But should you wish to spoil up to 80 of your closest friends or business associates, the restaurant can be hired out exclusively.

Selected Comments From Restaurant Reviewers & Customers...

“The food is wonderful…the reason I cite ezard for service is because it was the best I encountered on my entire visit (to Australia).”
Jamie James, New York

“There is little reason to expect Americans to realise that some of the world’s finest food and wine is being produced in Australia.”
He went on to say that his favourite meals in Australia were at ezard at adelphi in Melbourne and Salt in Sydney.
Bill Rice,
The Chicago Times

“I pity any foodlover who hasn’t yet eaten at Teage Ezard’s table.”
John Lethlean
The Age Epicure

“…stunning matches of flavours and textures.”
Stephen Downes
Herald Sun

Personal Statement

"The role of a chef is similar to that of a winemaker and like any other artisan you cannot produce a great product from mediocre ingredients. Like most chefs, my philosophy is produce driven, and my relationships with suppliers are amongst the most important in my life.

I want my food to be bold and exciting not only in flavour and texture, but also visually. I want to extend the culinary boundaries, creating dishes inspired by classic food styles and enhanced by new flavours and combinations. With this continual evolution, it's difficult to put a 'label' on my style of food, but I call it Australian freestyle. The most obvious influences are the traditional dishes of the great Asian cuisines, including Chinese and Thai. Fusion may be an overworked word, but the food it describes is not.

Following my instincts each combination of ingredients is planned long before I get into the kitchen. Obviously personal preference play a part - it would be difficult to create a dish I couldn't fall in love with!

To me, presentation is also of vital importance. Perhaps I'm a frustrated artist - I love stacks and swirls and a distinct flavour drizzled on the plate. I love to use beautiful leaves, such as shiny betel leaves - which form a delicious 'frame' on a plain white plate. This is also how I incorporate many seasonings, preferring the complex flavours of a diversity of oils, vinegars and pastes to traditional sauces.

I need to work with people who share my vision of excellence, so as well as suppliers of the best raw produce, I believe in hiring the very best staff. When we won the Best New Restaurant Award in The Age Good Food Guide 2001, the award was as much for our suppliers and staff as it was for me. And we all celebrated together!"

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Restaurant's Awards | de Groots Best Restaurants of Australia
 Two Chef Hats
The Age Good Food Guide Awards 2007-2014

 Wine List of the Year
The Age Good Food Guide Awards 2007

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de Groots Best Restaurants of Australia
Menu Selection  | de Groots Best Restaurants of Australia




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Restaurant Features
Award Winning/Hatted
Bar / Wine Bar
Function for 50-100
In a 4 or 5 Star Hotel
Private Dining Area
Something Different
Suitable for Functions
Suitable for Groups of 10
Suitable for Pre Theatre

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