Melbourne Easter Escape
After years of talking about it, Rach and I finally made our Melbourne trip happen. Over the Easter break, we packed in great food, memorable drinks, and a long-awaited Yarra Valley day trip. Here's how it all unfolded.
We flew out with Qantas, which got us there early and uneventfully—but what genuinely stood out was the coffee at Luke Mangan’s Bistro & Bar in the terminal. We ordered it more out of necessity than expectation, and it ended up being one of the best coffees of the trip. Smooth, rich, perfectly pulled. Almost unbelievable that this was served in an airport terminal. Honestly, it was a bit of a shock. It makes flying Qantas worth it just to be in that terminal.
Once on the ground, we checked into Voco Melbourne Central, right in the heart of the CBD. The rooms are sleek and well-fitted, with just enough design detail to feel elevated without being overdone.
That said, there are quirks. Mini bar? Completely empty. Water? Only available self-serve on the reception floor. A weird dynamic for a hotel this polished. Still, the location made walking everywhere easy, and for a city trip, that matters more than a skyline view.
Day 1: Exploring the City and Culinary Delights
Our first meal in Melbourne was at Hector's Deli, where we tried their renowned fried chicken sandwich. It was absolutely incredible—possibly one of the best chicken sandwiches I've ever had. Paired with a lovely lemon spritz, this spot is definitely a staple on our Melbourne roster moving forward.
We started the evening with cocktails at Emerald Peacock. While they have a great selection of booze and can make anything, nothing we had really wowed me. The Negroni I had was frankly average.
Dinner was at Lucy Liu, a place I've tried to visit a few times during work trips but always got turned away. This time, we succeeded. We had the fried chicken bao in gochujang sauce, which was excellent, and the drunken chicken, which was great but surprisingly didn't come with noodles. The fried rice and duck were all excellent. We paired this with a 2019 Nebbiolo from Produttori del Barbaresco which was absolutely spectacular.
Day 2: Breakfast and Sweet Treats
We had breakfast at Bakemono, where we got the chocolate croissant and the shio pan. There was a huge line—we probably waited 25 minutes. The coffee was excellent, probably the best we've had in Melbourne. The shio pan might be the greatest pastry I've ever had. It's a Japanese-style salted bread roll that's crispy on the outside and soft on the inside. The chocolate croissant was great, but maybe it was just outshone by the shio pan being so excellent. Absolutely worth the wait.
Following breakfast we made a beeline for the Zoo. We were particularly excited to see the Orangutans, and they didn't disappoint. The lions and tigers also put on a bit of a show, which was a nice bonus. While it's tough to compare anything to Taronga in Sydney, which feels like the best zoo in the world, Melbourne Zoo offered a delightful experience.
In the afternoon, we stopped at Shortstop and had a cinnamon and cardamom donut and an Earl Grey and rose donut. Both were great, but the cinnamon and cardamom was the pick. Although nowhere near as good as the shio pan we had earlier in the trip.
Day 3: Yarra Valley Adventure
We set aside a full day to escape the city and soak in the slower pace of the Yarra Valley—all vineyard-lined roads, cellar doors, and that cool-climate charm. Our route: Yarra Yering, Giant Steps, and then a final stop at Four Pillars Distillery.
Stop 1: Yarra Yering – A Scenic Start with Mixed Results
We kicked things off at Yarra Yering, perched high on a slope with postcard views over the vines. The setting was stunning—but the tasting experience was a bit of a rollercoaster.
Dry White No. 1 (85% Semillon, 15% Chardonnay) was bright, rounded, and full of Granny Smith apple notes—a great start.
The Carrodus Chardonnay 2022, however, didn’t land. No malolactic fermentation meant it leaned sweet, and at $190 a bottle, it felt overpriced for what it was.
We tried a Riesling (originally mistaken for Chardonnay), which was then swapped out for their 2024 Pinot Noir. Light, with cranberry and watermelon notes, but fairly unremarkable. As Rach put it: “Quaffing wine.”Although at $40 a bottle, that feels generous.
Dry Red Wine No. 3, made with Portuguese varietals, was highly perfumed but flat on the palate—acidic and a bit forgettable despite its high ratings.
Dry Red Wine No. 2 and Underhill Shiraz (2022) followed. The Shiraz was big, young, and meaty—challenging solo. The No. 2 felt underwhelming in contrast.
The Dry Red No. 1 brought tobacco, leather, spice, and juiciness—one that clearly needs time to soften. The 2018 Carrodus Cabernet showed what a difference four years can make: violets, silk, and much softer edges.
The takeaway? Beautiful place. Passionate winemaking. But the wines, while interesting, often felt too young or just not quite there.
Stop 2: Giant Steps – Buttery Chardonnays & a Pinot Masterclass
Next up was Giant Steps, where we booked in for a single vineyard tasting—and it turned out to be the surprise hit of the day.
We started with three Chardonnays - Tarraford and Sexton Hill were both big, buttery, and full of that bold, old-school Chardonnay energy. Tarraford leaned sharper with more acidity, while Sexton Hill had a rounder, richer mouthfeel that left a lasting impression. The Applejack Chardonnay, while still lovely, felt a little too restrained by comparison—bright, crisp, and perfect for pairing with Thai food, but less exciting next to the others.
Then came the Pinot Noir lineup:
Bastard Hill: Elegant, silky, red fruits and peaches, with a floral nose—lavender and rose and a sour cherry finish.
Primavera: Surprisingly bold for the label. Higher acid, full of big strawberry energy.
Applejack: Bright, almost Central Otago like funk. Strawberries, quince, and a mouth-watering acidity. Would absolutely sing with food.
Sexton Pinot: Intense, port-like on the nose. Old fruit, full texture, not your typical Pinot but deeply satisfying.
Coal River: Sourced from Tasmania, made on-site within 24 hours of harvest. Juggy, rounded, beautifully structured. One of the best drink-now Pinots of the trip.
We also sampled a couple of bonus pours:
A Cabernet Sauvignon that punched like a GSM big, dense, bold.
A Cabernet Shiraz Merlot that managed to be smooth, structured, and still carry that big energy.
Giant Steps had great energy. Nothing overdone, just exceptional wines poured with clarity and care.
Stop 3: Four Pillars – Gin Lab Meets Cocktail Playground
We wrapped up the Yarra day at Four Pillars, and it was the perfect landing spot. The space is all polished wood and clean lines, with bar staff who clearly love what they do.
We each started with the Maltese Falcon Croissant Gin, Marionette Amaretto, house-made vanilla creaming soda, vanilla melted milk, and CO₂. It read like dessert, but drank like a dream sweet but balanced, fizzy, rich, and quietly brilliant.
Then came Little Death Spiced Negroni Gin, Yuzu Gin, tequila, watermelon, dried habanero, roasted horchata, and lime. Wild on paper. Surprisingly excellent in the glass. Fruity, spicy, smoky, and layered.
We paired the drinks with a jaffle (aka a “Gin Monsieur”) gin-cured ham, four cheeses, béchamel, mustard, and house-made pickles. Perfect drinking food. The duck & Bloody Shiraz Gin arancini looked the part but were a bit meh in comparison.
Everything here was thoughtful, playful, and really well executed.
Bonus Stop: Negroni Gold at Payten & Jones
A last-minute tip led us to Payten & Jones to try their house vermouth—and we’re glad we followed through. We ordered a Negroni, mixed with their vermouth, Campari, and Four Pillars Rare Dry Gin, and it was stunning. Bitter, aromatic, perfectly chilled, and expertly balanced. No fuss, just done right.
Final Morning: Back to Bakemono
With our bags half-packed, we made one last deliberate detour—back to Bakemono. Just one more shio pan before flying home.
Same crisp crust, the same buttery, salty softness inside. Maybe even better knowing it was the last bite of the trip.
Sometimes, the best ending is a repeat of the moment that made you fall for a place in the first place.
This wasn’t a trip about checking boxes or chasing perfect weather. It was about finally doing something we’d talked about for years. And more than the food, the drinks, or the sunsets, what made it memorable was how unforced it all felt.
We wandered. We ate well. We laughed a lot. We discovered a few new favorites—and a couple of things we wouldn’t bother with next time.
But most importantly? We finally did it.