Syracuse Restaurant

Recipe 1152

Melbourne’s famous lane ways just keep coming up with the goods. Destination: Syracuse Restaurant on Bank Place.

High ceilings, ornate archways and grand chandeliers, Syracuse has kept the charms of a 19th century hotel lobby making it a romantic and welcoming venue for diners.

Head chef Hugh Sanderson has created a contemporary menu with influences from Asia and Europe. The dishes were beautifully presented and complex in flavour. Our waiter explained that the dishes are seasonal and that they try to use organic, locally sourced produce wherever they can. The menu that we sampled was “The Autumn Menu”.

Our dishes were wine matched perfectly by our host, which would not have been an easy task considering they have at least 500 bottles of wine on offer. Syracuse is perfect for wine enthusiasts with wine bottles on displayed throughout the dining room. Some of the wines on offer have been chosen by the staff of the venue in a ‘blind tasting’, with bottles of wine in paper bags lined up and using only the palate as a selection tool, and they’ve done an excellent job.


What I would order: 

The smaller entrée dishes are perfect for sharing.

Very slowly cooked white polenta, wild mushrooms, toasted oats, mushroom gravy

Western Australian marron, jamon butter, confit potatoes, ink crumbs

Char grilled free range lamb cutlets, quince pot au feu

‘Umami’ crab stick, lemon and saffron butter (for more information on UMAMI, click here)

Here are the main dishes that caught my eye:

Free range duck leg, cashew sambal, nam phrik, aromatic herbs 

O’connor premium pasture fed striploin, chimichurri, fried bone marrow, pickled garlic


Definitely the Violet crème brûlée, passionfruit caramel, passionfruit crispies


Syracuse Restaurant

23 Blank Pl

Melbourne VIC

Breakfast, Lunch & Dinner
Monday to Friday – 7am till late
Saturday – 6pm till late

*Please note that this dinner was entirely complimentary. Thoughts are based on my experiences on the night of the dinner. Thank you to Zilla and Brook for the invitation and to Syracuse Restaurant for their attentive service.