Sauvignon Blanc Restaurants in Melbourne
The best places in Melbourne to eat Sauvignon Blanc. Our interactive map features all restaurants around Melbourne who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Sauvignon Blanc or dine out.
4.1
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4.1
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City: Melbourne, 51 Little Bourke St Melbourne CBD VIC 3000, Australia
"This is the only best gluten-free restaurant I was on 4 continental!"
4.3
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Online table booking
4.3
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City: Melbourne, 368 Victoria St, West Melbourne, Melbourne, Victoria 3003, Australia
"Great cocktails and great bar staff."
4
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4
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City: Melbourne, 165A BOURKE STRET`, Melbourne, 3000, Australia
Full Bar, Wine and Beer, Accepts American Express, Takeout
4.4
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4.4
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City: Melbourne, 14 Lansdowne St, East Melbourne, Melbourne 3002., Australia
"My wife and I visited this restaurant for her birthday last year and really enjoyed it. We decided to to do the same this year. What we didn't realise was that it had changed hands. It soon became obvious that the new owners do not...have a clue... my steak was served rare instead of medium and the soufflé that we were looking forward to sharing wasn't cooked. When we sent this back to the kitchen there was no apology just two sparkling red wines arrived on our table. The evening was topped off by witnessing an argument between another dining couple and the head chef when the latter refused to honour a gift certificate. I hope that the gentleman took the new owners to Consumer Affairs. The actions of the head chef have no doubt lost this restaurant at least four customers, who will never return!"
4.4
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4.4
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City: Melbourne, 228-230 Bay Street, Melbourne, 3186, Australia
"The service was very fastThe server could of had better mannersHe seemed very apatheticThe rice balls are good."
3.5
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3.5
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City: Melbourne, 13 Spring Street Melbourne CBD VIC 3000, Australia
"The evening and morning staff were all very friendly. I had room service as part of my stay at the Mecure, and I have to say you must try the brownie! Breakfast was a great variety of options and cooked well. I ordered a Mocha...as extra and enjoyed it so much I could have had a second. Definitely recommend visiting the Lime if in the area."
4.5
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4.5
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City: Melbourne, 46-50 Hardware Lane, Melbourne, Victoria 3000, Australia
"We are here on a work function and the food came all fresh and all at the same time. it is sometimes a difficult question. eating was full of taste and the staff were great. parking is easy. just something that was annoying. the functional space is an extension of plastic café walls."
3.9
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3.9
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City: Melbourne, 51 Palmerston Cres, Melbourne, Victoria 3205, Australia
"I have mixed thoughts on this place."
4.5
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4.5
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City: Melbourne, 92 Smith St, Melbourne, Victoria 3066, Australia
"After watching Peter Gunn present at the Masterchef Back To Win elimination challenge, the Australian nation was stunned by his dessert ‘The Black Box’. At least 3 contestants on the show said it was one of the best desserts they had ever tasted. They combined...flavours of chocolate, mandarin, and ginger, and was of course presented in a way that was mysterious, sexy, and elegant. Good food sends you on a roller coaster of emotions, and The Black Box evidently did that on Masterchef. From the moment you see it, you’re captivated by its appearance. What is it? Do you pick it up and eat it? Is it heavy? How the hell does one make that? It was comes clear when you’re also presented with a small hammer alongside spoon and fork. Crack open The Black Box and its filled with layers of flavours that invite all the taste buds to come together to create a sweet ending to your dinner. With this season of Masterchef airing prior to the peak of COVID-19, it’s been an interesting watch. The season began normally, to slowly introducing rules of social distancing and no contact. With that, came along with the real time, real life restaurant bookings. Shortly after restaurants and cafe’s were opening up again in Melbourne after a good month or two of restrictions, IDES was one of the first restaurants that i thought of visiting. I just couldn’t stop thinking about The Black Box! So i booked a month in advance for a Saturday night dinner at 6pm. Upon driving to Smith Street in Collingwood, it can be hard to picture a fine dining restaurant plonk itself in the middle of one of Melbourne’s busiest streets that consists greatly of kebabs, pizzas, and other cheap takeaways. IDES chooses to stand out by not standing out at all. Almost blacked out, the front door presents a white neon light that simply reads ‘IDES’. There’s not much else to it. Come inside, and you’re greeted before being sat in the newly arranged and socially distant restaurant. The dimly lit restaurant has their waiters in all black, and almost straight away you’re given the drinks menu. We decided on a Japanese beer as well as the wine pairing that goes along with the $120 degustation menu. The menu consists of three snacks, one entree, two mains, a dessert, and the option of two specials. Your first snack is already sitting on your table upon arrival; Jerusalem artichokes which were the perfect bite size. Sticky, and almost with a barbecue flair, it was like an elevated roast potato. I’m not usually a fan of artichokes but these were incredibly executed in not only taste, but presentation as well. It was nice to have something ready on the table as soon as you’ve sat down. Nothing worse than having to wait for your food when you’re hungry! The next two snakes were a pumpkin custard with mushrooms, and house bread rolls that came with a peanut butter butter spread. Yes, you read that right. Peanut butter... butter. First off, the pumpkin custard wasn’t for me. The umami flavour was overwhelming and I’m generally not a fan of an overly eggy taste along with mushrooms. But if this was for someone who loves umami, it would be their perfect starting dish. Presented almost like a soup and reminisced of a Chinese tofu and ginger dessert in texture, it was almost as savoury as it got. The bread on the other hand was a pleasant surprise. I generally don’t eat a lot of bread so i never have high expectations, but this particular bread and spread grew on me rather quickly. Covered in both black and regular sesame seeds, the soft and warm roll gelled perfectly with the peanut butter butter. Now, while the name says peanut butter, don’t be too judgemental too soon. The flavour of peanut butter is quite subtle and it just creates a nice salty and savoury note to the butter. The butter is incredible light, almost whipped, and spreads perfectly onto the bread. Before the first dish comes out, the first wine pairing comes out. A Sauvignon Blanc that has been decanted and presents in a orange, slightly cloudy colour. The smell is pungent but goes down a lot sweeter. This is paired with the entree of turnip pasta with a duck broth. This also comes with some fried duck leg and turnip on the side, and the pasta is of course, cooked al dente. The tortellini pasta with turnip filling is quite strong, which is meant to be balanced along with the duck broth. This works, however the taste just wasn’t for me. I found the flavour of the turnip filling to be too strong, and my partner found the duck broth to be slightly unpleasant. However, we all enjoyed the side accompaniment that was the duck leg and turnip. The duck was incredibly crispy and soft on the inside, and it didn’t have that lingering duck smell that you normally get. It was almost like a duck nugget, with all the good stuff. The turnip added some freshness to the overall dish as well, and we all wished there was more of this. The first main dish of the night was salmon that was alternated with chicken. I was pleasantly surprised that both dishes were presented in the same way, because usually, when you ask for an alternative the other dish normally looks so different that you feel a little distant from the intention of the chef. So they were both presented with a capsicum coating with black garlic and cucumber. The salmon was incredibly cooked with the sweetness of the capsicum complimented so well along with the cucumber. The garlic added a little more flavour that everyone loves and overall, it was very pleasant to eat and the perfect size. I wish there was more! The wine pairing with this was great, and definitely elevated the whole dish. The second main of the night was beef cheek with Brussel Sprouts. I was quite nervous when i heard that it was beef cheek because I’ve had quite a few experiences where its been quite tough and chewy, not pleasant to eat at all. However, I’ve also had my fair share of ox cheek that has been very well cooked, and that’s been something to brag about. In this case, i experienced the latter. My partner’s experience with beef has been neither here nor there, while he enjoys a good steak, he explains that there’s always an unpleasant fatty part that gets left behind. It’s safe to say that there was no beef left on our plates last night. Extremely well cooked that it could’ve been cut through with a spoon. Super flavoursome that went very well with the Brussel sprouts. There was also some bitter vegetables that weren’t to my taste, alongside some grains and more greens and mustard. This was all very complimentary as well as the wine that went along with it. I decided one of the specials that night, the scallops with pineapple. This was one of the choices, the other was a baby cos that seemed just a little too basic for me. But boy, did that scallop impress. My all time favourite food is ceviche, and that’s simply because its seafood with citrus; and this was basically it. A simple scallop shell with pineapple was the perfect snack for me, and i wish i could have had five more. Nothing better i could have asked for (except maybe another one or two...of five). Then, it came time for the big daddy. The Black Box. Throughout the night I could see waiters presenting this dessert to other tables and i was so so excited. I could hear others around me talking about Masterchef and how excited they were to not only try, but simply see the dessert as well. The Black Box is paired with a cocktail that also in itself, is a visual experience. The clear giant ice cube, with liquor cherry is a vision that compliments the dessert oh so well. Now, onto wait we’ve been waiting for. I write like this because the anticipation of this dessert is the almost the premise of the whole night. You go there knowing you’ll have it, you see others around you enjoying it, and then, its your turn. It’s almost a shame to smash into it, but of course, its what you’ve got it do. The box is perfect in every corner, no side longer than another and no part speaking out the bottom. You can tell it’s extremely delicate, and that all comes crumbling down when your take your hammer to it. As it smashes, the yellow, orange, and brown bursts out revealing all that you have to enjoy. And boy, was it good. As stated earlier, on Masterchef, at least three contestants said it was one of the best desserts that they’ve ever had in their life. And i have to agree with them. The flavours go so well together and its nothing like your palette has ever experienced before. The acidity from the mandarin, creaminess from the custard and chocolate, texture from the box, gingerbread and pebbles. It’s all there. I think i finished it almost as quickly as it took me to smash it. The Black Box has such a big name around it now, and so it should. It holds itself high and deserves to do so. Something about IDES i must commend is that everyone on your table is served at the same time. Now, while this may happen in other restaurants, there was just something different about this experience. With everyone dressed in black, and following a single file line, it was just... as simply put, badass. There was a table at the front of the restaurant that had about six guests, and every time a new dish came it was like, left right, left right. A full on march for you to be presented with your food and it was honestly, SO COOL! I have never felt that way about something so simple before, and I’ve eaten out A LOT. The staff are great, and very well knowledgeable in each of their dishes. I would recommend IDES to anyone, because the experience is honestly like no other. Leave yourself in the hands of the chef that let your palette experience something that it wouldn’t anywhere else. I cant wait to be back."
3.6
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3.6
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City: Melbourne, 101 Little Bourke Street, Melbourne, Victoria 3000, Australia
"The service was excellent and quick. Food was tasty, presented well. It has a private dining room if you wish for family gatherings."
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Sauvignon Blanc
You can find Sauvignon Blanc in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Sauvignon Blanc is:
$17.7
Ingredients
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Lemon juice
- Aisle Produce Qty. 2 cups
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Heavy cream
- Aisle Milk, Eggs, Other Dairy Qty. 2 cups
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Very finely minced shallots
- Qty. 2
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Salt to taste
- Qty.
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Pinch cayenne pepper
- Qty. 1