Patsy's Melbourne

Patsy’s turns an old Franklin Street terrace into an upscale, vegetable-first wine bar. Expect warm brick, soft lighting, and a European cellar feel right by Queen Victoria Market. Plates lean heavily on seasonal produce grown out on their own farm, skipping meat altogether for technique-focused cooking. Diners lean toward the twice-baked cheese soufflé bathing in beurre blanc, blistered focaccia, or delicate potato and sweet corn croquettes. Early evenings bring a daily apéro hour running 5pm to 6pm with half-price cocktails, while dinner shifts easily into a multi-course seasonal tasting menu paired with low-intervention European pours. Tables linger over confit sugarloaf cabbage before finishing with an orange and bay leaf budino crowned with pine nut brutti ma buoni.