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Restaurant

Whitebark Wine

Ground Floor/313 Victoria St, West Melbourne VIC 3003, Australia

Recommended by 37 people

Updated

Find Whitebark Wine

Ground Floor/313 Victoria St, West Melbourne VIC 3003, Australia

Directions ↗
+61 493 028 334
HoursMonday: 4:00 – 11:00 PM Tuesday: Closed Wednesday: 4:00 – 11:00 PM Thursday: 4:00 – 11:00 PM Friday: 4:00 – 11:00 PM Saturday: 3:00 – 11:00 PM Sunday: 3:00 – 10:00 PM

*Opening hours may differ during holidays.

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About Whitebark Wine

This warm West Melbourne haunt pairs low-intervention drops with inventive native Australian small plates. Pull up a stool at the bar while the hosts steer you toward low-waste wines on tap or skin-contact pours matched to kangaroo tartare with crisp homemade chips. Regulars point out plates you rarely find elsewhere—think emu fan fillet with bush tomato, jammy Vegemite-cured eggs, and curd dumplings straight from the kitchen.

  • Native Australian Small Plates: Dishes spotlight native game and local produce, from seared kangaroo tartare to emu fan fillet with bush tomato.
  • Circular Low-Waste Program: House wines pour from reusable nitrogen-sealed kegs alongside kitchen upcycling like repurposing batter into tart shells.
  • Hands-On Pairing Guidance: Co-owners and staff guide guests through tailored wine pairings for every shared plate on the blackboard menu.
RestaurantAustralianWine Bar

What's On at Whitebark Wine

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Key Reasons to Visit Whitebark Wine

Why guests choose Whitebark Wine for memorable dining and drinks

  • Inventive Native Australian Ingredients

    Chef-driven shared plates highlight indigenous Australian proteins and distinct local flavors such as kangaroo tartare.

    The kangaroo tartare is one of the best things I’ve ever tried.

    Antonio Chiocca

  • Intimate Sharing Experience

    A cozy neighborhood bar setting designed around intimate small plates and exploring new flavor profiles.

    Small share plates so I can sample as many dishes as possible.

    Jessica C

  • Knowledgeable Guided Service

    Passionate hosts offer in-depth knowledge of both dishes and curated pours to personalize your visit.

    Sandra’s service is outstanding and she is so knowledgeable about food and wine.

    Taylah Desira

  • Tailored Wine Pairings

    Every course is matched thoughtfully to wines that complement and elevate distinct dish profiles.

    Their expertise helped us select the perfect wine, and every dish served complemented our choice flawlessly.

    Jo SB

  • Circular Low-Waste Kitchen Ethos

    A dedicated low-waste philosophy that creatively upcycles kitchen ingredients across the seasonal menu.

    They have an amazing ethos on lowering waste and utilising ingredients on what most restaurants would throw out.

    Ned Dodds

  • Eco-Conscious Wines on Tap

    Fresh wine served on tap using reusable keg systems to minimize single-use packaging and bottle waste.

    Fresh and delicious wine on tap, done with an environmental conscious.

    Claire Chandler

Signature small plates highlighting native Australian proteins and creative culinary craftsmanship

  • Kangaroo tartare

    The kangaroo tartare is one of the best things I’ve ever tried.

    Antonio Chiocca

  • Emu fan fillet

    My highlights were the kangaroo tartare and the emu fan fillet.

    Christopher Wu

  • Wallaby steak

    wallaby steak was cooked medium rare which was the perfect amt for the cut, it came with the egg sauce but I reckon it was best enjoyed on its own as it had enough flavour on its own.

    Kayla W

  • Vegemite eggs

    Vegemite eggs were cooked perfectly and jammy on the inside, marinaded well, could smell the Vegemite aroma.

    Kayla W

Other favorites

Snacks, shared sides, and sustainable pours to complement your table

  • Blue cheese tart

    stand outs were the blue cheese tart, cured mackerel, kangaroo tartare and the pickles were next level

    T P

  • Curd dumplings

    Can certainly recommend potato cakes and curd dumplings.

    Claire Chandler

  • Pickles

    Oh and must try the pickles and ferments that come with the best Vegemite preserved eggs.

    Ned Dodds

  • Wine on tap

    Fresh and delicious wine on tap, done with an environmental conscious.

    Claire Chandler

Beyond the menu

Thoughtful, Above-and-Beyond Hospitality Touches

  • Chef Counter Interaction

    Guests at the counter can converse directly with Chef Dion as dishes are prepared and explained step by step.

  • Attentive Celebration Planning

    Staff coordinate thoughtfully for special milestones, ensuring celebratory dates and birthdays feel tailored and memorable.

  • Effortless Dietary Adaptations

    The team happily accommodates complex dietary needs with care, enthusiasm, and a smile during service.

  • Personalized Welcoming Pours

    Guests occasionally receive welcoming hospitality gestures, such as a surprise shot of rakija to toast the evening.

Frequently Asked Questions

What style of food is served, and can you have a full meal here?

Whitebark serves an inventive, ever-changing selection of small sharing plates spotlighting native Australian proteins like kangaroo tartare, emu, and wallaby, alongside dishes like cheese tarts, fish broth, and curd dumplings. Dishes can be combined as light snacks with wine or ordered across the board for a full meal.

Do staff help with wine recommendations and food pairings?

Yes. Staff and owners provide dedicated pairing suggestions tailored to each dish, guiding guests through an extensive, rotating wine list featuring local producers, low-waste keg wines on tap, and skin-contact selections.

What seating options are available?

Seating is available at cosy indoor tables, along the bar where you can watch food being prepared, and outside on the footpath to enjoy drinks in the sun.

Does the venue accommodate sustainability and dietary preferences?

Whitebark operates with an explicit low-waste circular ethos, using reusable nitrogen-sealed wine kegs on tap to eliminate bottle waste, upcycling kitchen ingredients, and partnering with compost initiatives. Staff have also been noted accommodating complex dietary needs.

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