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Melbourne Palms, Fed Square Car Park Rooftop, Russell St Extension


13 June 2018 - 23 June 2018 | Daily | 12pm - late



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Good Food Month Melbourne Palms

Good Food Month presented by Citi returns to Melbourne in June with ten incredible featured events including an inspiring master-class, chef collaborations and flavour-packed parties.

This year, the talent-filled, good-times-packed programme draws on the inspiration that fuels this great city, inviting food-lovers to re-imagine Melbourne’s buzzing dining scene over 30 delectable days

This year’s Good Food Month brings a Palm Springs-inspired pop-up restaurant to Federation Square. Melbourne Palms will be an oasis for food enthusiasts in the centre of Melbourne city, where guests can shrug off the Melbourne winter blues and be inspired by some of the country’s award-winning chefs.

We have more info available at the Good Food Month Facebook, Twitter and Instagram.

Melbourne Greats Party

Share the Melbourne pride with homegrown legends Andrew McConnell (Cutler & Co, Cumulus Inc, Supernormal) and Alla Wolf-Tasker (Lake House) as we celebrate the start of the tastiest month on the calendar – and officially welcome in Good Food Month!

You’re invited to rub shoulders with Melbourne’s dining elite for an evening of superb canapes, drinks and an electrifying atmosphere. This is a rare, and delicious, opportunity to join the master chefs of Melbourne.

Dinner with Bo Bech (Sold Out)

Trailblazing Danish chef Bo Bech cut his teeth in Copenhagen, earning an impressive CV of Michelin stars, then turned his sights on New York.

Now, it’s Melbourne’s turn. Bech is bringing his brand of bold cooking to Australia for the first time, exclusively for Good Food Month.

Bech made his mark at the helm of Paustian, which Noma’s Rene Redzepi described as “the most interesting place in Europe to eat”. He then opened famed restaurant, Geist. Bech is a risk-taker, and profoundly understands that the experience of food goes far beyond what hits the palate.

Pasta Party

They are the biggest, and most prestigious, names in Italian cooking in the country. Head Chefs Andreas Papadakis (Tipo 00, ex Osteria Ilaria, Melbourne), Mitch Orr (ACME, Sydney), and Joel Valvasori-Pereza (Lulu La Delizia, Perth) have some of the most successful and awarded venues in Australia, and all with Italian-centric menus.

Date Night with 8bit & Glacé Frozen

Whatever your style, the recipe for a great Date Night is always the same: damn good food, a film that gets you right in the feels, and a scoop of the best artisanal ice cream in town.

Date Night with 8bit & Glacé Frozen delivers on all date fronts. Book now to treat yourself and boo too.

Brunch with Josh Niland 

On Sundays we brunch. And if avocado toast has you yawning, we don’t blame you. Instead, why not treat yourself that with something that’s really worth getting out of bed for. Join Hatted Chef Josh Niland, the brunch king behind Good Food Guide’s 2018 ‘Best New Restaurant of the Year’, Saint Peter. And naturally, no great brunch is complete without a glass (or two) of Pimm’s or rosé.

One Fish, One Chef with Josh Niland

Josh Niland’s restaurant, Saint Peter, features seafood exclusively on it’s menu. It also took out the 2018 Good Food Guide New Restaurant of the Year award. Niland is a fish virtuoso, and this is your chance to join him as he brings this masterclass intensive to you as part of Good Food Month.

It’s hard to find someone who isn’t nervous when it comes to fish in the kitchen, so to witness Niland butcher a whole fish in minutes is mesmerizing.

The Dave-inci Code

It’s going to be a night of Biblical proportions! Together, Chefs David Moyle (Longsong) and David Verheul (Embla) are The Dave-inci Code, and they’ve devised a dinner so life changing, some believe the illuminati must be behind it.

For one sacred night, they’re taking a break from their popular restaurants, telling the Opus Dei to take the night off, and are putting their efforts into an renaissance-inspired feast.

While they may not be bringing their copy of Bartolomeo Scappi’s sixteenth century cook book, they will be drawing on the period’s emphasis on quality of produce, sourcing the best primary producers, and using premium regional fare.





Lift access & wheelchair accessible.
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