Ezard has been a long standing favourite of mine. The restaurant has been a mainstay of the Melbourne dining scene for almost 20 years. I think it is the consistency of the experience that has me as such a big fan.
Ezard defines the Melbourne palate with continental cuisine blended perfectly with a fusion of Asian flavours. The food is complex, sophisticated, intriguing and inventive. The owner and chef Teague Ezard is one of the quiet achievers in the Melbourne dining scene. Head Chef Jarrod Di Blasi leads the kitchen team to deliver on perfection every time. So much so that he has been awards Melbourne’s Good Food Guide Young Chef of the Year for 2016/2017.
Ezard is always at the top of me recommend list but also leads my recommendation for vegetarian and vegan guests who may choose the very best menu option anywhere in the city which is an eight course tasting menu catering to either preference. Carnivores beware you will find yourself eyeing off your veg/vegan dining companions meal wondering if you should have followed suit.
The dining room is sublime. Linear, perfectly lit, spacious, with enough detailing to catch your eye throughout the meal. The sub-basement location is a treat for Melbourne and gives the restaurant a private dining room/hidden gem atmosphere. It also adds to the quiet and tranquil feel of the room.
The wine list is as you would expect and is perfectly balanced with the flavours highlighted on the menu. One of my favourite things about Ezard is the service, which is educated, informative and attentive. You will be hard pressed to find a better team than at Ezard.
Then of course there is the food. My tip is the duck is always a special treat as is the beef and you simply must leave room for the dessert tasting plate. The pictures speak for themselves.
Ezard serves an a la carte menu as well as a tasting menu and is open for lunch Monday to Friday and dinner Monday to Saturday. Reservations are necessary. Ezard is located at 187 Flinders Lane in the city and can be contacted on +61 3 9639 6811.