{"id":86697,"date":"2026-09-03T03:37:08","date_gmt":"2026-09-03T03:37:08","guid":{"rendered":"https:\/\/www.europesays.com\/australia\/86697\/"},"modified":"2026-09-03T03:37:08","modified_gmt":"2026-09-03T03:37:08","slug":"chef-josh-frys-favourite-bars-and-restaurants-in-melbourne","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/australia\/86697\/","title":{"rendered":"Chef Josh Fry\u2019s Favourite Bars and Restaurants in Melbourne"},"content":{"rendered":"

Josh Fry has been cooking at some of Melbourne\u2019s best restaurants for almost two decades. After seven pivotal years working for Andrew McConnell at Cutler<\/a>, Cumulus Inc<\/a> and Marion<\/a>, he took up a role at Fitzroy\u2019s Poodle<\/a>, where he helped dream up the bologna subs that got the venue through lockdown \u2013\u00a0and evolved into a permanent offering at Rocco\u2019s Bologna Discoteca<\/a>. That\u2019s why Tom Sarafian calls him<\/a> \u201cMelbourne\u2019s king of mortadella\u201d.<\/p>\n

Sarafian has conscripted Fry to head the kitchen at Zareh<\/a>, where he now cures the blushing Armenian bastourma that\u2019s a highlight of the meze plates. As head chef, Fry is also in charge of the custom wood oven and charcoal pit that turns out smoky fish shish, lamb khorovats, and the moreish chicken kebab with toum and pickled green chilli \u2013 not to mention the puffy aish baladi that diners swipe through Sarafian\u2019s famous hummus with king prawns and spanner crab. We caught up with Fry to learn where he\u2019s eating and drinking around town.\u00a0<\/p>\n

Favourite bakery
\u201cA1<\/a>, always. It\u2019s a tough decision between a tawook wrap or the ful medames with chips for dipping. Sometimes I\u2019ll just get both.\u201d<\/p>\n

Go-to breakfast spot
\u201cWalrus<\/a>. It\u2019s always busy, so be prepared, but I love getting a spot at the bar and starting my day off with a Bloody Mary, Texas toast, bacon and eggs.\u201d<\/p>\n

Best place for a drink and snacks
\u201cBahama Gold<\/a>. Kit [Iacuzi]\u2019s pizzas<\/a> are so good, and little snacks from next door are also great. The music, warm fire and vibes are always a good time.\u201d [The Da Paolo pizza residency returns to Bahama Gold on September 18.]<\/p>\n

Date-night recommendation
\u201cOsteria Ilaria<\/a>. It\u2019s a classic and the food is always spot on. If you\u2019re after more of a Lady and the Tramp moment you can head next door to Tipo 00<\/a>.\u201d<\/p>\n

Favourite ice-cream or gelato spot (and what you\u2019re ordering)
\u201cLuther\u2019s<\/a>. Malt chocolate in a waffle cone with one of their elite choccy-chip cookies for dipping.\u201d<\/p>\n

Special occasion restaurant
\u201cCutler & Co.<\/a> It\u2019s still one of those restaurants where you know you\u2019re going to eat extremely well and be looked after properly.\u201d<\/p>\n

Melbourne\u2019s best banh mi
\u201cN Lee<\/a>, pork loaf, extra chilli and a Bundaberg ginger beer.\u201d<\/p>\n

For dining with a big group
\u201cPacific House<\/a>. Big tables, heaps of food, BYO energy and the kind of meal where everyone gets involved.\u201d<\/p>\n

Favourite dessert
\u201cThe ginger pudding<\/a> at Bistra<\/a>. I\u2019ve missed JP\u2019s<\/a> cooking: the flavours are always turned up to 11, and everything is cooked with so much skill.\u201d<\/p>\n

Best solo-dining spot
\u201cBar Liberty<\/a>. Sit at the bar, order a few things, have a glass of wine. The list is great, and I\u2019ve always loved the venue from day one.\u201d<\/p>\n

For a late-night feed
\u201cNana Thai<\/a>. Pork neck, larb and sticky rice, plus the gravy beef soup. Exactly what you want when you\u2019re eating at stupid o\u2019clock.\u201d<\/p>\n

Melbourne\u2019s best bread
\u201cJim\u2019s Greek Tavern<\/a>, handcrafted in-house from an age-old family recipe. The perfect vessel for mopping up anything and everything.\u201d<\/p>\n

A Melbourne restaurant you wish could come back for a night
\u201c312, the Cutler before Cutler. I could never afford it as an apprentice, but that restaurant was inspirational to me and what made me want to work for Andrew [McConnell]<\/a>.\u201d<\/p>\n

The venue you\u2019ve visited the most over the years
\u201cTiny Bar<\/a>. Zac [Shearer] is cooking some great dishes out of a truly tiny kitchen. It\u2019s like you\u2019re in his living room \u2013 good chats and great hospitality.\u201d<\/p>\n

Melbourne\u2019s most underrated restaurant
\u201cChabela<\/a>, a hidden Mexican gem on High Street, Thornbury. A traditional style of Mexican we don\u2019t see enough of in Melbourne.\u201d<\/p>\n

Favourite regional restaurant
\u201cBar Merenda<\/a>. [Chefs] Ollie [Edwards] and Bree [Smith] cook amazing and thoughtful food from great suppliers. The space is so intimate and [co-owner] Andy [Ainsworth] and the team always make it a great time.\u201d<\/p>\n

Bucket-list restaurant
\u201cAsador Etxebarri<\/a>. I love restaurants that take great produce and just absolutely nail the fundamentals, and Etxebarri is about as serious as it gets.\u201d<\/p>\n