Punch Lane

Dark chocolate fondant with bay leaf ice cream. You’ll be glad you left room for dessert ❣️

The weekend calls for something special... Dry aged Aurum duck is beautifully balanced and exactly the kind of dish Punch Lane is known for!

Punch Lane’s market fish features whatever’s freshest, paired with pil pil sauce, coastal greens and sorrel. Simple ingredients, properly executed 👌

Rotisserie piri-piri chicken that makes you completely forget about every other dinner plan you had this week. Half bird. Piperade. Black eye beans. The kind of combination that sounds simple until it arrives at the table and changes your entire evening. Still Melbourne’s best kept secret. 👌

And then there’s the 250g Black Opal wagyu flank... rich, deeply marbled and handled with the kind of quiet confidence that only comes from nearly three decades of laneway dining done properly. The Madeira glazed onions? The finishing touch that makes the whole dish sing. Melbourne’s original. Still its best. 🍷

Kingfish crudo with grapefruit, celery, smoked sour cream & parsley oil... Bright citrus notes cut through that silky creaminess in the best way. Fresh, balanced, and exactly the kind of “first bite sets the tone” starter you want alongside a glass of wine at Punch Lane!

Always leave room for dessert! Olive oil burnt cheesecake with rhubarb and ginger tuile is the perfect sweet finish to a wine-filled evening at Punch Lane.