Recent social media posts
30/05/2026
For those guests who prefer a little vanilla panna cotta, finished with glossy berry sauce and fresh mint for dessert. Because not everyone loves Creme brûlée?!?
Simple, silky, and quietly elegant (sounds like Creme brûlée to me) … the kind of dessert that feels light at the end of a beautiful meal, but still leaves a lasting impression.
Made tonight as part of a private dining menu by Knives N’ Roses.
For private dinners and intimate events, please enquire via www.knivesnroses.com.au
or contact [email protected]
melbournecatering pannacotta vanillapannacotta berrycoulis dessertpresentation melbournefood melbournefoodie baysidemelbourne eventcatering private dining
22/05/2026
Crispy skin chicken, spinach-mashed potato, roasted vegetables and a light jus.
Simple, comforting ingredients, plated with a little extra care 😊
Perfect for a dinner party menu when you want something familiar, generous and elegant.
homecatering finediningathome crispychicken dinnerpartyideas knivesnroses melbournecatering chefprepared seasonalfood comfortfoodelevated plateddinner
21/04/2026
Sourdough Rye … this may be my new favourite! The aroma & multi-levels of flavour are second to none! Amazing as is, with EVOO, sweet or savoury 👌
18/04/2026
A little throwback to the glazed octopus we made in what felt like endless batches at Anchor… one of those dishes that stays with you.
There’s something about this time of year that brings it all back. As Fremantle octopus comes to the end of its peak, the flavour is just beautiful, tender, rich, and deeply of the ocean.
Simple, thoughtful cooking, letting the ingredient do the talking.
Some dishes aren’t just recipes… they’re memories!
15/04/2026
Autumn cauliflowers … gorgeous marinated with fragrant ras el hanout, oven roasted & served with tangy tahini and pomegranate jewels 😊
13/04/2026
Another elegant, delicious starter for an Autumn meal! Fresh pesto, burrata & a drizzle of chili oil.
Definitely a favourite! ❤️
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10/04/2026
Heirloom tomatoes at their peak, layered over silky stracciatella, finished with EVOO, balsamic, sea salt, toasted pine nuts and fresh basil.
Served with warm sourdough focaccia… the aroma alone is irresistible!
privatechef melbourneeats knivesnroses
01/01/2026
Happy New Year!
May 2026 be a year filled with good quality ingredients!
📸
29/09/2025
When it comes to satisfying vegetarian meals, this has got to be it … Parmigiana with a gourmet twist – rich, hearty, and utterly irresistible. Eggplant, Zucchini, Tomatoes, Organic cheese. Recipe in comments.
📸
23/09/2025
Fresh out of the oven … this sourdough is made entirely by me, from organic Australian ingredients: rye, buckwheat, wholemeal, stone-milled white flour, and sea salt.
A golden crust, soft open crumb, and that unmistakable tang that only sourdough gives. Honestly… I love it so much! ❤️
DM me to order!
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19/09/2025
Taste of Australia 🇦🇺
Fresh Australian prawns nestled in crisp cos, finished with a squeeze of lime – the perfect entrée to set the tone for an evening celebrating our country’s finest flavours.
From sourdough with macadamia & lemon myrtle butter, to macadamia-crumbed barramundi, and finally a classic pavlova with seasonal berries… every course is a love letter to Australia’s land and sea.
Curated with care, plated with elegance, and shared with joy.
07/09/2025
Wow, that golden crunch, the moist yet airy crumb, the deep flavour that only sourdough can bring – simply divine!
Every bite feels like the perfect balance of rustic and luxurious.
06/09/2025
My simple vegetarian Ukrainian Green Soup recipe
Ingredients (serves 4–5)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, diced
• 2 medium potatoes, peeled & cubed
• 1.5 L vegetable stock
• 2 cups sorrel leaves (or baby spinach with a squeeze of lemon if sorrel is unavailable)
• 2 boiled eggs, chopped (optional for vegetarians, omit for vegan)
• Fresh dill, chopped
• Salt & pepper, to taste
• Sour cream or plant-based yoghurt, to serve
Method
1. Heat oil in a pot and sauté onion and carrot until softened.
2. Add potatoes and stock. Simmer until potatoes are tender (about 15 minutes).
3. Stir in sorrel (or spinach + lemon), cook for 2–3 minutes until just wilted.
4. Season well, then add chopped boiled eggs if using.
5. Serve hot with a dollop of sour cream and sprinkle of dill.
Fresh, tangy, and heart-warming — a little taste of Ukraine in your kitchen!
02/09/2025
Who ever said that you can’t make a sourdough focaccia with buckwheat flour!?!Done right, it’s pure bliss with an exquisite deep caramel colour, soft crumb and sensational crunch! Delightful!
24/08/2025
Could this be the best dessert of all time?
Hand-crafted chocolate-filled crêpes, made with 100% organic ingredients, layered with rich chocolate. Simple, indulgent, unforgettable!
22/08/2025
A glossy, golden tarte Tatin fresh from my kitchen – apples slow-caramelised to perfection, nestled in buttery puff pastry, and flipped with just the right amount of drama. Rustic and elegant all at once, this French classic is one of those desserts that never fails to impress.
21/08/2025
What an elegant way to begin a dinner party!
Western Australian scallops, gently seared and served in shells with a silky champagne-cream sauce. Topped with a fine beetroot vinaigrette and finished with chives & edible blossoms — the perfect pairing with a flute of champagne and a handful of great friends!
18/08/2025
From dough kissed with olive oil and rosemary… to golden, crusty perfection fresh from the oven… to that first slice revealing a soft, airy crumb studded with olives. Simple ingredients, slow time, and a little kitchen magic! Loving it!
17/08/2025
The sweetest chapter of last night’s proposal omakase … A dark chocolate mousse with a miso-caramel centre, presented in a hand-crafted half-circle chocolate cup. Paired with sesame brittle and fresh raspberries, it was a finale of balance, indulgence, and a touch of surprise — just like love itself!
Address
Melbourne, VIC
To get to Ormond Road, Elwood from Melbourne CBD, you can take the number 67 tram towards Carnegie and get off at the stop called "Elwood Village". From there, walk south along Glen Huntly Road and turn left onto Ormond Road. Anchor Elwood will be on your right-hand side.
If driving, take St. Kilda Road or Nepean Highway southbound until you reach Ormond Road. There is limited on-street parking available in the area. Alternatively, there is a car park located behind the Elsternwick Hotel which is a short walk from Anchor Elwood.
Alerts
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What people say
Anchor Elwood, located on Ormond Road in Melbourne, is a modern Australian restaurant with a Mediterranean-inspired menu that has left a lasting impression on its patrons. Although the restaurant recently celebrated its final dinner service, the talented team behind Anchor Elwood poured their heart and soul into creating unforgettable dining experiences for their customers. The Market Fish of the Day, featuring long line, wild caught rockling from Lakes Entrance, Vic served with parsnip cream and caramelised local chestnuts, sautéed green beans, red capsicum coulis & a touch of chilli oil was an absolute delight to the senses. In addition to their dine-in experience, Anchor Elwood also offers a new take away menu available Tuesday to Saturday from 4pm. We highly recommend following their Head Chef for mouthwatering culinary inspiration and updates on her next chapter. Overall, Anchor Elwood has been an exceptional restaurant that will be missed by many in the community.
