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01/10/2026
Kipfler potatoes, sour cream, nduja.
Kipflers part-boiled, crushed and fried, tossed through a slow-cooked nduja dressing built with confit garlic, red onion and tomato paste. Smoky, spicy, with a touch of sweetness, sat on a bed of sour cream cut through with lemon.
29/09/2026
Covered and climate-controlled, our Courtyard works the same in July as it does in January.
Up to 40 seated or 50 standing — come and have a look, or get in touch via the link in the comments and we'll talk through how we can make your special celebration extra special.
26/09/2026
The No-Negroni.
Four Pillars 'Bandwagon' gin, Lyre's Italian Orange, Lyre's Aperitif Rosso — all the bitter-sweet balance of a Negroni, none of the alcohol.
22/09/2026
Spiced duck breast, Delicata squash, medjool date, pomegranate
Loddon Estate duck, brined in salt and spice for three days then rendered and roasted, almost like a cure. It's sliced thin and layered through Delicata squash roasted in a medjool date and tamarind glaze — sweet and sour, and enough char to balance the squash's sweetness. Topped with candied pumpkin seeds and fresh pomegranate.
Come in and try it.
20/09/2026
Yuzu negroni. Made with naught gin, yuzu, dolin vermouth.
19/09/2026
Blood Orange Drop.
Our take on the lemon drop, made for citrus season. Baxter vanilla vodka, Aperol, orange — same short, bright energy, just a little deeper in colour.
17/09/2026
We've had milestone birthdays, engagements, intimate weddings and more out here in our courtyard. It's the perfect space for when you want everyone you love in one room. Long lunches or dinners that run into evening, speeches between courses, good w**e poured.
If you're planning a special party, get in touch with us via the link in bio.
Styling | .events
Florals |
Decor |
Photography |
16/09/2026
Same grape, different dirt — does it actually change what's in the glass?
This month's W**e Club we explore Terroir in Action. We're pouring the same grape grown in different soils, different sites, different climates, to taste what the land itself brings to the w**e.
Wednesday 7th October, 6:30pm. Book your tickets via the link in comments now.
13/09/2026
Our Dreaming Goat curd comes out of the Macedon Ranges, soft and just barely salted, and sits under Jerusalem artichokes cooked en papillote then roasted through for the caramelisation. Pear turns up twice in this dish; pickled nashi for acid, a butter-browned puree for depth. A black garlic ketchup does the savoury work underneath while fried saltbush adds crunch on top.
09/09/2026
There's a new run of cocktails behind the bar for citrus season. The Blood Orange Drop, Bandwagon Old Fashioned and Yuzu Negroni are all on the menu now.
Pull up a chair in the w**e bar. We'd love to see. you.
08/09/2026
Hand-rolled gnocchi, wild mushrooms, pecorino is one not to miss.
Baked potato gnocchi, rolled by hand. The mushrooms — maitake, nameko, oyster, grown in Launceston, plus pine mushrooms out of Victoria — get roasted trim and all, blended with butter into an emulsion. Finished with pecorino and chives.
03/09/2026
Our favourite way to start a dinner here. Goat's cheese churros, truffle honey.
02/09/2026
The w**e bar has gone full botanicals. Join us for a well-earned drink, Wednesday to Saturday from 4:30pm — $12 Negronis and Martinis, $10 Gin & Tonics, w**e and b**r until 6pm.
Pull up a stool. No reservation needed, just walk in.
01/09/2026
NSW bluefin tuna, bergamot, radish, kumquat.
Tuna from .melbourne. Dressed in Mount Zero olive oil, Victorian bergamot and yuzu, with a citrus kosho made from the fermented zest for some heat. Topped with a crunchy salad of purple daikon, a medley of radishes and mizuna leaves.
28/08/2026
Roaring Forties lamb shoulder, cauliflower, golden raisins, za'atar.
Rolled with orange zest and rosemary, pan-fried for a crust and glazed in its own jus. Cauliflower puree, roast fioretto. Pickled golden raisins and za'atar on top, to cut straight through the richness.
27/08/2026
We're BYO every Monday. Bring in your favourite bottle, we'll bring the food to match.
24/08/2026
Otway pork chop, burnt apple, miso, mustard, chou farci.
A recent addition to the menu we're pretty into right now. Bone-in Otway pork, burnt Crofton apple, house mustard, chou farci off the bbq. Come in and try it.
19/08/2026
Your Tuesday ritual.
Our steak of the week and chips with a glass of w**e to match, all for $40. Book your table in now.
17/08/2026
Our wagyu beef cheek with bone marrow crumb and red w**e jus is the star of the show this Father's Day.
Give dad is a long lunch and someone else driving home. Book a table now via the link in comments.
17/08/2026
Treacle tart, brown butter ice cream.
On the menu for Dad this Father's Day. Book your table now via the link in bio.
16/08/2026
Not every celebration works outdoors — until it does. Our courtyard is heated through winter and cooled in summer, so a fortieth birthday in July feels the same as one in January: natural light in, surrounded by greenery, the room doing its thing regardless of what's happening outside.
We've hosted birthdays out there, engagements, retirements, the odd lunch that started as one thing and turned into a true celebration. Up to 40 seated, 50 standing, and Georgina's kitchen sending out whatever's good that week.
If there's a birthday on the horizon, come and have a look at the space. We'd love to show you around. Enquire via the link in comments.
12/08/2026
Cynotto. Made with Cynar, Cointreau, Coffee liqueur, and Luxardo.
Address
245 High Street Northcote
Melbourne, VIC
3070
To reach the modern European restaurant located on High Street, Northcote in Melbourne, there are different options.
If you plan to use public transportation, you can take a train, bus or tram to Northcote Station. From there, it's just a short walk towards High Street where the restaurant is located.
Alternatively, if you prefer driving or have your own car, drive towards High Street and find parking near the restaurant. There are ample street parking spots and some nearby parking lots as well.
It's always recommended to check for parking restrictions and fees before choosing a spot.
Again, without mentioning Estelle by name, these travel directions should guide visitors to the correct location.
Opening Hours
| Monday |
6pm - 10pm |
| Tuesday |
5:30pm - 10pm |
| Wednesday |
4:30pm - 10pm |
| Thursday |
4:30pm - 11pm |
| Friday |
4:30pm - 11pm |
| Saturday |
12pm - 3pm |
|
4:30pm - 11pm |
| Sunday |
12pm - 4:30pm |
Alerts
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What people say
Estelle is a modern European restaurant located in the heart of Melbourne's Northside, and it has quickly become a go-to destination for serious dining. The owner chef, Scott Pickett, started with just six tables and a small budget but has since grown his establishment to include an upstairs private dining room and a newly renovated covered courtyard with additional seating.
The courtyard provides a beautiful open space for lunches, dinners, and private functions, while the private dining room is elegantly decorated and perfect for corporate dinners or intimate events. The concept of the venue is a high-end dining experience delivered in a bespoke setting designed by Scott himself with international architects Hirsch Bedner Associates.
Diners at Estelle will be treated to a tasting menu that draws influences from Scott's entire career to create an unforgettable culinary experience. The project has been almost a year in the making and was the obvious sibling to put next to the bistro. It achieves what Scott had always wanted; the complete offering. A destination venue on one side where the fit-out, menu, and service have all been designed to create a very indulgent experience.
Overall, Estelle by Scott Pickett (ESP) is an exceptional restaurant that offers delicious food in an elegant setting. Whether you're looking for an intimate dinner or hosting a corporate event, Estelle is sure to impress with its impeccable service and mouth-watering cuisine.
