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Matilda159

Matilda159 Matilda159 is an Australian restaurant located on Domain Road that pays homage to the oldest form of cooking known to mankind with local and seasonal ingredients. Chef Scott Pickett's creativity shines with dishes like Westholme Wagyu bavette, roasted oyster, and heirloom tomato with goat's curd. Whether it's for Easter Sunday or Mother's Day, Matilda159 has limited tables available for their exquisite roast or special occasion reservations.
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Recent social media posts

Dark, bitter, and barely sweet. Añejo tequila meeting coffee, chocolate and a thread of orange — Mercury is the kind of ...
02/06/2026

Dark, bitter, and barely sweet. Añejo tequila meeting coffee, chocolate and a thread of orange — Mercury is the kind of drink that makes you slow down.

Our brunch menu is now available til 2.30pm. Reserve your table via the link in comments
29/05/2026

Our brunch menu is now available til 2.30pm.

Reserve your table via the link in comments

This is what we do for private events. Drinks built at our bar, canapés coming out of a live fire kitchen, a seated dinn...
28/05/2026

This is what we do for private events. Drinks built at our bar, canapés coming out of a live fire kitchen, a seated dinner that moves at its own pace.

Enquire with us today and let our team take care of the rest.

Exec Chef, Stu McVeigh, in the kitchen. He brings a wealth of experience and high creativity, and upholds a passion for ...
24/05/2026

Exec Chef, Stu McVeigh, in the kitchen. He brings a wealth of experience and high creativity, and upholds a passion for quality produce and seasonality. The new dishes hitting our menu are deeply Autumnal, featuring a beautiful marriage of flavours and distinct pairings.

The chicken skewer starts the same way everything in our kitchen does — over live fire. Available only as part of our pr...
22/05/2026

The chicken skewer starts the same way everything in our kitchen does — over live fire. Available only as part of our private dining offering, it's made with the same focus we bring to every dish on the menu.

Find out about booking your next private celebration with us now.

Bone marrow. Smoked beef fat. Fresh oyster. Three things that have no business being this good together but blend perfec...
19/05/2026

Bone marrow. Smoked beef fat. Fresh oyster.

Three things that have no business being this good together but blend perfectly with buttery, saline depth for your first bite.

We smoke the aioli before anything else gets built. By the time it reaches the sardine and toast, it's doing more than y...
18/05/2026

We smoke the aioli before anything else gets built. By the time it reaches the sardine and toast, it's doing more than you'd expect — rounding out the fish, pulling the whole thing together.

It's a small dish with a whole lot going on underneath.

Good focaccia takes time. The dough needs it — to relax, to proof, to develop into bread that stays pillowy whilst the c...
16/05/2026

Good focaccia takes time. The dough needs it — to relax, to proof, to develop into bread that stays pillowy whilst the crust holds firm.

We finish ours with extra virgin olive oil and kecap manis.

Bring your team to the fire this EOFY.Our private spaces are available for exclusive hire across June and July — intimat...
13/05/2026

Bring your team to the fire this EOFY.

Our private spaces are available for exclusive hire across June and July — intimate dinners or full-floor celebrations, all built around live-fire cooking and the best of the season.

Book before 31 May and every guest walks in to two canapés from our kitchen: a BBQ corn croquette and focaccia with smoked cheddar custard and caramelised onion. Both off the coals.

Enquire now via the link in comments.

Start your evening with the Osaka Orchard. Made with Umeshu, poire william, vanilla, juniper, cinnamon and lemon, this o...
13/05/2026

Start your evening with the Osaka Orchard. Made with Umeshu, poire william, vanilla, juniper, cinnamon and lemon, this one is built on orchard instincts: ripe, considered, a little spiced.

The tartlet shell cracks first. Inside; beef tartare, anchovy and onion cream worked through together. Salt and fat of e...
11/05/2026

The tartlet shell cracks first. Inside; beef tartare, anchovy and onion cream worked through together. Salt and fat of each pulling the other into line.

Before the fire, there's this. Cuts chosen for their marbling — fat that tells you everything about what's coming. Over ...
07/05/2026

Before the fire, there's this. Cuts chosen for their marbling — fat that tells you everything about what's coming. Over our wood-fired grill, that marbling does its work: rendering, caramelising, building a crust.

We're proud to be among the World's 100 Best Steak Restaurants, and this is why.

Let us set the table for your next private event. 📸
05/05/2026

Let us set the table for your next private event.

📸

The Ember Fig Sour is smoky, citrusy, and whisky forward. Made with Amaretto, woodsmoked figs, whisky, black tea, lemon.
04/05/2026

The Ember Fig Sour is smoky, citrusy, and whisky forward. Made with Amaretto, woodsmoked figs, whisky, black tea, lemon.

Our Humpty Doo barramundi arrives at your table with smoked mussels, coconut, corn, and curry leaf.
01/05/2026

Our Humpty Doo barramundi arrives at your table with smoked mussels, coconut, corn, and curry leaf.

Our snack spread – not to be skipped. Briny oysters, sweet scallops, sardines with a little heat, and a cheddar custard ...
30/04/2026

Our snack spread – not to be skipped. Briny oysters, sweet scallops, sardines with a little heat, and a cheddar custard toast you'll be thinking about long after.

Fuelled by fire, finished with care.
28/04/2026

Fuelled by fire, finished with care.

Start your meal at Matilda with our deeply savoury cheddar custard on toast, draped with wafer-thin culatello.
24/04/2026

Start your meal at Matilda with our deeply savoury cheddar custard on toast, draped with wafer-thin culatello.

Morning, midday or evening. Pull up a chair and stay a while.
22/04/2026

Morning, midday or evening. Pull up a chair and stay a while.

Autumn produce is at the heart of our Mother's Day menu.Golden beetroot and Yarra Valley trout roe sit atop whipped goat...
20/04/2026

Autumn produce is at the heart of our Mother's Day menu.

Golden beetroot and Yarra Valley trout roe sit atop whipped goat's curd in a tart that's as much about texture as it is the season. Celery, apple and smoked sour cream bring brightness to an autumn crudo. And from the coals, Somerlad chicken — skin rendered and charred at the edges, pine mushrooms and celeriac alongside.

Reserve your table now.

Roasted in duck fat until the edges are crisp and the insides go fluffy.
17/04/2026

Roasted in duck fat until the edges are crisp and the insides go fluffy.

The Big Smoke for brunch or lunch. Slow-smoked salmon, cloud-soft eggs and a smattering of Yarra Valley caviar to finish...
15/04/2026

The Big Smoke for brunch or lunch. Slow-smoked salmon, cloud-soft eggs and a smattering of Yarra Valley caviar to finish.

Bring the mum in your life to Matilda this Mother’s Day and settle in for an afternoon by the fire, with incredible seas...
07/04/2026

Bring the mum in your life to Matilda this Mother’s Day and settle in for an afternoon by the fire, with incredible seasonal produce.

Autumn produce is at the heart of the menu for this special day – pine mushrooms, quince, celeriac, golden beetroot and more, all meeting the flame in the way only Matilda does. The mums who raised us deserve an afternoon built around beautiful food.

Reservations are open now.

Bring your most treasured bottles and settle in for a Monday night by the flames. Let our team work the fire and coals, ...
06/04/2026

Bring your most treasured bottles and settle in for a Monday night by the flames. Let our team work the fire and coals, coaxing out depth and smoky flavours while you pour the wines you've been saving for the right occasion.

We are open as usual this Easter Sunday with walk-ins welcome. Come as you are, bring the family, and let us take care o...
04/04/2026

We are open as usual this Easter Sunday with walk-ins welcome. Come as you are, bring the family, and let us take care of everything.

See you at your table.

Address

159 Domain Road
South Yarra, VIC
3141

The restaurant is located on Domain Road in Melbourne. For public transport, you can take the tram from the CBD and get off at the Domain Interchange, which is a short walk away. Alternatively, you can take bus #605 or #246 to St Kilda Road and then walk down to Domain Road. If driving, there are several parking options nearby including street parking on Domain Road itself or paid parking at nearby car parks such as Wilson Parking or Secure Parking.

Opening Hours

Monday 6pm - 10pm
Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 12pm - 2:30pm
6pm - 10pm
Friday 12pm - 2:30pm
6pm - 11pm
Saturday 8:30am - 2:30pm
6pm - 11pm
Sunday 8:30am - 2:30pm
6pm - 10pm

Telephone

+61 3 9089 6668

Website

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What people say

Australian restaurants are known for their commitment to using local and seasonal ingredients, and Matilda159 on Domain Road in Melbourne is no exception. Chef Scott Pickett's dedication to honouring the best of Australian produce is evident in every dish served at this restaurant.

One standout dish that showcases the restaurant's commitment to quality ingredients is the Humpty Doo barramundi with brown butter dashi, turnips, and Warrigal greens. The turnips add a mildly sweet and slightly peppery flavor that perfectly complements the tender barramundi.

Matilda159 recently celebrated its fifth birthday with a preview of its new winter menu, which promises to be just as fire-fueled as the previous five years. And for those looking for a delicious breakfast option, the 'lap of the Tan' featuring fresh seasonal fruit, coconut yoghurt, and roasted granola is available on Fridays through Sundays.

The restaurant also offers private dining options for events like the recent Wittner Shoes AW23 launch luncheon. And if you mention their 'winter event promotion' when booking your early-week event, you'll receive a 10% restaurant voucher (terms & conditions apply).

With limited tickets remaining for their special five-year milestone dinner and after-party, it's clear that Matilda159 has become a beloved destination for foodies in Melbourne.