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21/05/2026
Wintry nights call for warming sips.
Our Manhattan is a smooth blend of Michter’s rye whisky, Saison artichoke amaro, Macvin du Jura blanc and Chateau Coutet sauternes, finished with a spritz of orange oil.
Stirring long into the evening at our all-day bar.
17/05/2026
Now serving: Saturday lunch. A relaxed rhythm, sunlit tables, and James and the team turning out a $75 per person set menu exclusive to Saturdays.
Three ever-changing courses might include a spread of snacks to start, Sommerlad chicken pithivier, seasonal sides such as potato galette with onion soubise, and baked cream with burnt vanilla and quince to finish.
For those who prefer to go their own way, our full à la carte menu is also available.
Every Saturday from May 30, sittings from 12pm. Reservations now open at the link in bio.
07/05/2026
Our current feature pours, a series of standout by-the-glass drops compiled by .
28/04/2026
As the evening unfolds, the room takes many forms. Linen-clad tables, comfy corners, our private room, and the bar – where we always set a few seats aside for the spontaneous.
08/04/2026
A smooth, silken ‘so long’ to blackberry season. Crème caramel scented with orange, thyme and fennel pollen, cloaked in a dark, sticky glaze. Delivered trembling and topped with ready-to-burst fruit.
17/03/2026
Drop in whenever the mood strikes and claim a cosy corner among the gentle curves, soft light and plush banquettes of our intimate dining room.
09/03/2026
A flurry of French-leaning snacks, available all day at bar.
Delicate rye tartlets hold Ulladulla bluefin tuna and fermented porcini, caviar crowns honeydew melon gazpacho, house-churned cultured butter meets thick-cut sourdough bread, and well-made martinis arrive impossibly cold.
Sidle up day or night, no reservations required.
09/03/2026
23/02/2026
Lamb two ways headlines our lunchtime plat du jour: grilled backstrap and braised belly paired with gem lettuce, peas and bagna cauda. Grass-fed and free-range, the lamb is raised by our friends at Roaring Forties Farms in Tasmania.
From midday, every weekday.
16/02/2026
A lingering taste of summer as the season begins to shift. Cooling gazpacho built from compressed honeydew melon, honeydew juice, cucumber and tomato water, lifted with lemon oil. Breakfast radish rests beneath, with a spoonful of Oscietra caviar to finish.
12/02/2026
Abalone vol-au-vents make their snack section debut. Pearlescent slips of Victorian blacklip abalone, cooked gently then cloaked in hollandaise brightened by chive, green Meyer lemon and smoked kelp. A single joyful bite, served warm in towering puff pastry. Hitting the menu Monday.
27/01/2026
New to the Harriot menu, our Paris-Brest is filled with luscious strawberries cushioned by vanilla crème diplomat. An all-time classic, rendered seasonal.
20/01/2026
Just and his selection of stunning Australian drops for our January feature pours, from 2022 Petilliant Naturel to artichoke vin amaro. Something local to accompany every stage of your meal.
18/01/2026
Sweet, delicate nannygai meets tomato in three forms. The fish is gently cured then finished with dried cherry tomatoes, tomato water dressing and fermented tomato powder.
A dish for the devoted, available as part of our Valentine’s Day chef’s selection: ten courses, $175 per person, Champagne to begin.
Reserve at the link in bio.
Valentine’s Day Menu ~
Honeydew melon gazpacho, caviar
Bluefin tuna, fermented porcini, rye
Foie gras parfait, prune
Zucchini flower, spanner crab
Nannygai crudo, heirloom tomato, fennel pollen
Polenta ravioli, sweet corn, black truffle
Aylesbury duck, blood plum, rainbow chard
Potato galette, fine herbs
Valencia orange sherbert, makrut lime
Buckwheat Ice cream, grilled cherry, chocolate
06/01/2026
A case worth clearing space for. We’ve been waiting a long time for this Barolo – an exceptional meeting of vintage, vineyard and producer. Sourced from vines planted by the Canale family in the revered Vigna Rionda in 1946, it shows classic Serralunga signatures of white truffle, aniseed, red roses and sage. Impeccably balanced, high-toned and refined.
01/01/2026
So creamy yet so crisp. Lamb sweetbreads have fast become a signature. Now with sage, butter and preserved lemon, but forever evolving. Join us from 12pm today.
29/12/2025
The final touches ahead of service, moments before the room comes to life.
Address
555 Collins Street
Melbourne, VIC
3000
To reach your destination in Pyalong, follow these travel directions:
**By Car:**
1. Start on the Hume Freeway (M31) heading towards Melbourne.
2. Take the exit for the Northern Highway (B75) towards Kilmore/Pyalong.
3. Continue on Northern Highway until you reach Pyalong.
4. Once in Pyalong, follow local signs to your destination.
**Parking:** There are several parking options available in the vicinity, including street parking and designated lots.
**By Public Transport:**
1. From Melbourne, take a V/Line train from Southern Cross Station to Kilmore East Station.
2. Upon arrival at Kilmore East, transfer to a local bus service that operates routes to Pyalong.
3. Check the current bus schedule for timings and stops.
Make sure to check for any service updates or changes before your journey!
Opening Hours
| Monday |
12pm - 11pm |
| Tuesday |
12pm - 11pm |
| Wednesday |
12pm - 11pm |
| Thursday |
12pm - 11pm |
| Friday |
12pm - 12am |
| Saturday |
12pm - 12am |
Alerts
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What people say
Harriot Melbourne in Pyalong is a modern European restaurant that promises an exceptional dining experience. The establishment boasts an impressive wine list, meticulously curated to feature a diverse selection of wines that are both sizeable and highly drinkable. Guests can indulge in exquisite options, from the celebratory Georges Laval champagne to the contemplative Giacomo Conterno Barolo, or enjoy a refreshing Wagner Stemple riesling for everyday sipping.
The atmosphere at Harriot Melbourne is inviting, with dinner and late-night snacks available from Monday to Saturday. Whether you prefer to walk in spontaneously or make a reservation, the team is eager to welcome you.
The heart of Harriot Melbourne lies in its dedicated kitchen staff, including talented leaders like Taylor, Jack, Andreas, James, and Joanna. Their passion for culinary excellence shines through in every dish served.
With its thoughtful wine selections and warm hospitality, Harriot Melbourne offers a delightful escape for food enthusiasts looking to savor modern European cuisine in a charming setting.
