Recent social media posts
28/07/2026
We’re shining a light on the region of Jura, the gastronomic hub of Eastern France, over a four-course lunch fit for a vigneron on Sunday, August 16.
James and the team are doing elevated takes on rustic regional dishes, including pork pâté, wood-roasted chicken, and a wonderfully mature 24-month Comté. And Justin has curated a well-priced and patiently cellared selection of wines to be enjoyed by the glass or bottle, including Cellier Saint Benoît, Julien Labet, Pierre Overnoy and Jean-François Ganevat. For those special drops in your home cellar, BYO is also welcome.
🍷 FÊTE DU JURA 🍷
House sourdough, cultured butter
Comté panisse, quince
Berkshire pork country pâté, preserves
Bitter leaf salad
Wood roast half chicken, mushroom, black truffle
Potato galette, onion soubise
Leeks, macadamia, tatsoi
Marcel Petite 24-month Comté
Sunday August 16 from 12pm, $90pp. BYO limit 1 bottle per table, $20 corkage.
22/07/2026
We're excited to share that Harriot has been named a finalist for Best New Restaurant in the 2026 Gourmet Traveller Restaurant Awards!
Thank you to our team, our guests, and everyone who's supported us along the way. We're incredibly grateful. Best of luck to all of the other venues nominated.
15/07/2026
Cobaw Ridge seemed like a fitting producer for our first feature page.
Alan and Nelly Cooper have been quietly crafting some of Victoria’s finest cool climate expressions since 1985. They were among the first certified biodynamic estates in Australia.
The subtle and elegant sense of place produced from Cobaw Ridge is truly unique and special, and the Cooper’s have very kindly provided us with an array of winery cellared back vintages. Whether it is the 08 Chardonnay, 13 Pinot Noir or the 05 Lagrein, there is plenty to go around and something for everyone.
03/07/2026
Our lunchtime plat du jour changes daily. Right now it's Corner Inlet flathead cooked over hot coals, served with wild garlic sauce and mustard leaves.
01/07/2026
One year of Harriot. It’s been a wild ride.
Good friends, good food. Maybe too much good wine. One hat, one sommelier of the year, and more tuna tartlets, lamb sweetbreads and Manhattans than we can count.
To our wonderful staff, and everyone who has dined with us along the way, thank you for an incredible year. Here’s to many more.
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.
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.
