Part of Mission Australia, an initiative which provides opportunity to underprivileged youth by giving them a fresh start as trainees in the hospitality industry, Melbourne’s Charcoal Lane is a modern Australian restaurant that aims to make a difference, not only in the lives of the young people they support, but also by creating a cuisine that’s respectful to the Australian heritage and environment. Offering a dining experience unlike any other, Charcoal Lane invites you to visit their lovely restaurant on the corner of Gertrude Street and Little Napier Street in Fitzroy.
This was a special birthday meal, and it passed all expectations. gentle, friendly service, beautiful ambience and sensational food. My kangaroo was pull apart tender, my partners emu cooked to perfection, accompanied by tasty and generous serving of vegetables. I'd love to know what ingredients are in the macadamia pesto???? The lemon myrtle cream brulee....yum. Good selection of wines. Overall a very memorable lunch, we will be back.
Amazing food, wonderful atmosphere! I also loved that it uses native Australian ingredients.
By working with Mission Australia, Charcoal Lane on Gertrude Street aims to give local youth a second chance by allowing them to rise in the ranks of the hospitality industry. And what better place to learn to become a chef than at one of the city’s leading modern European restaurants? The restaurant is stunning, and decorated in a simple, elegant fashion with sleek modern furnishings and light-filled, airy dining room. Charcoal Lane is also ideal for private events, offering a range of catering options and a private dining room with space for up to 16 people (plus space for 30 to 50 in the restaurant and courtyard.
Ethically minded and using sustainable ingredients, the dishes served at Charcoal Lane in Melbourne’s Fitzroy are of the very best quality. The menu is full of ingredients that are native to Australia including wallaby, saltbush and foraged mushrooms, plus several others. We recommend the chargrilled emu fillet served with saltbush & potato gratin, a rainforest cherry reduction and a pear balsamic glaze. Even the desserts are locally minded – the chocolate & wattle seed pudding and the pepperberry cream & pavlova nest are both as Australian as they get. Reservations are a must!