Executive Chef Greg Hampton has over 25 years of experience working in kitchens and, in conjunction with Charcoal Lane, partners with Mission Australia and the Victorian Aboriginal Health Service to offer training and industry opportunities to disadvantaged youths.
The clean, modern white dining room is accented with dark window trims and furnishings, contrasted with the paler timbers of the tabletops and floors.
Seasonality drives the Charcoal Lane menu, which boasts an array of fresh native Australian ingredients. Expect to see lemon myrtle, sandalwood nut and meats such as wallaby and kangaroo presented in a carefully considered and modern manner. From the entrees, the garlic and chilli charred prawns are paired with sunrise lime-infused pearl couscous – a stunning, colourful dish with strong citrus flavours. From the mains, try the seasonal market fish – the seasoning of the pan-fried barramundi is spot-on, with a crispy saltbush topping, while the black garlic churros are an unexpected delight: savoury, crunchy and perfect for mopping up the sweet–savoury beetroot puree.
PSST! Looking for a function space? Charcoal Lane has an intimate private dining room for up to 16 people.