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NEW QUARTER

@newquarter_

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LUNCH & DINNER 7 DAYS
HIGH TIDE // FRI-SUN
79 Swan St, Richmond

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Introducing our new Tuesday night hero.
$52 set menu, available from 5:00pm - late.

• 11 Nov – 2 Dec •
Dry-Aged Roast Duck
Pickled onions, Thai basil, duck pho broth.

You get three sides.
We pour the wine.
You finish with our Vietnamese Coffee Crème Caramel.

Designed to share.
Swipe for the dish → Book via the link in our bio. taken in New Quarter by @newquarter_

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a year ago

The NFL is in Melbourne this Friday and we’re just a short walk from the MCG, so if you’re in the area, come by for lunch or dinner.

Head Chef Gabriel has put together a one-off special for the day: a caramelized onion and five spice duck sausage hot dog with lime Philly and Frank’s hot sauce. On for Friday only, alongside all of New Quarter’s usual favourites. by @newquarter_

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a month ago

Last month's Tuesday Rotation, roast dry aged duck with cassia jus, was one of our favourites yet. This week, we're kicking off a new one: signature porterhouse steak with bun bo hue jus and lemongrass. See you Tuesday. by @newquarter_

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2 months ago

Last night was a good one.

A full room, six courses from Scott Lord, and six beautiful wines from Nathan Brown of @linearwines.

Nathan poured every wine tableside, sharing the stories behind each bottle and making the whole night feel like one big dinner party.

Thanks to everyone who came along, and to Nathan for making the trip down. Let's do it again soon. by @newquarter_

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3 months ago

STARTING TUESDAY. 5 NEW BOWLS. $25 EACH. LUNCH ONLY. by @newquarter_

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3 months ago

It's getting cold and Matt has the perfect wine to pour you.

Pouring by the glass for the month of July. by @newquarter_

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4 months ago

Freshly shaved black truffles from Red Hill are officially on the menu.

Add them to your favourites while the season lasts.

Book via link in bio. by @newquarter_

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4 months ago

One night. Six courses. Exceptional wine.

Come and find out what happens when a Young Gun of Wine finalist - Nathan Brown, joins forces with our very own Executive Chef - Scott Lord.

Nathan will be with us throughout the evening, coming to your tables, pouring wines and sharing stories from the vineyard. To accompany the wines, Scott has created a beautiful menu designed to bring out the best in every glass.

Great food, great wine and the chance to meet the maker behind it all.

Seats are limited. Book now via the link in bio.

22nd July | 6:30pm. by @newquarter_

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4 months ago

Proteins change every 4 weeks - right now, we're serving Lamb Rump with viet salsa verde and palm sugar glazed cashews. Stay tuned for the next rotation, and snag a table for our Tuesday night set menus via the link in bio. by @newquarter_

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4 months ago

Fridays to Sundays, 12–5pm | $76pp

Start with a spread of fresh oysters, Moreton Bay Bugs, betel leaf kingfish, tartare, and more. Then settle in for the star of the show: our Cha Ca Baby Snapper, wrapped in banana leaf and served with all the sides it deserves.

Bottomless, generous, and made for long lunches with great company.

10% surcharge applies on weekends. by @newquarter_

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5 months ago

Roast Chicken, Persimmon, Shiitake, Pickled Chilli Sambal by @newquarter_

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6 months ago

kaffir obsessed by @newquarter_

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6 months ago