Caught up with a couple of old friends here. And that's what Harriot felt like: an old friend. There wasn't anything innovative nor particularly amazing here, and all the food felt familar, like a French-Aussie home, all executed in harmony. We had a hedonistic night of wine and cocktails and Harriot was professional enough to accommodate with seamless, unobtrusive service. From starters to dessert, we were able to choose matching fun glasses of wines or cocktails. A great night of conversations matched with gastronomy and libation became a memorable one, thank you.
Sani Ario · 2026-01-25
ORDERED:
π₯§ Bluefin tuna, fermented porcini, rye ($14.00 each)
π§ Roast scallop, white truffle ($22.00 each)
π Beef tartare, buttermilk, mizuna ($28.00)
π Lamb sweetbreads, sage, preserved lemon ($32.00)
π₯ Potato galette, onion ($16.00)
π Southern rock lobster tortelli ($79.00)
It was $116.90 for my portion!
REVIEW:
French food is hard for me to love. However, it's harder to love when some dishes were salty. Salt must be a bit cheap these days? π
1) salty butter in the roast scallop dish
2) salty preserved lemon sauce
3) salty sauce in the southern rock lobster dish
4) salty onion sauce in the potato galette
That's a 67% hit rate. My friend was guzzling water after every mouthful as though her mouth was a desert. So the food wasn't the strong point at Harriot for me. Bluefin tuna tart was a dish I did enjoy though!!
π―οΈ I really appreciated the interior. The use of real candles added to the atmosphere, the interior all warm toned with very clean lines in the furniture. Wood panelling in the roof also made it feel approachable, in a smart-casual kind of way. Great choice when it's situated on the very corporate Collins Street. πͺ
Service was great too! They welcomed you when you come in, introduced the menu and introduced every dish as it came out.
π
ββοΈ Except, I don't like the enforced $2 DineSmart on the bill.
Instead of being an 'opt=out' situation, it would feel way more comfortable if it's something I opted in to do.
Jasmine (Jas.eats) · 2025-12-21
Celebrated my birthday at Harriot and really enjoyed the elegant atmosphere and thoughtful service.
We had the spring set menu. The dishes were beautifully presented β from the asparagus to the grilled prawns, every course was well-balanced and flavourful. Itβs a lovely spot for a special occasion. However, itβs worth noting that they couldnβt fully accommodate a dairy-free option, which was a bit disappointing for a restaurant at this level. Still, the overall experience was refined and memorable, and Iβd recommend it to anyone looking for a fine dining experience in Melbourne with a modern, intimate touch.
Sylvia Liu · 2025-11-01
Harriot
- Bluefin tuna, fermented porcini, rye $14ea πβοΈ
- Sourdough, cultured butter $5ea π₯
- Beef tartare, buttermilk, mustard leaf $28 π₯© βοΈ
- Gruyere ravioli, peas, saffron $39 π βοΈ
- Aylesbury duck, rainbow chard, spring garlic $84 π¦ βοΈβοΈ
- Potato galette, onion $16 π₯
- Hazelnut and chocolate choux $20 π« βοΈ
- 2023 ENTROPY WINES WILLOW GROVE VINEYARD PINOT NOIR π·
Harriot is run by the team behind Tipo and Osteria Ilaria and it definitely lived up to the name. The interior is gorgeous and the vibes are perfect. Service was 10/10.
Food was amazing from start to finish. The duck was perfectly cooked with a crispy skin and the ravioli was silky and delicate. They even offered to portion it for us which was such a thoughtful touch. The sourdough was warm and lovely, though $5 a slice feels a bit steep.
Overall, we had a beautiful time. Highly recommend for special occasions or date nights.
Mashi_soyo · 2025-10-23
We had a spectacular dinner at Harriot Restaurant in Melbourne.
Letβs start with the amazing atmosphere β the lighting was just right and perfectly complemented by relaxing music that calms both body and mind.
The wine list was impressive, and the staff were knowledgeable and genuinely helpful throughout the night.
The food? Phenomenal. Every bite was a delightful surprise.
Let yourself join this adventure,you wonβt regret it.
Definitely coming back
Gabija ZajanΔkauskaitΔ · 2025-09-17